Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenan

Journal of Food Science
Kelly L FlettH D Goff

Abstract

Creaminess, in terms of sensory science, is a very complex and multifaceted term. It is a descriptor often reserved for fat-containing dairy emulsions, however, has also been used to describe nondairy food emulsions. In the food industry, it is a great challenge to decrease fat content while maintaining the original quality and sensory characteristics of a food product. An aggregated particle consisting of casein micelles and kappa-carrageenan has the potential to enhance the perceived creaminess of a low-fat food product, due to its colloidal size. In this study, these aggregates were incorporated into nonfat dairy beverages and subjected to sensory studies. In the 1st sensory study, the aggregates, either as a powdered ingredient or a fresh ingredient, were added to thickened dairy beverages and compared to similar beverages containing skim milk powder and either no fat or 2% dairy fat. The panelists found the aggregate-containing beverages to be creamier and more viscous in comparison to the control beverages. In the 2nd sensory study, fresh and powdered aggregates, at 2 concentrations, were added to a sweetened nonfat dairy beverage and compared to a similar beverage containing 2% dairy fat. The results of this panel showed...Continue Reading

References

Jan 1, 1989·Physiology & Behavior·A DrewnowskiM R Greenwood
Sep 1, 1993·Perception & Psychophysics·R A FrankH N Schifferstein
Mar 13, 2003·Appetite·René A de WijkJon F Prinz
Jul 16, 2010·Journal of Food Science·Kelly L FlettH Douglas Goff

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Citations

Jul 16, 2010·Journal of Food Science·Kelly L FlettH Douglas Goff
Oct 25, 2016·Food & Function·Elke Scholten
Jul 28, 2016·Journal of Materials Chemistry. B, Materials for Biology and Medicine·Bharat BhushanP Gopinath

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