Norton Victoria, Lignou Stella, Faka Marianthi, Rodriguez-Garcia Julia, Methven Lisa
Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK.
Volac International Limited, 50 Fisher's Lane, Royston SG8 5QX, UK.
Foods. 2021 Sep 1;10(9):2066. doi: 10.3390/foods10092066.
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 ( = 11). Two different whey protein food matrices were tested: (a) whey protein beverages (WPB) varying in lactose (0.05-12.4% /) and fat (0.9-7.2% /) 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% /) in WPBs and fat levels (via cream topping) on scones significantly suppressed mouthdrying. However, all other tested strategies (increasing fat in WPBs and heat-stable WPC in cupcakes) had no significant effect on suppressing perceived mouthdrying. This work demonstrates the challenges with mitigating whey protein derived mouthdrying; however, cross-modal taste suppression and increasing lubrication warrant further investigation.
口干通常与乳清蛋白强化产品有关。因此，缓解策略可能是减少口干并最大限度地从这类产品中获益的关键。目前，很少有研究成功缓解了乳清蛋白引起的口干，本文旨在研究不同的策略以减少口干效应。为此，对一个经过训练的感官评价小组（(n = 11)）进行了一系列实验。测试了两种不同的乳清蛋白食品基质：（a）乳糖（0.05 - 12.4% /）和脂肪（0.9 - 7.2% /）含量不同的乳清蛋白饮料（WPB），以及（b）乳清蛋白强化零食：含有不同乳清蛋白浓缩物（WPC）粉末（标准型和热稳定型）的纸杯蛋糕和脂肪含量不同（有或没有奶油顶）的司康饼。总体结果表明，所测试的策略对乳清蛋白引起的口干影响有限。增加WPB中的乳糖（9.4% /）和司康饼上的脂肪含量（通过添加奶油顶）可显著抑制口干。然而，所有其他测试策略（增加WPB中的脂肪和纸杯蛋糕中的热稳定WPC）对抑制主观口干没有显著影响。这项工作证明了缓解乳清蛋白引起的口干所面临的挑战；然而，跨模态味觉抑制和增加润滑性值得进一步研究。
