WoS İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/394
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Article Citation - WoS: 28Citation - Scopus: 35Tactile Sensitivity and Capability of Soft-Solid Texture Discrimination(Wiley, 2015-08-09) Aktar, Tugba; Chen, Jianshe; Ettelaie, Rammile; Holmes, MelvinThe sensation and perception of food texture is regulated by tactile-dominated mechanisms and therefore, it is believed that one's capability in discriminating food textural properties could be related to one's tactile sensitivity. However, evidence to support this hypothesis is currently not available. This work aims to test this hypothesis by examining tactile sensitivity of individuals' (touch detection threshold and two-point discrimination threshold) and texture discrimination capability. A range of soft-solid food samples with controlled firmness and elastic moduli were designed for textural discrimination tests. A total of 32 healthy subjects threshold of touch detection was found to be 0.028 g for the fingertip and 0.013 g for the tongue. Similarly, the mean threshold of two-point discrimination was 1.42 mm and 0.62 mm for the fingertip and tongue, respectively. Threshold for firmness discrimination (compressing until yielding) of the gel samples was 13.3% for the fingertip and 11.1% for the tongue. However, the elasticity discrimination threshold (by gentle pressing) of the population was found to be much smaller at 2.3% and 1.2% for the fingertip and the tongue respectively. Results show that tongue is slightly more sensitive than the fingertip in discriminating food texture (P < 0.05). An expected correlation between individual's capability of texture discrimination and their tactile sensitivity was not observed. PRACTICAL APPLICATIONS Texture discrimination capability is a significant factor for food texture preference and appreciation. In order to understand texture perception, it is essential to identify the relevant factors and define characteristics that govern the processes involved. Having a meaningful and reliable texture discrimination indicator is critically important for the food industry in the development and optimization of new food products, and in particular for specific food design for individuals' with special needs, e.g., elderly, dysphagic patients, etc. With this study, we illustrate the differential threshold for soft-solid texture (firmness and elasticity) and also investigate the capabilities of tactile sensation (touch detection and two-point discrimination) and evaluate potential correlations. The results and correlations may provide information about texture sensitivity and also might provide useful information to R&D researchers. Methodologies could also be applied in general food sensory studies and also investigating relationships between sensory psychology and sensory physiology.Article Citation - WoS: 24Citation - Scopus: 29A Methodology to Evaluate the Sensory Properties of Instant Hot Chocolate Beverage With Different Fat Contents: Multi-Criteria Decision-Making Techniques Approach(Springer, 2016-02-03) Dogan, Mahmut; Aslan, Duygu; Aktar, Tugba; Sarac, Meryem Goksel; Goksel Sarac, MeryemThe multi-criteria decision-making techniques are applied in many areas such as integrated manufacturing systems, evaluation of technology investment, water and agriculture management and energy planning. However, there are very few studies in the field of food. In this work, the selection of optimum fat content in the model beverage of instant hot chocolate beverage was evaluated based on sensory analyses by performing multi-criteria decision techniques (analytic hierarchy process, simple additive weighting, technique for order preference by similarity to ideal solution and elimination et choixtraduisant la realite-elimination and choice translating reality). The wettability, solubility, bulk density, soluble solids, pH, color values, and rheological and sensory properties of the nine samples were evaluated. According to the results of multi-criteria decision techniques, sample S2 which had a relatively high amount of fat content was the most preferred beverage among the samples. Study showed that the use of different fat contents of milk and cocoa powder positively affected the rheological parameters and preferences of consumers. The findings may be considered to improve dairy and cocoa-based products formulation by the food industry.