Understanding the role of dynamic texture perception in consumers’ expectations of satiety and satiation. A case study on barley bread

Nguyen, Quoc Cuong; Wahlgren, Marte Berg; Almli, Valérie Lengard; Varela, Paula

doi:10.1016/j.foodqual.2017.06.006

Cited by 30 publications

(23 citation statements)

References 33 publications

(46 reference statements)

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“…Inducing the feeling of satiety related to the consumption of food is based on complex interactions of various parameters characterizing food, such as its energy potential (amount of calories), weight, volume, sensory properties, meal temperature and the so-called "food topography", which is determined by the size of bites, frequency of biting and swallowing rate (de Graaf 2012). Nguyen et al (2017) confirmed the results of previous research, proving a favourable effect of food volume on evoking the feeling of satiety. They found that this is a feature definitely more important than energy value.…”

Section: Discussionsupporting

confidence: 90%

Influence of tomato cream soup physical parameters on satiety potential level

Skotnicka¹,

Ocieczek²

2020

Acta Agroph.

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A b s t r a c t. This study analysed the diversity of subjectively perceived satiety level induced by the consumption of isocaloric portions of tomato cream soup, prepared with starch additions such as potatoes, pearl barley, pasta and white rice, in the context of differences in weight, viscosity and density of individual tomato cream soups.The study assumed that diversity of physical parameters of soups, determined by the type of the starch addition, affects the feeling of satiety after consumption. Determination of the satiety level after consumption of an isocaloric portion of soup was carried out among 186 persons. For each of the examined soups, weight, viscosity and density of the isocaloric portion was determined. The level of subjectively perceived satiety after consumption of an isocaloric portion of soup was determined using the unstructured visual analogue scale, VAS. The weight of the isocaloric portion was determined by weighing, viscosity was determined using the Brookfield DV-III model viscometer, with the "Rheocalc" software, density was determined using the pycnometer. The highest satiety potential, expressed as the area under the curve (AUC = (VAS, t)), was found for tomato soup with potato AUC, and the lowest -tomato soup with pasta. The soup with potatoes demonstrated the highest weight, the highest viscosity and the lowest density of an isocaloric portion. The comparison of the parameter values for multiple regression equations, determining the relation between AUC values and the examined physical properties of soups, demonstrated that soups of high weight, significant viscosity and low density of the isocaloric portion show a high ability to induce the feeling of satiety.K e y w o r d s: density, viscosity, weight, satiety level

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Section: Discussionsupporting

confidence: 90%

Influence of tomato cream soup physical parameters on satiety potential level

Skotnicka¹,

Ocieczek²

2020

Acta Agroph.

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“…Without loss of generality, the evaluation duration in temporal data was split into smaller time intervals (T0-T40: beginning; T41-T80: middle; T81-T100: end) as presented in several researches (Dinnella, Masi, Naes, & Monteleone, 2013;Nguyen, Wahlgren, Almli, & Varela, 2017). For each time interval, only values above the significant level were used and the scores were the average of the scores given to an attribute during an evaluation weighted by their duration (Labbe et al, 2009).…”

Section: Aggregated Data In Time Intervalsmentioning

confidence: 99%

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

Nguyen

Næs

Varela

2018

Food Quality and Preference

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For describing the evolution of sensory properties during eating, dynamic sensory methods are still being developed and optimised. Temporal Dominance of Sensations (TDS) and Temporal Check All That Apply (TCATA) are currently the most used and discussed. The aim of this study was to compare TDS, TCATA and a variant of TDS, performed by modality (M-TDS) in the outcome of the dynamic sensory description. These methods were applied with the same trained panel (n = 10) for the evaluation of the dynamic properties of yoghurt samples, with identical composition, only varying in textural properties. Based on a design of experiment, the yoghurts varied in viscosity (thin/thick), size of cereal particle added (flour/flakes) and flavour intensity (low dose/optimised dose, by adding artificial sweetener and vanilla). The TDS curves revealed that the variation in viscosity and particle size led to differences in perception mainly at the beginning of the eating process (Thin/Thick and Gritty/Sandy). Additionally, all samples were also perceived as Bitter at the end of the eating process. TCATA and TDS by modality results were, generally, in agreement with TDS, but they unveiled more details of the samples' dynamic profiles in all stages of the eating process, showing the effect of Vanilla and Sweet for the samples with optimised flavour, and the masked perception of Bitter. The duration of the eating process was standardized and split into three time intervals (T0-T40, T41-T80, T81-T100). Panelists' responses were summarized as frequency values in each time interval. Principal Component Analysis was used to visualize sample trajectories over time in the sensory space, with the need to study up to the third dimension to better understand the trajectories. ANOVA models were used to find the attributes which were significantly differences among products. Panel performance was assessed based on MANOVA models for the three methods. The results indicated that TCATA was more discriminative and panelists were more in agreement. TCATA also described samples in more detail in terms of number of discriminating attributes as compared with TDS. The discussion also centers in the different aspects of perception that could respond to different research questions for the three compared methods.

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“…In this method, a list of set terms is provided to participants of the study, and then they are asked to identify or "check" the attributes they perceive are relevant to the given sample (Sinopoli & Lawless, 2012). This method uses little time and resources,and it is easy for participants to understand (Dos Santos et al,2015).Previously,CATA has been found to effectively perform sensory evaluations of bread and GFBs (Aguiar, Rodrigues, Queiroz, Melo, & Pineli, 2020;Antúnez, Giménez, & Ares, 2016;Dovi, Chiremba, Taylor, & De Kock, 2018;Nguyen, Wahlgren, Almli, & Varela, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…This method uses little time and resources, and it is easy for participants to understand (Dos Santos et al., 2015). Previously, CATA has been found to effectively perform sensory evaluations of bread and GFBs (Aguiar, Rodrigues, Queiroz, Melo, & Pineli, 2020; Antúnez, Giménez, & Ares, 2016; Dovi, Chiremba, Taylor, & De Kock, 2018; Nguyen, Wahlgren, Almli, & Varela, 2017).…”

Section: Introductionmentioning

confidence: 99%

Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method

Hayward

McSweeney

2020

Journal of Food Science

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With an increasing demand for gluten‐free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten‐free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have yet to be thoroughly evaluated. The primary objective of this study was to determine the acceptability and consumers’ sensory perceptions of gluten‐free bread (GFB) made with hemp flour. The secondary objective was to assess if the acceptability of the bread changes after 45 days of frozen storage following a partial bake method. The first trial (n = 89) instructed participants to assess six fresh bread samples of varying hemp percentages (0%, 5%, 10%, 15%, 20%, and 25%), using check‐all‐that‐apply questionnaire and a 9‐point hedonic scale. This procedure was repeated for the second trial (n = 81), which used partially baked bread samples of the same composition. Overall, as the percentage of hemp flour increased, the overall liking of the GFB decreased. The 5% hemp incorporation in the fresh bread and the 15% hemp incorporation or less in the partially baked bread did not significantly differ from the control bread (fresh and partially baked, respectively). Attributes found to drive the liking of bread were smooth (only for the frozen bread), porous, moist, and soft, whereas the attributes that led to disliking were yeasty and dense. In future research, partial baking methods should be varied to assess the optimal freezing and baking ratio that are specific for hemp‐based breads. Practical Application The gluten‐free bread (GFB) made with 5% hemp incorporation was not significantly different from the control and was acceptable to consumers. The partially baking method is a suitable method to be used with GFBs incorporated with hemp as it did not affect the consumer acceptability. Additionally, hemp flour incorporation in partially baked GFB was acceptable up to 15%. Consumers prefer GFB with hemp that possesses smooth, porous, moist, and soft attributes.

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Understanding the role of dynamic texture perception in consumers’ expectations of satiety and satiation. A case study on barley bread

Cited by 30 publications

References 33 publications

Influence of tomato cream soup physical parameters on satiety potential level

Influence of tomato cream soup physical parameters on satiety potential level

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method

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