Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements

Tárrega, Amparo; Costell, E.

doi:10.1016/j.jfoodeng.2005.11.003

Cited by 74 publications

(63 citation statements)

References 13 publications

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“…Shear stress decayed with time, and this behavior is similar to that found by González-Tomás and Costell (2006) and Tárrega and Costell (2007) in commercial dairy desserts. It is observed that thixotropy presented two stages.…”

Section: Thixotropic Characterizationsupporting

confidence: 88%

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

et al. 2012

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It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

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Section: Thixotropic Characterizationsupporting

confidence: 88%

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

et al. 2012

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“…Thus, it is not surprising that although using 75 untrained consumers our results did not correlate significantly to instrumental color attributes. Tárrega and Costell (2007) studied the sensory and instrumental color of dairy vanilla desserts and verified a significant positive correlation between sensory color and a* coordinate (r = 0.89), and significant negative correlations with parameters L* and h* (r = -0.96 for both parameters). No significant correlations were found between sensory color data and b* or C* parameters (r = 0.32 for either parameter).…”

Section: Univariate Correlationsmentioning

confidence: 79%

Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

Granato¹,

Masson²

2010

Ciênc. Tecnol. Aliment.

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“…This frequency, as stated by Lapasin and Pricl (1995) would appear to be a reasonable compromise between measuring very fast, when intermolecular entanglements could contribute to solid-like responses, and measuring at extremely low frequencies, when loss of precision and reliability in the measurements could be a problem. For semisolid products with viscoelastic behaviour, some authors have obtained a good correlation between oral thickness and small deformation measurements at an oscillatory frequency of 50 rad s −1 (Hill et al 1995;Tárrega and Costell 2007). Consequently, complex dynamic viscosity values were determined at 8 Hz, equivalent to 50 rad s −1 (η 8Hz ).…”

Section: Viscoelasticitymentioning

confidence: 99%

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

2015

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Due to the rheological and structural basis of texture perceived in semisolid foods, the aim of this work was to study the effects of two thickening agents, on rheology and microstructure of soy protein desserts. As rheological parameter values may not be enough to explain the possible perceived texture differences, the effect of composition on two instrumental indexes of oral consistency (apparent viscosity at 50 s −1 and complex dynamic viscosity at 8 Hz) was also studied. Samples were prepared at two soy protein isolate (SPI) concentrations (6 and 8 % w/w), each with four modified starch concentrations (2, 2.5, 3 and 3.5 % w/w) or four Carboxymethyl cellulose (CMC) concentrations (0.3, 0.5, 0.7 and 0.9 % w/w). Two more samples without added thickener were prepared as control samples. The flow curves of all systems showed a typical shear-thinning behaviour and observable hysteresis loops. Control sample flow fitted well with the Ostwald-de Waele model and the flow of samples with thickener to the Herschel-Bulkley model. Viscoelastic properties of samples ranged from fluid-like to weak gel, depending on thickener and SPI concentrations. Starch-based samples exhibited a globular structure with SPI aggregates distributed among starch granules. In CMC-based samples, a coarse stranded structure with SPI aggregates partially embedded was observed. Variation of the two thickness index values with composition showed a similar trend with good correlation between them (R 2 = 0.92). Soy desserts with different composition but with similar rheological behaviour or instrumental thickness index values can be obtained.

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Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements

Cited by 74 publications

References 13 publications

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

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