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Thickness of Lipid Deposition on Oral Surfaces Depending on Oil Content and Its Influence on Mouthfeel Perception

Urška Pivk Kupirović1,2, Nicolas Godinot3, Marcel-Alexandre Juillerat3 and Peter Raspor1*


1University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

2Nestlé Adriatic d.o.o., Šmartinska 53, SI-1000 Ljubljana, Slovenia
3Nestlé Research Center, Nestec Ltd., P.O. Box 44, CH-1000 Lausanne 26, Switzerland

Article history:

Received November 29, 2011
Accepted May 21, 2012

Key words:

fat perception, lipid deposition, mouthfeel, fluorescence method, thickness, saliva

Summary:

Lipid content in food strongly influences food perception on the level of textural properties. Lipids in contact with the tongue and palate are substantially responsible for the sensory impact of a product. The aim of this study is to investigate the impact of oil content on the thickness of lipid deposition on oral surface as well as on the mouthfeel perception. The fluorescent probe method was used to study the thickness of lipid deposition on oral surface. We observed an increase in the thickness of lipid deposition depending on the increase of oil content in oil/water dispersions. Clear correlation was shown between the thickness of lipid deposition on oral surfaces and the perception of mouthfeel. A direct measure of undisrupted deposition of food components on oral surface contributes to the understanding of the behaviour of food components in the mouth and their influence on mouthfeel perception.


*Corresponding author:          peter.raspor@bf.uni-lj.si
                                               ++386 41 335 113
                                               ++386 1 2574 092

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