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Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis

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Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis

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Nombre: Hernando Hernando ...
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dc.contributor.author Bayarri, Sara es_ES
dc.contributor.author Gonzalez-Tomas, Luis es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Lluch Rodriguez, Mª Ángeles es_ES
dc.contributor.author Costell, Elvira es_ES
dc.date.accessioned 2018-10-26T04:31:14Z
dc.date.available 2018-10-26T04:31:14Z
dc.date.issued 2011 es_ES
dc.identifier.issn 0022-4901 es_ES
dc.identifier.uri http://hdl.handle.net/10251/111303
dc.description.abstract [EN] The aim of the present work is to study whether the perceived texture of low-fat dairy desserts with inulin of different average chain lengths, can be explained by the rheological parameters and by structural characteristics. Creaminess, roughness and mouth coating of low-fat samples with short-chain or native inulin added, did not differ in the intensity of these attributes with respect to whole-milk sample, although their visual consistency and thickness were perceived as significantly lower of that of whole-milk sample. The addition of long-chain inulin gives rise to a low-fat product with the same thickness intensity as the full-fat sample, though less creamy, rougher and with more mouth coating. Both flow and viscoelastic rheological indices values were related with differences in thickness observed among samples, but not with the variation in creaminess or roughness. The latter attributes could be explained by the presence of the inulin aggregates observed by microstructure analysis and detected by particle size distribution measurements. PRACTICAL APPLICATIONS Although mechanical and rheological properties are the predominant stimuli affecting texture perception in most foods, to match the rheological behavior of different samples does not guarantee matching the texture perceived. The aim of this work was to explain differences on the perceived texture of starch-based dairy desserts with inulin of different average chain lengths added. The results have shown that although rheological data were able to explain the differences in thickness perceived, structural information is needed to understand differences in creaminess and roughness. es_ES
dc.description.sponsorship We would like to give thanks to Fondo Social Europeo for financing the contract of author S. Bayarri in the program I3P from CSIC, to MICINN of Spain for financial support (Project AGL2007-63444). Authors also thank Chr Hansen SA, Lucta S.A, Sensus (Brenntag Quimica) as well as Central Lechera Asturiana SA for providing free samples of the ingredients. en_EN
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Journal of Texture Studies es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Creaminess es_ES
dc.subject Dairy dessert es_ES
dc.subject Inulin es_ES
dc.subject Rheology es_ES
dc.subject Structure es_ES
dc.subject Thickness es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1745-4603.2010.00280.x es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2007-63444/ES/INFLUENCIA DE LOS SUSTITUTOS DE GRASA EN LA TEXTURA, EN LA LIBERACION Y PERCEPCION DEL SABOR Y EN LA ACEPTABILIDAD DE PRODUCTOS LACTEOS/
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Bayarri, S.; Gonzalez-Tomas, L.; Hernando Hernando, MI.; Lluch Rodriguez, MÁ.; Costell, E. (2011). Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis. Journal of Texture Studies. 42(3):174-184. doi:10.1111/j.1745-4603.2010.00280.x es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/j.1745-4603.2010.00280.x es_ES
dc.description.upvformatpinicio 174 es_ES
dc.description.upvformatpfin 184 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 42 es_ES
dc.description.issue 3 es_ES
dc.relation.pasarela S\206910 es_ES
dc.contributor.funder European Social Fund
dc.contributor.funder Ministerio de Educación y Ciencia
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