Perceived creaminess of semi-solid foods
Perceived creaminess of semi-solid foods
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DOI：
10.1016/j.tifs.2006.02.005
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发表时间：
2006-01-01
影响因子：
15.3
通讯作者：
Prinz, J. F.
中科院分区：
文献类型：
--
作者：
de Wijk, R. A.;Terpstra, M. E. J.;Prinz, J. F.
本文综述了本实验室对半固体食品的乳脂感的感官、生理和物理化学研究结果。大多数结果源于对模型香草蛋奶冻甜点的研究，允许脂肪、风味和增稠剂特性的系统变化。对于酸奶、蛋黄酱、白酱和其他半固体食品，蛋黄酱结果的普遍性得到了验证。乳状感觉可以分解为反映口服食物丸的体积或表面特性的感觉。散装特性与丸剂的流变特性有关，而表面特性与润滑和香味释放有关。在口腔加工过程中，乳脂度与酶和机械引起的分解呈负相关。与非淀粉增稠剂相比，淀粉增稠剂虽然受到酶分解的影响，但通常能增强乳脂度。这表明，分解的负面影响被脂肪迁移到丸剂表面的积极影响所抵消。表面的脂肪增强了润滑，脂溶性香料的释放增强了奶油味，特别是在低脂肪淀粉基半固体中。体积相关性能通过流变学测量，表面相关性能通过摩擦测量，机械和酶分解性能通过改良流变仪测量。
Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, flavor and thickener properties. The generalizability of the custard results was verified for yogurts, mayonnaises, white sauces and other semi-solid foods. Creaminess sensations could be decomposed into sensations reflecting either properties of the bulk or of the surface of the oral food bolus. Bulk properties related to the rheological properties of the bolus whereas surface properties related to lubrication and flavor release. Creaminess was inversely related to enzymatic and mechanical induced break-down during oral processing. Starch thickeners generally enhanced creaminess although they suffered from enzymatic break-down compared to non-starch thickeners. It is suggested that the negative effects of break-down were off-set by positive effects of fat migrating to the surface of the bolus. The surfaced fat enhances lubrication and the release of fat-soluble flavors enhance creaminess, especially in low fat starch-based semi-solids. Bulk-related properties were measured by rheological measurements, surface-related properties were measured by friction, and mechanical- and enzymatic break-down properties were measured with a modified rheometer.