London: Imagine visualising sensations that you experience while relishing your favourite ice cream on a computer screen! Changes in coldness, creaminess or texture that we experience in the mouth while we are eating an ice cream can now be visualised on a screen using coloured curves, scientists say.
Researchers at the Institute of Agrochemistry and Food Technology (IATA) in Spain used a technique known as 'Temporal Dominance of Sensations' (TDS) to visualise the 'perceptions' experienced when eating an ice cream, which come together as a smooth and creamy liquid is formed when it melts in the mouth.
"As well as how it looks before being served, the texture on our tongue and palate is key to it being accepted and considered as a quality product," said Susana Fiszman, one of the research authors.
To assess the aspect, scientists organised a tasting session with 85 persons, who described the sensations they felt while eating a vanilla ice cream. The participants pointed out on a screen the most dominant characteristic present in each moment, from the cold they felt when first touching the mouth (cold-ice) or once on the tongue to its creaminess, lack of smoothness, gumminess
and mouth coating, ie, how much of the product remained in the mouth after swallowing.
The results are processed with a software and are shown in graphs displaying coloured lines, one for each characteristic. In this way, an analysis can be made as to what happens when the researchers 'play' with the basic ingredients of the ice cream: cream, egg yolk, sugar, milk and thickening agents like gums or hydrocolloids, macromolecules that give the product thickness and stability
"In an ice cream made only with milk and sugar, the curves that dominate are those representing coldness and lack of smoothness. But adding cream, egg and hydrocolloids significantly increases and prolongs creaminess and mouth coating," Fiszman said.
"Normally the perception of a cold-ice sensation is negative for the consumer, but we have seen that this is eliminated or delayed when these macromolecules are added. The macromolecules also enhance and prolong the creaminess, which is associated with a high quality ice cream," she said. The finding was published in the 'Food Hydrocolloids' journal.
