Prediction of creamy mouthfeel based on texture attribute ratings of dairy desserts

H. Weenen; R.H. Jellema; R.A. de Wijk

Prediction of creamy mouthfeel based on texture attribute ratings of dairy desserts

H. Weenen, R.H. Jellema, R.A. de Wijk

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Abstract

A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS multivariate analysis of texture attributes. Based on 40 experimental custard desserts, a good correlation was obtained between measured and predicted creamy mouthfeel ratings. The model was validated by testing it for commercial custard desserts (r=0.84, p=0.002). Further validation was obtained by applying the model to commercial yoghurts, using a different panel. Again a good correlation was obtained (r=0.90, p

Original language	English
Title of host publication	Food lipids : chemistry, flavor and texture
Editors	H. Weenen, F. Shahidi
Place of Publication	Washington
Pages	105-177
Publication status	Published - 2006

Publication series

Name	ACS symposium series
Publisher	American Chemical Society
Number	920

Cite this

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title = "Prediction of creamy mouthfeel based on texture attribute ratings of dairy desserts",

abstract = "A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS multivariate analysis of texture attributes. Based on 40 experimental custard desserts, a good correlation was obtained between measured and predicted creamy mouthfeel ratings. The model was validated by testing it for commercial custard desserts (r=0.84, p=0.002). Further validation was obtained by applying the model to commercial yoghurts, using a different panel. Again a good correlation was obtained (r=0.90, p",

author = "H. Weenen and R.H. Jellema and {de Wijk}, R.A.",

year = "2006",

language = "English",

isbn = "9780841238961",

series = "ACS symposium series",

publisher = "American Chemical Society",

number = "920",

pages = "105--177",

editor = "H. Weenen and F. Shahidi",

booktitle = "Food lipids : chemistry, flavor and texture",

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TY - CHAP

T1 - Prediction of creamy mouthfeel based on texture attribute ratings of dairy desserts

AU - Weenen, H.

AU - Jellema, R.H.

AU - de Wijk, R.A.

PY - 2006

Y1 - 2006

N2 - A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS multivariate analysis of texture attributes. Based on 40 experimental custard desserts, a good correlation was obtained between measured and predicted creamy mouthfeel ratings. The model was validated by testing it for commercial custard desserts (r=0.84, p=0.002). Further validation was obtained by applying the model to commercial yoghurts, using a different panel. Again a good correlation was obtained (r=0.90, p

AB - A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS multivariate analysis of texture attributes. Based on 40 experimental custard desserts, a good correlation was obtained between measured and predicted creamy mouthfeel ratings. The model was validated by testing it for commercial custard desserts (r=0.84, p=0.002). Further validation was obtained by applying the model to commercial yoghurts, using a different panel. Again a good correlation was obtained (r=0.90, p

M3 - Chapter

SN - 9780841238961

T3 - ACS symposium series

SP - 105

EP - 177

BT - Food lipids : chemistry, flavor and texture

A2 - Weenen, H.

A2 - Shahidi, F.

CY - Washington

ER -

Prediction of creamy mouthfeel based on texture attribute ratings of dairy desserts

Abstract

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