Table 6.
Influence of processing differences in whey protein powders on the sensory profile of whey protein solid models (WPC: whey protein concentrate; HS-WPC: heat-stable whey protein concentrate).
| Modality | Attribute | Cupcakes | Significance of Sample (p Value) |
||
|---|---|---|---|---|---|
| Control | WPC | HS-WPC | |||
| Appearance | Moist appearance | 52.3 ± 3.1 a | 26.7 ± 2.6 b | 19.1 ± 2.3 b | <0.0001 |
| Dense appearance of sponge | 39.9 ± 2.7 b | 56.7 ± 3.2 a | 64.0 ± 3.3 a | 0.0001 | |
| Appearance of large holes in sponge | 19.8 ± 2.1 b | 39.8 ± 4.0 a | 48.1 ± 4.0 a | <0.0001 | |
| Yellow colour of crumb (inside) | 52.6 ± 1.9 a | 35.9 ± 2.2 c | 46.8 ± 2.8 b | <0.0001 | |
| Aroma | Overall aroma intensity | 53.6 ± 2.1 | 51.3 ± 2.4 | 52.2 ± 1.7 | 0.73 |
| Sweet | 38.2 ± 2.9 | 38.4 ± 1.8 | 38.3 ± 1.7 | 1.00 | |
| Lemon | 36.7 ± 3.1 | 37.7 ± 3.3 | 37.4 ± 3.2 | 0.97 | |
| Buttery | 22.2 ± 3.2 a | 12.6 ± 2.6 b | 14.3 ± 2.9 b | 0.003 | |
| Eggy | 14.7 ± 2.8 | 13.9 ± 2.9 | 14.2 ± 3.1 | 0.98 | |
| Off-flavours | 0.0 ± 0.03 | 3.2 ± 1.5 | 4.1 ± 2.1 | 0.22 | |
| Flavour | Overall flavour intensity | 51.6 ± 2.2 | 44.3 ± 2.3 | 48.5 ± 2.2 | 0.07 |
| Sweet | 44.2 ± 3.2 | 38.2 ± 2.1 | 43.0 ± 1.9 | 0.22 | |
| Metallic | 0.6 ± 0.5 b | 4.1 ± 1.8 ab | 6.7 ± 2.2 a | 0.04 | |
| Lemony | 37.9 ± 2.5 | 32.1 ± 2.7 | 32.1 ± 2.3 | 0.28 | |
| Buttery | 23.0 ± 2.8 a | 8.7 ± 2.1 b | 11.1 ± 2.7 b | 0.0005 | |
| Eggy | 12.3 ± 2.5 | 9.2 ± 2.6 | 12.3 ± 2.8 | 0.55 | |
| Liquorice | 1.4 ± 1.1 | 5.3 ± 1.9 | 5.6 ± 2.7 | 0.23 | |
| Off-flavours | 0.0 ± 0.03 | 2.3 ± 1.3 | 3.1 ± 1.5 | 0.19 | |
| Mouthfeel | Firmness of bite | 31.3 ± 1.7 b | 60.1 ± 2.5 a | 63.2 ± 2.8 a | <0.0001 |
| Moist sponge | 60.8 ± 2.2 a | 18.9 ± 1.6 b | 19.0 ± 2.6 b | <0.0001 | |
| Chewy | 27.5 ± 2.3 b | 48.8 ± 4.4 a | 56.4 ± 3.0 a | <0.0001 | |
| Mouthdrying | 24.5 ± 2.6 b | 42.3 ± 3.6 a | 46.3 ± 3.3 a | <0.0001 | |
| Greasy lips | 13.7 ± 2.5 a | 2.3 ± 1.1 b | 3.2 ± 1.5 b | 0.0003 | |
| Crumbliness of sponge | 36.5 ± 3.4 | 33.3 ± 3.8 | 32.0 ± 4.1 | 0.76 | |
| Crumb size | 35.0 ± 2.2 | 45.4 ± 3.6 | 43.7 ± 3.9 | 0.06 | |
| Pasty (cohesive) | 40.0 ± 4.1 | 36.5 ± 3.7 | 36.4 ± 4.6 | 0.84 | |
| Rate of breakdown & clearance | 52.6 ± 3.5 a | 32.8 ± 1.7 b | 35.1 ± 2.9 b | 0.0001 | |
| Cooling sensation | 4.9 ± 2.2 | 3.7 ± ± 1.9 | 7.1 ± 2.3 | 0.33 | |
| Aftertaste | Mouthdrying | 27.4 ± 2.7 b | 38.8 ± 3.5 a | 40.6 ± 3.8 a | 0.0001 |
| Sweet | 39.3 ± 3.1 | 35.9 ± 2.8 | 36.8 ± 2.7 | 0.45 | |
| Lemon | 27.3 ± 2.8 | 24.5 ± 2.7 | 25.1 ± 2.3 | 0.54 | |
| Buttery | 11.3 ± 2.2 a | 4.9 ± 1.9 b | 8.6 ± 2.1 ab | 0.01 | |
| Off-flavours | 0.0 ± 0.02 | 1.8 ± 1.2 | 1.7 ± 1.0 | 0.36 | |
| Salty | 2.1 ± 0.9 | 5.8 ± 1.7 | 3.8 ± 1.6 | 0.18 | |
| Salivating | 29.4 ± 2.5 | 32.3 ± 3.5 | 34.4 ± 3.1 | 0.26 | |
| Metallic | 2.5 ± 1.4 | 6.5 ± 2.4 | 8.4 ± 2.2 | 0.06 | |
| Liquorice | 1.7 ± 1.2 | 2.6 ± 1.4 | 5.8 ± 2.6 | 0.11 | |
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 all attributes are fully defined in Table 3.