Time to first fracture affects sweetness of gels

Sala, Guido; Stieger, Markus

doi:10.1016/j.foodhyd.2012.05.003

Cited by 44 publications

(23 citation statements)

References 16 publications

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“…In fact, attributes such as brittle and grainy were described as dominant in most of the sweetened gels, being significantly more dominant in some of them. Brittle attribute has been associated by several researchers with an increase of the sweetness perception (Koliandris, Lee, Ferry, Hill, & Mitchell, ; Banerjee, Ravi, & Bhattacharya, ; Sala & Stieger, ); however, results showed that when the gels were perceived brittle, the sweet attribute was less dominant, as it was reported for aspartame red gel versus aspartame uncolored gel. Conversely, these results could be also due to used methodology, because the assessors did not score the intensity of sensation but they focused their attention on dominant attributes during the evaluation.…”

Section: Discussionmentioning

confidence: 79%

Temporal sweetness profile of MNEI protein in gelled model systems

Monaco

Plaza

Miele

et al. 2016

Journal of Sensory Studies

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MNEI has been proved to be a high-potency sweetener that could be used in the beverage industry to satisfy consumer demands for low-caloric products. Until now its sweetness profile was studied only in liquid samples. So the objectives of this study were to characterize the sweetness intensity profile of MNEI protein in simple gelled systems, and to characterize the dominance sensation of more complex gelled systems in comparison with other sweeteners. First, the sweetness intensity of MNEI and of three commercial sweeteners (aspartame, saccharin, and sucrose) was determined in aqueous solutions and in gel, at different agar concentrations, by the time-Intensity method. Then, gels at 1.5% agar concentration, containing flavoring, coloring, and acidifying agent were evaluated using the temporal dominance of sensation method to study the interaction between sweetness and other sensory attributes. Differences regarding sweeteners in solutions and gels were reported showing a decrease of sweetness intensity perception when sweeteners were added in a gelled matrix, especially for MNEI. Additionally, MNEI seemed to be the sweetener most affected by all evaluation conditions (coloring and acidifying agents) in the TDS method. The results are an important scientific contribution to the knowledge of MNEI sensory profile in gelled and complex matrices that could increase its range of food applications. Practical applications: The use of both time intensity and temporal dominance of sensation methods in order to evaluate the temporal sweetness profile of MNEI-based gelled system represented a new approach in the study of sweet proteins. Indeed, the use of the TDS represented an innovative approach to study the effect of color on sweetness and flavor perception. According to our results, MNEI gels did not perform well comparing to the other sweeteners in semisolid matrix. However, further studies should be carried out in order to better understand the interaction between MNEI protein and the gelling as well as the coloring agents. Regarding the application in semisolid foods, it could be suggested the use of new technologies like encapsulation in order to protect the protein from experimental conditions and prevent its interaction with the sweet taste receptor

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Section: Discussionmentioning

confidence: 79%

Temporal sweetness profile of MNEI protein in gelled model systems

Monaco

Plaza

Miele

et al. 2016

Journal of Sensory Studies

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“…() treated the quantity

\sqrt{J / E}

as a determining breakage index, and proceeded to show for different foods a master‐curve of the increase in sample surface following a single bite, which reflects the degree of fracturing, with a decrease in

\sqrt{J / E}

. The relation with the ratio σ f / E was shown more explicitly, e.g., by Sala and Stieger (), who showed that gels fractured into smaller pieces with decreasing ratios σ f / E . Chen () suggested that for soft foods, like cheese, that have very high J / E values, the breakage function (Eq.…”

Section: Resultsmentioning

confidence: 99%

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

Brenner

Hayakawa

Ishihara

et al. 2013

Journal of Texture Studies

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We report on an extrusion test and its correlation with sensory perception. The extrusion test was implemented on a texture analyzer and applied to single‐component or composite polysaccharide gels. The extrusion force did not depend strongly on the volumetric flow rate, indicating a predominantly elastic contribution to the force. The extrusion force correlated highly with sensory perception of the cutting effort and its ratio to the elastic modulus correlated highly with perception of the extensibility. A combination of the Young's modulus and the extrusion force correlated well with perception of firmness. The robust correlations depended weakly on the flow rate in extrusion, but were much higher for tapering ratios T ≥ 4.5 than for T = 2.5. Notably, the correlation obtained was higher than that with texture profile analysis parameters. We show the correlation of several empirical and fundamental large deformation tests with texture, and suggest that the higher correlation with extrusion reflects the closer mixed‐mode deformation in mastication. Practical Applications The report highlights correlation of parameters from empirical and fundamental rheological tests with sensory evaluation. The forces generated in an empirical extrusion test emerge as appropriate and reliable descriptors of several sensory attributes. The approach outlined is appropriate in general for textural mapping of semisolid and solid foods with an apparent yield stress.

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“…Recent studies have revealed that the aroma and flavor perception of food were also affected by the architecture in food (Koliandris et al, 2008;Holm et al, 2009;Sala and Stieger, 2013;Sala et al, 2010;Stieger and van de Velde, 2013). As a necessity in our life, food receives more attention due to its responsibility of sustaining our lives.…”

Section: Future Trendsmentioning

confidence: 99%