Comparative Study on Animal and Vegetable Fat as Effective Palate Cleanser of Spiciness K Fibrianto, S W Syauqi
Brawijaya Senso-Gastronomy Center, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia
Abstract
Fat based palate cleanser used to overcome the spicy intensity on tongue papillae TRPV1 receptor. In this study, the effectiveness of milk as animal fat based palate cleanser was compared to vegetable based palate cleanser such as coconut milk and soy milk. Temporal Dominance Sensation (TDS) was applied to monitor the effectiveness of palate cleansers (milk, coconut milk and soy milk) on three different concentration of chili powder (0.2%; 0.4%; and 0.6%). The study involved 12 intensively trained panelists. It was observed that coconut milk tended to be more effective than those of milk and soy milk, particularly for chili concentration of 0.2 and 0.4% (p-value<0.05). Further confirmation suggests that at lower concentration of spiciness, protein involves for cleansing the sensation, while at higher concentration it is more dominated by fat in conjunction with protein contribution.
