Sensory Profile of Homemade Fermented Protein Beverages for Elderly Nutrition Support
Year: 2025
Type: article
Abstract: Aging is characterized by multiple physiological that lead to higher protein needs likely due to both reduced food intake (resulting from sensory decline) and the presence of chronic diseases. Increasing protein intake is recommended to maintain or preseve lean body mass in the elderly. A wide variety of commercially available protein-enriched dairy beverages (containing 10–20 g of protein per 100 mL) are currently marketed toward specific consumer groups, including the elderly and sportspeople. At the same time, there is a growing trend of preparing protein-based dairy drinks at home, mixing fermented milk or whipped cheese with protein concentrates, possibly driven by high retail prices and sensory characteristics of the commercial high-protein products. At home preparation trend presents an opportunity to enhance their functionality and nutritional quality while also achieving the desired sensory characteristics at a lower cost.
Authors: Rodríguez, Marta, ROPERO, ANA B., Beltrá García-Calvo, Marta, Carbonell-Barrachina, Ángel A., Cano-Lamadrid, Marina, Sendra, Esther
Institution: Universitat de Miguel Hernández d'Elx
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7082643249
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