Strategies to compensate for undesired gritty sensations in foods

Marco Santagiuliana, Layla Broers, Inés Sampedro Marigómez, Markus Stieger, Betina Piqueras-Fiszman, Elke Scholten*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

This study investigated whether the addition of macroparticles or fat can be used to compensate for negative texture sensations in quark. Cellulose beads were added as model microparticles (1.5% w/w; average size: 263 µm) to quark (0% fat) to induce unpleasant gritty sensations. The addition of microparticles to quark significantly increased grittiness and dryness, while creaminess and liking decreased. Three strategies were explored to reduce the impact of unpleasant gritty sensations on consumer perception: two strategies involved the addition of macroparticles (granola or peach gel pieces); the third one consisted of increasing the fat content of the quark (4.4 and 8.8% w/w). For all three strategies, grittiness caused by microparticles did not significantly decrease when macroparticles or fat were present. Addition of peach gel pieces to quark with microparticles did not increase liking. When granola pieces were added to quark containing microparticles, liking increased significantly despite that grittiness was still perceived. Temporal Dominance of Sensations (TDS) revealed that addition of granola pieces caused prolonged dominance of positive, crunchy sensations and minimized dominance of negative, gritty sensations. The addition of fat did not lead to a significant increase in liking of quark, although when a medium amount of fat was added (4.4%), it also did not decrease liking significantly. This was probably due to an effective hedonic compensation triggered by more positive sensations (i.e. sweetness). We conclude that addition of crunchy granola pieces or fat can be used as strategies to shift and increase dominance of positive and liked attributes, leading to an increase of overall liking, although negative sensations (grittiness) caused by microparticles are still perceived. This approach could be used to compensate for undesired texture sensations in different types of foods, such as high protein foods.

Original languageEnglish
Article number103842
JournalFood Quality and Preference
Volume81
DOIs
Publication statusPublished - 1 Apr 2020

Fingerprint

Food
Fats
lipids
peaches
Gels
texture
high protein foods
gels
consumer attitudes
Pleasure
sweetness
Cellulose
cellulose
lipid content
Proteins
Prunus persica

Keywords

  • Composite foods
  • Grittiness
  • Microparticles
  • Multiparticulate
  • TDS
  • Texture perception

Cite this

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title = "Strategies to compensate for undesired gritty sensations in foods",
abstract = "This study investigated whether the addition of macroparticles or fat can be used to compensate for negative texture sensations in quark. Cellulose beads were added as model microparticles (1.5{\%} w/w; average size: 263 µm) to quark (0{\%} fat) to induce unpleasant gritty sensations. The addition of microparticles to quark significantly increased grittiness and dryness, while creaminess and liking decreased. Three strategies were explored to reduce the impact of unpleasant gritty sensations on consumer perception: two strategies involved the addition of macroparticles (granola or peach gel pieces); the third one consisted of increasing the fat content of the quark (4.4 and 8.8{\%} w/w). For all three strategies, grittiness caused by microparticles did not significantly decrease when macroparticles or fat were present. Addition of peach gel pieces to quark with microparticles did not increase liking. When granola pieces were added to quark containing microparticles, liking increased significantly despite that grittiness was still perceived. Temporal Dominance of Sensations (TDS) revealed that addition of granola pieces caused prolonged dominance of positive, crunchy sensations and minimized dominance of negative, gritty sensations. The addition of fat did not lead to a significant increase in liking of quark, although when a medium amount of fat was added (4.4{\%}), it also did not decrease liking significantly. This was probably due to an effective hedonic compensation triggered by more positive sensations (i.e. sweetness). We conclude that addition of crunchy granola pieces or fat can be used as strategies to shift and increase dominance of positive and liked attributes, leading to an increase of overall liking, although negative sensations (grittiness) caused by microparticles are still perceived. This approach could be used to compensate for undesired texture sensations in different types of foods, such as high protein foods.",
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Strategies to compensate for undesired gritty sensations in foods. / Santagiuliana, Marco; Broers, Layla; Marigómez, Inés Sampedro; Stieger, Markus; Piqueras-Fiszman, Betina; Scholten, Elke.

In: Food Quality and Preference, Vol. 81, 103842, 01.04.2020.

Research output: Contribution to journalArticleAcademicpeer-review

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AU - Santagiuliana, Marco

AU - Broers, Layla

AU - Marigómez, Inés Sampedro

AU - Stieger, Markus

AU - Piqueras-Fiszman, Betina

AU - Scholten, Elke

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KW - Composite foods

KW - Grittiness

KW - Microparticles

KW - Multiparticulate

KW - TDS

KW - Texture perception

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JO - Food Quality and Preference

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SN - 0950-3293

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