Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods

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). 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.…”

“…For example, addition of starch, fibers, and/or polysaccharides is known to increase the viscosity of a system (Chung et al, 2012b;Flett et al, 2010;Ma and Boye, 2013), and this increase can enhance fat-related sensory attributes (e.g., thickness, creaminess, and smoothness), as well as other textural attributes of foods (Arancibia et al, 2011;Chung et al, 2013d;Fernandez et al, 2010;Flett et al, 2010). The presence of these components also influences the microstructure, physicochemical, and sensory properties of food products.…”

“…From these measurements, the apparent viscosity of samples, calculated as the shear stress divided by the rate of strain, is derived, and it is commonly used to indicate the "thickness" of fluid to semi-solid emulsion-based food products. This is particularly significant when measuring foods that contain digestible starches as they are degraded by amylase during mastication (Chung et al, 2013d). Besides apparent viscosity, yield stress, consistency, and flow index can also be derived from shear stress versus shear rate measurements.…”

Reduced-Fat Foods: The Complex Science of Developing Diet-Based Strategies for Tackling Overweight and Obesity

“…Starch granules are another form of biopolymer particle that can be used as a fat replacer (152,153). Raw starch granules swell when they are heated in water, which causes a large increase in viscosity and may lead to gel formation.…”