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 370323
Title Effects of delivery method on the sensory perception of semisolid dairy desserts
Author(s) Engelen, L.; Wijk, R.A. de; Prinz, J.F.
Source Journal of Sensory Studies 19 (2004)5. - ISSN 0887-8250 - p. 364 - 372.
Department(s) Agrotechnological Research Institute
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) texture - viscosity
Abstract A trained panel of 19 subjects were asked to rate a number of sensory attributes of commercially available vanilla custard desserts. Stimuli were placed in plastic cups and were sampled using 11-mm-diameter straws. In total, 304 samples were weighed before and after sampling and the volume ingested was calculated. The subjects were categorized into two groups on the basis of the mean volume ingested per sample (<and >10.6 mL). There were significant differences in the ratings between the two groups for temperature, creamy, astringent, melting and airy mouthfeels and rough and fatty after-feel. We suggest that in sensory testing, it is important to either control or measure bite size to reduce intersubject variability. Manufacturers and caterers may also be able to modify the perception of their products by providing cues to the appropriate bite size by controlling the size of the spoon or container provided.
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