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TEXTURE EVALUATION OF FRENCH ACID‐TYPE FRESH CHEESES
Author(s) -
OMAR Z.,
RAPHAELIDES S.,
KESTELOOT R.
Publication year - 1995
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.1745-4603.1995.tb00969.x
Subject(s) - thixotropy , food science , rheology , shearing (physics) , sensory analysis , principal component analysis , materials science , shear rate , shear (geology) , texture (cosmology) , mineralogy , mathematics , chemistry , composite material , artificial intelligence , statistics , computer science , image (mathematics)
A range of French acid‐type fresh cheeses of various commercial brands was tested by a trained sensory panel which detected significant differences in thickness, smoothness and slipperiness. The cheeses exhibited thixotropic behaviour. The perceived thickness of the samples was highly correlated with the shear stress values obtained for a limited range of shear rates (30–80 S −1 ). The area of the hysteresis loop formed during the first shearing cycle of the samples over a wide range of shear rates (4.5–450 S −1 ) was negatively correlated to slipperiness. The correlation matrix showed that the sensory attributes were independent of the chemical composition of the products. Principal components analysis indicated the way the three sensory attributes were related to each other and to the rheological parameters.