Mw. L. (Ladislava) van den Berg: “Texture of food gels explained by combining structure and large deformation properties”

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3 Oct 2008 13:30
Unit: Wageningen University
Location: Aula, building 362, Gen. Foulkesweg 1, Wageningen
Organisation: Wageningen University
Promotor: prof.dr.ir. M.A.J.S. van Boekel (Productdesign and Qualitymanagement)
Promotor: Prof.dr. E. van der Linden
Co Promotor: Dr.ir. F. van de Velde (NIZO Food Research, Ede), Dr.ir. T. van Vliet

 Texture is one of the main determinants of consumer preference of semi-solid food products such as desserts, processed meats, confectionary, and so on. These products can be well approximated by mixed gelled systems.

The objective of this thesis is to describe the relationship between microstructure and fracture behavior of mixed biopolymer gels and sensory responses. The research aims at controlling the sensory properties by manipulating the microstructure and the extend of breakdown of the systems.
Whey protein/polysaccharide mixed gels are used to model a broad range of textures. The mechanical and microstructure properties of the gels are varied by modifying the composition and the preparation procedure. Further these properties are related to sensorial properties of the gels. This allows us to identify to what extend microstructure and mechanical properties together with breakdown processes influence sensory perception. Relationships identified in our study give opportunities to control and engineer defined physical and sensorial properties of semi-solid foods. 
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