Next Article in Journal
Importance of Health Aspects in Polish Consumer Choices of Dairy Products
Previous Article in Journal
Dietary Nitrate and Diet Quality: An Examination of Changing Dietary Intakes within a Representative Sample of Australian Women
Previous Article in Special Issue
Dietary Protein, Muscle and Physical Function in the Very Old
Article Menu

Export Article

Open AccessArticle
Nutrients 2018, 10(8), 1006; https://doi.org/10.3390/nu10081006

Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
*
Author to whom correspondence should be addressed.
Received: 8 July 2018 / Revised: 26 July 2018 / Accepted: 30 July 2018 / Published: 1 August 2018
(This article belongs to the Special Issue Dietary Protein and Muscle in Aging People)
View Full-Text   |   Download PDF [2227 KB, uploaded 2 August 2018]   |  

Abstract

To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands of older consumers. However, innovation of appealing protein-enriched products is a challenging task since protein-enrichment often leads to reduced food palatability. In this study, rye bread and cream cheese prototypes fortified by whey protein hydrolysate (WPH), whey protein isolate (WPI), and/or soy protein isolate (SPI) were developed. Both sensory properties and consumer liking of prototypes were evaluated. Results showed that different proteins had various effects on the sensory characters of rye bread and cream cheese. The taste and texture modification strategies had positive effects in counteracting negative sensory changes caused by protein-enrichment. Consumers preferred 7% WPH and 4% WPH + 4% SPI-enriched breads with taste and texture modified. Sour taste and dry texture had considerable effects on consumer liking of rye bread. Addition of WPI and butter enhanced the flavor of cream cheese and increased consumer acceptance. Protein-enrichment doubled the protein content in the most liked prototypes, which have the potential to be incorporated into older consumers’ diets and improve their protein intake substantially. View Full-Text
Keywords: whey protein; soy protein; older consumers; sensory; descriptive analysis; rye bread; cream cheese; protein-enrichment; muscle whey protein; soy protein; older consumers; sensory; descriptive analysis; rye bread; cream cheese; protein-enrichment; muscle
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Song, X.; Perez-Cueto, F.J.A.; Bredie, W.L.P. Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults. Nutrients 2018, 10, 1006.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top