Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition

Norton, Victoria; Lignou, Stella; Faka, Marianthi; Methven, Lisa

doi:10.1016/j.foodqual.2022.104638

Cited by 2 publications

(5 citation statements)

References 52 publications

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“…Therefore, this suggests there may be scope to increase protein-fortified cakes portion size to 70 g for older adults. More broadly, this supports previous work where familiar protein-fortified products can increase (i) protein intake and (ii) liking, in an ageing population [ 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. For example, Beelen et al noted consuming familiar protein enriched products (e.g., bread, cakes, soups, porridge, etc.,) can improve protein intake [ 27 ], whereas adding a popular topping (such as clotted cream) can increase consumer liking in whey protein-fortified scones [ 29 ].…”

Section: Discussionsupporting

confidence: 89%

“…Older adults can have reduced appetite, modulated sensory sensitivity and oral impairments [ 29 , 30 , 31 , 32 ]; therefore, such changes mean products need to be developed and optimised accordingly. For example, (a) poor appetite could lead to reduced intake and unnecessary food waste, if the portion size is too large; (b) sensory sensitivity may change with age resulting in undesirable sensory attributes; and (c) oral impairments can make consuming products more difficult.…”

Section: Discussionmentioning

confidence: 99%

“…For example, (a) poor appetite could lead to reduced intake and unnecessary food waste, if the portion size is too large; (b) sensory sensitivity may change with age resulting in undesirable sensory attributes; and (c) oral impairments can make consuming products more difficult. In terms of key design implications from a sensory perspective, products should avoid being mouthdrying and adhesive (such attributes/properties may intensify with age), should be optimised for sweetness, fat, viscosity, and mouthfeel (e.g., soft texture, minimal dryness and easy to chew) and utilise familiar or popular flavours [ 29 , 56 , 57 , 58 , 59 ]. This should enable increased protein consumption (via familiar liquids, meals, or snacks) and a tailored and targeted approach could be key to promoting longevity and positive health outcomes in our ageing population.…”

Section: Discussionmentioning

confidence: 99%

“…Design pointers that can improve food intake include: energy/nutrient dense fortification, suitable portion sizes, diet/product variability and palatable/appetising products [ 22 ]. Additionally, fortifying familiar and popular foods with protein could be a viable solution to increasing intake and promoting liking in an ageing population [ 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. Moreover, older adults often have various age-related changes which subsequently impact product compliance, sensory perception, and food intake.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, older adults often have various age-related changes which subsequently impact product compliance, sensory perception, and food intake. For example, older adults often have reduced appetite, modulated sensory sensitivity and oral impairments; all factors which can influence the eating experience and/or protein intake [ 29 , 30 , 31 , 32 , 33 ]. Such factors need to be considered and the protein content and portion size subsequently optimised in order to maximise product consumption as they present key challenges in designing protein-fortified products for older adults.…”

Section: Introductionmentioning

confidence: 99%

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Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification

2022

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Protein is a macronutrient of interest for an ageing population and intake requirements increase with age. Accordingly, protein is often fortified into products for older adults to help alleviate malnutrition and impede sarcopenia. However, more emphasis needs to be placed upon designing protein-fortified products to ensure suitability for older adults. This study involved a two-stage approach: (1) an initial review of products commonly fortified with protein and (2) two questionnaires for younger and older adults (n = 73; 18–30; 65+) to investigate optimal portion sizes (drinks and cakes) as well as attitudes, consumption habits and preferences towards protein fortification. The initial literature and market review demonstrated protein-fortified products are typically in liquid or snack format; however, there is considerable variability in terms of product types, serving size and protein sources. There were no age-related differences found for ideal cakes portion size whereas there were for liquids. Older adults are typically not consuming protein-fortified products; therefore, more importance should be placed on the consumption moment (breakfast or as snacks between meals) and on cereals, pasta, porridge, cakes, and biscuits. Older adults need increased awareness of, and more education on, the benefits of protein consumption, coupled with products tailored and designed to encourage intake.

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