Table 5.
Influence of lactose content on the sensory profile of whey protein liquid models (WPB: whey protein beverage; SF-WPB: sugar-free whey protein beverage).
| Modality | Attribute | Controls | SF-WPBs Varying in Added Lactose | Significance of Sample (p Value) |
||||||
|---|---|---|---|---|---|---|---|---|---|---|
| WPB (0.4%) |
SF-WPB (0.05%) | SF-WPB (0.4%) | SF-WPB (3.4%) | SF-WPB (6.4%) | SF-WPB (9.4%) | SF-WPB (12.4%) | ||||
| Aroma | Cooked milk | 12.3 ± 2.8 | 16.5 ± 3.9 | 12.9 ± 3.5 | 10.4 ± 2.6 | 16.2 ± 3.4 | 16.8 ± 3.6 | 18.4 ± 3.5 | 0.48 | |
| Powdered milk (wet) | 21.0 ± 3.8 | 18.8 ± 4.1 | 21.6 ± 4.1 | 24.9 ± 4.1 | 18.7 ± 4.3 | 22.0 ± 4.1 | 18.6 ± 4.0 | 0.72 | ||
| Whey isolate | 18.6 ± 3.7 | 12.9 ± 3.6 | 13.2 ± 3.6 | 15.4 ± 3.1 | 17.6 ± 3.4 | 14.0 ± 2.3 | 13.6 ± 3.1 | 0.57 | ||
| Flavour | Sour | 22.1 ± 3.5 a | 24.4 ± 4.0 a | 21.8 ± 4.1 ab | 22.0 ± 3.8 a | 18.5 ± 3.3 abc | 13.7 ± 3.2 c | 13.8 ± 3.3 bc | 0.0002 | |
| Metallic | 12.4 ± 3.1 | 11.8 ± 2.8 | 11.6 ± 3.2 | 12.1 ± 2.7 | 8.8 ± 2.4 | 9.5 ± 2.1 | 9.1 ± 2.4 | 0.27 | ||
| Salty | 9.5 ± 1.4 | 7.2 ± 2.0 | 7.7 ± 1.9 | 9.1 ± 1.8 | 10.2 ± 1.2 | 10.3 ± 1.3 | 7.7 ± 1.2 | 0.50 | ||
| Sweet | 8.1 ± 2.1 c | 5.3 ± 1.3 c | 5.7 ± 2.2 c | 15.0 ± 2.5 c | 29.7 ± 3.3 b | 42.0 ± 1.9 a | 47.2 ± 2.0 a | <0.0001 | ||
| Cooked butter | 6.2 ± 1.7 | 2.7 ±1.4 | 6.3 ± 2.1 | 2.6 ± 1.2 | 4.3 ± 1.4 | 5.5 ± 1.6 | 6.4 ± 1.5 | 0.47 | ||
| Cooked milk | 7.5 ± 2.2 b | 9.6 ± 2.8 b | 9.0 ± 2.8 b | 10.4 ± 2.6 b | 19.7 ± 3.3 ab | 24.5 ± 3.0 a | 23.8 ± 3.6 a | <0.0001 | ||
| Powdered milk (wet) | 22.3 ± 4.1 | 17.9 ± 4.3 | 23.3 ± 3.8 | 22.0 ± 3.9 | 16.6 ± 4.6 | 21.1 ± 4.2 | 19.0 ± 4.3 | 0.67 | ||
| Whey isolate | 27.9 ± 3.1 a | 28.5 ± 3.9 a | 22.2 ± 4.0 ab | 25.0 ± 3.1 ab | 21.8 ± 3.0 ab | 17.7 ± 2.5 ab | 15.3 ± 2.6 b | 0.003 | ||
| Mouthfeel | Body | 30.4 ± 2.1 | 29.4 ± 1.9 | 31.6 ± 2.3 | 29.7 ± 2.1 | 26.8 ± 1.9 | 30.9 ± 1.9 | 28.4 ± 1.8 | 0.36 | |
| Powdery | 14.3 ± 4.2 ab | 11.5 ± 4.0 ab | 16.2 ± 4.8 a | 12.5 ± 3.9 ab | 7.5 ± 2.5 b | 8.6 ± 3.4 ab | 8.1 ± 3.1 ab | 0.02 | ||
| Mouthdrying | 47.2 ± 3.6 ab | 49.1 ± 3.7 a | 45.8 ± 4.0 ab | 47.0 ± 3.9 ab | 41.7 ± 3.4 ab | 39.9 ± 3.1 b | 41.2 ± 3.1 ab | 0.02 | ||
| Aftertaste | Aftertaste strength | 26.9 ± 2.3 ab | 22.2 ± 1.8 b | 23.0 ± 1.9 b | 24.0 ± 1.9 b | 27.8 ± 1.5 ab | 30.2 ± 1.5 a | 27.9 ± 1.7 ab | 0.0004 | |
| Mouthdrying | 43.0 ± 3.2 | 45.9 ± 4.0 | 46.5 ± 3.6 | 44.2 ± 2.6 | 38.6 ± 3.4 | 41.5 ± 2.8 | 41.7 ± 2.7 | 0.32 | ||
| Metallic | 7.9 ± 2.7 a | 6.4 ± 2.1 a | 8.0 ± 2.9 a | 5.0 ± 1.8 a | 3.7 ± 1.5 a | 3.0 ± 1.3 a | 4.1 ± 1.8 a | 0.01 | ||
| Sweet | 4.7 ± 1.3 c | 3.3 ± 1.5 c | 5.3 ± 2.1 c | 7.0 ± 1.9 c | 18.6 ± 2.3 b | 27.1 ± 2.0 a | 30.3 ± 2.4 a | <0.0001 | ||
Data represents means of two replicates ± standard error from trained sensory panel (n = 10) measured on visual analogue scales (VAS; 0–100). Differing small letters represent sample significance from multiple comparisons and brackets after sample name denote specific lactose content expressed as % w/v. All attributes are fully defined in Table 3.