Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients.
Oral nutritional supplement drinks (ONS) are beverages high in dairy proteins that are prescribed to individuals at risk of malnutrition. Consumption of ONS is poor in elderly care facilities, with patients commenting that the sensory attributes of these drinks reduce their enjoyment and willingness to consume. Mouth drying is an attribute of ONS found to build with repeated consumption, which may further limit liking of these products. This study investigated the sources of drying sensations by sequential profiling, with a trained sensory panel rating a range of model milk systems and ONS over repeated sips and during after-effects. Sequential profiling found that fortification of milk with both caseinate and whey protein concentrate significantly increased the perception of mouth drying over repeated consumption, increasing by between 35 and 85% over consumption of 40mL. Enrichment of ONS with either whey protein concentrate or milk protein concentrate to a total protein content of 8.7% (wt/wt) resulted in whey and casein levels of 4.3:4.4% and 1.7:7.0% respectively. The product higher in whey protein was substantially more mouth drying, implying that whey proteins may be the most important contributor to mouth drying in ONS. However, efforts to mask mouth drying of protein-fortified milk by increasing sweetness or fat level were unsuccessful at the levels tested. Increasing the viscosity of protein-fortified milk led to a small but significant reduction in mouth drying. However, this approach was not successful when tested within complete ONS. Further analysis is required into the mechanism of protein-derived mouth drying to mask negative sensations and improve the enjoyment and consumption of protein-rich ONS.
Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, United Kingdom.
C A
CA
Withers
Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, United Kingdom.
M J
MJ
Lewis
Clinical Health Sciences, University of Reading, Reading, RG1 5AQ, United Kingdom; The Royal Berkshire NHS Trust, Reading, RG1 5AN, United Kingdom.
M A
MA
Gosney
Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, United Kingdom. Electronic address: l.methven@reading.ac.uk.
L
L
Methven
D000818:Animals; D001628:Beverages / Q000032:analysis*; D002364:Caseins / Q000737:chemistry*; D003611:Dairy Products / Q000032:analysis*; D019587:Dietary Supplements; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis*; D009055:Mouth; D013649:Taste; D014783:Viscosity; D000067816:Whey Proteins
D002364:Caseins; D008894:Milk Proteins; D000067816:Whey Proteins
astringency; dairy protein; masking; mouth drying