Predicting sensory properties from rheological measurements of low-fat spreads

Rønn, Birgitte; Hyldig, Grethe; Wienberg, L.; Qvist, K.B.; Laustsen, A. M.

doi:10.1016/s0950-3293(97)00063-3

Cited by 6 publications

(4 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The rheological properties of interest are elasticity (solid behaviour) and viscosity (liquid behaviour) and foods generally tend to have both. [138] Rheological information of a food gel can give an indication of some of the sensory and textural properties it will have when it reaches the consumer, [152] as well as provide useful information on sol-gel transitions and gel characteristics. [153] Constant strain dynamic (oscillatory) rheological tests can provide valuable rheological information on the viscoelastic nature of foods.…”

Section: Small Deformation Testing -Rheological Behaviourmentioning

confidence: 99%

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

Burey

Bhandari

Rutgers³

et al. 2009

International Journal of Food Properties

131

View full text Add to dashboard Cite

A confectionery gel (CG) consists of high sugar components of sucrose and glucose syrup, combined with gelling components such as starch, gelatin, or pectin, along with food acid, flavourings and colourings. Common CG products include "jelly snakes," "jelly babies," "jelly beans," and form a portion of the lucrative confectionery market; however, there are continual consumer demands for more interesting and innovative products that have new and exciting textures, flavors and appearances. Improving or modifying CG textures can meet these demands, but first an understanding of how the behaviour and structure of the gel is developed must be achieved. Companies that will gain a competitive advantage in the confectionery market will be those able to actively manipulate and control sensory properties to meet exacting customer demands. This paper is a review of literature available on confectionery gels, their components, and factors that may affect their microstructure, texture, and rheology.

show abstract

Section: Small Deformation Testing -Rheological Behaviourmentioning

confidence: 99%

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

Burey

Bhandari

Rutgers³

et al. 2009

International Journal of Food Properties

131

View full text Add to dashboard Cite

show abstract

“…Rønn et al. (1998) showed that meltability of low‐fat spreads can be predicted from temperature sweep tests with high correlation coefficients.…”

Section: Resultsmentioning

confidence: 99%

“…2003). As reported by Rønn et al. (1998), meltability and graininess are very important sensory attributes when low‐fat spreads are developed.…”

Section: Introductionmentioning

confidence: 86%

“…Although texture examination by using a sensory panel always provides better information, instrumental measurements are more convenient as they are more reproducible, more rapid and less expensive (Wilkinson and Yuksel 1997). However, in order to replace sensory panels with instrumental analysis, it is necessary to build accurate models that are able to predict sensory attributes (Rønn et al. 1998; Toscas et al .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Predicting Texture Attributes From Microstructural, Rheological and Thermal Properties of Hazelnut Spreads

Monaco

Giancone

Cavella

et al. 2008

Journal of Texture Studies

View full text Add to dashboard Cite

Eight trained assessors evaluated one visual, eight texture and four gustative attributes of 15 commercial spreads. In addition, 100 consumers evaluated the acceptability of the spreads. Rheological behavior of the samples was evaluated in transient (stress-relaxation test) and dynamic (strain and frequency sweep test) shear mode. Thermal measurements were also performed. Finally, the microstructure of the samples was analyzed by scanning electron microscopy. Partial least squares regression was used to predict acceptability from sensory attributes and texture from instrumental data. Scanning electron micrographs indicated that spreads differed in morphology, size and distribution of hazelnut particles. Overall liking of the spreads was found to be related to hazelnut flavor and texture attributes. Prediction of the most important texture properties from instrumental measurements was quite successful, especially for spreadability which was found negatively related to the consistency and flow indices and, secondly, for meltability which was found to be strongly dependent on measured thermal parameters. PRACTICAL APPLICATIONSThis study contributes to knowledge development in the research area of acceptability, sensory and instrumental correlation for semi-solid foods. The results confirm that texture properties of spreadable foods play a most important role in consumer acceptability. The research also allows better understanding as to why no single measurement is able to predict all texture attributes 1 Corresponding

show abstract

Trouble Shooting

Wedding¹,

Deeth

2009

Dairy Fats and Related Products

View full text Add to dashboard Cite

Predicting sensory properties from rheological measurements of low-fat spreads

Cited by 6 publications

References 6 publications

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

Predicting Texture Attributes From Microstructural, Rheological and Thermal Properties of Hazelnut Spreads

Trouble Shooting

Contact Info

Product

Resources

About