Soft particles in our food: instrumental measurement and sensory perception

Dr Heather Shewan is an Advance Queensland Industry Research Fellow based at The University of Queensland with the School of Chemical Engineering. 

ABSTRACT
The presence of particles in foods is critical for structuring, rheology and nutrient delivery. However, particles may lead to unpleasant sensations such as gritty or powdery. Particle size, shape, and roughness dictate the sensory perception of rigid particles. However, for soft particle suspensions, quantitative information is lacking on the relationship between particle-related sensations and particle softness, phase volume and matrix phase viscosity. Using tuneable model agar microgel particles we demonstrate that the mechanics of the individual constituents play a dominant role in particle detectability. These insights can be used in the rational design of healthier, consumer-acceptable products.  This research is funded with support from Fonterra Cooperative Group Limited and Mondelez International.

PROFILE
Dr Heather Shewan attained her Bachelor of Technology degree in food engineering from Massey University followed by 10 years in gelatine manufacture in various roles including quality assurance, production management and process improvement. In 2015 she completed her PhD study in the rheology of biopolymer soft particle suspensions at The University of Queensland. She has continued at UQ in postdoctoral roles investigating the relationship between rheological properties, food structure and sensory perception of both real food products and model soft particle suspensions. The key outcomes from these projects have allowed our industry partner to move towards the rational design of food products.

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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland supported by the Queensland Government via the Queensland Department of Agriculture and Fisheries.