Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa

• Published in: Journal of food engineering Vol. 109; no. 3; pp. 467 - 474
• Main Authors: Tarrega, A., Ramírez-Sucre, M.O., Vélez-Ruiz, J.F., Costell, E.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.04.2012; Elsevier
• Subjects: Biological and medical sciences; Chocolate; Food additives; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hydrocolloids; Pea protein; Rheology; Sensory properties; Whey protein; Sensory properties; Whey protein; Pea protein; Hydrocolloids; Rheology; Vegetables; Cocoa; Flavor; Pea; Grain legume; Milk protein; Hydrocolloid; Rheological properties
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2011.11.003

► Whey/pea protein-based products can be formulated with κ-carrageenan and xanthan gum. ► Pea protein conferred higher viscosity and elasticity to systems than whey protein. ► A high pea protein content caused off-flavour and decreased sweet and cocoa flavour. Whey and pea protein combined in different proportions (100W:0P, 75W:25P, 50W:50P, 25W:75P, 0W:100P) were used to prepare protein-based systems flavoured with cocoa and containing κ-carrageenan or κ-carrageenan/xanthan gum as thickeners. Steady and dynamic shear rheological properties of samples were measured at 10°C and sensory differences were evaluated. Protein-based systems exhibited a shear-thinning flow behaviour that was fitted to the simplified Carreau model. Samples showed different viscoelastic properties, ranging from fluid-like to weak gel behaviour. For both types of system (with and without xanthan gum) viscosity, pseudoplasticity and elasticity rose on increasing the pea protein proportion in the blend. The sample with only whey protein obeyed the Cox–Merz rule, while in the rest of the samples complex viscosity was higher than apparent viscosity. Regarding sensory properties, the protein blend ratio mainly affected sample thickness, which rose as pea protein proportion increased. However, at the same time, the chocolate flavour and sweetness decreased and the off-flavour increased.