Colloidal, tribological and sensory properties of oral nutritional supplements
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Published Version
Date
2020
Authors
Bot, Francesca
Crowley, Shane V.
O'Sullivan, Jonathan J.
O'Sullivan, Maurice G.
O'Mahony, James A.
Journal Title
Journal ISSN
Volume Title
Publisher
Codon Publications
Published Version
Abstract
This study aims to evaluate the physicochemical and sensory properties of oral nutritional supplements (ONSs). High physical stability was measured in ONSs with mean particle sizes 19.3 mPa·s. ONSs formulated with dairy-soy protein mixtures displayed low friction coefficients, whereas ONSs containing dairy proteins alone had high friction coefficient values in the boundary regime. Sensory analysis revealed low to medium liking across the products and the highest preference was found in samples with the highest perceived â sweetnessâ , â vanilla aromaâ and â thicknessâ . The results will underpin the formulation of novel ONSs with good physical stability and sensory acceptability.
Description
Keywords
Colloidal stability , Oral nutritional supplement , Tribology , Sensory properties
Citation
Bot, F., Crowley, S. V., O'Sullivan, J. J., O'Sullivan, M. G. and O'Mahony, J. A. (2020) 'Colloidal, tribological and sensory properties of oral nutritional supplements', Italian Journal of Food Science, 32 (4), pp. 957-969. doi: 10.14674/IJFS.1825