Sensory properties of thickened and protein‐enriched plant‐based frozen desserts

Abstract

AbstractThe number of consumers following plant‐based diets has increased and in turn, the variety of plant‐based foods available on the market has also increased. Many plant‐based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture‐modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant‐based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant‐based alternatives. This study investigated the sensory properties of a thickened protein‐enhanced ice cream (dairy and whey) compared to thickened protein‐enhanced plant‐based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (n = 104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check‐all‐that‐apply [CATA]), and dynamic (temporal check‐all‐that‐apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant‐based samples did not. TCATA identified that the plant‐based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant‐based samples did not pass the IDDSI test. The study identified that although plant‐based foods strive to mimic conventional dairy products, they have different textural and flavor properties.