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Role of continuous phase and particle properties on the sensory perception of root vegetable purees evaluated by an expert panel and naive consumers
Product Design, Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Göteborg, Sweden.
Food Nutrition and Science, Department of Life Sciences, Chalmers University of Technology, Göteborg, Sweden; Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, Campus Terra, Lugo, Spain; Dairy Products and Food Technology Centre APLTA, University of Santiago de Compostela, Campus Terra, Lugo, Spain.
Material and exterior design, Perception, RISE Research Institutes of Sweden AB, Göteborg, Sweden.ORCID iD: 0000-0003-2606-9455
2023 (English)In: Journal of texture studies, ISSN 0022-4901, E-ISSN 1745-4603, Vol. 54, no 4, p. 532-540Article in journal (Refereed) Published
Abstract [en]

Textural properties play an essential role in the development of food products. The complexity of textural attributes has been traditionally overcome with extensive panelist training and the use of generic descriptive analysis. A better understanding on the use of rapid methods with naive consumers to evaluate texture attributes in complex food products is still needed. The present study aimed to investigate the (i) role of different continuous phases and particle properties (i.e., size and hardness) on the mouthfeel perception of root vegetable purees and (ii) the effect of panel expertise (sensory experts vs. naive consumers) using Rate-All-That-Apply (RATA). The study included six purees made of two different continuous phase (based on Jerusalem artichoke which is rich in inulin and, parsnip which is rich in starch) and three types of beetroot particles (raw, cooked, and comminuted beetroot). Results showed that both panels were able to discriminate and profile in a similar manner. However, sensory experts showed higher ability to discriminate between samples regarding the particle's attributes whereas consumer's sample discrimination was influenced by attributes such as "ease of swallow" and "creaminess." For the expert panel, the presence of hard particles was a clear factor driving the differences between samples. Our results highlighted the contribution of both continuous and dispersed phases to design the texture profile of particulate semisolid plant-based foods.

Place, publisher, year, edition, pages
John Wiley & Sons, 2023. Vol. 54, no 4, p. 532-540
Keywords [en]
consumers, experts, inulin, particles, sensory science, starch, texture
National Category
Food Science Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-105813DOI: 10.1111/jtxs.12754ISI: 000963819800001PubMedID: 36965111Scopus ID: 2-s2.0-85152012344OAI: oai:DiVA.org:oru-105813DiVA, id: diva2:1754459
Funder
Swedish Research Council, 2018-2132 2018-01346Available from: 2023-05-03 Created: 2023-05-03 Last updated: 2023-11-16Bibliographically approved

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Mihnea, Mihaela

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