Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption

Food Research International

Volumn 53, Issue 1, 2013, Pages 134-140

  Tarancon P ^a   Fiszman, S M ^a   Salvador, A ^a   Tarrega A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Biscuits; Flavour; Free Choice Profile; Healthier fatty acid profile; Texture

Indexed keywords

BISCUITS; CONSUMER PROFILING; FATTY ACID PROFILES; FREE CHOICE PROFILE; GENERALIZED PROCRUSTES ANALYSIS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SUBSTANTIAL REDUCTION;

FLAVORS; SATURATED FATTY ACIDS; TEXTURES;

OLIVE OIL;

EID: 84878216954     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.053     Document Type: Article

References (29)

1. Albert A., Salvador A., Schlich P., Fiszman S. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Quality and Preference 2012, 24(1):111-118.
2. Booth D.A., Earl T., Mobini S. Perceptual channels for the texture of a food. Appetite 2003, 40:69-76.
3. Chen J. Food oral processing-A review. Food Hydrocolloids 2009, 23:1-25.
4. Dijksterhuis G.B., Piggott J.R. Dynamic methods of sensory analysis. Trends in Food Science and Technology 2000, 11:284-290.
5. Forker A., Zahn S., Rohm H. A combination of fat replacers enables the production of fat-reduced shortdough biscuits with high-sensory quality. Food and Bioprocess Technology 2012, 5:2497-2505.
6. Foster K.D., Grigor J.M., Cheong J.N., Yoo M.J., Bronlund J.E., Morgenstern M.P. The role of oral processing in dynamic sensory perception. Journal of Food Science 2011, 76:R49-R61.
7. Gains N. The repertory grid approach. Measurement of food preferences 1994, 51-76. Blackie Academic and Professional, Glasgow. H.J.H. Macfie, D.M.H. Thomson (Eds.).
8. Ghotra B.S., Dyal S.D., Narine S.S. Lipid shortenings: A review. Food Research International 2002, 35:1015-1048.
9. Goldstein A., Seetharaman K. Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties. Food Research International 2011, 44:1476-1481.
10. Gravelle A.J., Barbut S., Marangoni A.G. Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation. Food Research International 2012, 48:578-583.
11. Hadnadev M., Dokić L., Hadnadev T.D., Pajin B., Krstonošić V. The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat. Journal of Texture Studies 2011, 42:404-411.
12. Hiiemae K.M., Palmer J.B. Food transport and bolus formation during complete feeding sequences on foods of different initial consistency. Dysphagia 1999, 14:31-42.
13. Hodgson M., Linforth R.S.T., Taylor A.J. Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release. Journal of Agricultural and Food Chemistry 2003, 51:5052-5057.
14. Kaur A., Singh G., Kaur H. Studies on use of emulsifiers and hydrocolloids as fat replacers in baked products. Journal of Food Science and Technology 2000, 37:250-255.
15. Labbe D., Schlich P., Pineau N., Gilbert F., Martin N. Temporal dominance of sensations and sensory profiling: A comparative study. Food Quality and Preference 2009, 20:216-221.
16. Laguna L., Varela P., Salvador A., Fiszman S. A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents. Food Research International 2013, 51(2):544-553.
17. Lee J.H., Akoh C.C., Lee K. Physical properties of trans-free bakery shortening produced by lipase-catalyzed interesterification. JAOCS, Journal of the American Oil Chemists' Society 2008, 85:1-11.
18. Lenfant F., Loret C., Pineau N., Hartmann C., Martin N. Perception of oral food breakdown. The concept of sensory trajectory. Appetite 2009, 52:659-667.
19. Litwinenko J.W., Rojas A.M., Gerschenson L.N., Marangoni A.G. Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening. JAOCS, Journal of the American Oil Chemists' Society 2002, 79:647-654.
20. Oreskovich D.C., Klein B.P., Sutherland J.W. Procrustes analysis and its application to free choice and other sensory profiling. Sensory science theory and application in foods 1991, 353-394. Marcel Dekker, New York. H.T. Lawless, B.P. Klein (Eds.).
21. Pareyt B., Delcour J.A. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition 2008, 48:824-839.
22. Pineau N., Schlich P., Cordelle S., MathonniÈre C., Issanchou S., Imbert A., et al. Temporal dominance of sensations: Construction of the TDS curves and comparison with time-intensity. Food Quality and Preference 2009, 20:450-455.
23. Russell C.G., Cox D.N. A computerised adaptation of the repertory grid methodology as a useful tool to elicit older consumers' perceptions of foods. Food Quality and Preference 2003, 14:681-691.
24. Seker I.T., Ozboy-Ozbas O., Gokbulut I., Ozturk S., Koksel H. Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation 2010, 34:15-26.
25. Stortz T.A., Zetzl A.K., Barbut S., Cattaruzza A., Marangoni A.G. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technology 2012, 24:151-154.
26. Sudha M.L., Srivastava A.K., Vetrimani R., Leelavathi K. Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. Journal of Food Engineering 2007, 80:922-930.
27. Tarrega A., Yven C., Sémon E., Salles C. In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation. International Dairy Journal 2011, 21:358-364.
28. Varela P., Ares G. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Research International 2012, 48:893-908.
29. Zoulias E.I., Oreopoulou V., Kounalaki E. Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture 2002, 82:1637-1644.