Sensory characterisation of a high‐protein beverage

This study investigated the use of sonication to increase the light transmission of protein solutions. Sonicating a five per cent whey/soy blend at pH 4 resulted in a threefold higher light transmission. Sensory analysis showed that panellists preferred the transparency of the sonicated beverage, wh...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of dairy technology 2017-08, Vol.70 (3), p.432-438
Hauptverfasser:	Nam, Seung‐Hee, Wagh, Ashwini, Martini, Silvana, Walsh, Marie K
Format:	Artikel
Sprache:	eng
Schlagworte:	Beverages Binoculars Color Consumer attitudes Flavor High‐protein beverages Light transmission Milk Proteins Sensory analysis Sensory evaluation Sensory perception Smell Sonication Soy products Transparency Whey Whey and soy protein sonication
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!