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 495155
Title Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels
Author(s) Devezeaux de Lavergne, Marine; Strijbosch, V.M.G.; Broek, A.W.M. Van den; Velde, Fred Van de; Stieger, Markus
Source Journal of Texture Studies (2016). - ISSN 0022-4901 - p. 92 - 111.
DOI http://dx.doi.org/10.1111/jtxs.12164
Department(s) Food Quality and Design
Biometris (WU MAT)
Chair Sensory Science and Eating Behaviour
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Bolus - Emulsion-filled gels - Fracture properties - Melting - Oral processing - Serum release - Texture
Abstract

The aim of the study is to investigate the effect of fracture properties and composition of emulsion-filled gels on dynamic texture perception. Twelve emulsion-filled gels varying in fracture stress (High/Low) and strain (High/Low) were prepared from three binary gel mixtures. Mechanical properties, syneresis, friction properties, microstructure, melting behavior, oral breakdown and texture perception of the gels were determined. Gels varying in composition but exhibiting similar fracture properties were obtained. Serum release, melting in mouth and friction varied between gels differing in composition. Fracture properties and melting of gels impacted oral breakdown. Fracture properties impacted perception of texture attributes at first bite and during chew down. Melting and syneresis impacted chew down perception of gels. We conclude that fracture stress mainly impacted texture perception at first bite, whereas fracture strain impacted perception of chew down texture attributes with high fracture strain gels being perceived creamy. The composition of gels impacted properties such as melting and serum release, which accounted for high variations in perception of moistness and creaminess between samples. Practical Applications: Fracture properties of food are known to impact the perception of first bite texture attributes. Moreover, they are known to control breakdown of food during oral processing. However, little is known about the impact of fracture properties on perception of chew down texture attributes. The current study highlights the impact of fracture properties on chew down texture perception. It identifies other gel properties depending on gels composition that account for variation in perception between gels. The use of emulsion-filled gels enabled the investigation of sensory attributes related to fat perception. Such knowledge can be used for food reformulation, for instance formulation of low fat soft solid foods. This study indicates which mechanical properties should be controlled to obtain a desired texture profile of soft solid foods.

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