Investigating Methods to Mitigate Whey Protein Derived Mouthdrying

Abstract

Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein derived mouthdrying and this paper aims to investigate different strategies to reduce mouthdrying effects. Accordingly, a series of experiments were carried out with a trained sensory panel (n = 11). Two different whey protein food matrices were tested: (a) whey protein beverages (WPB) varying in lactose (0.05–12.4% w/v) and fat (0.9–7.2% w/v) levels and (b) whey protein fortified snacks: cupcakes with differing whey protein concentrate (WPC) powders (standard and heat-stable) and scones with varying fat content (with and without cream topping). Overall results suggested the tested strategies had limited significant effects on whey protein derived mouthdrying. Increasing lactose (9.4% w/v) in WPBs and fat levels (via cream topping) on scones significantly suppressed mouthdrying. However, all other tested strategies (increasing fat in WPBs and heat-stable WPC in cupcakes) had no significant effect on suppressing perceived mouthdrying. This work demonstrates the challenges with mitigating whey protein derived mouthdrying; however, cross-modal taste suppression and increasing lubrication warrant further investigation.

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

“…All model beverages are outlined in Table 3 and were stirred (Stuart TM SM5 Bibby Fascia, UK) for 90-min at room temperature (19.2 ± 1.5 °C), as described in our previous work (Norton et al, 2020a;2021b;2021c). Viscosity increased linearly with increasing hydrocolloid concentration at a shear rate of 50 s -1 (Figure (1)(2)(3)(4) denote models utilised in whey protein beverage (WPB) rating.…”

“…Whey protein fortified scones (30.0 g; 4.5 g protein per scone) with cream topping (8.0 g clotted cream providing 5.0 g fat and total fat level 9.0 g per scone) and without cream topping (total fat level 3.9 g per scone), were used as described in our previous work (Norton et al, 2021c). In brief, the dry ingredients were added and mixed (Kenwood Titanium Major KMM020, Hampshire, UK) followed by wet ingredients (low speed, 2 to 10-min).…”

“…Potential mouthdrying mitigation strategies using trained sensory panels have had varying success in reducing perceived mouthdrying (Withers, Lewis, Gosney & Methven, 2014;Norton, Lignou, Faka, Rodriguez-Garcia & Methven, 2021c).…”

“…Recently, increasing lubrication via fat (using a cream topping) significantly suppressed mouthdrying in scones fortified with whey protein (Norton et al, 2021c).…”

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

“…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.…”