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QUANTIFYING FLUID FOOD TEXTURE
Author(s) -
POLLEN N.R.,
DAUBERT CHRISTOPHER R.,
PRABHASANKAR P.,
DRAKE M.A.,
GUMPERTZ M.L.
Publication year - 2004
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.1745-4603.2004.35515.x
Subject(s) - texture (cosmology) , viscosity , principal component analysis , yield (engineering) , sensory system , food science , biological system , multivariate statistics , mathematics , materials science , chemistry , artificial intelligence , computer science , statistics , composite material , biology , image (mathematics) , neuroscience
Instrumental and sensory methods were studied to quantify specific textural attributes of fluid foods. Of the numerous tests performed, instrumental and sensory analyses each identified appropriate techniques for viscosity and yield stress evaluation. Multivariate analyses showed good correlation between these select methods for instrumental and sensory viscosity ( r = 0.90) and yield stress ( r = 0.96). Individually, principal component analysis showed differentiation between viscosity and yield stress methods, indicating these properties measured separate textural attributes of fluid foods. Although viscosity and yield stress are not the sole properties comprising fluid food texture, in combination these properties provide a more complete description of fluid food texture.