TABLE 3.
Palatability questionnaires1
| PBP2 | PBP + Leu3 | WHEY4 | P5 | |
|---|---|---|---|---|
| Appearance | 7 ± 2.4 | 6.9 ± 2.9 | 6.6 ± 2.0 | 0.866 |
| Smell | 7 ± 1.6 | 7.3 ± 1.6 | 6.1 ± 2.5 | 0.342 |
| Taste | 4.4 ± 2.6 | 4.4 ± 1.4 | 4.6 ± 2.1 | 0.932 |
| Aftertaste | 4.5 ± 2.5 | 5.1 ± 1.4 | 4.4 ± 3.3 | 0.824 |
| Palatability | 5.9 ± 2.9 | 5.9 ± 2.3 | 5.9 ± 3.0 | 1.0 |
1
Visual analog scale (1–10) was used for the questionnaires. Data are expressed as means ± standard deviation.
2
PBP, plant-based blend protein isolate; 88% pea protein and 12% canola protein (n = 7).
3
PBP + Leu, PBP fortified with leucine to match the leucine concentration as whey protein (n = 8).
4
WHEY, whey protein isolate (n = 8).
5
1-way repeated measures analysis of variance, within-subjects, was used.