Evaluation of Intraoral Sensations Produced by Particles in Carrot Puree

Abstract

Mechanical and sensory evaluations were conducted to assess the intraoral sensations produced by carrot puree prepared under five different pulverization conditions. Particle size, particle shape, and physical properties of the carrot puree were found to be affected by pulverization conditions. The results showed that the resistance force in the horizontal direction reflected the heterogeneity and liquidity of the samples. Average scores from the sensory evaluation showed a significant increase in perceived sweetness and smoothness, as well as a significant decrease in the intensity of granular sensation with increasing pulverization. No significant differences were found in acceptability of the granular sensation, or in overall acceptability of the samples. To identify trends in individual preferences, sensory scores of intensity of granular sensation were plotted against acceptability for each panelist. All the panelists were classified into different cohorts having preference for smooth texture, rough texture, and others. The results showed that individual preference trends had no correlation with evaluation of smoothness or intensity of granular sensation. Acceptability of samples was found to conform to different preference trends. This study showed the usefulness of considering individual preference trends when analyzing the acceptability of samples.