Sensory properties of foods functionalised with milk proteins
Andrea Balivo, Giulia d’Errico, Alessandro Genovese
Abstract
The growing interest in a healthy lifestyle has motivated consumers to ask for functional foods capable of conferring additional benefits to simple nutrition. However, such functional products must also meet the sensory features required by the market to be competitive and acceptable for consumption. In this regard, milk proteins have been very successful due to their nutritional quality and their versatility as food ingredients. Here we have reviewed the current knowledge on the use of native or customised milk proteins to improve the nutritional and techno-functional properties of functional foods. We also explore the interactions between milk proteins and other matrix components (i.e., volatile compounds and phenolic compounds), focusing on the effects of their addition on the physicochemical, sensory and flavour properties. Furthermore, we discuss the applications of milk proteins (whey and casein-based ingredients) in both dairy and non-dairy foods. Milk proteins are versatile and can be used to develop customised milk protein-based ingredients with the most desired functional properties. Their binding properties with volatile and phenolic compounds improve the flavour perception, helping to reduce fat, sugar and salt in foods. Such interactions between milk proteins and food matrix components can change the protein structure imparting new functional properties. Depending on the food formulation and purpose, the amount and type of milk protein to be used are good variables to consider in order to optimise the technological and sensory properties of food.