Consumer Perception of Whey and Soy Protein in Meal Replacement Products

Childs, Jessica L.; Thompson, J.L.; Lillard, John S.; Berry, Tristan K.; Drake, M.A.

doi:10.1111/j.1745-459x.2008.00158.x

Cited by 30 publications

(32 citation statements)

References 16 publications

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“…Amount of protein was important to all consumers, which is consistent with the findings of Childs and others (). However, an awareness of specific protein type was apparent in the current study and cluster 1 consumers identified protein type as the most important beverage attribute.…”

Section: Discussionsupporting

confidence: 91%

“…Functional beverages must be able to deliver good flavor in addition to the functional ingredient in order to gain consumer acceptance (Gruenwald ). Previous studies with protein beverages have addressed specific flavors associated with whey and soy proteins (Carunchia and others ; Russell and others ; Childs and others ; Wright and others ). Other studies have addressed astringency and consumer perception of astringency in whey protein beverages (Childs and Drake ; Withers and others ).…”

Section: Introductionmentioning

confidence: 99%

“…The impact of different processing parameters on whey protein flavor and comparisons with milk serum proteins have also been evaluated for impact on consumer acceptance of protein beverages (Wright and others ; Evans and others ). Childs and others () compared sensory properties and consumer acceptance of beverages made with soy or whey protein. In this study, whey protein beverages were preferred over beverages made with whey/soy blends, and these were preferred over beverages made with soy protein.…”

Section: Introductionmentioning

confidence: 99%

“…Although the application of proteins in beverages and the popularity of protein beverages are known, there is limited information detailing which attributes consumers find desirable in protein beverages. Childs and others () used focus groups and a conjoint study and reported that protein content, vitamin/mineral content and heart health claim were among the top attributes when evaluating both protein beverages and protein bars. However, the protein beverage market has expanded considerably since 2008 and more information about the benefits of protein and specific protein types are now more widely known.…”

Section: Introductionmentioning

confidence: 99%

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Identifying Key Attributes for Protein Beverages

Oltman

Lopetcharat²,

Bastian³

et al. 2015

Journal of Food Science

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This study identified key attributes of protein beverages and evaluated effects of priming on liking of protein beverages. An adaptive choice-based conjoint study was conducted along with Kano analysis to gain insight on protein beverage consumers (n = 432). Attributes evaluated included label claim, protein type, amount of protein, carbohydrates, sweeteners, and metabolic benefits. Utility scores for levels and importance scores for attributes were determined. Subsequently, two pairs of clear acidic whey protein beverages were manufactured that differed by age of protein source or the amount of whey protein per serving. Beverages were evaluated by 151 consumers on two occasions with or without priming statements. One priming statement declared "great flavor," the other priming statement declared 20 g protein per serving. A two way analysis of variance was applied to discern the role of each priming statement. The most important attribute for protein beverages was sweetener type, followed by amount of protein, followed by type of protein followed by label claim. Beverages with whey protein, naturally sweetened, reduced sugar and ≥15 g protein per serving were most desired. Three consumer clusters were identified, differentiated by their preferences for protein type, sweetener and amount of protein. Priming statements positively impacted concept liking (P < 0.05) but had no effect on overall liking (P > 0.05). Consistent with trained panel profiles of increased cardboard flavor with higher protein content, consumers liked beverages with 10 g protein more than beverages with 20 g protein (6.8 compared with 5.7, P < 0.05). Protein beverages must have desirable flavor for wide consumer appeal.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Identifying Key Attributes for Protein Beverages

Oltman

Lopetcharat²,

Bastian³

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Leksrisompong and others (2010) characterized the flavor of WPH and reported that key sensory attributes in WPH were potato/brothy, malty, and animal flavors and bitter taste. Off flavors and other dried ingredient flavors negatively impact consumer acceptability of protein fortified foods such as protein bars and beverages (Childs and others 2008). Thus, it is crucial to minimize bitter taste and other flavors contributed by functional or bioactive ingredients.…”

Section: Introductionmentioning

confidence: 99%