DEVELOPMENT OF A HYBRID MODEL PREDICTING THE MOUTHFEEL OF YOGURT

ABSTRACT Texture perception and mouthfeel are sensory variables that still need further clarification. A reliable method to describe mouthfeel quantitatively by means of physicochemical measurements is missing so far. The current study focuses on a better understanding of the texture perception of yogurt. The final aim of the study consists of the development of a novel hybrid model, which is able to predict mouthfeel sensations objectively. For this purpose, cognitive methods are used in order to merge underlying data pools with respect to process parameters and the composition of dry matter content. These employed data pools result from rheological characterizations as well as sensory analyses of yogurt and from numerical simulations of fluid flow in a simplified anatomical model of the human mouth. This paper introduces the exact procedure of the study. Furthermore, the methods for generating the underlying data pools are described, and the results are presented. PRACTICAL APPLICATIONS The in-mouth model is based on fluid mechanics and enables the investigation of human consumption processes that accompany fluid flow in the oral cavity. Here, it reveals mechanical stimuli, which occur because of the movement of the tongue during deglutition. Therewith, the ongoing study affords a new approach to understand factors influencing the popularity and consumer acceptance of several products as their behavior in the mouth can be clarified. Having the software development completed, this innovation represents a great potential for the food industry. While supporting future sensory analyses, it both shortens development cycles of new products and optimizes existing foodstuff.