Modulators of the 'fat' perception: micro- and macro-structural matrix properties as modulators of the 'fat' perception in dairy products
Description:
The objective of this research project was to characterise dairy product matrices by means of physical methods which parameters are adapted to the oral processing of food. Texture perception of semisolid dairy products in the mouth is attributed to a combination of rheology and friction forces generated between the tongue and palate, and the presence of particles. Taking this into account, a method for assessing friction forces exerted by semisolid dairy products has been established. The lubricating quality of a tongue-palate tribosystem consisting of a relatively hard steel ball that represents the palate and an elastic pad that covers the complex surface structure of the human tongue was investigated under dry and lubricated conditions. Results showed that SBR (styrene-butadiene rubber) based materials are suitable in order to assess lubricating effects of semisolid yoghurt systems, respectively. Based on this knowledge, yoghurt systems differing in fat and protein content as well as in casein to whey protein ratio were produced and texturally examined. Obtained instrumental and sensory data sets were correlated by means of PCA (principal component analysis) in order to evaluate the descriptive value of parameters derived from particle size analysis as well as from rheological and friction tests with a focus on graininess, viscosity and creaminess. It was shown that an overall impression of a creamy yoghurt product is achieved when small microgel particles and thus a low friction are present and when the flow properties are increased. By means of multivariate data analysis, a regression equation for describing creamy sensations was established. On the basis of these findings, control variables are derivable to adjust structural properties of a paste-like dairy product in a defined manner and furthermore, a model system is available that imparts the opportunity to be enriched with specific satiety modulators.
Executive Institute:
Institute of Food Science and Biotechnology (150) Details of Institute of Food Science and Biotechnology (150)
Parent institution:
University of Hohenheim (UH) Details of (UH) (Baden-Württemberg)
Contract period:
01. 01. 2009 - 31. 12. 2012
Project budget:
376,150 €
Collaborative Project:
Saturated fat perception and regulation: approach to the development of reduced-fat foods Details of Saturated fat perception and regulation: approach to the development of reduced-fat foods
Funding Programme:
- IGF - Collective Research for SMEs- Normal procedure Details of IGF - Collective Research for SMEs- Normal procedure
Subject:
- Physiology of Nutrition
- Food Chemistry
Purpose of research:
Applied research
Funding Institutions:
- Ministry of Economics and Technology (BMWI) Details of (BMWI)
Project Management Agency:
- Consortium of Industrial Research Associations \'Otto von Guericke\' eV (AiF) Details of AiF