It is after so much hard work and efforts that I am glad to announce that my third publication, but first original research article, is out published in the International Journal of Dairy Technology."Characterisation of the sensory properties of whey protein concentrates".
University, San Luis Obispo, yet the statistics and writing part was done at the Department of Nutrition and Food Science, American University of Beirut. It was part of my research work (2012) with Chairman of the Department Dr. Ammar. I am so glad he gave me this opportunity to work with him on it. I learnt alot through the process of scientific writing and statistical analyses. Simply saying that is about adding whey proteins to sweet beverages, to boost their nutritional and taste aspect. Majorily such beverages are for the athletes and elders, or those who lose muscles drastically.Yet my ultimate hope that this research will be adding value to the science of food that will make food better, more healthy and delicious.
Journal Published: International Journal of Dairy Technology
Date: Published on November 9, 2013
Abstract: The objective of this work was to evaluate the effect of four commercial whey protein concentrates (WPCs) on the sensory and selected physical properties (colour, viscosity) in sweet solutions. WPCs exhibited significant differences in colour properties, including the L, a and b-values (P < 0.001). Triangle tests, with 25 untrained panellists, revealed significant brand differences.