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USE OF MAGNITUDE ESTIMATION IN SENSORY TEXTURE ANALYSIS OF BUTTER
Author(s) -
ROHM H.,
ULBERTH F.
Publication year - 1989
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1989.tb00451.x
Subject(s) - spreadability , sensory system , mathematics , plastics extrusion , exponential function , magnitude (astronomy) , biological system , statistics , econometrics , materials science , food science , psychology , mathematical analysis , composite material , chemistry , cognitive psychology , physics , astronomy , biology
Sensory determination of butter texture properties is usually done with category scales. The present study was undertaken to evaluate the applicability of the magnitude estimation procedure. To obtain individual stimulus‐response‐functions, butter of different temperatures was assessed sensorically for spread‐ability and hardness by means of a trained panel. Instrumental measurements were done with four empirical methods (apparent yield value; extruder; force penetration; sectility). Excellent exponential relationships were achieved between magnitude estimation and instrumental values. Due to individual responses, different constants in the power law equations were found. A second experiment showed that spreadability can be evaluated best by apparent yield value, whereas sensory hardness is imitated by sectility testing.