Abstract
This study investigated the use of sonication to increase the light transmission of protein solutions. Sonicating a five per cent whey/soy blend at pH 4 resulted in a threefold higher light transmission. Sensory analysis showed that panellists preferred the transparency of the sonicated beverage, whereas the smell and flavour of the control beverage were preferred. Overall appearance, colour and mouthfeel were not different. Panellists who preferred the control liked its creamy thickness, while those who preferred the sonicated liked the transparency. Data show that panellists who want a high protein content in their drinks are not looking for clear beverages.
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