Abstract
In this study, we focused on the “particulate feeling” which is attributable to particles in foods. The effects of particle properties and dispersion medium on the particulate feeling were examined by using model food suspensions. By investigating microcrystalline cellulose and dried red bean paste of varying granularities, we found that the acceptance of particulate feeling was significantly correlated with the strength of particulate feeling, circularity, maximum coefficient of friction, standard deviation of the coefficient of friction, and median diameter of the particles. Thickened suspension decreased the strength of particulate feeling and increased the acceptance of the particulate feeling, although this effect was suppressed in high particle concentrations. The same trend was observed with sweet and salty dispersion media: the strength of particulate feeling was decreased and the acceptance of particulate feeling was increased. This pattern was not observed with sour, bitter, or umami dispersion media. According to these results, the particulate feeling is controlled by the viscosity and taste of the dispersion medium and various properties of the food particles.
