Analysis of physicochemical and sensory properties of plant-based protein powder drinks

Analysis of physicochemical and sensory properties of plant-based protein powder drinks

Protein is an essential macronutrient that plays a crucial role in maintaining body structure and supporting various physiological functions in humans. While animal products are traditionally the primary sources of dietary protein, their processing requires precise handling and they contain high lev...

Full description

Saved in:

Bibliographic Details
Main Authors:	Odelia Sephira, Umar Lina Mardiyah, Zhe Gabrielle, Lo Diana
Format:	Article
Language:	English
Published:	EDP Sciences 2025-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/pdf/2025/20/bioconf_isofst2025_04009.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions
by: Joanna Kolniak-Ostek, et al.
Published: (2025-07-01)

Effect of storage on physicochemical properties, bioactive compounds and sensory attributes of drinks powder enriched with pumpkin (cucurbita moschata L.)
by: Md. Abdul Halim, et al.
Published: (2024-12-01)

Physicochemical and sensory properties of honey powder from different climatic regions
by: Mona Vosoghi, et al.
Published: (2025-06-01)

Effect of Lavender Powder on Microbial, Physicochemical, Sensory and Functional Properties of Yoghurt
by: Hale İnci Öztürk, et al.
Published: (2017-12-01)

The Effect of the Incorporation of Dried Moringa Leaf Powder on the Physicochemical and Sensory Properties of Snack Crackers
by: Lourdes Cervera-Chiner, et al.
Published: (2024-11-01)

Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt
by: Ana Maria Blejan, et al.
Published: (2024-09-01)

Effect of chia (Salvia hispanica L.) seed mucilage powder on some physicochemical and rheological properties of ayran drinks
by: Elif Buse Tas, et al.
Published: (2023-01-01)

Physicochemical and Sensory Value of Frozen Egg Tea Drinks with Addition Carboxymethyl Cellulose (CMC)
by: Deni Novia, et al.
Published: (2024-11-01)

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)
by: Ikram Boublenza, et al.
Published: (2017-01-01)

Analysis of the Impact of the Addition of <i>Alphitobius diaperinus</i> Larval Powder on the Physicochemical, Textural, and Sensorial Properties of Shortbread Cookies
by: Sylwia Mierzejewska, et al.
Published: (2025-04-01)

The Some Physicochemical, Microbiological and Sensory Properties of Butters Treated by Different Plant Hydrosol
by: Orhan Ozdogan, et al.
Published: (2023-06-01)

Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread
by: Yingrui Hu, et al.
Published: (2025-04-01)

Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder
by: Paulina Łysakowska, et al.
Published: (2025-06-01)

Effect of roasting time and temperature on the physicochemical and sensory properties of plant beverage from groundnut
by: Zemenu Tadesse Adimas, et al.
Published: (2025-06-01)

Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added <i>Citrus junos</i> Peel Powder
by: Yeon-Su Jeong, et al.
Published: (2025-04-01)

Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata)
by: Putri Rizky Amalia, et al.
Published: (2024-06-01)

Effect of adding some medicinal and aromatic plant extracts on physiochemical, Microbiological and sensory properties of drinking yogurt
by: Israa Mohsen Khalil, et al.
Published: (2022-12-01)

The Influence of Eggshell Powder on the Physicochemical and Sensorial Attributes of Gluten-Free Mung Bean Biscuits
by: Rifai Ahmad Ridzuan Nazmi Ahmad, et al.
Published: (2025-01-01)

Physicochemical property characterization, amino acid profiling, and sensory evaluation of plant-based ice cream incorporated with soy, pea, and milk proteins
by: Cheryl Kwoek Zhen Ng, et al.
Published: (2024-12-01)

Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties
by: Géssica Hollweg, et al.
Published: (2024-11-01)

Physicochemical and sensory properties of novel cookies enriched with soy and anchovy protein isolate (Stolephorus insularis)
by: Meda Canti, et al.
Published: (2025-06-01)

Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices
by: Warinporn Klunklin, et al.
Published: (2018-01-01)

A sustainable approach to utilize sunflower seed powder as a fat replacer in cookies; effects on physicochemical, phytochemical, and sensory properties
by: Tusneem Kausar, et al.
Published: (2025-06-01)

Physicochemical and sensory properties of Southern Thai curry pastes
by: Rajnibhas Sukeaw Samakradhamrongthai, et al.
Published: (2025-12-01)

Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron
by: Juliana Maricielo Nole-Jaramillo, et al.
Published: (2024-12-01)

Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel
by: Fengchao ZHOU, et al.
Published: (2025-02-01)

Physical Properties of Some Soy Powders and Functional and Sensory Properties of Milk Chocolates Prepared with These Powders
by: İzlem Cansu Taşoyan, et al.
Published: (2023-02-01)

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese
by: Oktay Yerlikaya, et al.
Published: (2020-01-01)

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities
by: Ziane da Conceição das Mercês, et al.
Published: (2024-11-01)

Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages
by: Benson Ali, et al.
Published: (2023-12-01)

Physicochemical properties and sensory attributes of nut-based milk coffee
by: Woorin Lee, et al.
Published: (2025-07-01)

Physicochemical, functional, and sensory properties of berries at different maturity stages
by: Luz Quispe-Sanchez, et al.
Published: (2025-12-01)

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
by: Sheng-Dun Lin
Published: (2025-05-01)

Variation of physicochemical and sensory properties during the aging of yerba mate
by: Santiago A. Holowaty, et al.
Published: (2014-10-01)

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder
by: Anita Ardeshir, et al.
Published: (2024-01-01)

Enrichment of Tarhana with Olive Leaf Powder: Evaluation of Physical, Functional, Powder, and Sensory Properties
by: Emin GÜLDEN, et al.
Published: (2025-06-01)

Determination of Physicochemical, Rheological, Microbiological and Sensory Properties of Low Protein Yoghurt Substitutes Produced for PKU (Phenylketonuria) Patients
by: Fatma Çoşkun, et al.
Published: (2023-11-01)

The effects of ozone pretreatment on the physicochemical, functional, bioactive, textural, and sensory properties of medicinal plants: A comprehensive review
by: Zahra Shafiee, et al.
Published: (2024-12-01)

Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread
by: Muhammad Asif Khan, et al.
Published: (2023-01-01)

Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger
by: Abdalbasit Adam Mariod, et al.
Published: (2024-12-01)