New Chemometric Analysis Explores Soy Protein and Starch Interactions in Food Texture
A recent study published in the Journal of Chemometrics investigated how chemometric modeling can reveal the interactions between ingredients in processed foods.
Context and Importance
Processed foods are common in everyday life and grocery stores. Industrial food production involves complex ingredient interactions, particularly within starch–protein systems. These interactions significantly influence key sensory properties such as firmness, elasticity, and flow.
Study Focus and Methods
The researchers examined blends with varying ratios of soy protein isolate, gluten, and starch. They also compared the textural impacts of three starch sources: wheat, corn, and cassava.
Texture Analysis Techniques
- Flowability
- Penetration force
- Rupture force
- Deformability
- Hardness
These properties were measured under controlled laboratory conditions using texture analysis tools.
Chemometric Modeling
The data were analyzed with chemometric modeling, applying linear, quadratic, and cubic polynomial fits. This approach generated equations to describe each textural response surface precisely.
A recent study published in the Journal of Chemometrics explored how chemometric modeling can be used to examine ingredient interactions in processed foods.
These interactions directly affect essential sensory attributes such as firmness, elasticity, and flow.
Author's summary: This study demonstrates how advanced chemometric techniques clarify the complex effects of soy protein and starch combinations on food texture, aiding better product design.