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!
New switch decides between genome repair and death of cells
27.09.2016 | University of Cologne - Universität zu Köln
A blue stoplight to prevent runaway photosynthesis
27.09.2016 | National Institute for Basic Biology
Optical quantum computers can revolutionize computer technology. A team of researchers led by scientists from Münster University and KIT now succeeded in putting a quantum optical experimental set-up onto a chip. In doing so, they have met one of the requirements for making it possible to use photonic circuits for optical quantum computers.
Optical quantum computers are what people are pinning their hopes on for tomorrow’s computer technology – whether for tap-proof data encryption, ultrafast...
The Fraunhofer Institute for Organic Electronics, Electron Beam and Plasma Technology FEP has been developing various applications for OLED microdisplays based on organic semiconductors. By integrating the capabilities of an image sensor directly into the microdisplay, eye movements can be recorded by the smart glasses and utilized for guidance and control functions, as one example. The new design will be debuted at Augmented World Expo Europe (AWE) in Berlin at Booth B25, October 18th – 19th.
“Augmented-reality” and “wearables” have become terms we encounter almost daily. Both can make daily life a little simpler and provide valuable assistance for...
With the help of artificial intelligence, chemists from the University of Basel in Switzerland have computed the characteristics of about two million crystals made up of four chemical elements. The researchers were able to identify 90 previously unknown thermodynamically stable crystals that can be regarded as new materials. They report on their findings in the scientific journal Physical Review Letters.
Elpasolite is a glassy, transparent, shiny and soft mineral with a cubic crystal structure. First discovered in El Paso County (Colorado, USA), it can also be...
For the first time, Fraunhofer IKTS shows additively manufactured hardmetal tools at WorldPM 2016 in Hamburg. Mechanical, chemical as well as a high heat resistance and extreme hardness are required from tools that are used in mechanical and automotive engineering or in plastics and building materials industry. Researchers at the Fraunhofer Institute for Ceramic Technologies and Systems IKTS in Dresden managed the production of complex hardmetal tools via 3D printing in a quality that are in no way inferior to conventionally produced high-performance tools.
Fraunhofer IKTS counts decades of proven expertise in the development of hardmetals. To date, reliable cutting, drilling, pressing and stamping tools made of...
At AKL’16, the International Laser Technology Congress held in May this year, interest in the topic of process control was greater than expected. Appropriately, the event was also used to launch the Industry Working Group for Process Control in Laser Material Processing. The group provides a forum for representatives from industry and research to initiate pre-competitive projects and discuss issues such as standards, potential cost savings and feasibility.
In the age of industry 4.0, laser technology is firmly established within manufacturing. A wide variety of laser techniques – from USP ablation and additive...
27.09.2016 | Event News
23.09.2016 | Event News
20.09.2016 | Event News
27.09.2016 | Life Sciences
27.09.2016 | Physics and Astronomy
27.09.2016 | Life Sciences