Investigation of the Perception of Protein Fortified Foods and Beverages

"Cake and biscuit will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods of rating drying and discrimination tests which is the stronger in drying)"

"Intervention Description: To study the effect of protein denaturation on perception of whey protein beverages using sensory methods (rating drying as well as discrimination tests which is the stronger in drying). Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein beverages."