The effects of mixed proteins on the physical and rheological properties and the sensory qualities of a newly formulated plant-based soup for elderly consumers
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Abstract
Not only do healthy products for the elderly present the nutrition to meet their needs, such as protein, but they are also easy to consume. The objective of this study was to develop a plant-based soup for the elderly with the proper rheological properties by using a mixture of proteins. The protein mixtures, containing whey protein (WP), soy protein (SP), and egg white protein (EP), were incorporated into a plant-based soup, and were optimized. The mixtures of WP, SP, and EP had an impact on color, rheology, and on the gravity flow test with The International Dysphagia Diet Standardization Initiative (IDDSI). With the use of EP alone, the product viscosity and consistency of the plant-based soup formulation seemed to increase, while the WP decreased the viscosity. However, results from the acceptance test performed with elderly consumers (n=30) revealed that the different protein mixtures had not influenced the liking scores of all attributes, except for the texture of the soup samples (p≤0.05). The soup made from the optimized formulation (2.56% WP + 0.64% SP + 0.64% EP) had a viscosity of 1238 cP, showed the highest liking score (7.27), and had a high protein content (5.07%). Therefore, in response to their requirements, the formulated plant-based soup could provide both protein and energy for the elderly and offer them the proper viscosity.
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