Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture

Zhu, Yang; Bhandari, Bhesh

doi:10.1016/j.idairyj.2020.104794

Cited by 8 publications

(3 citation statements)

References 52 publications

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“…The dominance rates, number of dominant attributes selected by participants, and number of responses collected in this research were comparable to previous temporal studies on milk and dark chocolate and chocolate products. In previous studies, dominance rates between 0.2–0.6 for chocolate attributes were observed, and some attributes were not dominant at any point during TDS evaluations [ 15 , 20 , 33 , 34 ]. Higher dominance rates (>0.8) were recorded when there were only a few attributes to select from [ 17 ] or for added attributes, such as “fruity” for orange dark chocolate [ 18 ].…”

Section: Discussionmentioning

confidence: 98%

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Khemacheevakul

Wolodko

Nguyen

et al. 2021

Foods

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Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.

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Section: Discussionmentioning

confidence: 98%

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Khemacheevakul

Wolodko

Nguyen

et al. 2021

Foods

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“…Rheological measurement was carried out by the method of Zhu, Bhandari, and Prakash (2020a) with some modifications [ 15 ]. The modular rotation and interface rheometer Discovery HR-1 (TA Instruments, Model DHR-1, Elstree, UK) was used to measure, and the diameter of the parallel plate clamp was 40 mm.…”

Section: Methodsmentioning

confidence: 99%

Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Duan

Liang

Huang

et al. 2021

Foods

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In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

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“…Tribology has been used to understand creaminess perception in mayonnaise (de Wijk & Prinz, 2005), in dairy products (de Wijk, Prinz, & Janssen, 2006;Laguna, Farrell, Bryant, Morina, & Sarkar, 2017) and in hydrocolloid mixtures (Zhu, Bhandari, & Prakash, 2020), as well as other fat-related sensations in emulsions (Dresselhuis et al, 2007, Fuhrman et al 2019) and milk gels Joyner et al, 2014). Tribology also seems to be useful for understanding astringency sensations, which have been associated with a depletion of the lubricating oral salivary film (Wang, Olarte-Mantilla, Smith, Stokes, & Smyth, 2020).…”

Section: Approaches For Studying the Impact Of Saliva On Tribology Properties In Relation To Sensory Perceptionmentioning

confidence: 99%

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

2021

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In recent years, the dynamic aspects of the oral perception of food have increasingly been taken into account in food texture characterization. At the same time, the experimental settings of instrumental measurements have also been emulating "oral contexts" more closely. The aspects related to in-mouth handling that have been incorporated into food studies include using saliva as a key material. Semisolid (or liquid) food does not usually need mastication but undergoes more subtle processes involving the tongue and palate, among other buccal structures, in which saliva is omnipresent. Creaminess, mouthfeel and astringency are central sensory sensations for which oral handling and consequently, saliva is pivotal. The present review examines the experimental considerations involved in using saliva in the rheology and tribology of liquid and semisolid foods. It also analyses some instrumental parameters that have been related to sensory attributes of liquid and semisolid foods.

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Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture

Cited by 8 publications

References 52 publications

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

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