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EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS

Bengtsson, Hanna LU ; Hall, Christina and Tornberg, Eva LU (2011) In Journal of Texture Studies 42(4). p.291-299
Abstract
In this study the effects of degree of homogenization and concentration of insoluble material on the perceived texture of apple, tomato, potato pulp and carrot fiber suspensions have been investigated. This was done using a descriptive sensory analysis with the attributes melting, slippery, crispy, grainy and thick. The texture attributes were then correlated to the physicochemical properties of the fiber suspensions and the composition of soluble and insoluble fiber. Carrot and potato pulp suspensions were more crispy and grainy than the apple and tomato suspensions, which were perceived as more melting and slippery. The perception of crispy/grainy was governed mainly by the particle size of the insoluble fiber. The sensation of... (More)
In this study the effects of degree of homogenization and concentration of insoluble material on the perceived texture of apple, tomato, potato pulp and carrot fiber suspensions have been investigated. This was done using a descriptive sensory analysis with the attributes melting, slippery, crispy, grainy and thick. The texture attributes were then correlated to the physicochemical properties of the fiber suspensions and the composition of soluble and insoluble fiber. Carrot and potato pulp suspensions were more crispy and grainy than the apple and tomato suspensions, which were perceived as more melting and slippery. The perception of crispy/grainy was governed mainly by the particle size of the insoluble fiber. The sensation of slippery/melting was increased with increasing elastic modulus and water-holding capacity as well as a higher content of soluble fiber. Suspensions with a high elastic modulus of the continuous phase as well as a high yield stress were perceived as thick. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Dietary fiber suspensions, high-pressure homogenisation, physicochemical properties, sensory properties, texture
in
Journal of Texture Studies
volume
42
issue
4
pages
291 - 299
publisher
Wiley-Blackwell
external identifiers
  • wos:000293014600006
  • scopus:79960689579
ISSN
0022-4901
DOI
10.1111/j.1745-4603.2010.00277.x
language
English
LU publication?
yes
id
cc6468f2-cf86-4889-a3ed-52d6597c00d5 (old id 2072031)
date added to LUP
2011-08-29 09:13:10
date last changed
2017-05-28 04:07:11
@article{cc6468f2-cf86-4889-a3ed-52d6597c00d5,
  abstract     = {In this study the effects of degree of homogenization and concentration of insoluble material on the perceived texture of apple, tomato, potato pulp and carrot fiber suspensions have been investigated. This was done using a descriptive sensory analysis with the attributes melting, slippery, crispy, grainy and thick. The texture attributes were then correlated to the physicochemical properties of the fiber suspensions and the composition of soluble and insoluble fiber. Carrot and potato pulp suspensions were more crispy and grainy than the apple and tomato suspensions, which were perceived as more melting and slippery. The perception of crispy/grainy was governed mainly by the particle size of the insoluble fiber. The sensation of slippery/melting was increased with increasing elastic modulus and water-holding capacity as well as a higher content of soluble fiber. Suspensions with a high elastic modulus of the continuous phase as well as a high yield stress were perceived as thick.},
  author       = {Bengtsson, Hanna and Hall, Christina and Tornberg, Eva},
  issn         = {0022-4901},
  keyword      = {Dietary fiber suspensions,high-pressure homogenisation,physicochemical properties,sensory properties,texture},
  language     = {eng},
  number       = {4},
  pages        = {291--299},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of Texture Studies},
  title        = {EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS},
  url          = {http://dx.doi.org/10.1111/j.1745-4603.2010.00277.x},
  volume       = {42},
  year         = {2011},
}