EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Modelling sweetness and texture perception in model emulsion systems


European Food Research and Technology 227(2): 537-545
Modelling sweetness and texture perception in model emulsion systems
Model emulsion samples, prepared subject to a d-optimal response surface design, were used to investigate the effect of rapeseed oil, sugar and hydroxypropyl methyl cellulose thickener ( HPMC) on perceived sweetness, textural attributes ( thickness, stickiness, mouth-coating, dispersing), instrumental measures of apparent viscosity 50 s(-1) and Kokini oral shear stress. An increase in oil, sugar and HPMC resulted in an increase in perceived thickness, stickiness and mouth-coating, and a decrease in dispersion; sweetness was enhanced by the addition of both sugar and oil but suppressed by the addition of HPMC. Viscosity and Kokini oral shear stress were well correlated with oral thickness (r(2) > 0.9). Validated multiple linear regression models highlighted several 2-factor interactions between ingredients. Model statistics indicated that the variation in data was well explained; the models were predictive and could be used to navigate the design space. Samples predicted to be iso-thick and iso-sweet could not be discriminated (P > 0.10) in a 3-alternative forced choice (3-AFC) test using 35 panellists.


Accession: 023049623

DOI: 10.1007/s00217-007-0752-3



Related references

Influence of texture on the temporal perception of sweetness of gelled systems. Food Research International 40(7): 900-908, 2007

Some problems of the formation of oil-water emulsion systems and their aging processes. I. Studies of the emulsion forming properties of model emulsifying systems. Acta Pharmaceutica Hungarica 40(5): 211-216, 1970

Sweetness intensity perception and sweetness pleasantness in women varying in reported restraint of eating. Appetite 5(2): 103-108, 1984

Sweetness-texture interactions in model dairy desserts: Effect of sucrose concentration and the carrageenan type. International Dairy Journal 13(8): 631-641, 2003

Experimental study and modelling of the ice crystal morphology of model standard ice cream. II. Heat transfer data and texture modelling. Journal of food engineering 48(4): 293-300, 2001

Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part II: Heat transfer data and texture modelling. Journal of Food Engineering 48(4): 293-300, 2001

Taste panel perception of sweetness and sweetness acceptability compared to high pressure liquid chromatography analysis of sucrose and total sugars among three phenotypes (su, se, and sh2) at varying maturities of fresh sweet corn. HortTechnology 15(2): 313-317, 2005

Mathematical modelling of drug transport in emulsion systems. Journal Of Pharmacy & Pharmacology. 50(6): 601-610, E, 1998

Vision and touch: independent or integrated systems for the perception of texture?. Brain Research 1242: 59-72, 2008

A computational model of human texture perception. Investigative Ophthalmology & Visual Science 30(3 SUPPL): 161, 1989