Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability.

摘要: Abstract Designing satiating food is not an easy task. Food reformulation normally done by altering the proportion of basic ingredients or adding new minor ingredients. In general, texture varies concomitantly with these changes, way processed orally and complete eating experience. This highlights interest discovering how variations in influence this affects dynamics oral trajectory. Six cheese pie formulations were prepared: recipe (Base), no egg (− Egg), corn starch (− Corn starch) sugar (− Sugar), added diary cream (+ Cream) extra skimmed milk powder (+ Milk powder). Temporal dominance sensations was used to show that appearance disappearance each sensation experienced mouth during process differed among six pies, as did their relation consumers' expectation capacity scores changes composition. Two extreme behaviors found: suppression egg/addition made pies initially drier harder, while starch/addition gave samples a soft, moist early sensation. The former elicited higher expectations capacity. addition, overall liking, liking evolving time (dynamic liking) level several key attributes' divergence from those “ideal” evaluated on bipolar just-about-right scales through penalty analysis gain insights into potential directions for reformulating acceptable pies.