Effect of gel texture and sucrose spatial distribution on sweetness perception

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The aim of the study is to investigate the effect of fracture properties and composition of emulsion-filled gels on dynamic texture perception. Twelve emulsion-filled gels varying in fracture stress (High/Low) and strain (High/Low) were prepared from three binary gel mixtures. Mechanical properties, syneresis, friction properties, microstructure, melting behavior, oral breakdown and texture perception of the gels were determined. Gels varying in composition but exhibiting similar fracture properties were obtained. Serum release, melting in mouth and friction varied between gels differing in composition. Fracture properties and melting of gels impacted oral breakdown. Fracture properties impacted perception of texture attributes at first bite and during chew down. Melting and syneresis impacted chew down perception of gels. We conclude that fracture stress mainly impacted texture perception at first bite, whereas fracture strain impacted perception of chew down texture attributes with high fracture strain gels being perceived creamy. The composition of gels impacted properties such as melting and serum release, which accounted for high variations in perception of moistness and creaminess between samples. PRACTICAL APPLICATIONSFracture properties of food are known to impact the perception of first bite texture attributes. Moreover, they are known to control breakdown of food during oral processing. However, little is known about the impact of fracture properties on perception of chew down texture attributes. The current study highlights the impact of fracture properties on chew down texture perception. It identifies other gel properties depending on gels composition that account for variation in perception between gels. The use of emulsion-filled gels enabled the investigation of sensory attributes related to fat perception. Such knowledge can be used for food reformulation, for instance formulation of low fat soft solid foods. This study indicates which mechanical properties should be controlled to obtain a desired texture profile of soft solid foods.

Section: Resultsmentioning

confidence: 97%

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion‐Filled Gels

Lavergne

Strijbosch

Broek

et al. 2015

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“…The “complexity” was created based on a modification of Mosca et al . () and Hutchings et al . (2011, 2012), by layering the samples and was further enhanced through embedding inclusions into different layers.…”

Section: Introductionmentioning

confidence: 89%

Textural Complexity Model Foods Assessed with Instrumental and Sensory Measurements

Tang

Larsen

Ferguson

et al. 2016

The term textural complexity is associated with a range of different perceivable textures and sensations occurring from first bite through to swallow. The aim of this study was to develop gel‐based model foods with “built‐in” levels of textural complexity for use in a wider study of the impact of texture on satiation and satiety. The model foods needed to be quantified for textural complexity and that assessment was conducted using instrumental and sensory measurements model foods of different structural complexity (based on inclusions and layers with differing mechanical properties) resulted in puncture curves with differing numbers of peaks caused by the sequential puncture of structural features, and in differing lengths; in general higher complexity led to a greater number of peaks and greater length. Consistent with the definition of textural complexity, more texturally complex samples generated a greater number of descriptors during the “chewdown” phase in descriptive sensory analysis. Temporal dominance of sensation (TDS) analysis gave different information on the dynamics of texture perception during chewing sequence compared to descriptive analysis but confirmed the levels of textural complexity of the model foods. In particular TDS indicates the evolution of the number of texture attributes perceived, and the number of times the dominant texture changed. Practical Applications These gel‐based model foods with different textural complexity, similar nutritional densities and comparable chewing time can be used for investigating the hypothesized relationship between textural complexity and satiation. The instrumental and sensory tests used in this study proved capable of differentiating levels of textural complexity. The findings of Quantitative Descriptive Analysis and Temporal Dominance of Sensation, and using the number of peaks and length of a puncture curve to quantify textural complexity could be expanded on in the future to create standardised tests.

“…The LC and MC samples also follow a similar breakdown pathway to that of hard G–A gels reported in the literature (Mosca et al . ). The hard agar–gelatine gels being less brittle but more firm generally break down into a small number of large fragments during chewing (Mosca et al .…”

Section: Resultsmentioning

confidence: 97%

“…The hard agar–gelatine gels being less brittle but more firm generally break down into a small number of large fragments during chewing (Mosca et al . ). This was observed at 20 and 40% of the chewing cycle, where the LC and MC samples broke down into a smaller number (Fig.…”

Section: Resultsmentioning

confidence: 97%

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Oral Breakdown of Texturally Complex Gel‐Based Model Food

Larsen

Tang

Ferguson

et al. 2015

Until now, the textural complexity of foods and subsequent influence on oral breakdown pathways has not been analyzed. This study evaluated the effect of textural complexity on the oral breakdown of foods by using gel-based model foods with "built-in" levels of textural complexity. Twenty subjects chewed and expectorated the model foods at different stages during mastication (chewing cycle). Textural complexity did not significantly impact oral transit time, number of chews or chewing rate. The high complexity (HC) model food followed a significantly different oral breakdown pathway to low complexity and medium complexity samples. During the initial stages of chewing, HC samples broke down into a significantly greater number (P < 0.05) of significantly smaller particles (P < 0.05). The surrounding matrices controlled the release of embedded inclusions, ensuring the HC samples followed a dynamic oral breakdown pathway with changes occurring in particle size and number throughout the whole chewing cycle. PRACTICAL APPLICATIONSThe textural complexity of food is associated with a range of differing texture attributes that from the first bite through to the point of swallowing stimulate the senses, creating a variety of texture perceptions. Little is known on how textural complexity can influence oral breakdown pathways. This study has shown how a high complexity model food follows a dynamic oral breakdown pathway where changes in the bolus occur throughout the whole chewing cycle. These results lend themselves to further study on how these constant changes influence perceivable texture and stimulate the senses during eating. It is also hypothesized by the authors that in foods that are more texturally complex, these perceived textures and potential stimulation might positively affect the satiation response.