Abstract This study investigated whether the addition of macroparticles or fat can be used to compensate for negative texture sensations in quark. Cellulose beads were added as model microparticles (1.5% w/w; average size: 263 µm) to quark (0% fat) to induce unpleasant gritty sensations. The addition of microparticles to quark significantly increased grittiness and dryness, while creaminess and liking decreased. Three strategies were explored to reduce the impact of unpleasant gritty sensations on consumer perception: two strategies involved the addition of macroparticles (granola or peach gel pieces); the third one consisted of increasing the fat content of the quark (4.4 and 8.8% w/w). For all three strategies, grittiness caused by microparticles did not significantly decrease when macroparticles or fat were present. Addition of peach gel pieces to quark with microparticles did not increase liking. When granola pieces were added to quark containing microparticles, liking increased significantly despite that grittiness was still perceived. Temporal Dominance of Sensations (TDS) revealed that addition of granola pieces caused prolonged dominance of positive, crunchy sensations and minimized dominance of negative, gritty sensations. The addition of fat did not lead to a significant increase in liking of quark, although when a medium amount of fat was added (4.4%), it also did not decrease liking significantly. This was probably due to an effective hedonic compensation triggered by more positive sensations (i.e. sweetness). We conclude that addition of crunchy granola pieces or fat can be used as strategies to shift and increase dominance of positive and liked attributes, leading to an increase of overall liking, although negative sensations (grittiness) caused by microparticles are still perceived. This approach could be used to compensate for undesired texture sensations in different types of foods, such as high protein foods.

中文翻译：

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补偿食物中不受欢迎的砂砾感的策略

摘要 本研究调查了添加大粒子或脂肪是否可用于补偿夸克中的负面纹理感觉。将纤维素珠作为模型微粒（1.5% w/w；平均尺寸：263 µm）添加到夸克（0% 脂肪）中，以引起令人不快的砂砾感。将微粒添加到夸克中会显着增加砂砾感和干燥度，而奶油味和喜好度会降低。探索了三种策略来减少令人不快的砂砾感对消费者感知的影响：两种策略涉及添加大颗粒（格兰诺拉麦片或桃胶块）；第三个是增加夸克的脂肪含量（4.4% 和 8.8% w/w）。对于所有三种策略，当存在大颗粒或脂肪时，由微粒引起的砂砾没有显着降低。将桃胶块添加到带有微粒的夸克中并没有增加喜欢度。当将格兰诺拉麦片加入含有微粒的夸克中时，尽管仍能感觉到砂砾，但喜欢程度却显着增加。感觉的时间优势 (TDS) 表明，添加格兰诺拉麦片会导致积极、松脆的感觉的长期优势，并最大限度地减少消极、坚韧不拔的感觉的优势。脂肪的添加并没有导致对夸克的喜好显着增加，尽管当添加中等量的脂肪（4.4%）时，它也没有显着降低喜好。这可能是由于更积极的感觉（即甜味）触发了有效的享乐补偿。我们得出的结论是，添加松脆的格兰诺拉麦片或脂肪可用作转移和增加正面和喜欢属性的主导地位的策略，从而导致整体喜欢度的增加，尽管仍然会感觉到由微粒引起的负面感觉（砂砾感）。这种方法可用于补偿不同类型食物（例如高蛋白食物）中不受欢迎的质地感觉。