Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt,protein and moisture contents |
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Authors: | Colm D Everard Colm P O'Donnell Donal J O'Callaghan Elizabeth M Sheehan Conor M Delahunty Brendan T O'Kennedy Vincent Howard |
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Affiliation: | 1. Moorepark Food Research Centre, Teagasc, Fermoy, Co. Cork, Ireland;2. Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland;3. Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland;4. Food Science Australia, 11 Julius Avenue, Riverside Corporate Park, North Ryde NSW 2113, Australia |
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Abstract: | Textural characteristics of process cheeses varying in emulsifying salt (disodium phosphate), protein and moisture contents were evaluated by rheological compression using texture profile analysis and by sensory evaluation. The primary objective of this study was to predict sensory textural parameters using instrumental rheological parameters. All sensory parameters correlated with one or more instrumental parameters, e.g. rheological firmness versus sensory firmness (R = 0.98, P < 0.001), rheological chewiness versus sensory rubbery (R = 0.92, P < 0.001) and rheological chewiness versus sensory chewy (R = 0.86, P < 0.001). Partial least squares calibration models were developed for each of nine sensory parameters using instrumental parameters. Principal component analysis of instrumental and sensory parameters illustrated relationships among parameters. It was shown that instrumental parameters could be used to supplement sensory evaluation of process cheese texture. Increasing emulsifying salt content increased firmness, springiness and chewiness and decreased adhesiveness, mouthcoating and mass formation. Increasing protein content resulted in increased fracture strain and stress and chewiness and decreased melting. Increasing moisture content increased cohesiveness and decreased firmness and chewiness. Copyright © 2007 Society of Chemical Industry |
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Keywords: | texture rheology sensory process cheese |
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