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Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture
Author(s) -
And C.M. Lee,
Resurreccion A.V.A.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08750.x
Subject(s) - peanut butter , sensory system , texture (cosmology) , food science , sensory analysis , mathematics , factorial experiment , crosshead , chemistry , materials science , computer science , statistics , artificial intelligence , biology , composite material , neuroscience , flexural strength , image (mathematics)
Two commercial peanut butters and 3 laboratory‐prepared peanut butters containing 0.5, 1.5 and 2.5% stabilizer were evaluated by sensory and instrumental texture profile analysis (TPA) using an Instron. A 2×3 factorial design consisting of crosshead speeds of 5 and 50 mm/min, and amount and type of fluid added was used. A descriptive panel ( n = 11) was used to evaluate 14 sensory TPA attributes. Twelve sensory TPA attributes, compared with only 2 found by other researchers, were highly correlated ( 0.88) with 1 or more instrumental TPA parameters. Prediction models (R 0.71) developed successfully predicted 12 sensory texture attributes from instrumental TPA results. Eleven models, excluding surface roughness, were successfully verified with 0.74 to 7.21% error.