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)...
Investigating methods to mitigate whey protein derived mouthdrying.
L. Methven, Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK. Tel. +44-(0) 118-378-8714. E-mail firstname.lastname@example.org
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Norton, V., Lignou, S., Faka, M., Rodriguez-Garcia, J., Methven, L.; Investigating methods to mitigate whey protein derived mouthdrying.. IFIS Food and Health Sciences Database 2022; doi:
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