Prediction of creamy mouthfeel based on texture attribute ratings of dairy desserts
conference paper
A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS multivariate analysis of texture attributes. Based on 40 experimental custard desserts, a good correlation was obtained between measured and predicted creamy mouthfeel ratings. The model was validated by testing it for commercial custard desserts (r=0.84, p=0.002). Further validation was obtained by applying the model to commercial yoghurts, using a different panel. Again a good correlation was obtained (r=0.90, p<0.001) after recalibrating the model, which was necessary, as the panels were not trained to apply the same scaling behavior. Texture attributes which were most important in the PLS model for creamy mouthfeel included thick, airy and fatty mouthfeel with positive coefficients, and rough and dry mouthfeel with negative coefficients. © 2006 American Chemical Society.
Topics
TNO Identifier
239761
ISSN
00976156
ISBN
9780841238961
Source title
ACS Symposium Series
Editor(s)
Shahidi, F.
Weenen, H.
Weenen, H.
Pages
105-117
Files
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