Perceptual changes, drivers of liking and physicochemical characteristics in high protein extruded snack foods

摘要: Incorporating protein into extruded snack foods can increase their value due to increasing obesity rates and current market trends, though previous research is limited. The objective for this was model the effects of varying type level on physicochemical, sensory consumer-acceptance aspects a food. Twenty formulations were developed with total content 28, 33, 38 43% (w/w) comprised ratios whey soy 100:0, 75:25, 50:50, 25:75 0:100 (4 ! 5 factorial design). Formulations above 33% meet Food Drug Administration’s (FDA) requirements high food claim, which there little done in application. Instrumental analyses used characterize physical properties samples. Descriptive analysis conducted samples 12 trained panelists order quantitatively profile characteristics. Separately, one hundred untrained consumers rated acceptance using 9-point hedonic scale. Both had significant multiple dependent measures. product developers use findings from study predict changes similar by or type.