Predicting the Texture of Liquid and Melting Semi-Solid Foods |
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| Authors: | JOZEF L KOKINI E L CUSSLER |
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| Affiliation: | Author Kokini is affiliated with the Dept. of Food Science, Rutgers Univ., New Brunswick, NJ 08903. Author Cussler is affiliated with the Dept. of Chemical Engineering &Materials Science, Univ. of Minnesota, Minneapolis, MN 55455. |
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| Abstract: | Magnitude estimations of a variety of dairy foods show that sensory assessments scores of “creaminess” can be predicted from scores of “smoothness” and “thickness”. The empirical equation found for these predictions is very close to that found earlier for model solutions. Assessments of “smoothness” can be related to instrumental measurements of contact friction. Assessments of “thickness” for melting foods are related to estimates of shear stresses in the mouth generated during the melting of foods. |
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