Comparative study on animal and vegetable fat as effective palate cleanser of spiciness

Abstract

Fat based palate cleanser used to overcome spicy intensity on the tongue papillae TRPV1 receptor. In this study, the effectiveness of milk as an animal fat-based palate cleanser was compared to vegetable fat based palate cleansers such as coconut milk and soymilk. Temporal dominance of sensations (TDS) was applied to monitor the effectiveness of palate cleanser (milk, coconut milk, and soy milk) on three different concentrations of chili powder (0.2%; 0.4%, and 0.6%). The study involved 12 intensively trained panellists. It was observed that coconut milk tended to be more effective than those of milk and soy milk in 0.2% and 0.4% chili powder concentration (P-value < 0.05). Further confirmation suggests that at a lower concentration of spiciness, protein involves cleansing sensation, while at higher concentration, it is more dominant by fat in conjunction with protein contribution.