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Sensory Texture Attributes (sensory + texture_attribute)
Selected AbstractsImproved Correlation Between Sensory and Instrumental Measurement of Peanut Butter TextureJOURNAL OF FOOD SCIENCE, Issue 5 2002C.M. Lee And Two commercial peanut butters and 3 laboratory-prepared peanut butters containing 0.5, 1.5 and 2.5% stabilizer were evaluated by sensory and instrumental texture profile analysis (TPA) using an Instron. A 2×3 factorial design consisting of crosshead speeds of 5 and 50 mm/min, and amount and type of fluid added was used. A descriptive panel (n= 11) was used to evaluate 14 sensory TPA attributes. Twelve sensory TPA attributes, compared with only 2 found by other researchers, were highly correlated ( 0.88) with 1 or more instrumental TPA parameters. Prediction models (R 0.71) developed successfully predicted 12 sensory texture attributes from instrumental TPA results. Eleven models, excluding surface roughness, were successfully verified with 0.74 to 7.21% error. [source] FULL UNIAXIAL COMPRESSION CURVES FOR PREDICTING SENSORY TEXTURE QUALITY OF COOKED POTATOESJOURNAL OF TEXTURE STUDIES, Issue 2 2002ANETTE K. THYBO ABSTRACT The prediction of six different sensory texture attributes of twenty-seven potato samples based on uniaxial compression curve features and full uniaxial compressions curves is reported. The data set comprised five varieties, sorted in dry matter bins, and sampled at two storage times. The predictions of most of the sensory texture attributes from full compression curves performed better than just using curve features. Furthermore, force-deformation curves are shown to give slightly better predictions than stress-strain curves. For most of the texture attributes better predictions were obtained using uniaxial compression data from raw potato samples as compared to cooked samples. This study is meant to open up a debate on interpreting the information in uniaxial compression curves in relation to sensory texture quality. Multivariate analysis can handle this and can further give insight about where in the curve the information relevant for the predictions of the sensory attributes is found. [source] INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOESJOURNAL OF TEXTURE STUDIES, Issue 1 2000ANETTE KISTRUP THYBO ABSTRACT The effect of uniaxial compression rate (20,1000 mm/min) on the parameters: Stress (,ftrue), strain (,fHencky) and work to fracture (Wf), modulus of deformability (Ed), maximum slope before fracture (Emax) and work during 75% compression (Wtotal) was investigated for ten potato varieties. Multivariate data analysis was used to study the correlation between and within the sensory and nonsensory measurements by Principal Component Analysis (PCA) which showed ,ftrue, Emax, Wf, and Wtotal to explain the same type of information in the data, and ,fHencky versus Ed another type of information in the data. The deformation rate had a large effect on ,fHencky. Nine sensory texture attributes covering the mechanical, geometrical and moistness attributes were evaluated. Relationships between uniaxial compression data at various deformation rates and the sensory texture attributes were studied by Partial Least Squares Regression (PLSR). A minor effect of deformation rate on the correlation with the sensory texture properties was obtained. Mechanical properties were predicted to a higher extent than the geometrical attributes and moistness. The prediction of the mechanical, geometrical and moistness attributes increased largely by using uniaxial compression supplemented by chemical measures such as dry matter and pectin methylesterase, but here no relevant effect of deformation rate was obtained. [source] | ||||||||||