Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture

The effect of four different hydrocolloids (gelatin, κ-carrageenan, low methoxy pectin and curdlan) and different casein to whey protein isolate (WPI) ratios (80:20, 50:50 and 20:80) on the oral perception, rheology, tribology and colour of chocolate milk were investigated. Decreasing casein to WPI ratio and hydrocolloid addition both increased the viscosity and lubrication properties of chocolate milk. Additionally, the lubrication property of chocolate milk slightly increased with the addition of saliva (1:4), and saliva played an important role in the viscosity. Temporal Dominance of Sensations data obtained from a trained panel showed that powderiness, thickness, and creaminess were the most perceptible attributes at the start of consumption for chocolate milk, while residual coating and astringency appeared later during oral processing. The addition of hydrocolloids decreased powderiness perception in the early stage of chocolate milk consumption, increased the perception of thickness/creaminess, and delayed the residual coating sensation