When we eat a food product, we perceive its sensory properties and subconsciously decide whether we like the food. Next to properties of flavor and taste, we perceive textural properties. How thick, rough and creamy the food is perceived depends on the structure and properties of the food product in the mouth. This thesis explores which properties of semisolid foods (mayonnaise, Dutch custard) are important for the perception of creaminess and other textural properties as well as how we can instrumentally measure these properties.
|Qualification||Doctor of Philosophy|
|Award date||20 Jun 2008|
|Place of Publication||S.l.|
|Publication status||Published - 2008|
- sensory evaluation
- physicochemical properties
- rheological properties