Abstract The effect of four different hydrocolloids (gelatin, κ-carrageenan, low methoxy pectin and curdlan) and different casein to whey protein isolate (WPI) ratios (80:20, 50:50 and 20:80) on the oral perception, rheology, tribology and colour of chocolate milk were investigated. Decreasing casein to WPI ratio and hydrocolloid addition both increased the viscosity and lubrication properties of chocolate milk. Additionally, the lubrication property of chocolate milk slightly increased with the addition of saliva (1:4), and saliva played an important role in the viscosity. Temporal Dominance of Sensations data obtained from a trained panel showed that powderiness, thickness, and creaminess were the most perceptible attributes at the start of consumption for chocolate milk, while residual coating and astringency appeared later during oral processing. The addition of hydrocolloids decreased powderiness perception in the early stage of chocolate milk consumption, increased the perception of thickness/creaminess, and delayed the residual coating sensation.

中文翻译：

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将巧克力风味牛奶的摩擦流变特性与质地的时间方面联系起来

摘要 四种不同的水胶体（明胶、κ-角叉菜胶、低甲氧基果胶和凝胶多糖）和不同酪蛋白与乳清分离蛋白 (WPI) 的比例（80:20、50:50 和 20:80）对口腔感知、流变学的影响，研究了巧克力牛奶的摩擦学和颜色。降低酪蛋白与 WPI 的比例和添加水胶体都增加了巧克力牛奶的粘度和润滑性能。此外，巧克力牛奶的润滑性随着唾液的加入（1:4）略有增加，唾液对粘度起重要作用。从训练有素的小组获得的感官时间优势数据显示，粉状、稠度和奶油味是巧克力牛奶消费开始时最明显的属性，而在口腔加工过程中，残留涂层和涩味出现较晚。亲水胶体的加入降低了巧克力牛奶消费早期的粉感，增加了稠度/乳脂感，延迟了残留涂层感。