Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics

Journal of Texture Studies
Ana Carolina Conti-SilvaVânia Regina Nicoletti

Abstract

Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive analysis, and establishing correlations between all these analyses. Eight materials were used: water, strawberry yogurt, condensed milk, honey, UHT cream, creamy dairy dessert, petit suisse strawberry flavor (a traditional French cheese from Normandy region, and sold as an infant product), and dulce de leche (obtained through cooking of a can of condensed milk, during 15 min under pressure, resulting in a brownish color product and more consistent than condensed milk). All materials were submitted to rheological analysis, analysis on texture analyzer, and descriptive sensory analysis. All techniques of measurement discriminated the texture of samples. The visual viscosity, defined as a sensory attribute evaluated by visual observation, was negatively correlated to apparent viscosity measured through rheological analysis with shear rate at 10 s-1 . Oral viscosity and body (both defined as sensory attributes evaluated by oral perception) were positively correlated with areas from graphs obtained in the texture...Continue Reading

References

Apr 28, 2016·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Mírian Luisa Faria FreitasHelena Maria André Bolini
Oct 1, 2015·Food Research International·Maurício Bonatto Machado de CastilhosIsidro Hermosín-Gutiérrez
May 14, 2008·Soft Matter·Jason R Stokes, William J Frith

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Citations

Oct 12, 2019·Journal of Texture Studies·Liara S Dias-FacetoAna C Conti-Silva
Apr 8, 2020·Journal of the Science of Food and Agriculture·Rachel Torquato FernandesAna Carolina Conti-Silva

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