Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels
2004
Gwartney, E.A. | Larick, D.K. | Foegeding, E.A.
The influence of gel structure type and amount of lipid on texture of whey protein isolate (WPI) gels was evaluated by descriptive sensory analysis and determination of fracture and water-holding properties. A series of 16 gels of varying structure (particulate or stranded) and lipid composition (0% to 20%) were developed at a constant protein concentration (12% w/v). Stranded gels had higher values for fracture strain, strain hardening, and held-water. Particulate and stranded gels were similar in fracture stress. Eighteen sensory texture attributes were used to evaluate gels throughout the mastication process that was separated by the following phases: prefracture, 1st bite, chew-down, and preswallowing. The 1st bite property of firmness and preswallowing properties of number of chews and time to swallow were the only sensory properties associated with lipid content. Fracture stress was correlated with these properties. The remaining 15 texture terms were primarily determined by gel structure type. It appears that gel structure type determines the primary texture properties of WPI emulsion gels. An increase in lipid content increases gel firmness and amount of chews required; however, it did not change the primary texture sensation.
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