14F-11 |
Development and evaluation of wheat protein beverage |
E. I. YASEEN1, T. J. Herald2, F. M. Aramouni2, and D. H. Chambers3. (1) Food Science Institute, Kansas State University, Call Hall, Manhattan, KS 66506, (2) Food Science Institute, Kansas State Univ., Call Hall, Manhattan, KS 66506, (3) Sensory Analysis Center, Kansas State Univ., 139-A Justin Hall, Manhattan, KS 66506 Plant and animal proteins are used to enhance mouthfeel and viscosity in health based beverages. Traditionally, wheat protein is known for its viscoelastic properties in baked goods. With advances in protein modification, application of wheat protein may be extended into other food systems, namely beverages. The objective was to formulate a wheat protein beverage and to compare the physical and sensory qualities to a commercial product. Five commercial health beverages of different brands were purchased and evaluated for physical and sensory properties. A panel of professional food scientists selected a citrus flavored soy protein based beverage as a reference due to its acceptable flavor and mouthfeel. Extensive research was conducted to formulate a citrus flavored beverage with at least 4% wheat protein. Consumers (n=110) participated in a 9-point hedonic scale preference test to evaluate the degree of liking (1=dislike extremely, 9=like extremely) of the beverages. Rheological properties, total solids, pH, and color were measured. The wheat protein beverage (WPB) exhibited significantly higher viscosity (18.55 mPa.s) compared to the reference (17.27 mPa.s). The soluble solids content in WPB was 19.70% and was significantly higher than the reference (14.10%). The pH of WPB and reference was 4.48 and 4.18, respectively. All color values were significantly lower than the reference. The L, a and b value for WPB were 50.36, 3.00 and 11.13, respectively. The consumer panel rated the reference beverage higher in mouthfeel, flavor and overall liking. Although, the overall liking of the WPB was acceptable. Wheat protein may be successfully incorporated into a beverage system, while maintaining acceptable physical and sensory qualities.
Session 14F, Product Development: General
|