Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS. (December 2020)

• Record Type: Journal Article
• Authors: Greis, Maija; Sainio, Taru; Katina, Kati; Kinchla, Amanda J.; Nolden, Alissa; Partanen, Riitta; Seppä, Laila
• Is Part Of: Food quality and preference. Volume 86(2020)
• Publication Date: 2020-12
• Subjects: Non-dairy semi-solid yogurt alternatives -- Mouthfeel -- Temporal dominance of sensations (TDS) -- Temporal liking -- Penalty-lift analysis -- Correspondence analysis; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2020.104019
• Languages: English
• ISSNs: 0950-3293

Abstract

Abstract: As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based yogurt-like products and two dairy yogurts were analyzed using temporal dominance of sensations (TDS) with consumers (n = 87). The attributes evaluated were thick, thin, creamy, watery, sticky, and foamy. Following TDS, overall liking and mouthfeel liking were evaluated using a 7-point hedonic scale. Temporal drivers of mouthfeel liking were studied using correspondence analysis and penalty-lift analysis with different time points during mastication. For penalty-lift analysis TDS data was analyzed as check-all-that-apply (CATA) data. Results from the present work show that mouthfeel perception in non-dairy yogurt alternatives is a dynamic process. Attributes typically used to describe dairy yogurts are also relevant for describing non-dairy yogurt alternatives. Yogurt alternatives and dairy yogurts can be similar and equally liked by their mouthfeel profile. Temporal drivers of liking in plant-based products are thickness and creaminess and temporal drivers of disliking are thinness and wateriness. In this study, the first dominant attributes were found to have a stronger impact on mouthfeel liking than the dominant attributes perceived later during mastication.