0. SECTIONS ------------- 1. Project 2. Dataset 3. Terms of Use 4. Content 5. Method and Processing 1. PROJECT ------------ Title: The role of protein structure on the sensory characteristics and consumer acceptability of whey protein fortified foods Dates: Oct 2014 - Sep 2018 Funding organisation: BBSRC Grant no.: BB/L016885/1 Funding was provided to S. P. Bull by Volac International Limited for a postgraduate studentship under the BBSRC’s CASE scheme. 2. DATASET ------------ Title: The effect of thermal denaturation on physiochemical and sensory properties of whey protein Publication Year: 2016 Description: The effects of denaturation of reconstituted (10% w/v in deionised water) whey protein concentrate (80% protein) on physiochemical and sensory properties were studied. A native sample (WPC00) was compared to samples heated at 70 degrees Celcius for 5, 10 and 20 min (WPC05, WPC10, and WPC20). pH; absorbance of 680nm wavelength light; particle size in the upper, lower, and bulk of sensory samples; zeta potential; and rheology were studied. Qualitative descriptive analysis was carried out using 12 trained panelists scoring in duplicate using a consensus vocabulary of 34 attributes. Sequential profiling was carried out with 9 trained panelists scoring in duplicate. Samples were presented as 8 aliquots and scored during consumption, 30s after consumption, and 60s after consumption. Creators: Stephanie P. Bull, Yuchun Hong Organisation(s): Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom Volac International Ltd, 50 Fishers Lane, Orwell, Royston, Hertfordshire SG8 5QX, United Kingdom 3. TERMS OF USE ----------------- This dataset is licensed under a Creative Commons Attribution 4.0 International Licence: https://creativecommons.org/licenses/by/4.0/ 4. CONTENT ------------ File listing DLS_Table2.xlsx: Data obtained through dynamic light scattering including: Z-averages for the bulk, upper and lower portions of samples, zeta potentials, and corresponding statistical analysis (ANOVA). pH_Absorbance_Table1.xlsx: pH and absorbance values at 680 nm for whey protein concentrate samples. QDA_TableA1Figure2Figure3.xlsx: Qualitative descriptive analysis data and statistical analysis (SENPAQ). Rheology_Figure1.xlsx: Complex viscosity measurements and statistical analysis. SequentialProfiling_Table4Figure3Figure4Figure5.xlsx: Sequential profiling data and statistical analyses. Percentages of aftertastes as intensities of T0. 5. METHOD and PROCESSING -------------------------- For full details of data collection and processing see Bull, S. P., et al. Whey protein mouth drying influenced by thermal denaturation. Food Quality and Preference (2016), http://dx.doi.org/10.1016/j.foodqual.2016.03.008