Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour
Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour
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DOI：
10.1016/j.foodqual.2015.03.011
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发表时间：
2016-01-01
影响因子：
5.3
通讯作者：
Norton, Jennifer E.
中科院分区：
文献类型：
--
作者：
Lett, Aaron M.;Yeomans, Martin R.;Norton, Jennifer E.
重新配制食物，无论是为了减少营养含量还是为了增加饱腹感，都会对感官特征和享乐吸引力产生负面影响，同时改变饱腹感的预期。在许多食物系统中，对某些感觉属性的感知，即与饱腹感相关的感觉线索，已被证明在食物摄取行为中发挥作用。乳状液是一种常见的食物结构；其本身的性质鼓励通过结构设计方法进行重新配方。对乳剂设计的操纵已被证明改变了人们对某些感官属性和享乐主义吸引力的看法，但乳剂在食物摄取行为中的作用尚不清楚。鉴于之前的研究尚未确定在乳剂食品中促进与饱腹感相关的属性的乳剂设计，本文研究了油滴大小(d(4，3)：0.2-50微米)和风味类型(香草味、奶油和无味)对感官知觉、享乐主义和预期食物摄取行为的影响。通过识别这些属性，这种方法将允许使用乳剂设计方法来促进作为与饱腹感相关的感觉线索和/或与享乐吸引力相关的感觉特征。男性参与者(n=24)对乳剂进行了评估。油滴大小对香草兰和奶油的风味强度、稠度、柔滑度、奶油口感、奶油味、喜好、预期填充度和1小时后预期饥饿感的评分有显著差异(P<；0.05)。风味类型对香草兰和奶油的风味强度、甜度和喜好的评分有显著差异(P<；0.05)。最重要的发现是，通过减小油滴的大小，奶油的感觉显著增加。这显著增加了享乐主义的吸引力，除了增加预期填充物的评级和减少1小时后的预期饥饿感之外，与能量含量无关。如果这一发现与实际的饮食行为有关，那么就已经确定了一个关键的目标属性，可以通过乳剂液滴的大小来操纵，从而设计出适合享乐的饱腹感食物。(C)2015爱思唯尔有限公司。保留所有权利。
Food reformulation, either to reduce nutrient content or to enhance satiety, can negatively impact upon sensory characteristics and hedonic appeal, whilst altering satiety expectations. Within numerous food systems, perception of certain sensory attributes, known as satiety-relevant sensory cues, have been shown to play a role in food intake behaviour. Emulsions are a common food structure; their very nature encourages reformulation through structural design approaches. Manipulation of emulsion design has been shown to change perceptions of certain sensory attributes and hedonic appeal, but the role of emulsions in food intake behaviour is less clear. With previous research yet to identify emulsion designs which promote attributes that act as satiety-relevant sensory cues within emulsion based foods, this paper investigates the effect of oil droplet size (d(4,3): 0.2-50 mu m) and flavour type (Vanilla, Cream and No flavour) on sensory perception, hedonics and expected food intake behaviour. By identifying these attributes, this approach will allow the use of emulsion design approaches to promote the sensory characteristics that act as satiety-relevant sensory cues and/or are related to hedonic appeal. Male participants (n = 24) assessed the emulsions. Oil droplet size resulted in significant differences (P < 0.05) in ratings of Vanilla and Cream flavour intensity, Thickness, Smoothness, Creamy Mouthfeel, Creaminess, Liking, Expected Filling and Expected Hunger in 1 h's time. Flavour type resulted in significant differences (P < 0.05) in ratings of Vanilla and Cream flavour intensity, Sweetness and Liking. The most substantial finding was that by decreasing oil droplet size, Creaminess perception significantly increased. This significantly increases hedonic appeal, in addition to increasing ratings of Expected Filling and decreased Expected Hunger in 1 h's time, independently of energy content. If this finding is related to actual eating behaviour, a key target attribute will have been identified which can be manipulated through an emulsions droplet size, allowing the design of hedonically appropriate satiating foods. (C) 2015 Elsevier Ltd. All rights reserved.