Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese

被引：22

作者：

Janhoj, Thomas ^{[1
]}

Frost, Michael Bom ^{[1
]}

Prinz, Jon ^{[2
]}

Ipsen, Richard ^{[1
]}

机构：

[1] Univ Copenhagen, Dept Food Sci, DK-1958 Copenhagen, Denmark

[2] AJ Zeist, TNO Nutr & Food Res, Zeist, Netherlands

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2009年 / 12卷 / 01期

关键词：

Cream cheese; Sensory; Squeezing flow; Contraction flow; Friction; RHEOLOGICAL CHARACTERIZATION; YOGURT; PREDICTION; ACCEPTANCE; TEXTURE; PROFILE; LIQUID; FOODS;

D O I：

10.1080/10942910802252007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study explored relationships between physical/chemical and sensory properties using a set of 20 low-fat and non-fat cream cheeses. High correlations were found between several descriptors; hand resistance (i.e., tactile firmness) was best predicted by squeezing flow viscometry (r = 0.90) and followed by dynamic oscillation (r = 0.86), steady shear viscometry (r = 0.83, excluding non-fat samples), and contraction flow viscometry (r = 0.80). However, taking into account the measurement uncertainty, similar maximal correlations were found for contraction flow and squeezing flow. Creaminess was found to be governed largely by oral graininess (r = -0.98), and was best predicted instrumentally by friction measurements (r = 0.90).

引用

页码：211 / 227

页数：17

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