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Role of continuous phase and particle properties on the sensory perception of root vegetable purées evaluated by an expert panel and naïve consumers
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0001-5129-9338
University of Santiago de Compostela, Spain; Chalmers University of Technology, Sweden.
RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.ORCID iD: 0000-0003-2606-9455
2023 (English)In: Journal of texture studies, ISSN 0022-4901, E-ISSN 1745-4603Article in journal (Refereed) Epub ahead of print
Abstract [en]

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. © 2023 The Authors.

Place, publisher, year, edition, pages
John Wiley and Sons Inc , 2023.
Keywords [en]
consumers, experts, inulin, particles, sensory science, starch, texture, Particle size analysis, Sensory perception, Textures, Vegetables, Consumer, Continuous phase, Expert, Expert panels, Particle, Particle properties, Phase properties, Root vegetables
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-64333DOI: 10.1111/jtxs.12754Scopus ID: 2-s2.0-85152012344OAI: oai:DiVA.org:ri-64333DiVA, id: diva2:1754521
Note

Correspondence Address: Garrido-Bañuelos, G.; RISE, Sweden. Funding information: Jordbruksverket, Grant/Award Number: 2018–2132; Swedish Research Council Formals, Grant/Award Number: 2018-01346

Available from: 2023-05-03 Created: 2023-05-03 Last updated: 2023-07-07Bibliographically approved

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Garrido Banuelos, GonzaloMihnea, Mihaela

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