Modifying sensory perception of chocolate coated rice waffles through bite-to-bite contrast: an application case study using 3D inkjet printing-Reference-Cited by-同舟云学术

Modifying sensory perception of chocolate coated rice waffles through bite-to-bite contrast: an application case study using 3D inkjet printing

Published:2020 Issue:12 Volume:11 Page:10580-10587
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhu Sicong¹²³⁴^ORCID,Ribberink Marieke¹²³⁴,de Wit Martin¹²³⁴,Schutyser Maarten¹²³⁴,Stieger Markus⁵²³⁴

Affiliation:

1. Laboratory of Food Process Engineering

2. Wageningen University

3. Wageningen

4. The Netherlands

5. Division of Human Nutrition and Health

Abstract

The sweetness of chocolate coated rice waffles can be modified by bite-to-bite variation in chocolate thickness. 3D inkjet printing allows the production of foods with bite-to-bite contrast, which possibly might be used for healthier food product design.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01787F

Reference24 articles.

1. The toxic truth about sugar

2. The Impact of Western Diet and Nutrients on the Microbiota and Immune Response at Mucosal Interfaces

3. Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

4. Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

5. Combined heterogeneous distribution of salt and aroma in food enhances salt perception

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