Understanding relations between rheology, tribology, and sensory perception of modified texture foods.
pureed foods
rheology
starch
temporal dominance of sensations (TDS)
tribology
xanthan
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
06 2022
06 2022
Historique:
revised:
27
10
2021
received:
10
08
2021
accepted:
08
12
2021
pubmed:
19
12
2021
medline:
11
6
2022
entrez:
18
12
2021
Statut:
ppublish
Résumé
The aim of this work was to examine relations between instrumental and sensory parameters in a texture modified food matrix, with and without saliva. Nine pureed carrot samples (eight thickened and a control) were developed with starch (0.4 and 0.8% wt/wt), xanthan (0.2 and 0.4% wt/wt) or starch-xanthan blends that met International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 guidelines using fork and spoon tests. Rheological and tribological tests were conducted on the food and simulated bolus prepared by adding fresh stimulated saliva to the food (1:5, saliva:food) to mimic oral processing. Perceived sensory properties were identified using a temporal dominance of sensations (TDS) test (n = 16) where panelists were given a list of nine attributes. The area under the curve was extracted from TDS curves for each attribute/sample and this was correlated with rheological (viscosity at 10 s
Substances chimiques
Starch
9005-25-8
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
327-344Informations de copyright
© 2021 Wiley Periodicals LLC.
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