Characterisation of the sensory properties of whey protein concentrates


  • Use of names, names of ingredients and identification of specific models of equipment is for scientific clarity and does not constitute any endorsement of product by authors, the Dairy Products Technology Center at California Polytechnic State University, San Luis Obispo or the Nutrition and Food Sciences Department or the American University of Beirut.


The objective of this work was to evaluate the effect of four commercial whey protein concentrates (WPCs) on the sensory and selected physical properties (colour, viscosity) in sweet solutions. WPCs exhibited significant differences in colour properties, including the L, a and b-values (P < 0.001). Triangle tests, with 25 untrained panellists, revealed significant brand differences. Descriptive analysis, with eight trained judges, corresponded to instrumental analysis with differences in opacity (P < 0.05) and colour (P < 0.001), but no differences on odour/flavour despite minor differences in composition. The lack of effect on odour/flavour may not be translated to more complex matrices such as WPC-fortified dairy beverages.