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Sensory properties of thickened and protein-enriched plant-based frozen desserts.
- Source :
-
Journal of texture studies [J Texture Stud] 2024 Apr; Vol. 55 (2), pp. e12825. - Publication Year :
- 2024
-
Abstract
- The number of consumers following plant-based diets has increased and in turn, the variety of plant-based foods available on the market has also increased. Many plant-based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture-modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant-based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant-based alternatives. This study investigated the sensory properties of a thickened protein-enhanced ice cream (dairy and whey) compared to thickened protein-enhanced plant-based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (nā=ā104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check-all-that-apply [CATA]), and dynamic (temporal check-all-that-apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant-based samples did not. TCATA identified that the plant-based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant-based samples did not pass the IDDSI test. The study identified that although plant-based foods strive to mimic conventional dairy products, they have different textural and flavor properties.<br /> (© 2024 The Authors. Journal of Texture Studies published by Wiley Periodicals LLC.)
- Subjects :
- Humans
Diet
Dairy Products
Deglutition Disorders
Ice Cream
Subjects
Details
- Language :
- English
- ISSN :
- 1745-4603
- Volume :
- 55
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Journal of texture studies
- Publication Type :
- Academic Journal
- Accession number :
- 38453624
- Full Text :
- https://doi.org/10.1111/jtxs.12825