![]() ![]() That they regularly consumed ( Tuorila, 1987). Milk (3.9%) and found that subjects generally best liked the type of milk Regularly used nonfat (0.5% fat), low-fat (1.9% fat), or regular fat Tuorila measured milk liking of 236 subjects who Standards test, where subjects were presented with references for both skim milk andĢ% milk and asked to match samples to those reference samples,ĭiscrimination was estimated at 76% (chance corrected) ( Chapman & Lawless, 2005).Ī handful of studies have investigated the effects of milk fat content on Subjects completing a triangle test comparing skim and 2% fat milk ( Chapman & Lawless, 2005). Chapman and Lawless estimated only 30% discriminators among the Other research suggest naïve consumers are also able toĪccurately judge fat content differences in fluid dairy products ( Mela, 1988). More recently, trained panelists performing descriptive analysis were able toĭiscern flavor differences, with increasing fat content significantly increasingĬreamy flavor and sweet taste and significantly decreasing boiled milk flavor ( Frøst, Dijksterhuis, & Martens,Ģ001). Conversely, the panel did not note any significant differences in taste,įlavor, or aroma attributes ( Tuorila, 1987). Significant differences in blue color, transparency, visual thickness, and greasy Trained panelists, Tuorila investigated sensory differences between 0%,ġ.9%, and 3.9% fat milk in Finland the panelists identified ![]() To discern these differences ( Pangborn &ġ984 Pangborn et al., 1985 Mela, 1988). Study, one can presume that flavor, aromatic, and textural cues were primarily used As visual differences were masked in their A halfĬentury ago, Pangborn and Dunkley showed that panelists could detect less thanĠ.5% milk fat added to skim milk. BeyondĪppearance and texture, dairy fats are somewhat unique in that they also make aĭirect contribution to sensory aroma and flavor perception ( Kinsella, Patton, & Dimick, 1967 Badings & Neeter, 1980 Tamsma, Kurtz, Bright, & Pallansch, 1969). Of milk with varying fat content, and it is clear that milk fat plays a role inĪppearance and texture attributes in fluid milk ( Pangborn & Dunkley, 1964 Drewnowski Previously, many researchers have examined the sensory properties These results underscore the need to go lookīeyond group means to understand individual differences in food preference.įat is responsible for many sensory attributes in foods, affectingĪppearance, texture, flavor, and palatability ( Mela,Ģ000). Universally increases palatability, present data demonstrate this is not trueįor a segment of the population. Is widely assumed and claimed that increasing fat content in fluid milk Pattern that would have been overshadowed by the use of a group mean. #Skim milk meaning fullThese data indicateĪ non-trivial number of consumers who prefer low-fat milk to full fat milk, a Striking differences in the preferred level of fat in milk. Preferences in blind tasting were stratified by these measures, we observed Their health concerns, the type of fluid milk typically consumed, and theirĭeclared preference for type of milk (in terms of fat level). Participants also answered questions relating to #Skim milk meaning freeHere, patterns of preferenceįor fat in milk were determined in the laboratory among 100 free living adults Preferences for fat in fluid milk can potentially inform efforts to change fatĬonsumption patterns or optimize consumer products. Fat is an important source of both pleasure and calories in the diet.ĭairy products are a major source of fat in the diet, and understanding ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |