A TASTE COMPARISON OF AN ISOLATED SOY PROTEIN CARBOHYDRATE-PROTEIN BEVERAGE AND AN ISOLATED WHEY PROTEIN CARBOHYDRATE-PROTEIN BEVERAGE

摘要

The objectives were to evaluate the taste differences between Isolated Soy Protein (ISP) and Isolated Whey Protein (IWP) in a Carbohydrate-Protein beverage. Student athletes participated in 7-week, single blind, randomized, crossover intervention trial. The subjects were all participants in a separate study examining the antioxidant effects of ISP. Two beverages with the same macronutrients were designed, formulated, and produced. Production methods and packaging were identical with the exception of color-coding the packaging for each respective subject group. Questionnaires were distributed on two separate points for subjects to evaluate taste and preference. The conclusion was that the difference in the ISP and IWP was not statistically significant. There was no disadvantage associated with soy taste.