The Experts below are selected from a list of 366 Experts worldwide ranked by ideXlab platform
J F Prinz - One of the best experts on this subject based on the ideXlab platform.
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persistence of oral coatings of cmc and starch based custard desserts
Food Hydrocolloids, 2009Co-Authors: R A De Wijk, C Kapper, P Borsboom, J F PrinzAbstract:Food coatings that remain after swallowing starch-based or CMC-based custard desserts were investigated for 19 subjects. Foods were orally processed for 5 s using a pre-defined protocol, after which the food was swallowed. The remaining food coating was assessed sensorially as well as instrumentally using turbidity of rinse water. The instrumental and sensory results indicated a gradual decline of food coatings over intervals up to 180-270 s. Decline rates of coatings of individual subjects related significantly to their decline rates in perceived fattiness. Decline rates were somewhat faster for the starch-based Custards indicating a role of salivary amylase in clearance of starch-based foods. No evidence was found for mechanical clearance with tongue movements. In stead, decline rates of coating after swallowing were primarily determined by oral movements before swallowing, whereby intense oral movements produced relatively little oral coatings and relatively slow decline rates, and vice versa. © 2008 Elsevier Ltd. All rights reserved.
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relations between rheological properties saliva induced structure breakdown and sensory texture attributes of Custards
Journal of Texture Studies, 2007Co-Authors: A M Janssen, Rene A De Wijk, M E J Terpstra, J F PrinzAbstract:The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of Custards was studied. The so-called structure breakdown cell was used to characterize saliva-induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological parameters, some attributes could be predicted well, while others more poorly or were not predicted. Predictable attributes were primarily determined by bulk properties; poorly and nonpredictable attributes originated from properties of the outer low-viscosity surface layers or were not related to rheological properties. Both mechanical and enzymatic breakdown were important for creaminess, thickness and melting. Enzymatic breakdown was the dominant mechanism involved in the perception of fattiness, roughness and stickiness but not heterogeneity. Creaminess was the only attribute that was also determined by initial rheological properties and mechanical and enzymatic breakdown. Custards displaying high creaminess ratings had high initial stiffness, the structure broke down at low stress and enzymatic breakdown was slow. Microstructural organization of starch plays a dominating role in defining rheological and breakdown behavior of Custards and in this way determines creaminess to a high extent. © 2007, Blackwell Publishing.
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explaining perceived oral texture of starch based custard desserts from standard and novel instrumental tests
Food Hydrocolloids, 2006Co-Authors: R A De Wijk, J F Prinz, A M JanssenAbstract:A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts. These tests include measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out rinse water, and of the friction between the food and the oral tissue. Also, images of spat-out foods have been digitally processed and image-processing parameters extracted. These tests, together with conventional rheological tests, were carried out on a set of vanilla custard desserts that varied systematically with respect to fat content (0-15%), starch content (3.3-5.1%), and type of modified starch (potato, tapioca, and waxy maize starch with various degrees of cross-liking) judged by nine highly trained QDA panelists. Three sensory dimensions could be identified from principal component analysis to summarize the sensory texture space of the Custards. The results from instrumental measurements, together with the effects of ingredients, indicated that the fist dimension, running from roughness to creaminess, was related to lubrication. The second dimension, running from melting to thickness, was related to stimulus viscosity. Finally, the third dimension, running from airy to heterogeneous, was related to starch type. The results indicate that each sensory dimension has attributes that are either related to surface properties or to bulk properties of the food bolus and that saliva - and starch break-down by salivary amylase - should be incorporated into instrumental measurements. Key sensory attributes from all three dimensions were predicted well from instrumental measurements. © 2005 Elsevier Ltd. All rights reserved.
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the role of α amylase in the perception of oral texture and flavour in Custards
Physiology & Behavior, 2004Co-Authors: Rene A De Wijk, J F Prinz, Lina Engelen, Hugo WeenenAbstract:The role of salivary α-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting Custards with added α-amylase or decreased by presenting Custards with added acarbose, an amylase inhibitor. For starch-based vanilla custard desserts, amylase resulted in increased melting and decreased thickness sensations, whereas acarbose had the opposite effect, i.e., decreased melting and increased thickness. Other affected attributes included creamy mouth feel, creamy after feel, and fatty after feel. Creaminess, which is considered to be a highly desirable food quality, decreased by as much as 25% with added amylase and increased by as much as 59% with added acarbose. Neither additional amylase nor acarbose affected sensations for a nonstarch-based carboxy methylcellulose (CMC) vanilla custard dessert. This indicates that the effects of amylase on viscosity-related sensations of starch-based Custards, such as perceived melting and thickness, are caused by amylase-induced breakdown of starch. Partial Least Square (PLS) analysis indicated that the effects of amylase and acarbose on perceived creaminess are not only driven by their effects on perceived melting and thickness, but also by their effects on perceived flavour. © 2004 Elsevier Inc. All rights reserved.
R A De Wijk - One of the best experts on this subject based on the ideXlab platform.
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persistence of oral coatings of cmc and starch based custard desserts
Food Hydrocolloids, 2009Co-Authors: R A De Wijk, C Kapper, P Borsboom, J F PrinzAbstract:Food coatings that remain after swallowing starch-based or CMC-based custard desserts were investigated for 19 subjects. Foods were orally processed for 5 s using a pre-defined protocol, after which the food was swallowed. The remaining food coating was assessed sensorially as well as instrumentally using turbidity of rinse water. The instrumental and sensory results indicated a gradual decline of food coatings over intervals up to 180-270 s. Decline rates of coatings of individual subjects related significantly to their decline rates in perceived fattiness. Decline rates were somewhat faster for the starch-based Custards indicating a role of salivary amylase in clearance of starch-based foods. No evidence was found for mechanical clearance with tongue movements. In stead, decline rates of coating after swallowing were primarily determined by oral movements before swallowing, whereby intense oral movements produced relatively little oral coatings and relatively slow decline rates, and vice versa. © 2008 Elsevier Ltd. All rights reserved.
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PROP sensitivity reflects sensory discrimination between custard desserts
2007Co-Authors: R A De Wijk, Prinz J.f., Dijksterhuis G., Vereijken P.h., Weenen H.Abstract:Sensitivity to 6-n-propylthiouracil (PROP) for a group of 180 naïve consumers was related to their perception of 16 commercially available vanilla custard desserts. Rated intensities of taste and texture attributes varied moderately and inconsistently with PROP sensitivity. In contrast, discriminative ability increased with PROP sensitivity resulting in higher numbers of significant differences between pairs of Custards. In terms of signal/noise theory, the results indicate that PROP sensitivity enhances the separation of the response signals but does not reduce their noise. The naïve consumers were also compared with highly trained panelists to test whether effects of PROP sensitivity resemble the effects of experience and training. Naïve consumers and trained panelists responded similarly with respect to taste and texture sensations such as creaminess and thickness, but were clearly different with respect to others such as heterogeneity and fattiness. Trained panelists demonstrated even stronger discriminative abilities than consumers with high PROP sensitivities for some attributes but weaker abilities for others. A practical implication of these findings is that selection criteria for participation in sensory panels should include PROP sensitivity, if the panel is aimed at maximum discriminative performance
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PROP sensitivity reflects sensory discrimination between custard desserts
2007Co-Authors: R A De Wijk, Prinz J.f., Dijksterhuis G., Vereijken P., Weenen H.Abstract:Sensitivity to 6-n-propylthiouracil (PROP) for a group of 180 naïve consumers was related to their perception of 16 commercially available vanilla custard desserts. Rated intensities of taste and texture attributes varied moderately and inconsistently with PROP sensitivity. In contrast, discriminative ability increased with PROP sensitivity resulting in higher numbers of significant differences between pairs of Custards. In terms of signal/noise theory, the results indicate that PROP sensitivity enhances the separation of the response signals but does not reduce their noise. The naïve consumers were also compared with highly trained panelists to test whether effects of PROP sensitivity resemble the effects of experience and training. Naïve consumers and trained panelists responded similarly with respect to taste and texture sensations such as creaminess and thickness, but were clearly different with respect to others such as heterogeneity and fattiness. Trained panelists demonstrated even stronger discriminative abilities than consumers with high PROP sensitivities for some attributes but weaker abilities for others. A practical implication of these findings is that selection criteria for participation in sensory panels should include PROP sensitivity, if the panel is aimed at maximum discriminative performance. © 2006 Elsevier Ltd. All rights reserved
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explaining perceived oral texture of starch based custard desserts from standard and novel instrumental tests
Food Hydrocolloids, 2006Co-Authors: R A De Wijk, J F Prinz, A M JanssenAbstract:A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts. These tests include measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out rinse water, and of the friction between the food and the oral tissue. Also, images of spat-out foods have been digitally processed and image-processing parameters extracted. These tests, together with conventional rheological tests, were carried out on a set of vanilla custard desserts that varied systematically with respect to fat content (0-15%), starch content (3.3-5.1%), and type of modified starch (potato, tapioca, and waxy maize starch with various degrees of cross-liking) judged by nine highly trained QDA panelists. Three sensory dimensions could be identified from principal component analysis to summarize the sensory texture space of the Custards. The results from instrumental measurements, together with the effects of ingredients, indicated that the fist dimension, running from roughness to creaminess, was related to lubrication. The second dimension, running from melting to thickness, was related to stimulus viscosity. Finally, the third dimension, running from airy to heterogeneous, was related to starch type. The results indicate that each sensory dimension has attributes that are either related to surface properties or to bulk properties of the food bolus and that saliva - and starch break-down by salivary amylase - should be incorporated into instrumental measurements. Key sensory attributes from all three dimensions were predicted well from instrumental measurements. © 2005 Elsevier Ltd. All rights reserved.
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Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
2006Co-Authors: R A De Wijk, Prinz J.f., Janssen A.m.Abstract:A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts. These tests include measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out rinse water, and of the friction between the food and the oral tissue. Also, images of spat-out foods have been digitally processed and image-processing parameters extracted. These tests, together with conventional rheological tests, were carried out on a set of vanilla custard desserts that varied systematically with respect to fat content (0-15%), starch content (3.3-5.1%), and type of modified starch (potato, tapioca, and waxy maize starch with various degrees of cross-liking) judged by nine highly trained QDA panelists. Three sensory dimensions could be identified from principal component analysis to summarize the sensory texture space of the Custards. The results from instrumental measurements, together with the effects of ingredients, indicated that the fist dimension, running from roughness to creaminess, was related to lubrication. The second dimension, running from melting to thickness, was related to stimulus viscosity. Finally, the third dimension, running from airy to heterogeneous, was related to starch type. The results indicate that each sensory dimension has attributes that are either related to surface properties or to bulk properties of the food bolus and that saliva and starch break-down by salivary amylase-should be incorporated into instrumental measurements. Key sensory attributes from all three dimensions were predicted well from instrumental measurements
A M Janssen - One of the best experts on this subject based on the ideXlab platform.
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relations between rheological properties saliva induced structure breakdown and sensory texture attributes of Custards
Journal of Texture Studies, 2007Co-Authors: A M Janssen, Rene A De Wijk, M E J Terpstra, J F PrinzAbstract:The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of Custards was studied. The so-called structure breakdown cell was used to characterize saliva-induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological parameters, some attributes could be predicted well, while others more poorly or were not predicted. Predictable attributes were primarily determined by bulk properties; poorly and nonpredictable attributes originated from properties of the outer low-viscosity surface layers or were not related to rheological properties. Both mechanical and enzymatic breakdown were important for creaminess, thickness and melting. Enzymatic breakdown was the dominant mechanism involved in the perception of fattiness, roughness and stickiness but not heterogeneity. Creaminess was the only attribute that was also determined by initial rheological properties and mechanical and enzymatic breakdown. Custards displaying high creaminess ratings had high initial stiffness, the structure broke down at low stress and enzymatic breakdown was slow. Microstructural organization of starch plays a dominating role in defining rheological and breakdown behavior of Custards and in this way determines creaminess to a high extent. © 2007, Blackwell Publishing.
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explaining perceived oral texture of starch based custard desserts from standard and novel instrumental tests
Food Hydrocolloids, 2006Co-Authors: R A De Wijk, J F Prinz, A M JanssenAbstract:A number of in vitro and in vivo instrumental tests have been developed to reflect various aspects of the perceived oral texture of starch-based vanilla custard desserts. These tests include measurements of the food's infra-red reflectance (IRR), of the turbidity of spat-out rinse water, and of the friction between the food and the oral tissue. Also, images of spat-out foods have been digitally processed and image-processing parameters extracted. These tests, together with conventional rheological tests, were carried out on a set of vanilla custard desserts that varied systematically with respect to fat content (0-15%), starch content (3.3-5.1%), and type of modified starch (potato, tapioca, and waxy maize starch with various degrees of cross-liking) judged by nine highly trained QDA panelists. Three sensory dimensions could be identified from principal component analysis to summarize the sensory texture space of the Custards. The results from instrumental measurements, together with the effects of ingredients, indicated that the fist dimension, running from roughness to creaminess, was related to lubrication. The second dimension, running from melting to thickness, was related to stimulus viscosity. Finally, the third dimension, running from airy to heterogeneous, was related to starch type. The results indicate that each sensory dimension has attributes that are either related to surface properties or to bulk properties of the food bolus and that saliva - and starch break-down by salivary amylase - should be incorporated into instrumental measurements. Key sensory attributes from all three dimensions were predicted well from instrumental measurements. © 2005 Elsevier Ltd. All rights reserved.
Rene A De Wijk - One of the best experts on this subject based on the ideXlab platform.
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relations between rheological properties saliva induced structure breakdown and sensory texture attributes of Custards
Journal of Texture Studies, 2007Co-Authors: A M Janssen, Rene A De Wijk, M E J Terpstra, J F PrinzAbstract:The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of Custards was studied. The so-called structure breakdown cell was used to characterize saliva-induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological parameters, some attributes could be predicted well, while others more poorly or were not predicted. Predictable attributes were primarily determined by bulk properties; poorly and nonpredictable attributes originated from properties of the outer low-viscosity surface layers or were not related to rheological properties. Both mechanical and enzymatic breakdown were important for creaminess, thickness and melting. Enzymatic breakdown was the dominant mechanism involved in the perception of fattiness, roughness and stickiness but not heterogeneity. Creaminess was the only attribute that was also determined by initial rheological properties and mechanical and enzymatic breakdown. Custards displaying high creaminess ratings had high initial stiffness, the structure broke down at low stress and enzymatic breakdown was slow. Microstructural organization of starch plays a dominating role in defining rheological and breakdown behavior of Custards and in this way determines creaminess to a high extent. © 2007, Blackwell Publishing.
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the role of α amylase in the perception of oral texture and flavour in Custards
Physiology & Behavior, 2004Co-Authors: Rene A De Wijk, J F Prinz, Lina Engelen, Hugo WeenenAbstract:The role of salivary α-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting Custards with added α-amylase or decreased by presenting Custards with added acarbose, an amylase inhibitor. For starch-based vanilla custard desserts, amylase resulted in increased melting and decreased thickness sensations, whereas acarbose had the opposite effect, i.e., decreased melting and increased thickness. Other affected attributes included creamy mouth feel, creamy after feel, and fatty after feel. Creaminess, which is considered to be a highly desirable food quality, decreased by as much as 25% with added amylase and increased by as much as 59% with added acarbose. Neither additional amylase nor acarbose affected sensations for a nonstarch-based carboxy methylcellulose (CMC) vanilla custard dessert. This indicates that the effects of amylase on viscosity-related sensations of starch-based Custards, such as perceived melting and thickness, are caused by amylase-induced breakdown of starch. Partial Least Square (PLS) analysis indicated that the effects of amylase and acarbose on perceived creaminess are not only driven by their effects on perceived melting and thickness, but also by their effects on perceived flavour. © 2004 Elsevier Inc. All rights reserved.
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texture of semi solids sensory and instrumental measurements on vanilla custard desserts
Food Quality and Preference, 2003Co-Authors: Rene A De Wijk, Leo J Van Gemert, M E J Terpstra, Clare WilkinsonAbstract:A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after feel sensations elicited by commercially available vanilla custard desserts. Two main sensory dimensions, one running from "melting" to "thick" and another one running from "rough" to "creamy-soft" could be recognized in the resulting sensory space. The commercial custard desserts were well distributed along the rough-creamy dimension but not along the melting-thick dimension. In a second study, model Custards were used that varied in levels and type of thickener (carrageenan and starch) and fat content. This resulted in a better distribution of the custard desserts across the sensory space, and in a confirmation of the two main sensory dimensions. The melting-thick dimension was primarily related to thickener content and to the viscosity measured instrumentally. The rough-creamy/soft dimension was primarily related to fat content. High fat Custards produced less sensations of dryness and roughness, more sensations of flavor, and more sensations of creamy and fatty mouth and after feel than their zero-fat containing counterparts. This was confirmed by PLS modeling that showed a good prediction of creamy/soft mouth feel sensations from a combination of flavor/taste sensations (creamy and fatty flavors and absence of bitter/chemical and sickly flavors), mouth feel sensations (thickness and fattiness) and after feel sensations (fatty coating and absence of roughness). It is argued that possible mechanisms by which fat affects the attributes that are part of this dimension include lubrication (friction) and flavor release. © 2003 Elsevier Science Ltd. All rights reserved. Chemicals/CAS: carrageenan, 9000-07-1, 9049-05-2, 9061-82-9, 9064-57-7; starch, 9005-25-8, 9005-84-9
H Luyten - One of the best experts on this subject based on the ideXlab platform.
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in vitro evaluation of genistein bioaccessibility from enriched Custards
Food Hydrocolloids, 2007Co-Authors: T Sanz, H LuytenAbstract:Abstract The suitability of Custards with genistein incorporated in the fat phase of the milk to become a new ‘functional food’ with good bioaccessibility was evaluated. Intestine bioaccessibility was mainly attributed to the incorporation of genistein into micelles and did depend on fat concentration. In terms of bioaccessibility, a milk fat content of 3% was found to be the optimum. Saliva and pepsin significantly affected the bioaccessibility of genistein in the mouth and the stomach but they did not have an effect on intestine bioaccessibility. The use of carboxymethylcellulose instead of starch as thickening agent significantly reduced bioaccessibility. Similar bioaccessibilities and structure breakdown properties were found among the waxy maize and the tapioca pregelatinized starches, which convert the latest in a good alternative when a cold custard preparation is required. Values of bioaccessibility up to 92% were obtained, so it is concluded that Custards are a useful carrier for genistein.
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release partitioning and stability of isoflavones from enriched Custards during mouth stomach and intestine in vitro simulations
Food Hydrocolloids, 2006Co-Authors: T Sanz, H LuytenAbstract:Custard desserts were enriched with a soy germ extract as source of isoflavones and the influence of the thickening agent (starch or carboxymethylcellulose (CMC)) and the presence of fat on the release, partitioning and stability of the isoflavones after mouth, stomach and small intestine in vitro incubations were studied. A suspension in water of the soy germ extract was first analyzed. Mouth incubation did not affect the amount and partitioning of isoflavones. A lower recovery and different partitioning were found after the stomach incubation, which was associated to the low pH. After the intestine incubation, a higher recovery and an effect in the partitioning were found. Regarding the effect of the custard matrix, the starch Custards were able to release a significantly higher amount of isoflavones than the CMC ones, due to the higher general enzymatic resistance of the latter one's. The presence of fat significantly increased the bioaccessibility of the aglycone forms, especially of genistein.
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effect of thickening agent in the in vitro mouth stomach and intestine release of tyrosol from enriched Custards
Food Hydrocolloids, 2006Co-Authors: T Sanz, H LuytenAbstract:Custards prepared with four thickeners (two modified starches: waxy maize and tapioca, and two derives of cellulose: CMC and HPMC) and at two levels of consistency were enriched with a water-soluble functional ingredient (tyrosol) and its release evaluated after in vitro mouth, stomach and small intestine incubations. Tyrosol release was related to structure breakdown and water release properties of the Custards. After mouth incubation, the α-amylase sensibility of the starch Custards determined their higher release. Although less evident, the difference still remains after the stomach and intestine incubations. The intestine produced a complete release in the starch Custards. In comparison to HPMC, CMC showed higher structural resistance, with lower values of release. The increase in consistency decreased the release after mouth and stomach incubations, but did not have an effect after the intestine incubation. The differences found will allow a control in the release of water-soluble ingredients.
