Sensory and structural evaluation of the use of thickening agents in pastry cream

This study evaluated the effects of various thickening agents on the sensory and physical properties of pastry cream. Vanilla-flavored pastry cream samples were prepared using flour+starch (control group), gelatin, agar agar, xanthan gum, and locust bean gum as thickening agents. The samples were analyzed through instrumental physical measurements and sensory analysis conducted by trained panelists. Sensory evaluations included 15 distinct parameters grouped under the main headings of aroma, appearance, flavor/taste, texture/mouthfeel, and overall preference. Results indicated that gelatin and control group samples received higher scores in overall acceptability, particularly due to sweetness, creaminess, and flavor compatibility, identified as key factors enhancing general appeal. Agar agar samples excelled in appearance and structural density, whereas samples containing xanthan and locust bean gums exhibited limited performance in specific sensory dimensions. Physical analyses encompassed color parameters (L*, a*, b*, chroma, and hue), texture profile analysis, and viscosity measurements. Agar agar addition resulted in higher firmness, consistency, and chewiness values, whereas gelatin and control samples displayed more balanced physical attributes. Additionally, gelatin-based products were notable for lighter, brighter, and more yellowish color characteristics. Xanthan gum created the most fluid consistency, characterized by lower viscosity and torque values. Multiple linear regression analysis was performed on sensory evaluation data, statistically identifying sweetness, creaminess, and flavor compatibility as significant factors influencing overall acceptability. These findings emphasize the critical role of flavor and structural compatibility in consumer evaluations. The results demonstrated that the type and use of thickening agents significantly impact physical properties and have multifaceted effects on sensory attributes. Consequently, this study provides a scientifically-based comparison of thickening agents, highlighting interactions between sensory and structural properties for effective product development.