Abstract
The transition from a clear cold-set whey protein gel (10 mmol/L Ca 2+) to a highly aggregated gel (360 mmol/L Ca 2+) was studied using a fast responding fibre optic probe. The gels, formed at room temperature by gradually increasing [Ca 2+], showed a progressive increase in gel strength measured as penetration force. Fibre optic probe results correlated highly with gel strength data, whereas a conventional surface colour meter was not as useful. The gels' ability to deform (spread out during compression) decreased with the increase in [Ca 2+] and correlated with the probe readings; the surface colour meter provided an r= 0.63. The specific design of the probe that made it sensitive to scattering light was used to explain the differences between the two light measuring apparatuses. Overall, the probe allowed a rapid assessment of the characteristics of cold-set whey protein gel.
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