Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests

Food Hydrocolloids

Volumn 20, Issue 1, 2006, Pages 24-34

  De Wijk, R A ^a,b   Prinz, J F ^a,c   Janssen, A M ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

Author keywords

Creaminess; Fat; Friction; Imaging; IRR; Multivariate statistics; Oral texture; Rheology; Sensory; Starch concentration; Starch type; Turbidity

Indexed keywords

FRICTION; IMAGE PROCESSING; MULTIVARIANT ANALYSIS; SENSORY ANALYSIS; STARCH; TURBIDITY;

CREAMINESS; INFRA RED; INFRA-RED REFLECTANCE; INSTRUMENTAL MEASUREMENTS; MULTIVARIATE STATISTICS; ORAL TEXTURE; SENSORY; STARCH CONCENTRATION; STARCH TYPE; STARCH-BASED;

PRINCIPAL COMPONENT ANALYSIS;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 23744440321     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.02.008     Document Type: Article

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