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

Abstract

Creating desirable food textures begins with a fundamental understanding of texture, which involves measuring mechanical properties of the food product. Large strain mechanical properties have been correlated with sensory and oral processing characteristics; however, most large strain testing in food research involves determination of fracture properties rather than examination of nonlinear viscoelastic behavior. Relationships between nonlinear viscoelastic behavior and food texture were determined by measuring and correlating nonlinear viscoelastic properties of several whey protein isolate/κ‐carrageenan gels to sensory, oral processing and large strain rheological characteristics. Nonlinear viscoelastic properties correlated (R2 > 0.5, P < 0.05) to sensory, oral processing and large strain rheological behaviors. Sensory correlations included aspects evaluated after several chews as well as first bite aspects. Oral processing correlations generally involved jaw movement terms rather than electromyographical data. Understanding the nonlinear viscoelastic properties of food allows a better understanding of food structure and deformation mechanism and how that structure impacts food texture. Practical Applications This work demonstrates the applicability of large amplitude oscillatory shear (LAOS) testing in food science. The LAOS measurement and analysis method may be applied to foods with a wide range of structure and texture, allowing measurements of nonlinear viscoelastic behavior in materials that cannot be tested under current methodology. In addition, LAOS measurements can indicate structural aspects of the material, and correlations between structure and texture may be made from this information.

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

“…Food oral processing has raised lots of interest these last years, as showed by the recent and numerous publications (Melito, Daubert, & Foegeding, 2013), reviews (Chen, 2009;Foegeding et al, 2011;Pascua, Koc, & Foegeding, 2013;Salles et al, 2011;Stieger & Van de Velde, 2013) or symposia on this topic. Food oral processing is defined as the physical and physiological processes occurring in the oral cavity, from the time food is placed in the mouth up to and through swallowing (Melito et al, 2013).…”

“…Food oral processing is defined as the physical and physiological processes occurring in the oral cavity, from the time food is placed in the mouth up to and through swallowing (Melito et al, 2013). In more details, the dynamic process of food oral processing consists in the conversion of food into a bolus, through a complex series of oral manipulations, including ingestion, processing, swallow and cleaning.…”

Effect of mixing on LAOS properties of hard wheat flour dough

“…Examples include gluten gels (Ng et al, 2011), polysaccharide dispersions i.e. carrageenan or starch (Klein et al, 2008), whey protein isolate and к-carrageenan gels (Melito et al, 2013a), tuna myofibrillar protein (Liu et al, 2014), commercial cheese (Melito et al, 2013b), and tomato paste (Duvarci et al, 2016). Because the technique offers new intracycle information at each strain studied, it gives deeper insights previously unavailable through the use of linear viscoelastic rheological analysis.…”

On the Oral Health and Chewing Enjoyment of the Elderly: A Review from the Point of Mechanics

“…In which, the deformation and fracture of food particles by the actions of teeth, together with the formation and the transportation of the food bolus by the tongue, palate and cheek, play the dominant roles (Bourne ; Szczesniak ; Chen ; Melito et al . ; Xu et al . ; Devezeaux de Lavergne et al .…”