Abstract
Loss of appetite is common in older adults and as an adequate protein intake is recommended to support the maintenance of muscle mass and strength during ageing, a sufficient intake of dietary protein is essential. One strategy is to develop protein fortified foods for older adults. This study developed rye bread and chocolate cake fortified with chicken protein powder. Two independent trained panels were recruited to evaluate the sensory properties of the products. Seventy-five Danish older adults aged between 60 and 83 years were recruited to rate their overall liking on the 9-point hedonic scale; and their emotional response to each product was collected by check-all-that-apply (CATA). Results showed that fortification with chicken protein powder caused sensory changes especially in texture such as less firm, elastic texture and stronger floury mouthfeel for rye bread; less spongy, crumbly and stronger dense, moist texture for chocolate cakes. The sensory changes resulted in small yet significantly lower consumer acceptance of rye bread, but no significant differences in liking of chocolate cakes were found. All samples were above the acceptability level by Danish older consumers. Emotions pleased, interested, sad, disappointed and disgusted significantly discriminated the rye bread samples; disappointed and bored emotions significantly discriminated the chocolate cake samples. Moreover, significant correlations were found between the familiarity with protein fortified food products, appropriateness of rye bread or chocolate cakes for protein fortification and willingness to purchase of protein-fortified rye bread or chocolate cakes. This study was a first application of chicken protein powder in fortification of cereal products for older consumers.
| Original language | English |
|---|---|
| Article number | 100484 |
| Journal | International Journal of Gastronomy and Food Science |
| Volume | 27 |
| Number of pages | 10 |
| ISSN | 1878-450X |
| DOIs | |
| Publication status | Published - 2022 |
Bibliographical note
Funding Information:This work was financially supported by Danish Green Development and Demonstration Program (GUDP, journal number 34009-18-1342). The authors wish to thank all the volunteers participating to this study. Colleagues Christina Josefine Birke Rune, Belinda Lange, Charlotte Dandanell and Lisbeth Pii Nielsen are thanked for their assistance in data collection. Master students Klara Perica and Kritchana Hutapaed are thanked for developing the product recipes. The authors also would like to thank Lise Nersting and Claus Mosby Jespersen from Danish Technological Institute for their valuable discussions and comments in the project. Orla Brinkmann from Danpo and Hans Peter Skjødt from Nordthy are thanked for helpful discussions in the development of food prototypes.
Funding Information:
This work was financially supported by Danish Green Development and Demonstration Program (GUDP, journal number 34009-18-1342). The authors wish to thank all the volunteers participating to this study. Colleagues Christina Josefine Birke Rune, Belinda Lange, Charlotte Dandanell and Lisbeth Pii Nielsen are thanked for their assistance in data collection. Master students Klara Perica and Kritchana Hutapaed are thanked for developing the product recipes. The authors also would like to thank Lise Nersting and Claus Mosby Jespersen from Danish Technological Institute for their valuable discussions and comments in the project. Orla Brinkmann from Danpo and Hans Peter Skj?dt from Nordthy are thanked for helpful discussions in the development of food prototypes.
Publisher Copyright: © 2022 The Authors
Keywords
- Bread
- Cake
- Consumer acceptance
- Emotional response
- Older adults
- Protein fortification
- Sensory profiling