Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods

Marco Santagiuliana, Marianna Christaki, Betina Piqueras-Fiszman, Elke Scholten, Markus Stieger*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

This study investigated the influence of size and fracture stress (σF) of dispersed particles embedded in liquid and semi-solid model food matrices on sensory perception and hedonic response. К-carrageenan particles varying in size (0.8, 2.4, 4.2 mm) and fracture stress (σF: 25, 100, 250 kPa) were added (15% w/w) to liquid starch-based model soups and semi-solid protein-based model gels. Sensory profiles were quantified by untrained panellists (n = 54) using the Rate-All-That-Apply (RATA) method. Particle size mainly affected the type of sensory descriptors selected by the subjects, whereas fracture stress of particles determined mainly the perceived intensity of selected descriptors. Soups and gels with small particles (0.8 mm) were mainly perceived as gritty, whereas soups and gels with medium-sized particles (2.4 mm) were mainly perceived as beady. Increasing particle size to 4.2 mm caused lumpy and heterogeneous sensations in soups and gels. With variations of particle fracture stress, the perceived intensity of the selected attributes increased or decreased significantly for all particle sizes. Mouthfeel heterogeneity and chewiness increased significantly when increasing the fracture stress from 20 to 100 or 250 kPa. Mechanical contrast did not enhance liking of model soups and gels probably because к-carrageenan particles were perceived as artificial and provided texture contrast without flavour contrast. We conclude that size and fracture stress of dispersed particles embedded in liquid and semi-solid model food matrices affect differently sensory perception with particle size determining type of sensory descriptors selected and particle fracture stress determining intensity of selected sensory attributes.

Original languageEnglish
Pages (from-to)202-212
JournalFood Hydrocolloids
Volume83
DOIs
Publication statusPublished - Oct 2018

Fingerprint

Stress Fractures
stress fractures
soups
Food
liquids
Particle Size
Gels
Liquids
particle size
Particles (particulate matter)
gels
Particle size
Carrageenan
food matrix
carrageenan
Pleasure
Flavors
mouthfeel
chewiness
Starch

Keywords

  • Composite foods
  • Food texture perception
  • Mechanical properties
  • Particles

Cite this

@article{b296bfa2c7d744a78695a7a1196bbe47,
title = "Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods",
abstract = "This study investigated the influence of size and fracture stress (σF) of dispersed particles embedded in liquid and semi-solid model food matrices on sensory perception and hedonic response. К-carrageenan particles varying in size (0.8, 2.4, 4.2 mm) and fracture stress (σF: 25, 100, 250 kPa) were added (15{\%} w/w) to liquid starch-based model soups and semi-solid protein-based model gels. Sensory profiles were quantified by untrained panellists (n = 54) using the Rate-All-That-Apply (RATA) method. Particle size mainly affected the type of sensory descriptors selected by the subjects, whereas fracture stress of particles determined mainly the perceived intensity of selected descriptors. Soups and gels with small particles (0.8 mm) were mainly perceived as gritty, whereas soups and gels with medium-sized particles (2.4 mm) were mainly perceived as beady. Increasing particle size to 4.2 mm caused lumpy and heterogeneous sensations in soups and gels. With variations of particle fracture stress, the perceived intensity of the selected attributes increased or decreased significantly for all particle sizes. Mouthfeel heterogeneity and chewiness increased significantly when increasing the fracture stress from 20 to 100 or 250 kPa. Mechanical contrast did not enhance liking of model soups and gels probably because к-carrageenan particles were perceived as artificial and provided texture contrast without flavour contrast. We conclude that size and fracture stress of dispersed particles embedded in liquid and semi-solid model food matrices affect differently sensory perception with particle size determining type of sensory descriptors selected and particle fracture stress determining intensity of selected sensory attributes.",
keywords = "Composite foods, Food texture perception, Mechanical properties, Particles",
author = "Marco Santagiuliana and Marianna Christaki and Betina Piqueras-Fiszman and Elke Scholten and Markus Stieger",
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month = "10",
doi = "10.1016/j.foodhyd.2018.04.046",
language = "English",
volume = "83",
pages = "202--212",
journal = "Food Hydrocolloids",
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Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods. / Santagiuliana, Marco; Christaki, Marianna; Piqueras-Fiszman, Betina; Scholten, Elke; Stieger, Markus.

In: Food Hydrocolloids, Vol. 83, 10.2018, p. 202-212.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods

AU - Santagiuliana, Marco

AU - Christaki, Marianna

AU - Piqueras-Fiszman, Betina

AU - Scholten, Elke

AU - Stieger, Markus

PY - 2018/10

Y1 - 2018/10

N2 - This study investigated the influence of size and fracture stress (σF) of dispersed particles embedded in liquid and semi-solid model food matrices on sensory perception and hedonic response. К-carrageenan particles varying in size (0.8, 2.4, 4.2 mm) and fracture stress (σF: 25, 100, 250 kPa) were added (15% w/w) to liquid starch-based model soups and semi-solid protein-based model gels. Sensory profiles were quantified by untrained panellists (n = 54) using the Rate-All-That-Apply (RATA) method. Particle size mainly affected the type of sensory descriptors selected by the subjects, whereas fracture stress of particles determined mainly the perceived intensity of selected descriptors. Soups and gels with small particles (0.8 mm) were mainly perceived as gritty, whereas soups and gels with medium-sized particles (2.4 mm) were mainly perceived as beady. Increasing particle size to 4.2 mm caused lumpy and heterogeneous sensations in soups and gels. With variations of particle fracture stress, the perceived intensity of the selected attributes increased or decreased significantly for all particle sizes. Mouthfeel heterogeneity and chewiness increased significantly when increasing the fracture stress from 20 to 100 or 250 kPa. Mechanical contrast did not enhance liking of model soups and gels probably because к-carrageenan particles were perceived as artificial and provided texture contrast without flavour contrast. We conclude that size and fracture stress of dispersed particles embedded in liquid and semi-solid model food matrices affect differently sensory perception with particle size determining type of sensory descriptors selected and particle fracture stress determining intensity of selected sensory attributes.

AB - This study investigated the influence of size and fracture stress (σF) of dispersed particles embedded in liquid and semi-solid model food matrices on sensory perception and hedonic response. К-carrageenan particles varying in size (0.8, 2.4, 4.2 mm) and fracture stress (σF: 25, 100, 250 kPa) were added (15% w/w) to liquid starch-based model soups and semi-solid protein-based model gels. Sensory profiles were quantified by untrained panellists (n = 54) using the Rate-All-That-Apply (RATA) method. Particle size mainly affected the type of sensory descriptors selected by the subjects, whereas fracture stress of particles determined mainly the perceived intensity of selected descriptors. Soups and gels with small particles (0.8 mm) were mainly perceived as gritty, whereas soups and gels with medium-sized particles (2.4 mm) were mainly perceived as beady. Increasing particle size to 4.2 mm caused lumpy and heterogeneous sensations in soups and gels. With variations of particle fracture stress, the perceived intensity of the selected attributes increased or decreased significantly for all particle sizes. Mouthfeel heterogeneity and chewiness increased significantly when increasing the fracture stress from 20 to 100 or 250 kPa. Mechanical contrast did not enhance liking of model soups and gels probably because к-carrageenan particles were perceived as artificial and provided texture contrast without flavour contrast. We conclude that size and fracture stress of dispersed particles embedded in liquid and semi-solid model food matrices affect differently sensory perception with particle size determining type of sensory descriptors selected and particle fracture stress determining intensity of selected sensory attributes.

KW - Composite foods

KW - Food texture perception

KW - Mechanical properties

KW - Particles

U2 - 10.1016/j.foodhyd.2018.04.046

DO - 10.1016/j.foodhyd.2018.04.046

M3 - Article

VL - 83

SP - 202

EP - 212

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -