Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods

Food Research International

Volumn 51, Issue 1, 2013, Pages 310-320

  Chung, Cheryl ^a   Olson, Kerstin ^b   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b ConAgra Foods ^*  (United States)

Author keywords

Mastication; Oral simulation; Reduced fat; Rheology; Sensory; Starch

Indexed keywords

FAT CONTENTS; FAT DROPLETS; GOOD CORRELATIONS; HUMAN MOUTH; HYDROPHILIC POLYMERS; INSTRUMENTAL ANALYSIS; LOCUST BEAN GUM; ORAL SIMULATION; PEAK FORCE; REDUCED FAT; RHEOLOGICAL PROPERTY; SEMI-SOLIDS; SENSORY; SENSORY ANALYSIS; SENSORY EVALUATION; STARCH GRANULES; TEXTURAL PROPERTIES;

MASTICATION; MICROSTRUCTURE; OPTICAL PROPERTIES; RHEOLOGY; STARCH;

COMPUTER SIMULATION;

EID: 84872380870     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.005     Document Type: Article

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