Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Çakır, Esra; Vinyard, Christopher J.; Essick, Gregory K; Daubert, Christopher R.; Drake, M.A.; Foegeding, E. Allen

doi:10.1016/j.foodhyd.2012.02.006

Cited by 78 publications

(60 citation statements)

References 37 publications

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“…Additionally, behaviour of the emulsion in the mouth also plays an important role in sensory perception due to changes in its composition and structure brought about by dilution with saliva and surface coating (Çakır et al ., ). Recent studies have revealed that by means of these conditions, reversible or irreversible aggregation processes occur due to coalescence in the mouth (Silletti et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Paula

Oliveira

Teixeira

et al. 2017

Int J of Food Sci Tech

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Summary This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.

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Section: Resultsmentioning

confidence: 97%

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Paula

Oliveira

Teixeira

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Çakır et al, 2012b, Çakır et al, 2012aMelito et al, 2013b;Kokini, 1987;Richardson et al, 1989;Janhoj et al, 2009;Sonne et al, 2014.). However, the relationships between these features are complex; often, there are many interrelationships between texture and mechanical behaviors.…”

Section: Elastic and Viscous Lissajous Comparisonmentioning

confidence: 99%

Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy

Joyner

Meldrum

2016

Journal of Food Engineering

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“…According to Çakir et al . () recoverable energy and water holding were highly correlated to texture attributes, such as particle size distribution, cohesiveness, adhesiveness and moisture release. It was found that recoverable energy and water‐holding capacity have a big impact on breakdown properties of gels (Çakır et al .…”

Section: Introductionmentioning

confidence: 99%

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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Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Cited by 78 publications

References 37 publications

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy

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

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