Sökning: WFRF:(Garrido Banuelos Gonzalo) >
Role of continuous ...
Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers
-
- Garrido Banuelos, Gonzalo (författare)
- RISE,Jordbruk och livsmedel,Product Design, Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Göteborg, Sweden,RISE Research Institutes of Sweden
-
- Lopez-Sanchez, Patricia, 1977 (författare)
- Food Nutrition and Science, Department of Life Sciences, Chalmers University of Technology, Göteborg, Sweden; Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Campus Terra, Lugo, Spain; Dairy Products and Food Technology Centre APLTA, University of Santiago de Compostela, Campus Terra, Lugo, Spain,Universidade de Santiagode Compostela,Chalmers tekniska högskola,Chalmers University of Technology
-
- Mihnea, Mihaela, 1983- (författare)
- RISE,Material- och ytdesign,Material and exterior design, Perception, RISE Research Institutes of Sweden AB, Göteborg, Sweden,RISE Research Institutes of Sweden
-
(creator_code:org_t)
- 2023-03-25
- 2023
- Engelska.
-
Ingår i: Journal of texture studies. - : John Wiley and Sons Inc. - 0022-4901 .- 1745-4603. ; 54:4, s. 532-
- Relaterad länk:
-
https://doi.org/10.1...
-
visa fler...
-
https://research.cha... (primary) (free)
-
https://urn.kb.se/re...
-
https://doi.org/10.1...
-
https://urn.kb.se/re...
-
https://research.cha...
-
visa färre...
Abstract
Ämnesord
Stäng
- Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with extensive panelist training and the use of generic descriptive analysis. A better understanding on the use of rapid methods with naïve consumers to evaluate texture attributes in complex food products is still needed. The present study aimed to investigate the (i) role of different continuous phases and particle properties (i.e., size and hardness) on the mouthfeel perception of root vegetable purées and (ii) the effect of panel expertise (sensory experts vs. naïve consumers) using Rate-All-That-Apply (RATA). The study included six purées made of two different continuous phase (based on Jerusalem artichoke which is rich in inulin and, parsnip which is rich in starch) and three types of beetroot particles (raw, cooked, and comminuted beetroot). Results showed that both panels were able to discriminate and profile in a similar manner. However, sensory experts showed higher ability to discriminate between samples regarding the particle's attributes whereas consumer's sample discrimination was influenced by attributes such as “ease of swallow” and “creaminess.” For the expert panel, the presence of hard particles was a clear factor driving the differences between samples. Our results highlighted the contribution of both continuous and dispersed phases to design the texture profile of particulate semisolid plant-based foods. © 2023 The Authors.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- SAMHÄLLSVETENSKAP -- Annan samhällsvetenskap -- Tvärvetenskapliga studier inom samhällsvetenskap (hsv//swe)
- SOCIAL SCIENCES -- Other Social Sciences -- Social Sciences Interdisciplinary (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- NATURVETENSKAP -- Kemi -- Annan kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Other Chemistry Topics (hsv//eng)
Nyckelord
- consumers
- experts
- inulin
- particles
- sensory science
- starch
- texture
- Particle size analysis
- Sensory perception
- Textures
- Vegetables
- Consumer
- Continuous phase
- Expert
- Expert panels
- Particle
- Particle properties
- Phase properties
- Root vegetables
- Måltidskunskap
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
Hitta via bibliotek
Till lärosätets databas