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.
|Title of host publication||Proceedings of the 3rd international symposium on food rheology and structure|
|Editors||P. Fischer, I. Marti, E.J. Windhab|
|Place of Publication||Lapperdorp, Germany|
|Publication status||Published - 2003|