Sensory and instrumental characterization of low-fat and non-fat cream cheese
article
This study explored relationships between physical/chemical and sensory properties using a set of 20 low-fat and non-fat cream cheeses. High correlations were found between several descriptors; hand resistance (i.e., tactile firmness) was best predicted by squeezing flow viscometry (r = 0.90) and followed by dynamic oscillation (r = 0.86), steady shear viscometry (r = 0.83, excluding non-fat samples), and contraction flow viscometry (r = 0.80). However, taking into account the measurement uncertainty, similar maximal correlations were found for contraction flow and squeezing flow. Creaminess was found to be governed largely by oral graininess (r = -0.98), and was best predicted instrumentally by friction measurements (r = 0.90).
Topics
Food technologyContraction flowCream cheeseFrictionSensorySqueezing flowColloidsFrictionShrinkageTribologyViscosity measurementContraction flowCream cheeseDescriptorsDynamic oscillationsFriction measurementsInstrumental characterizationsMaximal correlationsMeasurement uncertaintiesSensorySensory propertiesSqueezing flowSteady shearsUncertainty analysis
TNO Identifier
241327
ISSN
10942912
Source
International Journal of Food Properties, 12(1), pp. 211-227.
Pages
211-227
Files
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