Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity

Abstract

Using gel based model foods with different structural inclusions, five stimuli were designed to represent a range of textural complexities. Compression tests showed structural differences between the inclusions (p < 0.05); increased perceivable textures and intensity thereof, equated to increasing textural complexity. Thirty-seven participants took part in descriptive analysis, where the number of texture descriptors cited, generally increased with the designed increases in textural complexity. Four of the five stimuli could be discriminated on four out of eleven attributes (p < 0.05). Temporal dominance of sensations (TDS) was performed by a subgroup (n = 18); decreasing dominance rates and an increasing number of dominant attributes, corresponded to the designed levels of textural complexity.To investigate perceived textural complexity, participants (n = 37) statically rated the construct on a 100 mm line-scale, and a subgroup (n = 18) took part in temporal evaluation. Principal component analysis and partial least squares regression were performed on both descriptive data and static ratings of textural complexity. Results highlighted the importance of attributes requiring more mastication effort, such as hardness, roughness and texture contrast. Similarly, in the analysis of TDS and temporal evaluation data, these attributes were highlighted as temporal drivers of textural complexity. Ratings of novelty, familiarity and liking provided additional information; liking and textural complexity were inversely correlated, while only novelty was found to predict textural complexity in multiple linear regression. Although perceived textural complexity was not in line with the designed levels, insight to the nature of textural complexity is suggested.