Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels

摘要

Creating desirable food textures begins with a fundamental understanding ofntexture, which involves measuring mechanical properties of the food product.nLarge strain mechanical properties have been correlated with sensory and oralnprocessing characteristics; however, most large strain testing in food researchninvolves determination of fracture properties rather than examination of nonlinearnviscoelastic behavior. Relationships between nonlinear viscoelastic behaviornand food texture were determined by measuring and correlating nonlinear viscoelasticnproperties of several whey protein isolate/k-carrageenan gels to sensory,noral processing and large strain rheological characteristics. Nonlinear viscoelasticnproperties correlated (R2 > 0.5, P < 0.05) to sensory, oral processing and largenstrain rheological behaviors. Sensory correlations included aspects evaluated afternseveral chews as well as first bite aspects. Oral processing correlations generallyninvolved jaw movement terms rather than electromyographical data. Understandingnthe nonlinear viscoelastic properties of food allows a better understanding ofnfood structure and deformation mechanism and how that structure impacts foodntexture.