Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers
Journal article, 2023

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 naïve 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 purées and (ii) the effect of panel expertise (sensory experts vs. naïve consumers) using Rate-All-That-Apply (RATA). The study included six purées 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.

texture

particles

experts

sensory science

consumers

inulin

starch

Author

Gonzalo Garrido-Bañuelos

RISE Research Institutes of Sweden

Patricia Lopez-Sanchez

Universidade de Santiagode Compostela

Chalmers, Life Sciences, Food and Nutrition Science

Mihaela Mihnea

RISE Research Institutes of Sweden

Journal of Texture Studies

0022-4901 (ISSN) 17454603 (eISSN)

Vol. 54 4 532-540

Subject Categories

Food Science

Food Engineering

Other Chemistry Topics

DOI

10.1111/jtxs.12754

PubMed

36965111

More information

Latest update

3/7/2024 9