Texture as a reflection of microstructure

The perception of texture has been correlated to the microstructure 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 analysed 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 microstructural 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.