Award details

Consumer quality of smoothness and substantivity in milk products: discrimination of rheology or of microstructure

Reference	D15889
Principal Investigator / Supervisor	Professor David Booth
Co-Investigators / Co-Supervisors	Professor Eric Dickinson, Professor Brent Stuart Murray
Institution	University of Birmingham
Department	School of Psychology
Funding type	Research
Value (£)	289,840
Status	Completed
Type	Research Grant
Start date	01/04/2002
End date	01/04/2005
Duration	36 months

Abstract

Rheology will be compared with particle sizing for characterising the spatiotemporal patterns that stimulate oral mechanoreceptors in a consumer's recognition of a cream's smoothness and body. The primary hypothesis is that, alongside apparent viscosity, fat-globule size range, oil volume fraction and mean particle separation drive creamy textures. The role of yield stress in judgements of good-quality substantivity will also be tested. Influences on quality will be measured by scaling the individuals' multidimensional discrimination of each test variant from standard. Published conclusions will integrate physical chemistry and experimental psychology in the science base for commercial fat replacers in milk- based products.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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