Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods
article
The relative importance of cohesion and adhesion for sensory stickness of semisolid foods was investigated using a texture analyzers. Products included commercial mayon-naises, custard desserts and warm sauces which varied in apparent viscosity between 0.3 and 18.3 Pa.s. It was observed that the predictive value of the mathematical models did not increase when the surface characteristics approached those of the human tongue. It was shown that the different surfaces or the use of saliva resulted in differences in the absolute values of the parameters.
Topics
TNO Identifier
238179
ISSN
00224901
Source
Journal of Texture Studies, 35(6), pp. 603-620.
Pages
603-620
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