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 504094
Title Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase
Author(s) Oppermann, A.K.L.; Piqueras-Fiszman, B.; Graaf, Kees de; Scholten, E.; Stieger, M.
Source Food Research International 85 (2016). - ISSN 0963-9969 - p. 215 - 223.
DOI https://doi.org/10.1016/j.foodres.2016.04.030
Department(s) Human Nutrition (HNE)
Marketing and Consumer Behaviour
WASS
Chair Sensory Science and Eating Behaviour
VLAG
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Fat reduction - Lubrication properties - Multiple emulsions - Sensory perception
Abstract

The use of double emulsions (w1/o/w2) has been acknowledged as a promising strategy to reduce oil content in several food applications. Despite the potential of double emulsions for oil reduction, their sensory properties have not been investigated. In this study, we investigated sensory perception of double emulsions by descriptive sensory profiling using a trained panel (n = 11). Two sets of emulsions with either 30 or 50% dispersed phase fraction were studied. Each set differed in composition (gelled and non-gelled inner w1 phase, gelatin as gelling agent) and fat reduction level (30 to 50%), but was similar in oil droplet size and viscosity. Fat reduction level depended on the amount of water droplets entrapped inside the oil droplets. Emulsions were evaluated on nine attributes describing taste (T), mouth-feel (MF) and after-feel (AF) perception, including thickness (MF), creaminess (MF, AF), fattiness (MF, AF), and cohesiveness (MF). The replacement of oil by small water droplets w1 did not decrease the intensity of fat-related attributes. When inner w1 droplets were gelled, 47 wt.% of oil could be replaced while increasing the intensity of fat-related attributes. This indicates that the sensory perception of single and double emulsions with gelled and non-gelled w1 phase is mainly determined by the total oil droplet surface area. The composition of the inner water phase (gelled or not) also influences the sensory perception of double emulsions. We conclude that fat reduction up to 47 wt.% can be achieved in double emulsions while maintaining or enhancing fat-related sensory perception.

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