Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Protein enriched foods and healthy ageing Effects of protein fortification on muffin characteristics
Kristianstad University, Sweden ; University of Copenhagen, Denmark.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
Kristianstad University, Sweden.
2017 (English)In: Agro Food Industry Hi-Tech, ISSN 1722-6996, E-ISSN 2035-4606, Vol. 28, no 5, p. 16-18Article 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, p. 16-18
Keywords [en]
Acceptance, Elderly, Muffin, Protein fortification, Sensory characteristics, Sensory perception, Colour measurement, Dietary proteins, Physical characteristics, Sensory properties, Proteins
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-33178Scopus ID: 2-s2.0-85033676815OAI: oai:DiVA.org:ri-33178DiVA, id: diva2:1176589
Available from: 2018-01-22 Created: 2018-01-22 Last updated: 2018-01-22Bibliographically approved

Open Access in DiVA

No full text in DiVA

Scopus
By organisation
Agrifood and Bioscience
In the same journal
Agro Food Industry Hi-Tech
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 7 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.2