Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards
Relations between rheological properties, saliva-induced structure breakdown and sensory texture attributes of custards
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DOI：
10.1111/j.1745-4603.2007.00085.x
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发表时间：
2007-02-01
影响因子：
3.2
通讯作者：
Prinz, Jon F.
中科院分区：
文献类型：
--
作者：
Janssen, Anke M.;Terpstra, Marjolein E. J.;Prinz, Jon F.
研究了初始流变性与机械结构和酶结构破坏的相关性，以确定所选择的果冻的感官质地属性。所谓的结构破裂细胞被用来表征唾液诱导的破裂，即通过监测唾液中的淀粉酶对淀粉的消化。根据流变学参数，一些属性可以被很好地预测，而另一些属性则较差或没有被预测。可预测属性主要由整体属性决定；较差和不可预测的属性来自外部低粘度表面层的属性或与流变性无关。机械和酶降解对乳状度、稠度和熔化都很重要。酶降解是脂肪、粗糙和粘性感觉的主要机制，但不是异质性。乳状度是唯一还由初始流变性以及机械和酶分解决定的属性。奶油等级高的Custars初始硬度高，结构在低应力下破裂，酶降解速度慢。淀粉的微观结构在决定面团的流变性和崩解性方面起着主导作用，并在很大程度上决定了奶油的性质。在提出的工作中，半固体食品系统的崩溃被揭开，并与其微观结构和感官感知联系在一起。结果表明，基于仪器技术的数据，可以合理地预测感官口感特性，特别是重要的属性--奶油。所获得的知识可以应用于新开发的食品的高通量筛选，而不需要涉及感官面板。这将使食品行业在整个食品产品开发过程中提高感官属性设计和控制的有效性和效率。
The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of custards was studied. The so-called structure breakdown cell was used to characterize saliva-induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological parameters, some attributes could be predicted well, while others more poorly or were not predicted. Predictable attributes were primarily determined by bulk properties; poorly and nonpredictable attributes originated from properties of the outer low-viscosity surface layers or were not related to rheological properties. Both mechanical and enzymatic breakdown were important for creaminess, thickness and melting. Enzymatic breakdown was the dominant mechanism involved in the perception of fattiness, roughness and stickiness but not heterogeneity. Creaminess was the only attribute that was also determined by initial rheological properties and mechanical and enzymatic breakdown. Custards displaying high creaminess ratings had high initial stiffness, the structure broke down at low stress and enzymatic breakdown was slow. Microstructural organization of starch plays a dominating role in defining rheological and breakdown behavior of custards and in this way determines creaminess to a high extent.Breakdown during eating is a complex process. In the work presented, breakdown of a semisolid food system is unravelled and linked to its microstructure and sensory perception. It is demonstrated that it is possible to reasonably predict sensory mouthfeel properties, especially the important attribute, creaminess, based on data from instrumental techniques. The knowledge obtained could be applied to high throughput screening of newly developed food products without the need of involving sensory panels. This will enable the food industry to increase the effectiveness and efficiency of the design and control of sensory attributes throughout the food product development process.