Sensory perception and digestibility of a protein pudding-type dessert with an omega-3 nanoemulsion designed for older adults
Year: 2025
Type: article
Abstract: The development of senior-friendly foods requires balancing nutritional enhancement with sensory acceptance. This study focused on creating a pudding-type dessert enriched with whey protein (10%) and omega-3 nanoemulsions (5%), varying in isinglass concentration (1–4%) to address older adults’ nutritional needs. Four formulations (T1–T4) were evaluated for physicochemical properties (digestibility, color, texture) and sensory acceptability by 70 older adults (≥65 years) using Check-All-That-Apply (CATA), 9-point liking, and 5-point purchase intention scales. Digestibility improved significantly with isinglass, from 80.1% (T1) to 92.3% (T4) (p<0.05). Texture changed markedly, with hardness increasing from 0.887 N (T1) to 18.000 N (T4). Color differences were noted in a* (3.08–6.86) and b* (3.47–6.48) values (p<0.05). Only two sensory attributes, “thick” and “chewy,” differed significantly across samples, with T4 rated as the thickest (40%¦vs. 13% for T1). Despite textural and color variations, all formulations showed high liking scores (6.8–7.2/9) and purchase intentions (3.9–4.2/5), with no significant differences (p>0.05). Formulations with 2–3% isinglass (T2–T3) offered the best texture–acceptability balance, while T4 maximized digestibility. These results provide quantitative benchmarks for developing senior-specific functional foods that combine high protein digestibility, omega-3 enrichment, and sensory appeal. Future research should validate these findings through clinical trials assessing muscle protein synthesis outcomes.
Source: Applied Food Research
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4414439017