Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content
This study aims to obtain information about how thickener type and concentration, and fat content influence colour, rheology, in-vivo aroma release and sensory characteristics of lemon-flavoured dairy desserts. Eight formulations were prepared varying in thickener type and concentration: carboxymethyl cellulose (1.1% and 1.3%) and modified starch (3.5% and 4.0%) and milk type (whole or skimmed). The amounts of the other ingredients were fixed. Regarding effects on colour and rheology, statistically significant interactions were detected between fat content, and thickener type and concentration. Colour was mainly affected by fat content; flow behaviour by thickener type, and viscoelasticity by thickener concentration. Thickener type and concentration and fat content significantly affected in-vivo aroma release. The delivery to the nasal cavity of the most lipophilic compound (linalool) mainly depended on fat content while thickener type and concentration mainly affected the release of the least lipophilic compound (. cis-3-hexen-1-ol). Differences perceived in colour, texture and flavour attributes were also affected by variations in ingredients differently and most of them could be related with those observed in instrumental data.
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Elsevier
2015-06
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Subjects: | Dairy desserts, Thickeners, Fat content, Physical properties, Sensory attributes, |
Online Access: | http://hdl.handle.net/10261/331394 |
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dig-iata-es-10261-3313942023-07-20T12:01:35Z Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content Arancibia, Carla Castro, C. Jublot, L. Costell Ibáñez, Elvira Bayarri, Sara Ministerio de Ciencia e Innovación (España) European Commission Consejo Superior de Investigaciones Científicas (España) AkzoNobel Dairy desserts Thickeners Fat content Physical properties Sensory attributes This study aims to obtain information about how thickener type and concentration, and fat content influence colour, rheology, in-vivo aroma release and sensory characteristics of lemon-flavoured dairy desserts. Eight formulations were prepared varying in thickener type and concentration: carboxymethyl cellulose (1.1% and 1.3%) and modified starch (3.5% and 4.0%) and milk type (whole or skimmed). The amounts of the other ingredients were fixed. Regarding effects on colour and rheology, statistically significant interactions were detected between fat content, and thickener type and concentration. Colour was mainly affected by fat content; flow behaviour by thickener type, and viscoelasticity by thickener concentration. Thickener type and concentration and fat content significantly affected in-vivo aroma release. The delivery to the nasal cavity of the most lipophilic compound (linalool) mainly depended on fat content while thickener type and concentration mainly affected the release of the least lipophilic compound (. cis-3-hexen-1-ol). Differences perceived in colour, texture and flavour attributes were also affected by variations in ingredients differently and most of them could be related with those observed in instrumental data. To MICINN of Spain for financial support (Project AGL 2007-63444). To Sistema Bicentenario Becas Chile for the fellowship awarded to author C. Arancibia and to Fondo Social Europeo for financing the contract of author S. Bayarri in the program I3P from CSIC. To CHR Hansen S.A., Akzo Nobel, Safic Alcan España S.A and Central Lechera Asturiana for providing free samples of the ingredients. 2023-07-19T11:00:02Z 2023-07-19T11:00:02Z 2015-06 2023-07-19T11:00:03Z artículo doi: 10.1016/j.lwt.2014.08.024 issn: 0023-6438 LWT - Food Science and Tecnology 62(1): 408-416 (2015) http://hdl.handle.net/10261/331394 http://dx.doi.org/10.1016/j.lwt.2014.08.024 Sí none Elsevier |
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Dairy desserts Thickeners Fat content Physical properties Sensory attributes Dairy desserts Thickeners Fat content Physical properties Sensory attributes |
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Dairy desserts Thickeners Fat content Physical properties Sensory attributes Dairy desserts Thickeners Fat content Physical properties Sensory attributes Arancibia, Carla Castro, C. Jublot, L. Costell Ibáñez, Elvira Bayarri, Sara Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content |
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This study aims to obtain information about how thickener type and concentration, and fat content influence colour, rheology, in-vivo aroma release and sensory characteristics of lemon-flavoured dairy desserts. Eight formulations were prepared varying in thickener type and concentration: carboxymethyl cellulose (1.1% and 1.3%) and modified starch (3.5% and 4.0%) and milk type (whole or skimmed). The amounts of the other ingredients were fixed. Regarding effects on colour and rheology, statistically significant interactions were detected between fat content, and thickener type and concentration. Colour was mainly affected by fat content; flow behaviour by thickener type, and viscoelasticity by thickener concentration. Thickener type and concentration and fat content significantly affected in-vivo aroma release. The delivery to the nasal cavity of the most lipophilic compound (linalool) mainly depended on fat content while thickener type and concentration mainly affected the release of the least lipophilic compound (. cis-3-hexen-1-ol). Differences perceived in colour, texture and flavour attributes were also affected by variations in ingredients differently and most of them could be related with those observed in instrumental data. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Arancibia, Carla Castro, C. Jublot, L. Costell Ibáñez, Elvira Bayarri, Sara |
format |
artículo |
topic_facet |
Dairy desserts Thickeners Fat content Physical properties Sensory attributes |
author |
Arancibia, Carla Castro, C. Jublot, L. Costell Ibáñez, Elvira Bayarri, Sara |
author_sort |
Arancibia, Carla |
title |
Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content |
title_short |
Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content |
title_full |
Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content |
title_fullStr |
Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content |
title_full_unstemmed |
Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content |
title_sort |
colour, rheology, flavour release and sensory perception of dairy desserts. influence of thickener and fat content |
publisher |
Elsevier |
publishDate |
2015-06 |
url |
http://hdl.handle.net/10261/331394 |
work_keys_str_mv |
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