Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    '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.

    We have a manual that explains all the features 

Record number 418493
Title Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods
Author(s) Mosca, A.C.; Rocha, J.L.; Sala, G.; Velde, F. van de; Stieger, M.A.
Source Food Hydrocolloids 27 (2012)2. - ISSN 0268-005X - p. 448 - 455.
DOI http://dx.doi.org/10.1016/j.foodhyd.2011.11.002
Department(s) Product Design and Quality Management Group
FBR Food Technology
Chair Sensory Science and Eating Behaviour
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) emulsion-filled gels - oil droplet - custard desserts - texture - microstructure - deformation - fracture - cheese
Abstract This study investigated the effect of the spatial distribution of fat on the perception of fat-related sensory attributes using a model system that consisted of layered agar/gelatin gels containing oil-in-water (O/W) emulsion droplets dispersed in the gel matrix. Four layers of gel varying in the amount of emulsion droplets were combined to prepare samples with homogeneous and inhomogeneous distributions of fat (emulsion droplets). The composition of the gels was optimized to obtain samples with comparable mechanical properties. A significant enhancement of mouthfeel attributes such as spreadable and melting was observed in samples with inhomogeneous distributions of fat in a Quantitative Descriptive Analysis (QDA) panel. Inhomogeneous samples with large differences in fat content between layers were perceived more spreadable and melting than the sample in which fat was homogeneously distributed. Creaminess ratings tended to increase as the difference in fat content between layers increased in the inhomogeneous samples. Additionally, the position of the high-fat layers in the sample affected the perception of fat-related attributes. The sample with high-fat layers on the outside had the highest ratings for all mouthfeel and afterfeel attributes. The enhancement of fat-related attributes by an inhomogeneous distribution of fat depended on the overall fat content. The enhancement at 15 wt% fat was larger than that at 5 wt% fat. We suggest that the modulation of the spatial distribution of fat can be used to reduce the fat content of food products without causing undesirable changes in the sensory properties
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.