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Texture as a reflection of microstructure
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
1996 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, no 42067, p. 185-191Article in journal (Refereed) Published
Abstract [en]

The perception of texture has been correlated to the micro-structure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used as design factors. The texture of the gels was analyzed by a sensory panel, and the microstructure was analysed by light and electron microscopy. The microstructure was quantified by using different types of image analysis. In this study of particulate whey protein gels, the test principles of analysing texture were divided into two groups: destructive tests and non-destructive tests. The micro-structural parameters can also be divided into two groups: overall network dimensions (pore size and particle size) and strand characteristics. The texture as measured with destructive methods was sensitive to overall network dimensions, whereas texture as measured with non-destructive methods was sensitive to the strand characteristics of particulate protein gels.

Place, publisher, year, edition, pages
1996. Vol. 7, no 42067, p. 185-191
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:ri:diva-672DOI: 10.1016/S0950-3293(96)00030-4OAI: oai:DiVA.org:ri-672DiVA, id: diva2:944900
Available from: 2016-06-30 Created: 2016-06-30 Last updated: 2017-11-28Bibliographically approved

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