Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages

摘要

Our goal was to determine the effect of systematicallycontrolled variation in milk fat, true protein, casein,and serum protein concentrations on the sensorycolor, flavor and texture properties, instrumental colorand viscosity, and milk fat globule size distributionof milk-based beverages. Beverage formulations werebased on a complete balanced 3-factor (fat, true protein,and casein as a percentage of true protein) designwith 3 fat levels (0.2, 1.0, and 2.0%), 4 true protein(TP) levels (3.00, 3.67, 4.34, and 5.00%) within eachfat level, and 5 casein as a percentage of true protein(CN%TP) levels (5, 25, 50, 75, and 80%) within eachprotein level (for a total of 60 formulations within eachof 2 replicates). Instrumental measures of Hunter L anda values and Commission Internationale de l’Éclairage(CIE) b* values, instrumental viscosity, particle size,flavor, sensory texture and sensory appearance evaluationswere done on each pasteurized/homogenizedbeverage formulation. Within each of the 3 fat levels,higher serum protein concentration drove higher aromaintensity, sweet aromatic, cooked/sulfur, cardboard/doughy flavors, and sensory yellowness scores, whereashigher casein concentration drove higher instrumentalviscosity in milk protein beverages. Increasing serumprotein concentration increased yellowness, sweet aromatic,aroma intensity, cooked/sulfur, and cardboard/doughy flavors across all fat levels and also had thelargest effect on L, a, and b* values, sensory whiteness,and opacity within each fat level. Increases in trueprotein increased throat cling and astringency intensities.Increases in fat concentration were correlated withhigher L, a, and b* values, larger particle size, andincreased sensory whiteness, mouth coating, cooked/milky, and milkfat flavors. Multiple linear regressionof L, a, and b* values produced better predictions ofsensory whiteness and yellowness of pasteurized milkprotein beverages than simple linear regression of L orb* values, respectively. Formulating milk protein beveragesto a higher true protein level increased astringencyregardless of fat level. When formulating milk proteinbeverages, a product developer has a wide range ofmilk-based protein ingredient choices that differ in priceand change price relationship across time. Understandingthe expected relative effect of different milk proteiningredients on the textural and flavor characteristicsof milk-based beverages could be used to help guideproduct reformulation decisions and ingredient choicesto achieve a specific sensory profile while controllingtotal beverage ingredient cost.