Sensory perception and lubrication properties of milk: Influence of fat content

Chojnicka-Paszun, Agnieszka; Jongh, H.H.J. de; Kruif, C. G. de

doi:10.1016/j.idairyj.2012.04.003

Cited by 136 publications

(89 citation statements)

References 31 publications

(45 reference statements)

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“…Creaminess was not a significant predictor of expectations when the product's energy content was taken into account, presumably because this characteristic was also significantly associated with energy: the higher energy products were expected to be creamier (Table 1). This is in line with previous research linking perceived creaminess to a food's fat (Chojnicka-Paszun, de Jongh, & de Kruif, 2012;de Wijk, Terpstra, Janssen, & Prinz, 2006;Kirkmeyer & Tepper, 2005;Mela, 1988;Picciano, 1998) and protein (Bertenshaw et al, 2008(Bertenshaw et al, , 2009(Bertenshaw et al, , 2013 content, and together this suggests that sensory characteristics might inform expectations of satiation and satiety if they are associated with nutrient delivery.…”

Section: Discussionsupporting

confidence: 89%

The impact of food and beverage characteristics on expectations of satiation, satiety and thirst

McCrickerd

Lensing

Yeomans

2015

Food Quality and Preference

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Section: Discussionsupporting

confidence: 89%

The impact of food and beverage characteristics on expectations of satiation, satiety and thirst

McCrickerd

Lensing

Yeomans

2015

Food Quality and Preference

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“…Hence, it must be noted that friction responses are highly system dependant (both surfaces and lubricant). The difference in contact surfaces of PDMS used in our study versus hydrophobic rough surface using 3M Transpore Surgical Tape 1527-2 19 or Teflon/Noprene surfaces 39 can also result in different Stribeck curves with the same lubricants.…”

Section: Tribology Milkmentioning

confidence: 96%

“…This is in contrast to the data obtained by previous studies, which observed a clear discrimination between samples of different fat contents (even between 0.1 wt% and 2.0 wt% fat content, lower than the difference levels in fat tested in the current study) at all investigated entrainment speeds 19 . Chojnicka-Paszun and coworkers 39 identified that the traction coefficient measured for idealised milks was a function of the tribo-couple used (neoprene o-ring on silicone/neoprene/Teflon) as well as the fat content. Hence, it must be noted that friction responses are highly system dependant (both surfaces and lubricant).…”

Section: Tribology Milkmentioning

confidence: 99%

Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

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ARTICLEThis journal is © The Royal Society of Chemistry 20xxJ. Name., 2013, 00, 1-3 | 1 This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fatfree/ low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire. Consumers significantly discriminated the fat-free/low fat from the full fat versions (p<0.01 -free samples. Flow behaviour of both versions of milk showed overlapping trends with no significant differences identified both in absence and presence of saliva (p>0.05). Full fat and fat free yoghurts had similar yielding behaviour and elastic modulus (G'), even in simulated oral conditions. However, in case of G low fat counterpart. Even in presence of artificial saliva, there was slight but significant difference in viscoelasticity between the cream cheese variants depending on fat content (p<0.05). Stribeck curve analyses showed that at lower entrainment velocities (1 100 mm/s), both full fat yoghurt and soft cream cheese exhibited a significantly lower traction coefficient when compared to fat-free/low fat versions (p<0.05), which might be attributed to the lubricating effect of the coalesced fat droplets. Surprisingly, whole and skim milks showed no significant difference in traction coefficients irrespective of the entrainment speeds (p>0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology. .

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“…Individuals were able to distinguish between samples of different levels of fat, but this is probably due to the differences in the viscosities between the samples. What further supports this argument is the fact that the perceived differences between the samples correlated with the differences in their viscosities (Chojnicka, 2009). …”

Section: In Vitro Measurements Of Sensory Perceptionmentioning

confidence: 72%

“…In reality, this happens only at low speeds, since above a certain (high) critical speed, emulsion droplets are re-emulsified, and therefore, measured friction is increased as they are expelled from between the surfaces. The modified tribometer set-up, used by Ranc et al (2006), was also adopted in a recent study by Chojnicka (2009), where the frictional and sensory properties of milk of varying fat content were investigated. Correlations with multiple attributes, including perceived creaminess, were obtained for fat contents between 1 and 4%, systems that also exhibited a reduced friction at low speeds, within the mixed and boundary regimes.…”

Section: In Vitro Measurements Of Sensory Perceptionmentioning

confidence: 99%