EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2072031
- author
- Bengtsson, Hanna LU ; Hall, Christina and Tornberg, Eva LU
- organization
- publishing date
- 2011
- 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
- 2016-04-01 14:21:18
- date last changed
- 2023-11-27 18:50:28
@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}}, keywords = {{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}}, doi = {{10.1111/j.1745-4603.2010.00277.x}}, volume = {{42}}, year = {{2011}}, }