Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice.

ABSTRACT: The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity

SUBMITTER: Puleo S 

PROVIDER: S-EPMC8150315 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature