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Related Experiment Videos

Relating particles and texture perception.

Lina Engelen1, René A de Wijk, Andries van der Bilt

  • 1Wageningen Centre for Food Sciences, the Netherlands. karolina.engelen@rdls.nestle.com

Physiology & Behavior
|August 23, 2005
PubMed
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Food particles significantly alter texture perception, increasing roughness and decreasing smoothness, with effects dependent on particle size and individual perception. Even tiny particles impact sensory attributes.

Area of Science:

  • Food science
  • Sensory science
  • Tribology

Background:

  • Food particles influence sensory perception.
  • Understanding particle effects on texture is crucial for food product development.

Purpose of the Study:

  • Investigate the impact of particle size and type on sensory attributes in a vanilla custard dessert.
  • Examine the relationship between perceived particle size and texture sensations.

Main Methods:

  • Addition of silica dioxide and polystyrene particles (2-230 microm) to a CMC-based custard.
  • Sensory evaluation by 18 trained adults using visual analogue scales (VAS).
  • Separate study on perceived particle size using silica dioxide particles.

Main Results:

Related Experiment Videos

  • Particles increased roughness and decreased smoothness, creaminess, and slipperiness.
  • Effects were size-dependent up to 80 microm, with larger particles showing reduced roughness ratings.
  • Even 2-microm particles significantly altered lip-tooth feel and smoothness.
  • Perceived particle size correlated negatively with roughness ratings.

Conclusions:

  • Food particles significantly impact texture sensations and oral friction.
  • Individual perception of particle size influences reported texture.
  • Particle characteristics are key determinants of sensory experience in semi-solid foods.