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LUBRICITY INDEX OF MAYONNAISE
Author(s) -
STEFFE JAMES F.,
AGRAWAL EVA,
DOLAN KIRK D.
Publication year - 2003
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.1745-4603.2003.tb01054.x
Subject(s) - lubricity , mouthfeel , rheology , viscosity , viscosity index , materials science , moisture , mastication , viscometer , rheometry , apparent viscosity , food science , composite material , chemistry , organic chemistry , raw material , scanning electron microscope , medicine , base oil , dentistry
ABSTRACT The Lubricity Index (LI) is defined as a new parameter to quantitatively evaluate mouthfeel. Rheological data were collected using a helical ribbon mixer viscometer with commercial mayonnaise products. The LI is calculated from changes in apparent viscosity due to temperature and moisture variations that mirror those found in the mouth during mastication. The rate of change in apparent viscosity with moisture and temperature was much lower with a fat free product than regular products resulting in a low LI value. The LI provides a basis for future efforts to understand, and mathematically model, the complicated process of fluid food mastication.