Strategies to compensate for undesired gritty sensations in foods

Food Quality and Preference - Tập 81 - Trang 103842 - 2020
Marco Santagiuliana1,2, Layla Broers2, Inés Sampedro Marigómez2, Markus Stieger1,3,4, Betina Piqueras-Fiszman5, Elke Scholten2
1TiFN, PO Box 557, 6700 AN Wageningen, The Netherlands
2Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
3Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
4Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
5Marketing and Consumer Behaviour, Department of Social Sciences, Wageningen University, PO Box 8130, 6700 EW Wageningen, The Netherlands

Tài liệu tham khảo

Chojnicka-Paszun, 2014, Sensorial analysis of polysaccharide-gelled protein particle dispersions in relation to lubrication and viscosity properties, Food Research International, 56, 199, 10.1016/j.foodres.2013.12.035 Costell, 2010, Food acceptance: The role of consumer perception and attitudes, Chemosensory Perception, 3, 42, 10.1007/s12078-009-9057-1 de Wijk, 2005, The role of friction in perceived oral texture, Food Quality and Preference, 16, 121, 10.1016/j.foodqual.2004.03.002 Deliza, 1995, External cues and its effect on sensory perception and hedonic ratings: A review, Journal of Sensory Studies, 11, 103, 10.1111/j.1745-459X.1996.tb00036.x Deliza, 1996, The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: A review, Journal of Sensory Studies, 11, 103, 10.1111/j.1745-459X.1996.tb00036.x Devezeaux de Lavergne, 2015, Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties, Food Hydrocolloids, 52, 648, 10.1016/j.foodhyd.2015.07.022 Engelen, 2005, Relating particles and texture perception, Physiology and Behavior, 86, 111, 10.1016/j.physbeh.2005.06.022 Engelen, 2005, Oral size perception of particles: Effect of size, type, viscosity and method, Journal of Texture Studies, 36, 373, 10.1111/j.1745-4603.2005.00022.x Higgs, 2015, Cognitive processing of food rewards, Appetite, 104, 10, 10.1016/j.appet.2015.10.003 Hyde, 1993, Dynamic contrast a sensory contribution to palatability, Appetite, 21, 1, 10.1006/appe.1993.1032 James, 2018, Oral processing and texture perception influences satiation, Physiology and Behavior, 193, 238, 10.1016/j.physbeh.2018.03.015 Kim, 2015, Oral processing of mixtures of food particles, Journal of Texture Studies, 487, 10.1111/jtxs.12157 Kim, 1997, A new approach to category scales of intensity I: Traditional versus rank-rating, Journal of Sensory Studies, 13, 241 Krzeminski, 2013, Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis, Journal of Food Science, 78, 314, 10.1111/1750-3841.12013 Larsen, 2016, Oral breakdown of texturally complex gel-based model food, Journal of Texture Studies, 47, 169, 10.1111/jtxs.12146 Lenfant, 2009, Perception of oral food breakdown. The concept of sensory trajectory, Appetite, 52, 659, 10.1016/j.appet.2009.03.003 Liu, 2016, Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods, Food Hydrocolloids, 60, 186, 10.1016/j.foodhyd.2016.03.036 Lopez, 2016, Effect of formulation variables on oral grittiness and preferences of multiparticulate formulations in adult volunteers, European Journal of Pharmaceutical Sciences, 92, 156, 10.1016/j.ejps.2016.07.006 Lopez, 2018, Acceptability of placebo multiparticulate formulations in children and adults, Scientific Reports, 1 Marconati, 2019, In vitro and sensory tests to design easy-to-swallow multi-particulate formulations, European Journal of Pharmaceutical Sciences, 132, 157, 10.1016/j.ejps.2019.02.026 Modler, 1989, Grittiness in a pasteurized cheese spread: A microscopic study, Food Microstructure, 8, 201 Petersson, 2013, Sensory perception of rye bran particles of varying size and concentration in a viscous phase, Journal of Texture Studies, 44, 459, 10.1111/jtxs.12034 Pineau, 2009, Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity, Food Quality and Preference, 20, 450, 10.1016/j.foodqual.2009.04.005 Rohart, 2015, Effect of micro-gel shape and concentration on sensory perception of micro-gels-enriched stirred yoghurts, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 475, 94, 10.1016/j.colsurfa.2015.01.095 Sainani, 2004, Characterization of particles in cream cheese, Journal of Dairy Science, 87, 2854, 10.3168/jds.S0022-0302(04)73414-1 Santagiuliana, 2019, Don’t judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods, Food Quality and Preference, 77, 64, 10.1016/j.foodqual.2019.05.005 Santagiuliana, 2018, Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods, Food Hydrocolloids, 83, 202, 10.1016/j.foodhyd.2018.04.046 Santagiuliana, 2019, Exploring variability in detection thresholds of microparticles through participant characteristics, Food & Function, 15 Santagiuliana, 2018, Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels, Food Hydrocolloids, 80, 254, 10.1016/j.foodhyd.2018.02.022 Santagiuliana, 2019, As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking, Food & Function, 10, 665, 10.1039/C8FO01800F Szczesniak, 1984, Texture contrasts and combinations – A valued consumer attribute, Journal of Texture Studies, 15, 285, 10.1111/j.1745-4603.1984.tb00385.x Tang, 2017, Textural complexity model foods assessed with instrumental and sensory measurements, Journal of Texture Studies, 48, 9, 10.1111/jtxs.12188 Tarancón, 2014, Consumers’ hedonic expectations and perception of the healthiness of biscuits made with olive oil or sunflower oil, Food Research International, 55, 197, 10.1016/j.foodres.2013.11.011 Tarrega, 2016, Yogurt viscosity and fruit pieces affect satiating capacity expectations, Food Research International, 89, 574, 10.1016/j.foodres.2016.09.011 Tyle, 1993, Effect of size, shape and hardness of particles in suspension on oral texture and palatability, Acta Psychologica, 84, 111, 10.1016/0001-6918(93)90077-5 van Eck, 2018, Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?, Food Quality and Preference, 1 van Eck, 2019, Oral processing behavior and dynamic sensory perception of composite foods : Toppings assist saliva in bolus formation, Food Quality and Preference, 71, 497, 10.1016/j.foodqual.2018.05.009