Open AccessThis article is
- freely available
Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
Institute of Food Technology and Bioprocess Engineering, Technische Universität Dresden, 01069 Dresden, Germany
* Author to whom correspondence should be addressed.
Received: 1 August 2013; in revised form: 12 November 2013 / Accepted: 22 November 2013 / Published: 27 November 2013
Abstract: In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had similar apparent viscosity. Additionally, sugar concentration was kept constant either with respect to total emulsion, or with respect to the aqueous phase. Series of two-alternative forced choice tests were performed with one constant stimulus, and just noticeable differences were calculated using probability regression. The results show that, when viscosity was not compensated, it was easy for the subjects to (a) distinguish emulsions with different fat content when the fat content was addressed in the question, and to (b) distinguish emulsions with different fat or locust bean gum content when creaminess was addressed. For the latter descriptor, it is of minor importance whether viscosity is altered by fat content or a thickener. Weber fractions that were calculated for viscosity were approximately 0.20. The quantitative effects of viscosity on sweetness, however, depend on how product rheology was modified.
Keywords: difference threshold; just noticeable difference (JND); fat; sugar; viscosity; model emulsion
Article StatisticsClick here to load and display the download statistics.
Notes: Multiple requests from the same IP address are counted as one view.
Cite This Article
MDPI and ACS Style
Zahn, S.; Hoppert, K.; Ullrich, F.; Rohm, H. Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception. Foods 2013, 2, 521-533.
Zahn S, Hoppert K, Ullrich F, Rohm H. Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception. Foods. 2013; 2(4):521-533.
Zahn, Susann; Hoppert, Karin; Ullrich, Franziska; Rohm, Harald. 2013. "Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception." Foods 2, no. 4: 521-533.