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Sensory and instrumental characterization of low-fat and non-fat cream cheese

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Author: Janhoj, T. · Frost, M.B. · Prinz, J. · Ipsen, R.
Type:article
Date:2009
Institution: TNO Kwaliteit van Leven
Source:International Journal of Food Properties, 1, 12, 211-227
Identifier: 241327
doi: doi:10.1080/10942910802252007
Keywords: Nutrition · Food technology · Contraction flow · Cream cheese · Friction · Sensory · Squeezing flow · Colloids · Friction · Shrinkage · Tribology · Viscosity measurement · Contraction flow · Cream cheese · Descriptors · Dynamic oscillations · Friction measurements · Instrumental characterizations · Maximal correlations · Measurement uncertainties · Sensory · Sensory properties · Squeezing flow · Steady shears · Uncertainty analysis

Abstract

This study explored relationships between physical/chemical and sensory properties using a set of 20 low-fat and non-fat cream cheeses. High correlations were found between several descriptors; hand resistance (i.e., tactile firmness) was best predicted by squeezing flow viscometry (r = 0.90) and followed by dynamic oscillation (r = 0.86), steady shear viscometry (r = 0.83, excluding non-fat samples), and contraction flow viscometry (r = 0.80). However, taking into account the measurement uncertainty, similar maximal correlations were found for contraction flow and squeezing flow. Creaminess was found to be governed largely by oral graininess (r = -0.98), and was best predicted instrumentally by friction measurements (r = 0.90).