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Terpstra, M.E.J. (author), Jellema, R.H. (author), Janssen, A.M. (author), de Wijk, R.A. (author), Prinz, J.F. (author), van der Linden, E. (author), TNO Kwaliteit van Leven (author)
Commercial and model mayonnaises varying in fat content and type and amount of thickener were characterized by sensory analysis, rheological measurements and novel instrumental measurements covering other physicochemical properties and/or reflecting changes of food properties during oral processing. Predictions of texture attributes by...
article 2009
document
Prinz, J.F. (author), Janssen, A.M. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The intra-oral processing of semi-solids foods is dominated by effects due to tongue movement. These movements subject the food to shear forces and mix it with saliva. Both actions tend to reduce the viscosity of the products. These changes are perceived as "melting" by sensory panellists. In a previous study where subjects were trained to use a...
article 2007
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Janssen, A.M. (author), Terpstra, M.E.J. (author), de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of custards was studied. The so-called structure breakdown cell was used to characterize saliva-induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological...
article 2007
document
de Wijk, R.A. (author), Terpstra, M.E.J. (author), Janssen, A.M. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, flavor and thickener properties. The generalizability of the custard results was verified for...
article 2006
document
de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), TNO Kwaliteit van Leven (author)
A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts. These tests include measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out rinse water, and of the friction between the food and the oral tissue....
article 2006
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Jellema, R.H. (author), Janssen, A.M. (author), Terpstra, M.E.J. (author), de Wijk, R.A. (author), Smilde, A.K. (author), TNO Kwaliteit van Leven (author)
Characteristics of food products are commonly assessed in series of sensory studies to gain insight which can be used, for instance, for product development. Sensory studies are very time-consuming and susceptible to large sources of variation. Assessing information about (new) products by means of instrumental measurements would be very...
article 2005
document
Terpstra, M.E.J. (author), Janssen, A.M. (author), Prinz, J.F. (author), de Wijk, R.A. (author), Weenen, H. (author), van der Linden, E. (author), TNO Kwaliteit van Leven (author)
We investigated the relationship between orally perceived thickness and calculated shear stress on the tongue for mayonnaise and custard. To this end, the applicability of the models of Kokini et al. (1977), describing the mechanical breakdown in the mouth, have been tested. Within a limited range of shear stresses (mayonnaise < 150 Pa; custard ...
article 2005
document
Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), Weenen, H. (author), Bosman, F. (author)
This study examined the effect of oral and product temperature on the perception of texture and flavor attributes. A trained panel assessed 21 texture and flavor attributes in one high-fat and one low-fat product of two semi-solids: custard dessert and mayonnaise. The products were evaluated at 10, 22 or 35°C in combination with oral...
article 2003
document
Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), van der Bilt, A. (author), Weenen, H. (author), Bosman, F. (author)
The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a...
article 2003
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