Solid cheese consumption: quantification of oral coating.
作者： M. Repoux , C. Septier , O. Palicki , E. Guichard , G. Feron
DOI: 10.1016/J.ARCHORALBIO.2011.07.011
关键词:
摘要: Mouth coating, defined as the residual food that sticks to oral surface after ingestion, plays an important role in both delivery of components and mouth feel after-feel perceptions. The aim this work was adapt a rapid simple instrumental method quantification remaining vivo ingestion solid food. This investigated 12 non-trained subjects who consumed four melted cheeses differing terms their fat water contents. coating determined by fluorescence measurements using curcumin, oil-soluble dye had been added during preparation. results obtained showed reproducible, reliable discriminating could be used for covering broad range textures.
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