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 proceedingChapterAcademic

    3 Citations (Scopus)

    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 languageEnglish
    Title of host publicationFood lipids : chemistry, flavor and texture
    EditorsH. Weenen, F. Shahidi
    Place of PublicationWashington
    Pages105-177
    Publication statusPublished - 2006

    Publication series

    NameACS symposium series
    PublisherAmerican Chemical Society
    Number920

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