EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

Abstract

ABSTRACT This study investigated the role of flavor on trained panelist and consumer perception of texture properties. Whey protein isolate (WPI) gels were prepared with sodium chloride (25 mM) at different pH (pH 6.0 or 7.0), and calcium chloride concentrations (0 or 10 mM). The same gel treatments were produced with and without added flavor. Instrumental torsion analysis showed that flavor addition had no impact ( P > 0.05) on fracture stress and strain. Texture properties of gels were evaluated by a trained descriptive panel and untrained consumers ( n = 60) for their perception of gel firmness, fracturability, juiciness, mouth coating and overall disliking. Distinct texture properties among the gels were documented by both trained panelists and consumers ( P < 0.05). Flavor addition did not influence ( P > 0.05) texture perception. Therefore, flavor addition does not impact panelist (trained or untrained) ability to evaluate textural differences in WPI gels. PRACTICAL APPLICATIONS Much current work is focused on understanding oral processing and the sensory perception of texture. Many studies have evaluated the influence of texture on flavor perception, and many of those that have looked at the effect of flavor on texture perception have not controlled for rheological differences in texture. As such, the influence of flavor on texture perception by trained panelists and/or untrained consumers is not well documented. A better understanding of these effects would (1) help researchers studying mastication behaviors and/or food texture to create more palatable, flavorful samples without compromising the textural integrity of their samples, and (2) help commercial food manufacturers more easily understand drivers of consumer liking when pursuing new product development or line extensions.