Whey protein concentrate gels with different sucrose content: Instrumental texture measurements and sensory perception

Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0–40%, w/w) and whey protein (10–20% w/w) content. The presence of sucrose modified the structure of WPC gels, mainly at pH 4, making the gel structure more homogeneous and with smaller pores. Sucrose also increased the solid behaviour of gels, their water holding capacity, hardness and adhesiveness. Sweetness perception decreased as protein concentration increased, and was higher in gels at pH 4 than in gels at pH 7. A good correlation was obtained between the instrumental and sensory attributes hardness, cohesiveness and elasticity.