Microstructure engineering of emulsion-based systems for the control of satiation, satiety, hedonic acceptability and sensory quality

Lett, Aaron Mitchell (2016). Microstructure engineering of emulsion-based systems for the control of satiation, satiety, hedonic acceptability and sensory quality. University of Birmingham. Ph.D.

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This thesis took a unique multidisciplinary approach, combining understanding of food engineering, sensory science, nutrition and psychology, to investigate how emulsion-based food products can be made more satiating whilst maintaining or improving the products sensory and hedonic qualities. To achieve this, model oil-in-water emulsion systems were designed. Oil droplet size (0.1 µm – 50µm) was the main microstructural variable investigated. The influence of oil droplet size upon viscosity, friction, sensory perception, hedonics and expected and actual food intake behaviour was investigated. The main finding of the work highlighted oil droplet size significantly affects hedonics, expected and actual food intake behaviour and the perception of numerous sensory attributes. It was shown Creaminess was a strong hedonic indicator, but interestingly it also showed to significantly induce greater expectations of satiety and satiation. Structurally, Creaminess significantly increased with decreasing oil droplet size. Through a preload study, expectations were shown to be reflected in actual food intake behaviour, with smaller droplets resulting in a significant 12% reduction of food intake. Sensory results, indicated that the mechanism in which oil droplet size modified Creaminess was through altered texture and mouthfeel. Instrumental characterisation of the emulsions highlighted that this was a result of a combined influence of viscosity and droplet behaviour during oral processing, the sensory interpretation of these two physical variables being Thickness and Smoothness, reflecting Kokini’s Creaminess predication equation. Throughout this thesis the potential of emulsion structure on synergistically increasing both the satiety and hedonics of emulsion based foods was realised.

Type of Work: Thesis (Doctorates > Ph.D.)
Award Type: Doctorates > Ph.D.
College/Faculty: Colleges (2008 onwards) > College of Engineering & Physical Sciences
School or Department: School of Chemical Engineering
Funders: None/not applicable
Subjects: T Technology > TP Chemical technology
URI: http://etheses.bham.ac.uk/id/eprint/6597


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