Navigation Links
Ice cream sensations on the computer
Date:6/4/2014

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.


'/>"/>

Contact: SINC
info@agenciasinc.es
34-914-251-820
FECYT - Spanish Foundation for Science and Technology
Source:Eurekalert  

Related biology news :

1. Dark chocolate lovers show higher tolerance for bitterness in chocolate ice cream
2. New oil spill dispersant made from ingredients in peanut butter, chocolate, ice cream
3. Sorting out stroking sensations
4. Neuroscientists prove ultrasound can be tweaked to stimulate different sensations
5. Toxic computer waste in the developing world
6. Scientists say new computer model amounts to a lot more than a hill of beans
7. Computers spot false faces better than people
8. Computer model predicts vastly different ecosystem in Antarcticas Ross Sea in the coming century
9. Computer models help decode cells that sense light without seeing
10. Supercomputers join search for cheapium
11. 25 years of DNA on the computer
Post Your Comments:
*Name:
*Comment:
*Email:
Related Image:
Ice cream sensations on the computer
(Date:8/14/2019)... TORONTO (PRWEB) , ... August 13, 2019 , ... ... Cancer Medicine Team, Division of Molecular Pathology, Institute of Cancer Research (ICR) in ... (5pm BST/UK) to learn about the process of biomarker and companion diagnostic development ...
(Date:8/6/2019)... ... August 06, 2019 , ... ... manufacturing with clinical, regulatory and GMP manufacturing experience. In November it spun ... With extensive regulatory experience and one of the first cGMP cell ...
(Date:8/4/2019)... ... August 02, 2019 , ... Stay on top of current ... and food industries. Access to all webinars is free, so be sure to register ... field! , Visit http://www.xtalks.com to see our upcoming webinars: , CLINICAL OPERATIONS ...
Breaking Biology News(10 mins):
(Date:7/9/2019)... ... July 08, 2019 , ... Today, at the BIO World Congress ... Growers Association (NCGA) announced the winners of the Consider Corn Challenge II. Three ... using field corn to produce biobased materials. , “Corn is a sustainable, abundant ...
(Date:7/2/2019)... (PRWEB) , ... July 02, 2019 , ... Leading Regenerative ... entitled Animal Pharm: Where Beasts Meet Biotech. The film focuses on regenerative veterinary ... animals. Animal Pharm was recently included in the Brentwood and Pacific ...
(Date:6/18/2019)... ... June 17, 2019 , ... IVERIC bio, Inc. (NASDAQ: ... for production and manufacturing of GMP-grade adeno-associated virus (AAV) vector for IVERIC bio’s ... pigmentosa (RHO-adRP) and IC-200 for the treatment of BEST1 related retinal diseases. IVERIC ...
(Date:6/12/2019)... N.J. (PRWEB) , ... June 12, 2019 , ... ... custom built, helium-based leak testing instruments for the Pharmaceutical, Biotechnology, Medical Device and ... Shanghai Zillion has been signed. The agreement will grant exclusive rights for Zillion ...
Breaking Biology Technology: