Comprison of Sensory Properties of Whey and Soy Protein Concentrates and Isolates

Abstract

In previous years, whey was treated as an insignificant by-product of cheese making, used mainly in animal feed or discarded. Whey and whey components, particularly whey proteins, are now viewed as valuable ingredients due to recent discoveries of functional and bioactive roles. Production and application of soy protein has also increased in recent years. Characterization and comparison of the flavor properties of these value-added ingredients is needed to identify specific ingredient applications and marketing strategies. The goal of this study was to develop a sensory lexicon for whey and soy proteins, and to subsequently identify and compare the descriptive sensory properties of whey and soy proteins. Consumer perception of these products was also investigated. Twenty-four descriptive sensory attributes were identified to evaluate appearance, flavor, and texture/mouthfeel. Following development of the lexicon, twenty-two samples (14 whey proteins and 8 soy proteins) were selected for descriptive sensory analysis. Proteins were rehydrated (10 % solids, (w/v)) and evaluated in triplicate by a highly trained sensory panel (n=10) trained to use the developed language. Results were analyzed by univariate and multivariate analysis of variance. Both whey and soy proteins were differentiated using the identified language (p<0.05). Different sensory attributes distinguished whey proteins from soy proteins. Consumers were knowledgeable of distinct health benefits of dairy and soy products. These results will enhance ongoing research and product development with these nutritional and functional ingredients.