Impact of protein on sensory attributes and liking of plant-based Milk alternatives

Résumé fourni par la source

Plant-based milk alternatives (PBMAs) have a limited nutrient profile compared to dairy milk, primarily due to their lower protein content. Although fortification with protein can enhance their nutritional value, this addition changes the product's texture and introduces undesirable off-flavours, such as beaniness or chalkiness, which can hinder consumer acceptance. The primary aim of the study was to examine the impact of protein concentration (1 and 4 %) and source (soy, oat, pea) on the perception of sensory attributes and overall liking of PBMAs. Ninety-four consumers evaluated 6 lab-prepared PBMAs for liking using a 9-point hedonic scale. Optimal perception of attributes was assessed using just-about-right scales, and attribute analysis using check-all-that-apply. Penalty analysis was applied to evaluate liking drops, and logistic regression examined the relationship between protein source/quantity and sensory attribute perception. Low protein samples had higher overall liking than high protein ( p < 0.001) with 50.7 % of the variance attributed to textural factors such as thickness and grittiness. Furthermore, on comparison with soy-based samples, beaniness was selected 2.34 times more in pea-based samples and chalkiness was selected 4.92 more times in oat-based samples. Protein concentration impacted perception of thickness, with high-protein samples being selected as thick 22.9 times more often than low protein samples. Overall, adding protein to PBMAs improves their nutrient profile, matching its protein content with dairy milk, but it also introduces textural challenges that reduces consumer acceptance.

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