Predicting thickness perception of liquid food products from their non-Newtonian rheology.

ABSTRACT: The "mouthfeel" of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the basis of simple models that do not accurately take the rheology of the food products into account. Here, we show that the subjectively perceived "thickness" of liquid foods, or the force needed to make the sample flow or deform in the mouth, can be directly related to their non-Newtonian rheology. Measuring the shear-thinning rheology and modeling the squeeze flow between the tongue and the palate in the oral cavity allows to predict how a panel perceives soup "thickness". This is done for variou

SUBMITTER: Deblais A 

PROVIDER: S-EPMC8566491 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature