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Sooriyaarachchi P, Jayawardena R, Pavey T, King NA. A qualitative exploration of the experiences of shift workers participated in a low-calorie meal replacement dietary intervention. BMJ Open 2023; 13:e072012. [PMID: 37709328 PMCID: PMC10503395 DOI: 10.1136/bmjopen-2023-072012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Accepted: 08/31/2023] [Indexed: 09/16/2023] Open
Abstract
OBJECTIVES Shift work is associated with various health challenges, including obesity and metabolic disturbances. To address these concerns, a randomised controlled clinical trial was conducted to evaluate the efficacy of a low-calorie meal replacement (MR) dietary intervention for dinner among shift workers with obesity. This study focuses on the qualitative aspects of this intervention, aiming to explore the experiences and perceptions of shift workers who participated in the trial. DESIGN Following the completion of the intervention, semi-structured face-to-face or telephone interviews were conducted with a purposive sample of trial participants. Data analysis was inductive, thematic using NVivo V.10 software. SETTING The intervention was conducted among shift workers with obesity in a private hospital in Sri Lanka and resulted in a modest decrease in weight. PARTICIPANTS Using purposeful maximum variation sampling, we recruited eight healthcare shift workers who took part in a weight loss intervention. RESULTS All participants expressed satisfaction with the MR meal for dinner, highlighting its positive impact on their well-being. Despite initial difficulties, strong determination and motivation by results supported adherence. Some participants suggested that the MR could be improved with sweeter taste and more flavour options. Few reported mild bloating at the beginning, but no serious side effects were noted. Participants felt lighter in their bodies due to weight loss. The method's simplicity was the most frequently reported benefit, making it feasible even during busy night shifts. Overall, participants highly recommended the intervention to others in need. CONCLUSION Participants experienced weight loss by replacing their dinner with the MR. This study offers valuable insights for tailoring future workplace-based dietary interventions for this vulnerable population. TRIAL REGISTRATION NUMBER ACTRN12622000231741.
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Affiliation(s)
- Piumika Sooriyaarachchi
- School of Exercise and Nutrition Sciences, Faculty of Health, Queensland University of Technology, Brisbane, Queensland, Australia
- Health and Wellness Unit, Faculty of Medicine, University of Colombo, Colombo, Sri Lanka
| | - Ranil Jayawardena
- School of Exercise and Nutrition Sciences, Faculty of Health, Queensland University of Technology, Brisbane, Queensland, Australia
- Department of Physiology, Faculty of Medicine, University of Colombo, Colombo, Sri Lanka
- Nawaloka Hospital Research and Education Foundation, Nawaloka Hospitals PLC, Colombo, Sri Lanka
| | - Toby Pavey
- School of Exercise and Nutrition Sciences, Faculty of Health, Queensland University of Technology, Brisbane, Queensland, Australia
| | - Neil A King
- School of Exercise and Nutrition Sciences, Faculty of Health, Queensland University of Technology, Brisbane, Queensland, Australia
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2
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Keefer HM, Harwood WS, Castura JC, Drake M. Temporal ranking for characterization and improved discrimination of protein beverages. J SENS STUD 2022. [DOI: 10.1111/joss.12751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Heather M. Keefer
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| | - Will S. Harwood
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
| | | | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center North Carolina State University Raleigh North Carolina USA
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Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein. Food Sci Biotechnol 2021; 30:653-661. [PMID: 34123462 DOI: 10.1007/s10068-021-00909-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 03/10/2021] [Accepted: 03/29/2021] [Indexed: 10/21/2022] Open
Abstract
A high-protein diet has a variety of beneficial effects and mixing isolated soybean protein (ISP) with whey protein (WP) reported to increases health and functional advantages. The objective of this study was to determine an adequate ratio for mixing these two proteins by evaluating the physical and sensory properties of protein-fortified samples. Samples with 5 different ratios of ISP to WP ranging from 100:0 to 0:100 were prepared. Proximate composition, density, spread factor, hardness and color values of five samples were measured and consumer acceptance test were conducted by 117 panelists to evaluate physicochemical and sensory properties of protein-fortified cookies. In a consumer acceptance test, the combination of ISP and WP increased consumer acceptance, and the highest overall acceptance was obtained when ISP and WP were used in a one to one ratio. As the ISP content increased, the density was higher, and the spreadability was the lowest. On the other hand, as WP increased, hardness increased significantly, and L*, a* and b* values increased (p < 0.05).The result of this study may facilitate the development of protein-enriched foods, which have various health benefits.
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4
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Hosseini AF, Mazaheri-Tehrani M, Yeganehzad S, Razavi SMA. Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.
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Affiliation(s)
- Abdul Fateh Hosseini
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
| | - Mostafa Mazaheri-Tehrani
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box: 91895-157.356, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
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5
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Pearl millet protein bar: nutritional, organoleptic, textural characterization, and in-vitro protein and starch digestibility. Journal of Food Science and Technology 2020; 57:3467-3473. [PMID: 32728293 DOI: 10.1007/s13197-020-04381-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/20/2020] [Accepted: 03/31/2020] [Indexed: 10/24/2022]
Abstract
Pearl millet, a nutritionally remarkable cereal with a sustainable yield in the grey regions of India, is not consumed much. Consumption of Nutrition bars has gained momentum in recent years and considering this, in the present study pearl millet-based protein bars are formulated to increase its consumption rate and establish it as a reliable source of protein and other nutrients. The proximate and mineral composition of the three variants of pearl millet incorporated (25, 27.5, 30%) protein bars were analyzed using standard protocols. The acceptability of the bars was assessed using the 9-point hedonic scale among twenty panelists. The textural parameters were measured by Perten TVT 6700 Texture Analyzer. The in-vitro digestibility of protein (IVPD) and starch (IVSD) of the best variant was also estimated. The bars provide 15.74-18.32 g of protein, 332-379 kcal energy, 74.53-83.87 mg calcium, and 555.93-603.80 mg phosphorous per 100 g. The results showed that the organoleptic parameters of the bars were not affected by the proportion of ingredients. Whereas the increase in pearl millet incorporation marginally increased textural properties such as hardness, cohesiveness, and chewiness. The IVPD of the selected variant is 75.65 ± 0.02% and IVSD revealed 252.00 ± 10.00 mg of maltose is released per 100 g of the sample. The protein bars are nutritionally beneficial and appealing. This study gives scope for the production of pearl millet-based convenience foods that will raise the consumption pattern of pearl millet at the household level.
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6
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Carter B, Patel H, Barbano DM, Drake M. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. J Dairy Sci 2018; 101:3900-3909. [DOI: 10.3168/jds.2017-13780] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Accepted: 11/16/2017] [Indexed: 11/19/2022]
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7
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Elegbede JL, Li M, Jones OG, Campanella OH, Ferruzzi MG. Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems. J Food Sci 2018; 83:1229-1236. [PMID: 29701895 DOI: 10.1111/1750-3841.14132] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Accepted: 02/27/2018] [Indexed: 01/22/2023]
Abstract
With growing interest in formulating new food products with added protein and flavonoid-rich ingredients for health benefits, direct interactions between these ingredient classes becomes critical in so much as they may impact protein functionality, product quality, and flavonoids bioavailability. In this study, sodium caseinate (SCN)-based model products (foams and emulsions) were formulated with grape seed extract (GSE, rich in galloylated flavonoids) and green tea extract (GTE, rich in nongalloylated flavonoids), respectively, to assess changes in functional properties of SCN and impacts on flavonoid bioaccessibility. Experiments with pure flavonoids suggested that galloylated flavonoids reduced air-water interfacial tension of 0.01% SCN dispersions more significantly than nongalloylated flavonoids at high concentrations (>50 μg/mL). This observation was supported by changes in stability of 5% SCN foam, which showed that foam stability was increased at high levels of GSE (≥50 μg/mL, P < 0.05) but was not affected by GTE. However, flavonoid extracts had modest effects on SCN emulsion. In addition, galloylated flavonoids had higher bioaccessibility in both SCN foam and emulsion. These results suggest that SCN-flavonoid binding interactions can modulate protein functionality leading to difference in performance and flavonoid bioaccessibility of protein-based products. PRACTICAL APPLICATION As information on the beneficial health effects of flavonoids expands, it is likely that usage of these ingredients in consumer foods will increase. However, the necessary levels to provide such benefits may exceed those that begin to impact functionality of the macronutrients such as proteins. Flavonoid inclusion within protein matrices may modulate protein functionality in a food system and modify critical consumer traits or delivery of these beneficial plant-derived components. The product matrices utilized in this study offer relevant model systems to evaluate how fortification with flavonoid-rich extracts allows for differing effects on formability and stability of the protein-based systems, and on bioaccessibility of fortified flavonoid extracts.
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Affiliation(s)
- Jennifer L Elegbede
- W.K. Kellogg Inst. of Food and Nutrition Research, 2 Hamblin Ave East, Battle Creek, MI 49017, U.S.A
| | - Min Li
- North Carolina State Univ. - Plants for Human Health Inst., 600 Laureate Way, Kannapolis, NC 28081, U.S.A
| | - Owen G Jones
- Dept. of Food Science, Purdue Univ., 745 Agriculture Mall, West Lafayette, IN 47909, U.S.A
| | - Osvaldo H Campanella
- Dept. of Food Science and Dept. of Agricultural Engineering, Purdue Univ., 745 Agriculture Mall, West Lafayette, IN 47907, U.S.A
| | - Mario G Ferruzzi
- Dept. of Food, Bioprocessing and Nutrition Science, North Carolina State Univ. - Plants for Human Health Inst., 600 Laureate Way, Kannapolis, NC 28081, U.S.A
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8
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OLIVEIRA DFD, GRANATO D, BARANA AC. Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.07017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Gomes GMS, Bonomo RCF, Veloso CM, da Silva LHM, da Costa Ilhéu Fontan R, Gandolfi ORR, Gonçalves GRF, Sampaio VS. Acquisition of Water Solubility Diagrams in Ternary Systems (AOT/Organic Solvent/Alcohol) and Extraction of α-Lactalbumin Using Reverse Micellar Systems. J SURFACTANTS DETERG 2017. [DOI: 10.1007/s11743-017-1960-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Li J, Wu Y, Ma Y, Lu N, Regenstein JM, Zhou P. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate. Food Funct 2017; 8:2897-2904. [DOI: 10.1039/c7fo00570a] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High-protein intermediate moisture food (HPIMF) containing sodium caseinate (NaCN) often gave a harder texture compared with that made from whey proteins or soy proteins, due to the aggregation of protein particles.
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Affiliation(s)
- J. Li
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
| | - Y. Wu
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
| | - Y. Ma
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
| | - N. Lu
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
| | | | - P. Zhou
- State Key Laboratory of Food Science & Technology
- School of Food Science & Technology
- Jiangnan University
- Wuxi
- China
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11
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Sun C, Liu R, Ni K, Wu T, Luo X, Liang B, Zhang M. Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Jensen T, Bechshoeft RL, Giacalone D, Otto MH, Castro-Mejía J, Bin Ahmad HF, Reitelseder S, Jespersen AP. Whey protein stories - An experiment in writing a multidisciplinary biography. Appetite 2016; 107:285-294. [PMID: 27521163 DOI: 10.1016/j.appet.2016.08.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 06/30/2016] [Accepted: 08/08/2016] [Indexed: 01/10/2023]
Abstract
This is an experimental, dual-purpose article about whey protein and how to conduct interdisciplinary analyses and writings. On the one hand, this article is a multidisciplinary commodity biography, which consists of five descriptions of whey protein written by the five different research groups involved in the interdisciplinary research project CALM(Counteracting Age-related loss of Skeletal Muscle Mass). On the other hand, it is a meta-analysis, which aims to uncover and highlight examples of how the five descriptions contribute to each other with insights into the contextualisation of knowledge, contrasts between the descriptions and the new dimensions they bring to established fields of interest. The meta-analysis also contains a discussion of interdisciplinary study objects and the usefulness of the multidisciplinary commodity biography as a format for interdisciplinary publications. The article contributes to the field of food studies with a multidisciplinary biography of whey protein - including its sensory qualities and challenges, insights into its cultural history, its nutritional value and effects on the human body and an analysis of how it is perceived by people who consume it. The biography thereby expands upon existing understandings of whey protein while discussing the usefulness of employing the commodity biography format in interdisciplinary writing. Moreover, the article contributes to the field of interdisciplinary research by providing a practical example of a joint publication and reflections upon the existence, interaction and possibilities of monodisciplinary knowledge structures within interdisciplinary studies and publications.
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Affiliation(s)
- Tenna Jensen
- Saxo Institute, Faculty of Humanities, University of Copenhagen, Denmark.
| | - Rasmus L Bechshoeft
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M81, Bispebjerg Hospital, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark
| | - Davide Giacalone
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark; Department of Technology and Innovation, University of Southern Denmark, Denmark
| | - Marie Haulund Otto
- Saxo Institute, Faculty of Humanities, University of Copenhagen, Denmark
| | - Josue Castro-Mejía
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | | | - Søren Reitelseder
- Institute of Sports Medicine Copenhagen, Department of Orthopedic Surgery M81, Bispebjerg Hospital, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Denmark
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13
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Park CW, Parker M, Drake M. Short communication: The effect of liquid storage on the flavor of whey protein concentrate. J Dairy Sci 2016; 99:4303-4308. [DOI: 10.3168/jds.2016-10946] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 02/24/2016] [Indexed: 11/19/2022]
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14
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Lu N, Zhang L, Zhang X, Li J, Labuza TP, Zhou P. Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Banach J, Clark S, Lamsal B. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate. J Food Sci 2016; 81:S1254-62. [DOI: 10.1111/1750-3841.13270] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 02/01/2016] [Accepted: 02/15/2016] [Indexed: 12/17/2022]
Affiliation(s)
- J.C. Banach
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - S. Clark
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - B.P. Lamsal
- Food Science and Human Nutrition; Iowa State Univ; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
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Banach J, Clark S, Lamsal B. Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate. J Food Sci 2016; 81:C332-40. [DOI: 10.1111/1750-3841.13198] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Accepted: 11/28/2015] [Indexed: 11/28/2022]
Affiliation(s)
- J.C. Banach
- Iowa State Univ; Food Science and Human Nutrition; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - S. Clark
- Iowa State Univ; Food Science and Human Nutrition; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
| | - B.P. Lamsal
- Iowa State Univ; Food Science and Human Nutrition; 2312 Food Sciences Building Ames Iowa 50011 U.S.A
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17
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Comparison of methods for generating sensory vocabulary with consumers: A case study with two types of satiating foods. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Durazzo A, Gabrielli P, Manzi P. Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk. Antioxidants (Basel) 2015; 4:523-32. [PMID: 26783841 PMCID: PMC4665428 DOI: 10.3390/antiox4030523] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Revised: 06/05/2015] [Accepted: 06/26/2015] [Indexed: 11/25/2022] Open
Abstract
Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.
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Affiliation(s)
- Alessandra Durazzo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy.
| | - Paolo Gabrielli
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy.
| | - Pamela Manzi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy.
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Oltman A, Lopetcharat K, Bastian E, Drake M. Identifying Key Attributes for Protein Beverages. J Food Sci 2015; 80:S1383-90. [DOI: 10.1111/1750-3841.12877] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2014] [Accepted: 03/15/2015] [Indexed: 11/28/2022]
Affiliation(s)
- A.E. Oltman
- Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
| | | | - E. Bastian
- Glanbia Nutritionals; Twin Falls Idaho 83301 U.S.A
| | - M.A. Drake
- Southeast Dairy Foods Research Center; North Carolina State Univ; Raleigh NC 27695 U.S.A
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20
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Basciani S, Costantini D, Contini S, Persichetti A, Watanabe M, Mariani S, Lubrano C, Spera G, Lenzi A, Gnessi L. Safety and efficacy of a multiphase dietetic protocol with meal replacements including a step with very low calorie diet. Endocrine 2015; 48:863-70. [PMID: 25063307 DOI: 10.1007/s12020-014-0355-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/06/2014] [Accepted: 06/29/2014] [Indexed: 12/31/2022]
Abstract
To investigate safety, compliance, and efficacy, on weight loss and cardiovascular risk factors of a multiphasic dietary intervention based on meal replacements, including a period of very low calorie diet (VLCD) in a population of obese patients. Anthropometric parameters, blood tests (including insulin), dual-energy-X-ray absorptiometry (DXA), and questionnaires for the assessment of safety and compliance before and after (phase I) a 30-day VLCD, 700 kcal/day, normoproteic, 50 g/day carbohydrate, four meal replacements; (phase II) a 30-day low calorie diet (LCD), 820 kcal/day, three meal replacements plus a protein plate; (phase III) 60-day LCD, 1,100 kcal/day, two meal replacements plus two protein plates and reintroduction of small amounts of carbohydrates; (phase IV) 60-day hypocaloric balanced diet (HBD), 1,200 kcal/day, one meal replacement, two protein plates and the reintroduction of carbohydrates. 24 patients (17 females, 7 males, mean BMI 33.8±3.2 kg/m2, mean age 35.1±10.2 years) completed the study. The average weight loss was 15.4±6.7%, with a significant reduction of fat mass (from 32.8±4.7 to 26.1±6.3% p<0.05) and a relative increase of lean mass (from 61.9±4.8 to 67.1±5.9% p<0.05). An improvement of metabolic parameters and no variations of the liver and kidney functions were found. A high safety profile and an excellent dietary compliance were seen. The VLCD dietary program and the replacement dietary system described here is an effective, safe, and well-tolerated treatment for weight control.
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Affiliation(s)
- Sabrina Basciani
- Department of Experimental Medicine, Section of Medical Pathophysiology Food Science and Endocrinology, Sapienza University of Rome La Sapienza, Policlinico Umberto I, 00161, Rome, Italy
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21
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Lassissi TA, Hettiarachchy NS, Rayaprolu SJ, Kannan A, Davis M. Functional properties and Angiotensin-I converting enzyme inhibitory activity of soy–whey proteins and fractions. Food Res Int 2014; 64:598-602. [DOI: 10.1016/j.foodres.2014.07.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 07/03/2014] [Accepted: 07/20/2014] [Indexed: 10/25/2022]
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22
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Park C, Drake M. The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability. J Food Sci 2014; 79:R452-9. [DOI: 10.1111/1750-3841.12396] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2013] [Accepted: 01/15/2014] [Indexed: 11/29/2022]
Affiliation(s)
- C.W. Park
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
| | - M.A. Drake
- Dept. of Food; Bioprocessing and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
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Park CW, Bastian E, Farkas B, Drake M. The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate. J Food Sci 2013; 79:C19-24. [DOI: 10.1111/1750-3841.12279] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2013] [Accepted: 09/12/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Curtis W. Park
- Dept. of Food, Bioprocessing, and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
| | | | - Brian Farkas
- Dept. of Food, Bioprocessing, and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
| | - MaryAnne Drake
- Dept. of Food, Bioprocessing, and Nutrition Sciences; Southeast Dairy Foods Research Center; North Carolina State Univ.; Raleigh NC 27695 U.S.A
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White SS, Fox KM, Jervis SM, Drake MA. Influence of heating and acidification on the flavor of whey protein isolate. J Dairy Sci 2013; 96:1366-79. [PMID: 23332857 DOI: 10.3168/jds.2012-5935] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Accepted: 11/23/2012] [Indexed: 11/19/2022]
Abstract
Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher intensity of cucumber flavor and higher concentrations of E-2-nonenal. No perceivable differences were observed between INST and NI WPI after heating; sulfur and eggy flavors increased in both types of WPI. After treatment, AH-INST-HTST samples were differentiated from AH-NI-HTST by grassy/hay and grainy flavor and increased lipid oxidation products. Further processing of WPI in food applications has negative effects on the flavor contributions of WPI.
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Affiliation(s)
- S S White
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Food Research Center, North Carolina State University, Raleigh NC 27695, USA
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26
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Kraemer WJ, Solomon-Hill G, Volk BM, Kupchak BR, Looney DP, Dunn-Lewis C, Comstock BA, Szivak TK, Hooper DR, Flanagan SD, Maresh CM, Volek JS. The effects of soy and whey protein supplementation on acute hormonal reponses to resistance exercise in men. J Am Coll Nutr 2013; 32:66-74. [PMID: 24015701 DOI: 10.1080/07315724.2013.770648] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
OBJECTIVE For many resistance-trained men concerns exist regarding the production of estrogen with the consumption of soy protein when training for muscle strength and size. Thus, the purpose of this investigation was to examine the effects of soy and whey protein supplementation on sex hormones following an acute bout of heavy resistance exercise in resistance trained men. METHODS Ten resistance-trained men (age 21.7 ± 2.8 [SD] years; height 175.0 ± 5.4 cm; weight 84.2 ± 9.1 kg) volunteered to participate in an investigation. Utilizing a within subject randomized crossover balanced placebo design, all subjects completed 3 experimental treatment conditions supplementing with whey protein isolate (WPI), soy protein isolate (SPI), and maltodextrin placebo control for 14 days with participants ingesting 20 g of their assigned supplement each morning at approximately the same time each day. Following supplementation, subjects performed an acute heavy resistance exercise test consisting of 6 sets of 10 repetitions in the squat exercise at 80% of the subject's one repetition maximum. RESULTS This investigation observed lower testosterone responses following supplementation with soy protein in addition to a positive blunted cortisol response with the use of whey protein at some recovery time points. Although sex hormone binding globulin (SHBG) was proposed as a possible mechanism for understanding changes in androgen content, SHBG did not differ between experimental treatments. Importantly, there were no significant differences between groups in changes in estradiol concentrations. CONCLUSION Our main findings demonstrate that 14 days of supplementation with soy protein does appear to partially blunt serum testosterone. In addition, whey influences the response of cortisol following an acute bout of resistance exercise by blunting its increase during recovery. Protein supplementation alters the physiological responses to a commonly used exercise modality with some differences due to the type of protein utilized.
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Affiliation(s)
- William J Kraemer
- Human Performance Laboratory, Department of Kinesiology, University of Connecticut, Storrs, CT 06269, USA.
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Damodaran S, Agyare KK. Effect of microbial transglutaminase treatment on thermal stability and pH-solubility of heat-shocked whey protein isolate. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.04.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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28
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Kreger JW, Lee Y, Lee SY. Perceptual Changes and Drivers of Liking in High Protein Extruded Snacks. J Food Sci 2012; 77:S161-9. [DOI: 10.1111/j.1750-3841.2012.02634.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Tarrega A, Ramírez-Sucre M, Vélez-Ruiz J, Costell E. Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Purwanti N, Moerkens A, van der Goot AJ, Boom R. Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.05.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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31
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Listiyani M, Campbell R, Miracle R, Barbano D, Gerard P, Drake M. Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey. J Dairy Sci 2012; 95:36-49. [DOI: 10.3168/jds.2011-4557] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2011] [Accepted: 09/18/2011] [Indexed: 11/19/2022]
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Whitson M, Miracle R, Bastian E, Drake M. Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. J Dairy Sci 2011; 94:3747-60. [DOI: 10.3168/jds.2010-4045] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2010] [Accepted: 03/18/2011] [Indexed: 11/19/2022]
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Liaw IW, Eshpari H, Tong PS, Drake MA. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate. J Food Sci 2011; 75:C559-69. [PMID: 20722911 DOI: 10.1111/j.1750-3841.2010.01695.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in triplicate. Fresh whey was collected, pasteurized, and defatted by centrifugal separation. Subsequently, 0.05% (w/w) ascorbic acid or 0.5% (w/w) whey protein hydrolysate (WPH) were added to the pasteurized whey. A control with no antioxidant addition was also evaluated. Wheys were stored at 3 degrees C and evaluated after 0, 2, 4, 6, and 8 d. In a subsequent experiment, selected treatments were then incorporated into liquid Cheddar whey and processed into whey protein concentrate (WPC). Whey and WPC flavors were documented by descriptive sensory analysis, and volatile components were evaluated by solid phase micro-extraction with gas chromatography mass spectrometry. Cardboard flavors increased in fluid wheys with storage. Liquid wheys with ascorbic acid or WPH had lower cardboard flavor across storage compared to control whey. Lipid oxidation products, hexanal, heptanal, octanal, and nonanal increased in liquid whey during storage, but liquid whey with added ascorbic acid or WPH had lower concentrations of these products compared to untreated controls. Mozzarella liquid whey had lower flavor intensities than Cheddar whey initially and after refrigerated storage. WPC with added ascorbic acid or WPH had lower cardboard flavor and lower concentrations of pentanal, heptanal, and nonanal compared to control WPC. These results suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to flavor of spray-dried whey protein. Practical Application: Lipid oxidation products are primary contributors to whey ingredient off-flavors. Flavor plays a critical and limiting role in widespread use of dried whey ingredients, and enhanced understanding of flavor and flavor formation as well as methods to control or minimize flavor formation during processing are industrially relevant. The results from this study suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to minimize flavor of spray-dried whey protein.
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Affiliation(s)
- I W Liaw
- Dept. of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695, USA
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Evans J, Zulewska J, Newbold M, Drake M, Barbano D. Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. J Dairy Sci 2010; 93:1824-43. [DOI: 10.3168/jds.2009-2723] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2009] [Accepted: 12/30/2009] [Indexed: 11/19/2022]
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Croissant AE, Kang EJ, Campbell RE, Bastian E, Drake MA. The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. J Dairy Sci 2010; 92:5917-27. [PMID: 19923595 DOI: 10.3168/jds.2009-2535] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The increasing use and demand for whey protein as an ingredient requires a bland-tasting, neutral-colored final product. The bleaching of colored Cheddar whey is necessary to achieve this goal. Currently, hydrogen peroxide (HP) and benzoyl peroxide (BPO) are utilized for bleaching liquid whey before spray drying. There is no current information on the effect of the bleaching process on the flavor of spray-dried whey protein concentrate (WPC). The objective of this study was to characterize the effect of bleaching on the flavor of liquid and spray-dried Cheddar whey. Cheddar cheeses colored with water-soluble annatto were manufactured in duplicate. Four bleaching treatments (HP, 250 and 500 mg/kg and BPO, 10 and 20 mg/kg) were applied to liquid whey for 1.5 h at 60 degrees C followed by cooling to 5 degrees C. A control whey with no bleach was also evaluated. Flavor of the liquid wheys was evaluated by sensory and instrumental volatile analysis. One HP treatment and one BPO treatment were subsequently selected and incorporated into liquid whey along with an unbleached control that was processed into spray-dried WPC. These trials were conducted in triplicate. The WPC were evaluated by sensory and instrumental analyses as well as color and proximate analyses. The HP-bleached liquid whey and WPC contained higher concentrations of oxidation reaction products, including the compounds heptanal, hexanal, octanal, and nonanal, compared with unbleached or BPO-bleached liquid whey or WPC. The HP products were higher in overall oxidation products compared with BPO samples. The HP liquid whey and WPC were higher in fatty and cardboard flavors compared with the control or BPO samples. Hunter CIE Lab color values (L*, a*, b*) of WPC powders were distinct on all 3 color scale parameters, with HP-bleached WPC having the highest L* values. Hydrogen peroxide resulted in a whiter WPC and higher off-flavor intensities; however, there was no difference in norbixin recovery between HP and BPO. These results indicate that the bleaching of liquid whey may affect the flavor of WPC and that the type of bleaching agent used may affect WPC flavor.
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Affiliation(s)
- A E Croissant
- Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA
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Agyare KK, Damodaran S. pH-stability and thermal properties of microbial transglutaminase-treated whey protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1946-1953. [PMID: 20088508 DOI: 10.1021/jf903530d] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Whey protein isolate (WPI) was treated to various extents using microbial transglutaminase (MTGase) and changes in pH-stability and thermal stability of its protein components were investigated. The MTGase treatment significantly increased the denaturation temperature (T(d)) of beta-lactoglobulin in WPI, from 71.84 degrees C in the untreated sample to 78.50 degrees C after 30 h of incubation with MTGase. The enthalpy change of denaturation of WPI did not change upon cross-linking, indicating that the increase in T(d) was primarily due to covalent cross-linking and not due to an increase in nonpolar interactions within the protein. The surface hydrophobicity (S(o)) of the protein decreased upon cross-linking; however, this decrease was not due to burial of the surface hydrophobic cavities in the protein interior, but due to occlusion of the hydrophobic cavities to the fluorescent probes. Fluorescence emission and circular dichroism spectroscopic analyses revealed no major changes in the secondary and tertiary conformations as a result of cross-linking. However, unlike native WPI, the cross-linked protein exhibited a U-shaped pH-stability profile with maximum turbidity at pH 4.0-4.5. The study revealed that even though enzymatic cross-linking significantly improved the T(d) of beta-lactoglobulin in WPI without causing major structural changes, a reduction in the hydrophilic-hydrophobic balance of the protein surface as a result of elimination of the positive charge on lysyl residues caused precipitation at pH 4.0-4.5.
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Affiliation(s)
- Kingsley K Agyare
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA
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Purwanti N, van der Goot AJ, Boom R, Vereijken J. New directions towards structure formation and stability of protein-rich foods from globular proteins. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2009.10.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Lloyd M, Hess S, Drake M. Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder. J Dairy Sci 2009; 92:2409-22. [DOI: 10.3168/jds.2008-1714] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Liu X, Zhou P, Tran A, Labuza TP. Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2339-2345. [PMID: 19231894 DOI: 10.1021/jf802789y] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The objective of this study was to investigate the influence of polyols on the stability of whey proteins in an intermediate-moisture food model system and to elucidate the effect of polyols on the hardening of whey protein-based bars during storage. Four major polyols, glycerol, propylene glycol, maltitol, and sorbitol, were evaluated in model systems, which contained whey protein isolate, polyols, and water. The results showed that glycerol was the most effective polyol in lowering water activity and provided the soft texture of intermediate-moisture foods, followed by sorbitol and maltitol. These three polyols stabilized the native structure of whey proteins, provided a desired texture, and slowed the hardening of the model systems. Propylene glycol should not be used in whey protein-based high-protein intermediate-moisture foods because it caused changes in protein conformation and stability as observed by differential scanning calorimeter and Fourier transform infrared spectroscopy and resulted in aggregation of whey proteins and hardening of the bar texture during storage, causing loss in product quality.
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Affiliation(s)
- Xiaoming Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, People's Republic of China
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Wright B, Zevchak S, Wright J, Drake M. The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate. J Food Sci 2009; 74:S17-29. [DOI: 10.1111/j.1750-3841.2008.00975.x] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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CHILDS JESSICAL, THOMPSON JACOBL, LILLARD JOHNS, BERRY TRISTANK, DRAKE MARYANNE. CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTS. J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2008.00158.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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