Strategies to compensate for undesired gritty sensations in foods |
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| Affiliation: | 1. TiFN, PO Box 557, 6700 AN Wageningen, The Netherlands;2. Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands;3. Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands;4. Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands;5. Marketing and Consumer Behaviour, Department of Social Sciences, Wageningen University, PO Box 8130, 6700 EW Wageningen, The Netherlands;1. School of Psychology and Sport Science, Anglia Ruskin University, United Kingdom;2. Faculty of Food and Bio Technology, University of Zagreb, Croatia;1. Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;2. CAISIAL – Centre of Food Innovation and Development in the Food Industry - University of Naples Federico II, Italy;1. TI Food and Nutrition, PO Box 557, 6700 AN Wageningen, The Netherlands;2. Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands;3. Marketing and Consumer Behaviour, Department of Social Sciences, Wageningen University, PO Box 8130, 6700 EW Wageningen, The Netherlands;4. Division of Human Nutrition, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands;1. School of Psychology, The University of Auckland, Private Bag 92019, Auckland, New Zealand;2. Department of Chemical and Materials Engineering, The University of Auckland, Bldg 40, 20 Symonds St, Auckland 1010, New Zealand;3. Department of Exercise Science, The University of Auckland, Bldg 907, 368 Khyber Pass, Newmarket, Auckland 1023, New Zealand;4. The University of Waikato, Private Bag 3105, Hamilton 3240, New Zealand;1. TI Food & Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands;2. Wageningen University, Agrotechnology & Food Sciences Group, Laboratory of Physics and Physical Chemistry of Foods, P.O. Box 17, 6700 AA Wageningen, The Netherlands;3. Wageningen University, Agrotechnology & Food Sciences Group, Division of Human Nutrition, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;4. NIZO Food Research, P.O. Box 20, 6710 BA Ede, The Netherlands;1. CiFOOD Center, Department of Food Science, Aarhus University, 48 AgroFood Park, Aarhus N, 8200 Denmark;2. Arla Food Ingredients, Application Science and Technology, Viby J., Denmark |
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| Abstract: | This study investigated whether the addition of macroparticles or fat can be used to compensate for negative texture sensations in quark. Cellulose beads were added as model microparticles (1.5% w/w; average size: 263 µm) to quark (0% fat) to induce unpleasant gritty sensations. The addition of microparticles to quark significantly increased grittiness and dryness, while creaminess and liking decreased. Three strategies were explored to reduce the impact of unpleasant gritty sensations on consumer perception: two strategies involved the addition of macroparticles (granola or peach gel pieces); the third one consisted of increasing the fat content of the quark (4.4 and 8.8% w/w). For all three strategies, grittiness caused by microparticles did not significantly decrease when macroparticles or fat were present. Addition of peach gel pieces to quark with microparticles did not increase liking. When granola pieces were added to quark containing microparticles, liking increased significantly despite that grittiness was still perceived. Temporal Dominance of Sensations (TDS) revealed that addition of granola pieces caused prolonged dominance of positive, crunchy sensations and minimized dominance of negative, gritty sensations. The addition of fat did not lead to a significant increase in liking of quark, although when a medium amount of fat was added (4.4%), it also did not decrease liking significantly. This was probably due to an effective hedonic compensation triggered by more positive sensations (i.e. sweetness). We conclude that addition of crunchy granola pieces or fat can be used as strategies to shift and increase dominance of positive and liked attributes, leading to an increase of overall liking, although negative sensations (grittiness) caused by microparticles are still perceived. This approach could be used to compensate for undesired texture sensations in different types of foods, such as high protein foods. |
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| Keywords: | Texture perception Composite foods Microparticles Grittiness TDS Multiparticulate |
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