Class
Article
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
Protein shakes have become a popular product in the market, heavily advertised as convenient nutrient sources for active adolescents and adults. These products are widely available in grocery stores, pharmacies, and through online distributors (Deutch, 2022). Typically made with whey protein, they are unsuitable for individuals following vegan or lactose-free diets. The goal of this experiment is to evaluate the impact of substituting whey protein powder with equivalent amounts of pea, soy, and hemp seed protein powders on the taste, texture, viscosity, and protein content of vanilla protein shakes to identify the most suitable alternative
Location
Logan, UT
Start Date
4-9-2025 10:30 AM
End Date
4-9-2025 11:20 AM
Included in
Alternatives for Whey Protein Powder
Logan, UT
Protein shakes have become a popular product in the market, heavily advertised as convenient nutrient sources for active adolescents and adults. These products are widely available in grocery stores, pharmacies, and through online distributors (Deutch, 2022). Typically made with whey protein, they are unsuitable for individuals following vegan or lactose-free diets. The goal of this experiment is to evaluate the impact of substituting whey protein powder with equivalent amounts of pea, soy, and hemp seed protein powders on the taste, texture, viscosity, and protein content of vanilla protein shakes to identify the most suitable alternative