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Development of Protein Fortified Puddings with Acceptable Sensory Properties for Older Adults

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dc.contributor.advisor Duizer, Lisa
dc.contributor.author Castro, Thais
dc.date.accessioned 2017-04-20T19:07:53Z
dc.date.available 2017-04-20T19:07:53Z
dc.date.copyright 2017-04
dc.date.created 2017-04-03
dc.date.issued 2017-04-20
dc.identifier.uri http://hdl.handle.net/10214/10312
dc.description.abstract Malnutrition is a serious problem among the older population; often it is associated with protein deficiency. Fortifying food with protein could help reduce the risk of malnutrition. Eight chocolate puddings fortified with soy and whey protein were developed using an experimental design. The nutritional and sensory properties of the puddings were evaluated. Different sensory methods were used including descriptive analysis (age 18-32, n=12), napping (age 18-35, n=15) and liking acceptance combined with check-all-that-apply (age 60+, n=61). Protein addition changed protein content and sensory properties of the food. The increase in protein decreased the liking scores. Differences in the way the older adults described and rated the puddings were also identified. The outcomes obtained from this study provided significant information about the sensory properties of the chocolate puddings. In order to develop puddings that will be well accepted by older adults, the amount of protein could not be higher than 6%. en_US
dc.description.sponsorship Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)-University of Guelph en_US
dc.language.iso en en_US
dc.subject Sensory evaluation en_US
dc.subject older adults en_US
dc.subject soy and whey proteins en_US
dc.subject chocolate pudding en_US
dc.title Development of Protein Fortified Puddings with Acceptable Sensory Properties for Older Adults en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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