Quantitative and Qualitative Variation of Fat in Model Vanilla Custard Desserts: Effects on Sensory Properties and Consumer Acceptance

Abstract

The effects of variation in fat content (0.1% to 15.8%) and type of fat, using different types of milk, dairy cream, or vegetable fat cream, on sensory characteristics and consumer acceptance of starch-based vanilla model custards were studied. Descriptive analysis with trained panelists and consumer testing with untrained assessors were applied. Descriptive data were related to hedonic data using principal component analysis to determine drivers of liking and disliking. Results demonstrated an increasing effect of fat concerning visual and oral thickness, creamy flavor, and fat-related texture properties, as well as a decreasing effect concerning yellow color and surface shine. A lack of fat caused moderate intensities in pudding-like flavor attributes and an intensive jelly texture. Adding a vegetable fat cream led to lower intensities in attributes yellow color, cooked flavor, thick, and jelly texture, whereas intensities in vegetable fat flavor and fat-related texture properties increased. All consumers favored custards with medium fat contents, being high in pudding-like and vegetable fat flavor as well as in fat-related texture attributes. Nonfat custards were rejected due to jelly texture and moderate intensities in pudding-flavor attributes. High-fat samples were liked by some consumers, but their high intensities in thickness, white color, and creamy flavor also drove disliking for others.

Examining Extrinsic Factors that Influence Product Acceptance: A Review

“…DOL studies can be very useful for product developers for new product development before extrinsic factors are a concern. Utilizing DOL techniques, researchers have identified key ingredients, ingredient levels, and ideal sensory attributes to target in optimization of various product categories (Table ; Cardello and others ; Allgeyer and others ; Cruz and others ; Kreger and others ; Tomaschunas and others ).…”

Structure and texture development of food-emulsion products

“…Some common examples include the eating experience of low-fat milk to fullfat milk or low-fat food (sauces or yogurt) to their full-fat versions (Chojnicka-Paszun et al, 2012;Tomaschunas et al, 2013). Some common examples include the eating experience of low-fat milk to fullfat milk or low-fat food (sauces or yogurt) to their full-fat versions (Chojnicka-Paszun et al, 2012;Tomaschunas et al, 2013).…”

“…Some common examples include the eating experience of low-fat milk to fullfat milk or low-fat food (sauces or yogurt) to their full-fat versions (Chojnicka-Paszun et al, 2012;Tomaschunas et al, 2013). It also influences the rheology and/or textural properties (viscosity or thickness) of foods due to the impact of the fat droplets on the resistance of emulsions to fluid flow (Chojnicka-Paszun et al, 2012;Chung et al, 2013d;Soukoulis et al, 2010;Tomaschunas et al, 2013;van Aken et al, 2011;Vingerhoeds et al, 2008). It also influences the rheology and/or textural properties (viscosity or thickness) of foods due to the impact of the fat droplets on the resistance of emulsions to fluid flow (Chojnicka-Paszun et al, 2012;Chung et al, 2013d;Soukoulis et al, 2010;Tomaschunas et al, 2013;van Aken et al, 2011;Vingerhoeds et al, 2008).…”

“…It also influences the rheology and/or textural properties (viscosity or thickness) of foods due to the impact of the fat droplets on the resistance of emulsions to fluid flow (Chojnicka-Paszun et al, 2012;Chung et al, 2013d;Soukoulis et al, 2010;Tomaschunas et al, 2013;van Aken et al, 2011;Vingerhoeds et al, 2008). It has been demonstrated that emulsions with higher oil content are perceived as creamier or more appealing in appearance and texture (Chojnicka-Paszun et al, 2012;Chung et al, 2013d;Tomaschunas et al, 2013). Typically, the lightness of an emulsion increases steeply from 0% to 5% fat droplets, and then increases more gradually at higher fat contents.…”

“…Consumer acceptance of these healthier products is often poor because they are perceived as being less palatable or less appealing than conventional products (Berg et al, 2003;Raghunathan et al, 2006). For example, many emulsion-based low-calorie food products have been reported to lack the complex taste, texture, and appearance of their full-calorie counterparts (Chojnicka-Paszun et al, 2012;Soukoulis et al, 2010;Tomaschunas et al, 2013;van Aken et al, 2011). For example, many emulsion-based low-calorie food products have been reported to lack the complex taste, texture, and appearance of their full-calorie counterparts (Chojnicka-Paszun et al, 2012;Soukoulis et al, 2010;Tomaschunas et al, 2013;van Aken et al, 2011).…”