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Analytical and consumption-oriented sensory studies and perceptions on matrices and foods with varying fat contents
Project
Project code: AiF 15963 N
Contract period: 01.01.2009
- 31.12.2012
Budget: 238,150 Euro
Purpose of research: Applied research
Due to the growing consumer interest of energy and fat reduced products, it is
necessary to replace fat in food without decreasing the food quality and eating
pleasure and this is one of the leading priorities of researchers in the food industry.
With the intention of reducing fat in food, a full understanding of the impact
of fat on sensory properties in a certain food matrix and how it can be replaced
is required. Furthermore, it has to be examined, how fat affects consumer liking.
The objective of the present research project was to evaluate the effect of fat and
different ways of fat reduction on sensory properties (and consumer acceptance)
of plain stirred yoghurt, model vanilla custards and emulsions.
In a study with stirred yoghurts, varying in fat content (0.1 – 8.5 %), results revealed
an increasing effect of fat concerning the attributes viscous (appearance
and texture), aromatic, creamy flavor, fatty mouth feel and creamy. On the opposite,
intensities in texture attributes furred tongue and rough decreased. Attributes
surface shine, yellow color, sour, off-flavor, astringent and grainy texture,
were unaffected.
An examination of yoghurts varying the milk components fat (CF = 0.1 – 12.0 %),
protein (CP = 3.5 – 6.0 %) and casein-to-whey protein ratio (c/w = 80/20, 60/40
and 40/60) showed decreasing effects concerning the attributes aromatic, sour
and astringent, and increasing effects regarding graininess and yellow color,
with decreasing c/w and increasing CP. An enhancement of CF reduced the effect
of c/w. Fat-related properties, creamy taste and texture, visual and textural
viscosity, as well as fatty mouth feel, increased with increasing CF, CP and c/w.
The effect of protein decreased with increasing fat. An increase in CP enhanced
fat-related sensory properties whereas whey protein addition resulted in the opposite
effect.
Fat did not affect attributes vanilla aroma and sweet in model vanilla custards.
But an enhanced amount of fat caused increased intensities in visual and oral
thickness, creamy flavor and fat-related texture properties (fatty, creamy and
sticky). Intensities in yellow color, surface shine, and attribute jelly decreased.
Non-fat custards showed the lowest intensities in pudding-like flavor (vanilla,
cooked and harmonious). The addition of a vegetable fat cream caused lower intensities
in yellow color, cooked flavor, thick and jelly texture, whereas intensities
in vegetable fat flavor, creamy and fatty texture increased. Consumers preferred
custards with medium fat contents, and disliked the non-fat custard and custards
with the highest fat content (15.8 %) due to their flavor and texture properties.
A study, examining and comparing the long-term acceptance of yoghurts and
custards, which varied in fat content, showed the highest decrease in liking for
samples with low fat contents. The less fat, the more susceptible was a product
to product boredom. Liking of samples with medium fat contents remained relatively
constant. Liking of samples with high fat contents increased by trend.
Differences in liking between samples with different fat contents were smaller
concerning yoghurts than concerning custards.
Sensory evaluations of single and double emulsions, varying in fat content,
showed that double emulsions with lower fat contents were higher or did not
differ significantly in texture attributes creamy, viscous and fatty mouth feel than
single emulsions with higher fat contents.
Section overview
Subjects
- Physiology of Nutrition
Collaborative Project
Saturated fat perception and regulation: approach to the development of reduced-fat foods
