The effect of thermal denaturation on physiochemical and sensory properties of whey protein

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