Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 369405
Title Differential clearance kinetics of adhered layer constituents from the oral cavity as modulator for afterfeel of dressings: ATR FT-IR measurements of localized oral coatings
Author(s) Jongh, H.H.J. de; Janssen, A.M.
Source Journal of Texture Studies 38 (2007)1. - ISSN 0022-4901 - p. 70 - 86.
DOI https://doi.org/10.1111/j.1745-4603.2007.00086.x
Department(s) Food Chemistry Group
AFSG Food Quality
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) custard desserts - texture
Abstract By analyzing swabs from different locations in the mouth (front and middle part of the tongue, cheek and palate) of four subjects after oral processing of dressings, the composition of the retained material was evaluated in time using infrared spectroscopy in an attempt to substantiate the physical origin of differences in afterfeel sensations indicated by a trained panel for these dressings. Three dressings were prepared, each containing 40% oil, 10¿14% protein and either starch, xanthan or a mixture of these two polysaccharides as thickener. There was no differential retention of fat/oil between the dressings, oral location or subject. Protein and carbohydrates followed that same clearance kinetics, with two exceptions: (1) xanthan/protein from the middle part of the tongue; and (2) starch/protein from the cheek and palate that both cleared only very slowly (10¿30 min). The relation of these findings with afterfeel and saliva action is discussed
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