Texture of mayonnaise and dressing

M.E.J. Terpstra, A.M. Janssen, L.J. van Gemert, R.J.M. van Doorn, R.A. de Wijk, H. Weenen, E. van der Linden

Research output: Chapter in Book/Report/Conference proceedingConference paper

Abstract

Relationships between sensory texture attributes and physical properties of mayonnaise and dressings have been explored. The focus of the work was in creaminess and related texture attributes. Samples ranging from 0-70% oil were tested sensorially by QDA-panels. Physical caharacterisation of these samples was done using different types of rheological measurements, both at small and large deformation. Data analysis was performed using multivariate statistical techniques (PCA and PLSR). Heterogeneity and creaminess could be predicted succesfully from a set of three rheological variables: flow index n, a fit coefficient from flow curve and one from steady shear measurements.
Original languageEnglish
Title of host publicationProceedings of the 3rd international symposium on food rheology and structure
EditorsP. Fischer, I. Marti, E.J. Windhab
Place of PublicationLapperdorp, Germany
PublisherKerschensteiner Verlag
Pages627-628
ISBN (Print)9783905609196
Publication statusPublished - 2003

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