Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability
Designing satiating food is not an easy task. Food reformulation is normally done by altering the proportion of basic ingredients or by adding new minor ingredients. In general, the texture varies concomitantly with these changes, altering the way the food is processed orally and the complete eating experience. This highlights the interest of discovering how variations in minor ingredients influence texture and how this affects the dynamics of the oral trajectory. Six cheese pie formulations were prepared: basic recipe (Base), no egg (− Egg), no corn starch (− Corn starch) no sugar (− Sugar), added diary cream (+ Cream) and extra skimmed milk powder (+ Milk powder). Temporal dominance of sensations was used to show that the appearance and disappearance of each texture sensation dominance experienced in the mouth during the eating process differed among the six pies, as did their relation to the consumers' expectation of satiating capacity scores and to the changes in composition. Two extreme behaviors were found: suppression of egg/addition of extra milk powder made the pies initially drier and harder, while suppression of corn starch/addition of cream gave the samples a soft, moist early sensation. The former elicited higher expectations of satiating capacity. In addition, overall liking, liking evolving with time (dynamic liking) and the level of several key texture attributes' divergence from those of an “ideal” cheese pie were evaluated on bipolar just-about-right scales and through penalty analysis to gain insights into potential directions for reformulating acceptable pies.
Main Authors: | Marcano, Johanna, Varela, Paula, Cunha, Luis Miguel, Fiszman, Susana |
---|---|
Other Authors: | Ministerio de Economía y Competitividad (España) |
Format: | artículo biblioteca |
Published: |
Elsevier BV
2015-12
|
Subjects: | Dynamic perception, Reformulation, Satiating capacity, Dynamic liking, |
Online Access: | http://hdl.handle.net/10261/334138 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?
by: Laguna Cruañes, Laura, et al.
Published: (2020) -
What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals
by: Fiszman, Susana, et al.
Published: (2014-08) -
Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan
by: Marcano, Johanna, et al.
Published: (2015-10) -
Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan
by: Marcano, Johanna, et al.
Published: (2015-10) -
Consumer perception of carriers of a satiating compound: Influence of front-of-package images and weight loss-related information
by: Fiszman, Susana, et al.
Published: (2015-12)