Does food complexity have a role in eliciting expectations of satiating capacity?
New strategies for formulating healthy, balanced food with enhanced expected satiating capacity are a hot topic. The present work tests the hypothesis that adding complexity to food will result in higher expectations of satiating capacity. Different kinds of "visible" particles (wheat bran, ground coconut, flaxseeds and oat meal) were added to cheese pies with the aim of increasing the complexity of both their appearance and their texture. Two more basic recipes were also prepared with no particles added. Instrumental texture measurements, complexity and expected satiating capacity consumer scoring and sensory profiling of the six pie formulations were performed. In addition, the consumers were asked to write down the characteristics they took into account in their pie complexity scores. For pies with very similar instrumental TPA hardness and resistance to penetration values, a clear trend that emerged was that the more complex the texture, the higher the satiating capacity expectations. The qualitative analysis of the terms mentioned by consumers was of great value for understanding the concepts underlying the appraisal of the samples' complexity.
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Elsevier BV
2015-09
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Subjects: | Complexity, Expected satiating capacity, Texture, Sensory properties, |
Online Access: | http://hdl.handle.net/10261/333244 |
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dig-iata-es-10261-3332442023-08-14T12:10:03Z Does food complexity have a role in eliciting expectations of satiating capacity? Marcano, Johanna Morales, Diana Vélez Ruiz, Jorge Fiszman, Susana Ministerio de Economía y Competitividad (España) Complexity Expected satiating capacity Texture Sensory properties New strategies for formulating healthy, balanced food with enhanced expected satiating capacity are a hot topic. The present work tests the hypothesis that adding complexity to food will result in higher expectations of satiating capacity. Different kinds of "visible" particles (wheat bran, ground coconut, flaxseeds and oat meal) were added to cheese pies with the aim of increasing the complexity of both their appearance and their texture. Two more basic recipes were also prepared with no particles added. Instrumental texture measurements, complexity and expected satiating capacity consumer scoring and sensory profiling of the six pie formulations were performed. In addition, the consumers were asked to write down the characteristics they took into account in their pie complexity scores. For pies with very similar instrumental TPA hardness and resistance to penetration values, a clear trend that emerged was that the more complex the texture, the higher the satiating capacity expectations. The qualitative analysis of the terms mentioned by consumers was of great value for understanding the concepts underlying the appraisal of the samples' complexity. The authors are grateful to the Spanish Ministry of Economy and Competitiveness for financial support (AGL2012-36753-C02-01). They would also like to thank Mary Georgina Hardinge for the assistance for correcting the English language of the manuscript and Mario Martinez from the University of Valladolid for the particle size analysis. 2023-08-14T12:10:03Z 2023-08-14T12:10:03Z 2015-09 2023-08-14T12:10:03Z artículo doi: 10.1016/j.foodres.2015.06.012 issn: 0963-9969 Food Research International 75: 225-232 (2015) http://hdl.handle.net/10261/333244 http://dx.doi.org/10.1016/j.foodres.2015.06.012 Sí none Elsevier BV |
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Complexity Expected satiating capacity Texture Sensory properties Complexity Expected satiating capacity Texture Sensory properties |
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Complexity Expected satiating capacity Texture Sensory properties Complexity Expected satiating capacity Texture Sensory properties Marcano, Johanna Morales, Diana Vélez Ruiz, Jorge Fiszman, Susana Does food complexity have a role in eliciting expectations of satiating capacity? |
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New strategies for formulating healthy, balanced food with enhanced expected satiating capacity are a hot topic. The present work tests the hypothesis that adding complexity to food will result in higher expectations of satiating capacity. Different kinds of "visible" particles (wheat bran, ground coconut, flaxseeds and oat meal) were added to cheese pies with the aim of increasing the complexity of both their appearance and their texture. Two more basic recipes were also prepared with no particles added. Instrumental texture measurements, complexity and expected satiating capacity consumer scoring and sensory profiling of the six pie formulations were performed. In addition, the consumers were asked to write down the characteristics they took into account in their pie complexity scores. For pies with very similar instrumental TPA hardness and resistance to penetration values, a clear trend that emerged was that the more complex the texture, the higher the satiating capacity expectations. The qualitative analysis of the terms mentioned by consumers was of great value for understanding the concepts underlying the appraisal of the samples' complexity. |
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Ministerio de Economía y Competitividad (España) |
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Ministerio de Economía y Competitividad (España) Marcano, Johanna Morales, Diana Vélez Ruiz, Jorge Fiszman, Susana |
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Complexity Expected satiating capacity Texture Sensory properties |
author |
Marcano, Johanna Morales, Diana Vélez Ruiz, Jorge Fiszman, Susana |
author_sort |
Marcano, Johanna |
title |
Does food complexity have a role in eliciting expectations of satiating capacity? |
title_short |
Does food complexity have a role in eliciting expectations of satiating capacity? |
title_full |
Does food complexity have a role in eliciting expectations of satiating capacity? |
title_fullStr |
Does food complexity have a role in eliciting expectations of satiating capacity? |
title_full_unstemmed |
Does food complexity have a role in eliciting expectations of satiating capacity? |
title_sort |
does food complexity have a role in eliciting expectations of satiating capacity? |
publisher |
Elsevier BV |
publishDate |
2015-09 |
url |
http://hdl.handle.net/10261/333244 |
work_keys_str_mv |
AT marcanojohanna doesfoodcomplexityhavearoleinelicitingexpectationsofsatiatingcapacity AT moralesdiana doesfoodcomplexityhavearoleinelicitingexpectationsofsatiatingcapacity AT velezruizjorge doesfoodcomplexityhavearoleinelicitingexpectationsofsatiatingcapacity AT fiszmansusana doesfoodcomplexityhavearoleinelicitingexpectationsofsatiatingcapacity |
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