Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

Lavergne, Marine Devezeaux de; Delft, J.M. van; Velde, Fred van de; Boekel, M.A.J.S. van; Stieger, Markus

doi:10.1016/j.foodhyd.2014.05.020

Cited by 87 publications

(85 citation statements)

References 31 publications

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“…It can be argued that this 'thermal-induced softening' gives rise to a melting sensation during consumption (Devezeaux de Lavergne et al, 2015). This further augments the 'stress-induced softening' we observed in Fig.…”

Section: Comparing Cheese Formulations On the Basis Of Firmness Sprisupporting

confidence: 75%

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

2017

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We use the framework of fractional calculus to quantify the linear viscoelastic properties of full-fat, low-fat, and zero-fat, semi-hard cheeses over a range of temperatures and water / protein ratios. These fractional constitutive models correctly predict the time-dependence and interrelation of the firmness, springiness, and rubberiness of these emulsion-filled hydrocolloidal gels. Our equations for the firmness F, springiness S , and rubberiness R, also correctly predict the effect of changing the magnitude or time-scale of the stress loading on the material even in the case of irreversible flow events, when cheese progressively transitions from a solid to a liquid. Finally we show how our FSR-equations can be used in a texture engineering context; they provide rational guidance to product reformulation studies and allow for extrapolation of a firmness measurement to practical situations in which the gel is subjected to prolonged creep loading.

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Section: Comparing Cheese Formulations On the Basis Of Firmness Sprisupporting

confidence: 75%

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

2017

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“…The chewing time is strongly influenced when a consumer simultaneously conducts TDS, the unnatural chewing situation, with the consumer concentrating on conducting the TDS at the same time, leads to longer total chewing times. Previous studies (Devezeaux de Lavergne et al ., ) have also indicated that TDS testing prolonged chewing time as panellists concentrate on the analytical task of sensory evaluation. Not only was this increase observed in the current study, in addition chewing time was longest for TC3 and TC4 samples.…”

Section: Resultsmentioning

confidence: 99%

Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements

Tang

Larsen

Ferguson

et al. 2016

Journal of Texture Studies

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The term textural complexity is associated with a range of different perceivable textures and sensations occurring from first bite through to swallow. The aim of this study was to develop gel‐based model foods with “built‐in” levels of textural complexity for use in a wider study of the impact of texture on satiation and satiety. The model foods needed to be quantified for textural complexity and that assessment was conducted using instrumental and sensory measurements model foods of different structural complexity (based on inclusions and layers with differing mechanical properties) resulted in puncture curves with differing numbers of peaks caused by the sequential puncture of structural features, and in differing lengths; in general higher complexity led to a greater number of peaks and greater length. Consistent with the definition of textural complexity, more texturally complex samples generated a greater number of descriptors during the “chewdown” phase in descriptive sensory analysis. Temporal dominance of sensation (TDS) analysis gave different information on the dynamics of texture perception during chewing sequence compared to descriptive analysis but confirmed the levels of textural complexity of the model foods. In particular TDS indicates the evolution of the number of texture attributes perceived, and the number of times the dominant texture changed. Practical Applications These gel‐based model foods with different textural complexity, similar nutritional densities and comparable chewing time can be used for investigating the hypothesized relationship between textural complexity and satiation. The instrumental and sensory tests used in this study proved capable of differentiating levels of textural complexity. The findings of Quantitative Descriptive Analysis and Temporal Dominance of Sensation, and using the number of peaks and length of a puncture curve to quantify textural complexity could be expanded on in the future to create standardised tests.

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“…Six training session of 2 h were conducted with the 12 gel samples. During the first two training sessions, the panel generated a list of attributes using the list described by Devezeaux de Lavergne et al (, b) as input. The following two training sessions aimed to reach consensus between panellists on rating of the attributes, with focus on texture attributes.…”

Section: Methodsmentioning

confidence: 99%

“…In emulsion filled gels, the attributes tough and elastic were related to high fracture stress and high fracture strain, while lumpy and grainy were related to high fracture stress and low fracture strain. It was also found that lowering fracture stress and increasing fracture strain could increase the perception of creaminess in gelatine and agar mixed gels (Devezeaux de Lavergne et al , b).…”

Section: Introductionmentioning

confidence: 97%

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion‐Filled Gels

Lavergne

Strijbosch

Broek

et al. 2015

Journal of Texture Studies

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The aim of the study is to investigate the effect of fracture properties and composition of emulsion-filled gels on dynamic texture perception. Twelve emulsion-filled gels varying in fracture stress (High/Low) and strain (High/Low) were prepared from three binary gel mixtures. Mechanical properties, syneresis, friction properties, microstructure, melting behavior, oral breakdown and texture perception of the gels were determined. Gels varying in composition but exhibiting similar fracture properties were obtained. Serum release, melting in mouth and friction varied between gels differing in composition. Fracture properties and melting of gels impacted oral breakdown. Fracture properties impacted perception of texture attributes at first bite and during chew down. Melting and syneresis impacted chew down perception of gels. We conclude that fracture stress mainly impacted texture perception at first bite, whereas fracture strain impacted perception of chew down texture attributes with high fracture strain gels being perceived creamy. The composition of gels impacted properties such as melting and serum release, which accounted for high variations in perception of moistness and creaminess between samples. PRACTICAL APPLICATIONSFracture properties of food are known to impact the perception of first bite texture attributes. Moreover, they are known to control breakdown of food during oral processing. However, little is known about the impact of fracture properties on perception of chew down texture attributes. The current study highlights the impact of fracture properties on chew down texture perception. It identifies other gel properties depending on gels composition that account for variation in perception between gels. The use of emulsion-filled gels enabled the investigation of sensory attributes related to fat perception. Such knowledge can be used for food reformulation, for instance formulation of low fat soft solid foods. This study indicates which mechanical properties should be controlled to obtain a desired texture profile of soft solid foods.

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Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

Cited by 87 publications

References 31 publications

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion‐Filled Gels

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