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Protein enriched foods and healthy ageing: effects of protein fortification on muffin characteristics
Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).ORCID iD: 0000-0002-7249-2628
RISE Research Institutes of Swedend.
RISE Research Institutes of Sweden.
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.ORCID iD: 0000-0002-3692-7014
2017 (English)In: Agro Food Industry Hi-Tech, ISSN 1722-6996, E-ISSN 2035-4606, Vol. 28, no 5, 16-18 p.Article in journal (Refereed) Published
Abstract [en]

Sarcopenia is a common problem among elderly. To maintain muscle mass, strength and function adequate dietary protein intake is of importance. The aim is to enable the development of high-quality fortified foods to improve protein status in elderly. Current study aimed to investigate how sensory and physical characteristics of a popular snack in the form of muffins change when increasing protein content. A reference muffin was compared to muffins fortified with soy flour, almond flour or whey protein, respectively. A focus group evaluated the sensory properties. Physical properties included colour measurement, water activity, weight and heights. All fortifiers affected the muffins differently, sensory as well as physical characteristics, showing the complexity of adding different fortifiers to muffins.

Place, publisher, year, edition, pages
2017. Vol. 28, no 5, 16-18 p.
Keyword [en]
Elderly, protein fortification, muffin, sensory characteristics, acceptance
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:hkr:diva-17571OAI: oai:DiVA.org:hkr-17571DiVA: diva2:1154787
Funder
VINNOVA
Available from: 2017-11-05 Created: 2017-11-05 Last updated: 2017-11-06Bibliographically approved

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CiteExportLink to record
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