Relating HPMC concentration to elicited expected satiation in milk-based desserts

Previous research has shown that multiple factors influence perceptions of the satiating capacity of a food. Sensory properties, especially texture, play a role in eliciting expected satiation/satiety. The present work analysed some rheological and texture-related cues to the expected satiation that nine milk-based desserts prepared with three different levels of hydroxypropylmethylcellulose, HPMC (1.5, 2.0 and 2.5 g) elicited in consumers (n = 113). Two variations were introduced in order to obtain different textures: adding diary cream and extra skimmed milk powder. The temporality (appearance and duration) of sensory perceptions was assessed by the temporal dominance of sensations method and was related to the expected satiating capacity elicited by the desserts. Relative expected satiation (RES) was measured on four nine-point picture scales showing nine increasingly larger standardized portions of the comparison food. The participants were also asked to score their liking for the samples on hedonic scales. low HPMC concentration samples, the first sensations to appear were thin and creamy, while fondant and a little mouth-coating sensation emerged close to swallowing. In the high HPMC concentration samples, with longer consumption times, thick, gummy and creamy appeared in the first stages, and adhesive and mouth-coating when close to swallowing. S results depended greatly on the HPMC concentration, but also on the addition of cream or extra milk powder which elicited significantly higher RES values than for the samples without additions. The HPMC concentration in the system and the temporality of the sensations it elicited (orosensory exposure) seemed to modulate the dessertsʹ satiating ability.