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 536142
Title Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels
Author(s) Santagiuliana, Marco; Piqueras-Fiszman, Betina; Linden, Erik van der; Stieger, Markus; Scholten, Elke
Source Food Hydrocolloids 80 (2018). - ISSN 0268-005X - p. 254 - 263.
DOI https://doi.org/10.1016/j.foodhyd.2018.02.022
Department(s) Physics and Physical Chemistry of Foods
Marketing and Consumer Behaviour
WASS
VLAG
Chair Sensory Science and Eating Behaviour
Food Quality and Design
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Agar - Carrageenan - Gelatine - Gels - Texture perception
Abstract This study investigated the influence of mechanical and physicochemical properties of semi-solid model foods on the detection and temporal perception of texture contrast. Gel-based model foods consisting of two layers were used to systematically vary mechanical contrast and physicochemical properties within bi-layer gels. Fracture stress (σF) and strain (εF) were modified by changing the concentration of various gelling agents (agar, к-carrageenan, and gelatine). The physicochemical properties of gels varied with respect to syneresis and melting behaviour depending on the type of gelling agent. The detection limit of perceived texture contrast of bi-layer gels was determined using ranking tests. Subjects ranked gels in order of increasing perceived heterogeneity as a measure of texture contrast. The detection limit of texture contrast varied between brittle and elastic gels and between soft (low σF) and hard (high σF) gels. In soft and brittle agar gels, heterogeneity was perceived already when the difference in fracture stress between layers was small (ΔσF ≥5 kPa). In soft and elastic gels (к-carrageenan, gelatine) and hard gels, heterogeneity was perceived only when the difference in fracture stress between the layers was large (ΔσF ≥12 kPa). The perceived heterogeneity intensity over time was investigated by time-intensity profiling. During mastication, gelatine gels were perceived for a longer period of time with a higher heterogeneity intensity than agar and к-carrageenan gels. We conclude that mainly mechanical properties of gels impact detectability of mechanical contrast as perceived texture contrast (heterogeneity), whereas a combination of mechanical and physicochemical properties influence the dynamic perception of heterogeneity over time.
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