Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS
Devezeaux de Lavergne, M.S.M. ; Delft, J.M. van; Velde, F. van de; Boekel, M.A.J.S. van; Stieger, M.A. - \ 2015
Food Hydrocolloids 43 (2015). - ISSN 0268-005X - p. 207 - 217.
emulsion-filled gels - sensory texture - rheological properties - mechanical-properties - temporal dominance - time - microstructure - sensations
Texture perception of food is a dynamic phenomenon depending on food properties and oral processing. Several sensory techniques enable to measure texture perception over time. The aim of this study was to compare quantitative descriptive analysis (QDA), temporal dominance of sensation (TDS) and progressive profiling in the assessment of dynamic texture of emulsion filled gels varying in fracture stress (low/high), fracture strain (low/high) and oil release (oil droplets bound/unbound to the gel matrix). The QDA results revealed that the variation of mechanical properties led to significant differences in texture properties perceived at first bite (firmness and brittleness). Texture attributes perceived at later stages of mastication showed significant differences between gels depending on the first bite properties e.g. soft gels were perceived as more melting. Progressive profiling showed that creaminess increased over eating time while firmness decreased. TDS results were in agreement with the other methods and additionally conveyed information on the succession of perceived attributes over time. The TDS sensory trajectories demonstrated that for all gels dynamic perception evolved in a similar fashion but samples with a high or low fracture strain differed at the end of oral processing. We conclude that texture perception of semi-solid gels is dynamic and can be measured by either of the three sensory methods. The mechanical properties of the gels influence the perception of texture attributes at first bite and at later stages of mastication. QDA, TDS and progressive profiling gave matching and complementary results in the assessment of dynamic sensory texture.
Interplay between product characteristics, oral physiology and texture perception of cellular brittle foods
Vliet, T. van; Primo Martin, C. - \ 2011
Journal of Texture Studies 42 (2011)2. - ISSN 0022-4901 - p. 82 - 94.
sensory texture - investigate differences - mechanical-properties - fracture-behavior - chewing behavior - cooked potatoes - jaw movement - crispness - mastication - hardness
Hard solid foods encompass a large variety of dry products as well as products with high water content. Most of these foods have a cellular structure, which is generally characterized by connected fairly rigid cell walls, enclosing a fluid material that may be liquid-like (fruit and vegetables) or a gas (mainly manufactured cellular foods). Typical for many hard solid products is their brittle fracture behavior, mostly accompanied by acoustic emission. The latter characteristic is essential for their crispy or crunchy character. Other main texture attributes are hardness and brittleness and for fruits and vegetables juiciness. The latter requires that the liquid content of the cells is released during mastication. Aspects of fracture behavior of cellular food products, oral processing of these products, and the interplay between product characteristics and perception of some main texture attributes (hardness and crispness) will be discussed. PRACTICAL APPLICATIONS It has become more and more clear that texture perception by consumers of hard solid (brittle) foods is based on the interplay between product structure, fracture behavior, oral processing and final grading by the brain. Better understanding of the relations between these aspects is essential for the production of healthy, tasteful food that is liked by consumers. This article focus on the interplay between physical properties of hard solid foods and oral processing in relation to the perception of selected texture attributes (hardness and crispness)
Prediction of texture perception of mayonnaises from rheological and novel instrumental measurements
Terpstra, M.E.J. ; Jellema, R.H. ; Janssen, A.M. ; Wijk, R.A. de; Prinz, J.F. ; Linden, E. van der - \ 2009
Journal of Texture Studies 40 (2009). - ISSN 0022-4901 - p. 82 - 108.
perceived oral texture - semisolid foods - custard desserts - sensory texture - attributes - mouthfeel - solids - shear - flow - fat
Commercial and model mayonnaises varying in fat content and type and amount of thickener were characterized by sensory analysis, rheological measurements and novel instrumental measurements covering other physicochemical properties and/or reflecting changes of food properties during oral processing. Predictions of texture attributes by rheological measurements were analyzed and compared with predictions by rheological measurements combined with novel measurements. Most of the texture attributes were predicted well by rheological parameters alone. Parameters from other instrumental measurements played a small complementary role, except in the predictions of most of the afterfeel attributes. Most important were rheometry at large deformation and in the nonlinear regime of the dynamic stress sweep and two novel measurements reflecting the effect of saliva: turbidity of rinse water and viscosity with added saliva. Tan d at 500% strain, reflecting the fluid-like character of the samples during high-strain dynamic flow, relates best to creaminess and other texture attributes.