Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

Abstract

To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands of older consumers. However, innovation of appealing protein-enriched products is a challenging task since protein-enrichment often leads to reduced food palatability. In this study, rye bread and cream cheese prototypes fortified by whey protein hydrolysate (WPH), whey protein isolate (WPI), and/or soy protein isolate (SPI) were developed. Both sensory properties and consumer liking of prototypes were evaluated. Results showed that different proteins had various effects on the sensory characters of rye bread and cream cheese. The taste and texture modification strategies had positive effects in counteracting negative sensory changes caused by protein-enrichment. Consumers preferred 7% WPH and 4% WPH + 4% SPI-enriched breads with taste and texture modified. Sour taste and dry texture had considerable effects on consumer liking of rye bread. Addition of WPI and butter enhanced the flavor of cream cheese and increased consumer acceptance. Protein-enrichment doubled the protein content in the most liked prototypes, which have the potential to be incorporated into older consumers’ diets and improve their protein intake substantially.

The Effects of Cow-Milk Protein Supplementation in Elderly Population: Systematic Review and Narrative Synthesis

“…Preliminary reports have been published in other investigational areas, and the main findings are reported in Table 4 [138][139][140][141][142].…”

Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP

“…All samples were stored at 4°C before being presented to the panel at normal temperatures and coded with a randomly selected three digit code. Evaluation was performed using the method that seven sensory attribute evaluation indicators were divided into 0–5 flavor intensity levels (Silva et al, 2018; Song et al, 2018). Each panelist had at least 150 hr of prior experience with descriptive analysis of flavor with various dairy products, including milk knot and yogurt.…”

“…In addition to parameter prediction, the use of ANN is primarily used to classify food types with some of their characteristics, and a high percentage of correlation was obtained in most studies. A study conducted by Correa, Montero Castillo, and Martelo (2018) and Song, Perez‐Cueto, and Bredie (2018) evaluated the characteristics of the beer brand, which was returned the class is “good” or “bad” through the ANN. The implementation of the ANN allowed the quality of the sample to be distinguished at 100% efficiency in the prediction of the beverage under study.…”

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

“…Wheat flour is considered as the basic ingredient for most breads. There have been numerous studies to investigate the possibility of improving the nutritional value of bread with the addition of different ingredients like mealworm powder (Roncolini et al., 2019), pulses (Boukid, Zannini, Carini, & Vittadini, 2019), vitamins, and minerals (Rosell, 2007), selenium enriched soya malt (Stabnikova, Antoniuk, Stabnikov, & Arsen’eva, 2019), microencapsulated fish oil (Hasani, Ojagh, Hasani, & Ghorbani, 2019), sorghum flour (Istianah, Ernawati, Anal, & Gunawan, 2018), whey protein concentrate, and soy protein isolate (Song, Perez‐Cueto, & Bredie, 2018; Zhou, Liu, Tang, & Tang, 2018). Protein fortification of wheat bread is the quite commonly used method to improve its nutritional quality, which may help in reduction of protein‐calorie malnutrition for people especially in low income countries, whose diet consist mainly of cereal food (Boukid et al., 2019; El‐Adawy, 1997; Indrani, Prabhasankar, Rajiv, & Rao, 2007; Okafor, Okafor, Ozumba, & Elemo, 2012; Zhou et al., 2018).…”

“…(Ha & Zemel, 2003). Whey protein has been incorporated advantageously into various bakery products like bread (Indrani et al., 2007; Song et al., 2018; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, 2018; Zhou et al., 2018), biscuits (Islam, Amin, Aggarwal, & Kumar, 2017; Parate, Kawadkar, & Sonawane, 2011), cookies (Gani et al., 2014; Wani, Gull, Allaie, & Safapuri, 2015). A nutritional improvement of breads has also been achieved by adding pasteurized whey to bread dough formulation by some authors (Bilgin, Dağlıoğlu, & Konyalı, 2006; El‐Batawy, Mahdy, & Abo El‐Naga, 2018; Salazar et al., 2017).…”