Invisible fats: Sensory assessment of sugar/fat mixtures

Abstract

Fifty normal-weight college females tasted and rated 15 stimuli resembling cake frostings and composed of sucrose (20-77% weight/weight), butter (15-35% weight/weight), polydextrose and distilled water. Sweetness intensity ratings rose as a function of sucrose levels. In contrast, ratings of fat content were only poorly related to stimulus fat. Rather, the perception of fat depended on stimulus texture and was a combined function of fat, polydextrose and water. Increasing sucrose levels suppressed fatness ratings: sweeter stimuli were judged to be lower in fat content. The finding that sugar masks the sensory assessment of fats in some solid foods may help explain why so many sweet, high-fat desserts are commonly viewed as carbohydrate-rich foods. The acceptability of the frostings was a combined function of both sucrose and fat levels. Hedonic response profiles to sucrose solutions in water predicted sensory preferences for sweet frostings containing 15% fat, but not those containing 35% fat.

Misreporting of total energy intake in older African Americans

“…Since many are on ®xed incomes, they are frequently limited to purchasing and consuming less expensive high fat foods instead of fruit and vegetables. 10 Since fats are calorically more dense and contain`hidden' fats, 11 errors in reporting even a few high-fat foods may lead to signi®cant misreporting and weight gain in older individuals.…”

The Effectiveness of Three-day Dietary Records with Advanced Photo System Camera for Measuring Energy Intake in Japanese Men as Determined by Doubly Labeled Water Technique

“…Another explanation may be that the use of fat in foods. So far, it is said that foods containing fat are more calorically dense and contain "hidden" fats [27] that can lead to significant under-reporting of El even if only a few high-fat foods are misreported. However, Japanese foods might contain fat lesser than other ethnical foods, therefore the bias occurred by fat within the dietary intakes may be not so acute, but this later requires further investigation.…”

"Taste perception: An examination of fat preference, sensory specific satiety, and the function of eating among moderately obese and normal weight women"

“…In addition, Drewnowski and colleagues have examined the role of sweet and fat perception and preferences on food intake Drewnowski, 1990;Drewnowski, 1993;Drewnowski et al, 1985;Drewnowski & Greenwood, 1983;Drewnowski, Grinker, & Hirsch, 1982;Drewnowski, Krahn, Demitrack, Nairn, & et al, 1992a;Drewnowski, Kurth, Holden-Wiltse, & Saari, 1992b;Drewnowski & Schwartz, 1990;Drewnowski, Shrager, Lipsky, Stellar, & et al, 1989). The work of Drewnowski and colleagues began to unravel the confusion surrounding earlier taste research by examining more complex relationships including fat and sugar combinations (Drewnowski et al, 1985;Drewnowski & Greenwood, 1983).…”