Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply

Moss, Rachael; Gorman, Mary; LeBlanc, Jeanne; Ritchie, Christopher; McDowell, Taylor K.; Lowe, Judith; Ettinger, Laurel; McSweeney, Matthew B.

doi:10.1111/jtxs.12756

Cited by 3 publications

(12 citation statements)

References 56 publications

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“…Many studies looking at creating foods for those living with dysphagia have used surrogate populations (Ettinger et al, 2014; Field et al, 2017; Moss et al, 2023; Pelletier & Lawless, 2003). Conducting sensory analysis studies with those living with dysphagia can be difficult due to neurological impairment (Ettinger et al, 2014) and during the COVID‐19 pandemic, strict protocols did not allow for the research study to be conducted in LTCs.…”

Section: Resultsmentioning

confidence: 99%

“…Resource ThickenUp (Nestlé Health Science; Bridgewater, New Jersey, United States) was used to thicken the soup as per manufacturer recommendations (70 g/L ± 0.5) to create a pudding‐like consistency. The different proteins (whey protein—Lactalis Canada Inc.; Winchester, Ontario, Canada; pea protein—Ingredion, Westchester, Illinois, United States of America; hemp protein—Northumberland Hemp, Merigomish, Nova Scotia, Canada; soy protein—NOW, Guelph, Ontario, Canada) were then added to formulations at 6% by volume based on the researchers' past study on whey protein addition to thickened ice cream (McDowell et al, 2022; Moss et al, 2023). In total, there were five samples included in the trial: control (no protein added), whey (6% whey), pea (6% pea), hemp (6% hemp), and soy (6% soy).…”

Section: Methodsmentioning

confidence: 99%

“…Winchester, Ontario, Canada; pea protein-Ingredion, Westchester, Illinois, United States of America; hemp protein-Northumberland Hemp, Merigomish, Nova Scotia, Canada; soy protein-NOW, Guelph, Ontario, Canada) were then added to formulations at 6% by volume based on the researchers' past study on whey protein addition to thickened ice cream (McDowell et al, 2022;Moss et al, 2023). In total, there were five samples included in the trial: control (no protein added), whey (6% whey), pea (6% pea), hemp (6% hemp), and soy (6% soy).…”

Section: Materials and Formulationsmentioning

confidence: 99%

“…Also, hydration status has been found to aid wound healing. As such the researchers' past studies have investigated the sensory properties of protein‐enhanced thickened ice cream (McDowell et al, 2022; Moss et al, 2023). These studies identified that thickened ice cream could be enhanced with whey protein up to 10% by volume before the sensory properties are negatively impacted and the products were still acceptable for those living with dysphagia based on IDDSI spoon tilt test.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

Amyoony,

Dabas,

Gorman

et al. 2023

Journal of Texture Studies

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Thickened soup formulations were created with different proteins (hemp, soy, pea, and whey) to improve protein and fluid intake. The formulations consisted of a control soup, and soups with 6% whey protein, 6% hemp protein, 6% pea protein, and 6% soy protein by volume. The suitability of the samples for those living with dysphagia was evaluated using the international dysphagia diet standardization initiative (IDDSI) spoon tilt test and a sensory trial (51 older adults and 51 younger adults). The sensory trial used nine‐point hedonic scales and check‐all‐that‐apply to evaluate the different formulations. The sample with the whey addition was not significantly different than the control in terms of liking of flavor and texture, but it decreased the participants' overall liking. The hemp, pea, and soy decreased overall liking as well as liking of flavor and texture. They were associated with off‐flavors, aftertaste, and astringency. The responses from the older and younger adults were compared and significant differences were found in their liking of the texture, with the older adults finding the formulations' texture significantly more acceptable. Overall, the study identified that hemp, pea, and soy did not create acceptable thickened soup formulations and the hemp and pea formulations did not achieve a consistency level that is acceptable for those living with dysphagia.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Materials and Formulationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

Amyoony,

Dabas,

Gorman

et al. 2023

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…The participants then answered a CATA question (attributes included in Figure 1a). The attributes featured in the CATA questionnaire were generated based on past studies on thickened protein-enhanced ice cream (McDowell et al, 2022;Moss et al, 2023). The attributes in the CATA question were reviewed to ensure no important attributes were missing by research technicians experienced in sensory analysis.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

Ettinger,

Stright,

Frampton

et al. 2024

Journal of Texture Studies

Self Cite

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The number of consumers following plant‐based diets has increased and in turn, the variety of plant‐based foods available on the market has also increased. Many plant‐based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture‐modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant‐based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant‐based alternatives. This study investigated the sensory properties of a thickened protein‐enhanced ice cream (dairy and whey) compared to thickened protein‐enhanced plant‐based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (n = 104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check‐all‐that‐apply [CATA]), and dynamic (temporal check‐all‐that‐apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant‐based samples did not. TCATA identified that the plant‐based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant‐based samples did not pass the IDDSI test. The study identified that although plant‐based foods strive to mimic conventional dairy products, they have different textural and flavor properties.

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Recent advances in the ice cream making

Sharma¹

2023

Pharma Innovation

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Food industry and researchers have to engage in the production of novel and beneficial ice cream because of a rising interest in foods that enhance human nutrition and health. Now-a-days people are more interested in the nutrient-rich foods along with enhancing flavors. Consumers of all ages prefer ice cream as an appealing dairy product. An enriched dairy product that has been frozen before serving is called ice cream. It is an interconnected system of both solid and liquid microcrystals. Since ice cream is the most popular frozen product, it has a significant chance of benefiting individuals in altering their diets by modifying the nutritional properties of ice cream. Additionally, it provides necessary and helpful components along with pleasing flavor and taste. However, the sensory properties and storage stability must not be compromised by the reduced amount or omission of typical ice cream ingredients. Each ingredient plays an important role in the formulation of an ideal ice cream. At present, a large number of flavored and innovative ice creams are available in the market. Various new studies have resulted in the positive impact of ice cream incorporated with nutritive components. Thus, the current review focuses on the recent advances taken place in the making of ice cream along with the modification in nutrients for nutraceutical applications.

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Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply

Cited by 3 publications

References 56 publications

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

Recent advances in the ice cream making

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