+ Site Statistics
References:
52,654,530
Abstracts:
29,560,856
PMIDs:
28,072,755
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn

+ Translate
+ Recently Requested

The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate



The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate



Journal of Food Science 74(1): S17-S29



The impact of agglomeration on flavor and flavor stability of whey protein concentrates 80% (WPC80) and whey protein isolates (WPI) has not been widely addressed. This study examined the impact of agglomeration on the flavor and flavor stability of commercial WPC80 and WPI across 18 mo of storage. Duplicate agglomerated and nonagglomerated WPC80 and WPI were collected from 4 facilities and stored at 21 degrees C, 50% relative humidity. Volatile analysis using solid phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis were conducted every 2 mo. Solubility index, bulk volume, dispersibility, moisture, and color (L, a, b) were tested every 3 or 6 mo. Consumer acceptance testing with protein beverages was conducted with fresh and stored whey proteins. Higher intensities and more rapid development of lipid oxidation flavors (cardboard, raisin/brothy, cucumber, and fatty) were noted in agglomerated powders compared to nonagglomerated powders (P < 0.05). Volatile analysis results confirmed sensory results, which indicated increased formation of aldehydes and ketones in agglomerated products compared to nonagglomerated powders (P < 0.05). Consumer acceptance scores for protein beverages were lower for beverages made with agglomerated WPC80 stored for 12 mo and agglomerated or nonagglomerated WPI stored for 18 mo compared to fresh products while trained panelists detected differences among beverages and rehydrated proteins earlier. Agglomeration with or without lecithin decreased the storage stability of whey proteins. These results indicate that the optimum shelf life at 21 degrees C for nonagglomerated whey proteins is 12 to 15 mo and 8 to 12 mo for agglomerated whey proteins.

(PDF emailed within 0-6 h: $19.90)

Accession: 056364249

Download citation: RISBibTeXText

PMID: 19200117

DOI: 10.1111/j.1750-3841.2008.00975.x



Related references

Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. Journal of Dairy Science 94(8): 3747-3760, 2011

Characterization of dried whey protein concentrate and isolate flavor. Journal of Dairy Science 88(11): 3826-3839, 2005

The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate. Journal of Food Science 75(6): C559-C569, 2011

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. Journal of Dairy Science 92(12): 5917-5927, 2010

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. Journal of Dairy Science 94(9): 4347-4359, 2011

Short communication: The effect of liquid storage on the flavor of whey protein concentrate. Journal of Dairy Science 99(6): 4303-4308, 2016

Effects of whey protein concentrate/isolate supplementation versus whey protein concentrate in weight trained athletes A double blind trial. Journal of the American College of Nutrition 19(5): 706, October, 2000

Characterization of a cabbage off-flavor in whey protein isolate. Journal of food science 71(2): C86-C90, 2006

Influence of heating and acidification on the flavor of whey protein isolate. Journal of Dairy Science 96(3): 1366-1379, 2013

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate. Journal of Dairy Science 98(9): 5862-5873, 2016

Volatile flavor compound encapsulation by gum arabic and whey protein concentrate. Abstracts of Papers American Chemical Society 206(1-2): AGFD 119, 1993

Effects of high pressure on functionality of whey protein concentrate and whey protein isolate. Lait 86(4): 303-315, 2006

A comparative study of the gelation properties of whey protein concentrate and whey protein isolate. Lait 86(4): 259-271, 2006

Selected gelation properties of whey protein concentrate in comparison with whey protein isolate. Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol II: 404, 1990

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. Journal of Dairy Science 94(3): 1185-1193, 2011