Creamy Perception Ii: In Model Soups

Abstract

Model cream soups prepared with different levels of several thickeners were evaluated by a panel who scored their liking of consistency, perceived creaminess and thickness. Their viscosities were measured with a Haake viscometer. The perceived thickness is linearly related to the logarithm of viscosity for all thickeners. Liking consistency shows a quadratic relation with viscosity. Perceived creaminess changes according to the type of thickener. The optimal values of viscosity and flow behaviour index for maximum creaminess and best liking consistency do not coincide. The viscosity and the flow behavior index affect the sensorial responses of liking consistency and creaminess. Response surfaces show that other rheological factors affect the model. The results for soups are compared with result for creams from a previous study. The viscosity for maximum creaminess is higher for creams than for soups while the flow behaviour is higher for soups than for creams.

Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model

“…This is in accordance with other findings where it was found that creaminess correlated well with viscosity [19]. Moreover, Kokini and Cussler [20] related creaminess with thickness and smoothness, and using model dessert creams and model soups [21,22], a relation between creaminess and flow behaviour was found. For model dessert creams it was concluded that at low fat content (3.5%) the maximal creaminess corresponds to a high flow index and a low viscosity whereas the opposite relation holds for products with high fat contents (20-30%) [21].…”

Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

“…Multivariate partial least square modeling (PLS) gave a good prediction of creamy mouth-feel sensations (r = 0.99) from a combination of flavor/taste sensations (creamy and fatty flavors and absence of off-flavors), mouth-feel sensations (thickness and fattiness) and after-feel sensations (fatty coating and absence of roughness) (de Wijk, Rasing et al, 2003, de Wijk, van Gemert et al, 2003. These results are similar to those from other studies that related perceived creaminess (and fattiness) to fat and thickener concentration (Daget & Joerg, 1991;Daget, Joerg, & Bourne, 1988), flavors (Tepper & Kuang, 1996), and flavor concentrations (Yackinous & Guinard, 2000). Kokini (1987) argued that possible mechanisms by which fat affects fat-related sensory attributes include lubrication (friction) and flavor release.…”

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

“…The latter group of attributes which is particularly related to the sensory functionality of fat, includes fatty, creamy and coating. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference (Daget & Joerg, 1991;Daget, Joerg, & Bourne, 1987;Elmore, Heymann, Johnson, & Hewett, 1999;Richardson et al, 2000;Ward, Stampanoni Koeferli, Piccinali Schwegler, Schaeppi, & Plemmons, 1999) and because it is a complex or composite attribute.…”