Changes in coldness, creaminess or texture that we experience in the mouth while we are eating an ice cream can be visualised on a screen using coloured curves. Graphs help manufacturers improve product quality, as proven by researchers at the Institute of Agrochemistry and Food Technology in Valencia, Spain.
In the last five years a technique known as 'Temporal Dominance of Sensations' (TDS) has become popular, used to analyse how consumer impressions evolve from the moment they taste a product.
Researchers at the Institute of Agrochemistry and Food Technology (CSIC) have now used the technique to visualise the 'perceptions' experienced when eating an ice cream, which come together as a smooth and creamy liquid is formed when it melts in the mouth.
"As well as how it looks before being served, the texture on our tongue and palate is key to it being accepted and considered as a quality product," said Susana Fiszman, one of the authors, to SINC. To assess this aspect, scientists have organised a tasting session with 85 persons, who described the sensations they felt while eating a vanilla ice cream.
The participants pointed out on a screen the most dominant characteristic present in each moment, from the cold they felt when first touching the mouth (cold-ice) or once on the tongue to its creaminess, lack of smoothness, gumminess and mouth coating, i.e., how much of the product remained in the mouth after swallowing.
The results, published in the 'Food Hydrocolloids' journal, are processed with a software and are shown in graphs displaying coloured lines, one for each characteristic.
In this way, an analysis can be made as to what happens when the researchers 'play' with the basic ingredients of the ice cream: cream, egg yolk, sugar, milk and thickening agents like gums or hydrocolloids, macromolecules that give the product thickness and stability.
"In an ice cream made only with milk and sugar, the curves that dominate are those representing coldness and lack of smoothness. But adding cream, egg and hydrocolloids significantly increases and prolongs creaminess and mouth coating," Fiszman explains.
She points out the role of hydrocolloids: "Normally the perception of a cold-ice sensation is negative for the consumer, but we have seen that this is eliminated or delayed when these macromolecules are added. The macromolecules also enhance and prolong the creaminess, which is associated with a high quality ice cream".
According to the authors of the study, knowledge of these details and the dynamics of sensory perception of a product will help manufacturers to better quantify the ideal proportions of the ingredients and, in general, to improve the product.
Paula Varela, Aurora Pintor, Susana Fiszman. "How hydrocolloids affect the temporal oral perception of ice cream". Food Hydrocolloids 36: 220, mayo de 2014.
SINC | Eurek Alert!
More than just a mechanical barrier – epithelial cells actively combat the flu virus
04.05.2016 | Helmholtz-Zentrum für Infektionsforschung
Discovery of a fundamental limit to the evolution of the genetic code
03.05.2016 | Institute for Research in Biomedicine (IRB Barcelona)
Using an ultra fast-scanning atomic force microscope, a team of researchers from the University of Basel has filmed “living” nuclear pore complexes at work for the first time. Nuclear pores are molecular machines that control the traffic entering or exiting the cell nucleus. In their article published in Nature Nanotechnology, the researchers explain how the passage of unwanted molecules is prevented by rapidly moving molecular “tentacles” inside the pore.
Using high-speed AFM, Roderick Lim, Argovia Professor at the Biozentrum and the Swiss Nanoscience Institute of the University of Basel, has not only directly...
If a person pushes a broken-down car alone, there is a certain effect. If another person helps, the result is the sum of their efforts. If two micro-particles are pushing another microparticle, however, the resulting effect may not necessarily be the sum their efforts. A recent study published in Nature Communications, measured this odd effect that scientists call “many body.”
In the microscopic world, where the modern miniaturized machines at the new frontiers of technology operate, as long as we are in the presence of two...
Researchers from the Max Planck Institute Stuttgart have developed self-propelled tiny ‘microbots’ that can remove lead or organic pollution from contaminated water.
Working with colleagues in Barcelona and Singapore, Samuel Sánchez’s group used graphene oxide to make their microscale motors, which are able to adsorb lead...
Neutron scattering and computational modeling have revealed unique and unexpected behavior of water molecules under extreme confinement that is unmatched by any known gas, liquid or solid states.
In a paper published in Physical Review Letters, researchers at the Department of Energy's Oak Ridge National Laboratory describe a new tunneling state of...
Honeycomb structures as the basic building block for industrial applications presented using holo pyramid
Researchers of the Alfred Wegener Institute (AWI) will introduce their latest developments in the field of bionic lightweight design at Hannover Messe from 25...
27.04.2016 | Event News
15.04.2016 | Event News
12.04.2016 | Event News
04.05.2016 | Physics and Astronomy
04.05.2016 | Physics and Astronomy
04.05.2016 | Materials Sciences