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Modulators of the 'fat' perception: micro- and macro-structural matrix properties as modulators of the 'fat' perception in dairy products
Project
Project code: AiF 15960 N
Contract period: 01.01.2009
- 31.12.2012
Budget: 376,150 Euro
Purpose of research: Applied research
The objective of this research project was to characterise dairy product matrices
by means of physical methods which parameters are adapted to the oral processing
of food. Texture perception of semisolid dairy products in the mouth is
attributed to a combination of rheology and friction forces generated between
the tongue and palate, and the presence of particles. Taking this into account,
a method for assessing friction forces exerted by semisolid dairy products has
been established. The lubricating quality of a tongue-palate tribosystem consisting
of a relatively hard steel ball that represents the palate and an elastic pad
that covers the complex surface structure of the human tongue was investigated
under dry and lubricated conditions. Results showed that SBR (styrene-butadiene
rubber) based materials are suitable in order to assess lubricating effects
of semisolid yoghurt systems, respectively. Based on this knowledge, yoghurt
systems differing in fat and protein content as well as in casein to whey protein
ratio were produced and texturally examined. Obtained instrumental and sensory
data sets were correlated by means of PCA (principal component analysis) in
order to evaluate the descriptive value of parameters derived from particle size
analysis as well as from rheological and friction tests with a focus on graininess,
viscosity and creaminess. It was shown that an overall impression of a creamy
yoghurt product is achieved when small microgel particles and thus a low friction
are present and when the flow properties are increased. By means of multivariate
data analysis, a regression equation for describing creamy sensations
was established. On the basis of these findings, control variables are derivable
to adjust structural properties of a paste-like dairy product in a defined manner
and furthermore, a model system is available that imparts the opportunity to be
enriched with specific satiety modulators.
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
Collaborative Project
Saturated fat perception and regulation: approach to the development of reduced-fat foods
