title: Protein-enhanced soups: a consumer-accepted food for increasing dietary protein provision among older adults.
abstract: Protein-enhanced soups (PES) may improve protein intake among older adults. This study examined sensory attributes (aroma, texture, taste, and overall acceptability) and preferences of PES (chicken noodle and cheddar broccoli) compared with flavor-matched control soups (FCS) among older adults (≥65 years) and evaluated dietary profile changes of a standard menu based on the substitution of one PES serving/d for a standard soup. Modified paired preference tests and 5-point facial hedonic scales were administered to participants (n = 44). No significant differences in sensory attributes between either PES compared with FCS were identified, but significant gender- and age-related differences (p < 0.05) were observed. About Sixty-one percent of participants preferred protein-enhanced chicken noodle soup while only 38% preferred protein-enhanced cheddar broccoli soup to their respective FCS. Substituting one PES serving for one non-fortified soup serving per day resulted in significantly higher (p < 0.001) protein profile. Results suggest that all attributes of PES were consistent with sensory expectations and PES substitution could improve protein provision.
authors.affiliation: Department of Human Nutrition, University of Alabama , Tuscaloosa, AL , USA.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Donahue
authors.forename: Kristi Michele
authors.initials: KM
authors.lastname: Crowe
authors.forename: Jeannine
authors.initials: J
authors.lastname: Lawrence
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D000407:Alabama; D003258:Consumer Behavior; D003296:Cooking; D004044:Dietary Proteins / Q000008:administration & dosage* / Q000032:analysis; D002149:Energy Intake; D005260:Female; D005502:Food; D005518:Food Preferences; D006801:Humans; D016014:Linear Models; D008297:Male; D009753:Nutritive Value; D013649:Taste
chemical_list: D004044:Dietary Proteins
keywords: Food fortification; older adults; protein; sensory analysis