Acceptability of thickened and protein-enhanced ice cream for use in long-term care facilities

This study evaluated the acceptability of thickened ice cream with added whey protein to improve protein and fluid intake in long-term care (LTC) residents living with dysphagia and wounds. Two samples of ice cream were produced, the control sample of thickened ice cream, and thickened ice cream with added whey protein. The International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test assessed the consistency of the ice cream samples. A sensory trial asked participants (n = 56) to evaluate the samples for their liking of the appearance, texture, flavor, and overall liking using nine-point hedonic scales, followed by a check-all-that-apply question. The whey protein sample consistently passed the IDDSI Spoon Tilt Test whereas the control sample did not. The mean hedonic scores across all categories for both samples were not significantly different. The whey protein sample was associated with natural vanilla, creamy flavor, milk/dairy flavor, and buttery attributes which were important drivers of liking, and was not associated with the gumminess which decreased the liking. Findings indicate that whey protein addition to ice cream did not impact the acceptability of the thickened ice cream. This work is relevant to dietetic practice and those working in LTC as this ice cream will help improve quality of life by supporting wound management and safe swallowing. Furthermore, whey protein can be added to ice cream without negatively affecting its' sensory properties.