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IN‐HAND SENSORY EVALUATION OF TEXTURAL CHARACTERISTICS IN MODEL PROCESSED CHEESE ANALOGUES
Author(s) -
PEREIRA R. B.,
BENNETT R. J.,
McMATH K. L.,
LUCKMAN M. S.
Publication year - 2002
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.1745-4603.2002.tb01348.x
Subject(s) - moisture , water content , mathematics , food science , principal component analysis , sensory system , sensory analysis , mixing (physics) , response surface methodology , statistics , materials science , chemistry , psychology , composite material , engineering , physics , cognitive psychology , geotechnical engineering , quantum mechanics
Seven textural attributes of a range of model processed cheese analogues manufactured with different moisture contents and under different mixing speeds were investigated using in‐hand sensory evaluation. A trained panel of nine judges and descriptive analysis were used. Significant differences between the cheeses were found for firmness (both in compression and upon cutting), stickiness and curdiness. Cheeses with lower moisture content were, in general, firmer, curdier and less sticky than cheeses with higher moisture content. Products with intermediate moisture content resulted, in general, in intermediate scores for those attributes. Mixing speed has significantly affected the curdiness scores (α= 10%), as shown in the response surface regression analysis, but less in comparison to the moisture effect. At the confidence level of 5%, mixing speed was found not to be significant for any sensory attribute. Principal component analysis showed that firmness in compression, firmness in cutting, stickiness and curdiness were interrelated and together explained more than 50 % of the variance in the experimental data. In spite of the relatively narrow range of textures studied and the unconventional evaluation approach, the trained sensory panel used was able to discriminate between the cheese analogues studied.