The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

Abstract

The impact of agglomeration on flavor and flavor stability of whey protein concentrates 80% (WPC80) and whey protein isolates (WPI) has not been widely addressed. This study examined the impact of agglomeration on the flavor and flavor stability of commercial WPC80 and WPI across 18 mo of storage. Duplicate agglomerated and nonagglomerated WPC80 and WPI were collected from 4 facilities and stored at 21• C, 50% relative humidity. Volatile analysis using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis were conducted every 2 mo. Solubility index, bulk volume, dispersibility, moisture, and color (L, a, b) were tested every 3 or 6 mo. Consumer acceptance testing with protein beverages was conducted with fresh and stored whey proteins. Higher intensities and more rapid development of lipid oxidation flavors (cardboard, raisin/brothy, cucumber, and fatty) were noted in agglomerated powders compared to nonagglomerated powders (P < 0.05). Volatile analysis results confirmed sensory results, which indicated increased formation of aldehydes and ketones in agglomerated products compared to nonagglomerated powders (P < 0.05). Consumer acceptance scores for protein beverages were lower for beverages made with agglomerated WPC80 stored for 12 mo and agglomerated or nonagglomerated WPI stored for 18 mo compared to fresh products while trained panelists detected differences among beverages and rehydrated proteins earlier. Agglomeration with or without lecithin decreased the storage stability of whey proteins. These results indicate that the optimum shelf life at 21• C for nonagglomerated whey proteins is 12 to 15 mo and 8 to 12 mo for agglomerated whey proteins.

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

“…Intensities were scored using a 0-to 15-point universal scale, with 0 being absent and 15 the highest intensity. Most dried dairy ingredient flavors fall between 0 and 4 on this scale (Wright et al, 2009;Whitson et al, 2010). Means in the same row with different letters are significantly different (P < 0.05).…”

“…These samples were tempered to 20°C and served at this temperature. Eight trained panelists (23-45 yr old, each with over 150 h of experience with descriptive analysis of dried dairy ingredient aroma and flavor) evaluated the rehydrated powders using a 0-to 15-point intensity scale and the Spectrum method (Meilgaard et al, 1999) and an established sensory lexicon (Wright et al, 2009;Campbell et al, 2012;Jervis et al, 2012). Panelists were instructed to expectorate samples after evaluation.…”

Spherical Granule Production from Micronized Saltwort (Salicornia herbacea) Powder as Salt Substitute

“…The dispersibility was measured using a modification of the procedure of Wright et al (15). One gram (dry weight) of each sample was added to 50 mL distilled water at 80°C in a 250-mL Erlenmeyer flask and shaken vertically on a shaker (SK 300 model, Jeio Tech., Gyeonggi, Korea).…”

Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate

“…Samples were rehydrated to 10% solids (wt/vol) and dispensed into 59-mL cups with lids (Solo Cup Co., Champaign, IL) labeled with random 3-digit codes. Eight panelists (23-45 yr, 6 females, 2 males), each with more than 100 h of experience with descriptive analysis of dried dairy ingredients and the Spectrum 0-to 15-point universal scale (Meilgaard et al 2007), evaluated the samples using an established sensory language (Wright et al, 2009). Each rehydrated sample was evaluated by each panelist in duplicate.…”