Texture Properties and Chewing of κ-Carrageenan–Konjac Gum–Milk Hydrogels Modified with Carrot Callus Cells

This study aims to assess the effect of carrot callus cells on the mechanical and textural qualities, including chewing parameters, of κ-carrageenan-konjac gum-milk hydrogels. The mechanical and textural qualities were assessed instrumentally with a texture analyzer and using sensory analysis with untrained volunteers (<i>n</i> = 31), respectively. The mechanical properties of both cell-free and cell-encapsulated hydrogels were found to increase with an increase in gel concentration from 0.4 to 1.0%. The instrumentally measured hardness increased by 7-10% in 0.4% and 1.0% gels at 20 and 60% cell concentrations, respectively. The springiness, cohesiveness, and gumminess of the hydrogels decreased with an increase in the cell concentration. The overall liking did not change with the addition of cells, except for the liking scores of the 0.4% hydrogel containing 60% cells, which decreased. Adding 60% cells to the 0.4% hydrogel improved perceived hardness and adhesiveness. The graininess ratings were positively correlated with the cell concentration and negatively correlated with elasticity and cohesiveness, but were not associated with the instrumental hardness and gumminess. The change in sensory assessments resulting from the addition of cells was accompanied by increased masticatory muscle activity during hydrogel chewing. Thus, the incorporation of plant cells into gum hydrogel represents a promising approach to creating unique gel textures and developing innovative functional foods.