Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

Condensed Matter journal club

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

  • Event time: 11:30am
  • Event date: 22nd March 2013
  • Speaker: Simon Weir (Formerly School of Physics & Astronomy, University of Edinburgh)
  • Location: Room 2511,

Event details

Abstract

Yogurts differing in fat content, protein content, and casein to whey protein ratio were produced, and structurally as well as sensorially examined. The objective of the current research was to evaluate the predictive value of rheological and particle size measurements concerning sensory appearance and texture attributes in 13 differently composed stirred yogurt systems, with a focus on graininess, viscosity, and creaminess. Structural and sensory analyses showed large differences in texture properties between the tested yogurt systems. Both data sets were correlated by means of multivariate statistical methods. Sensory graininess was highly correlated with particle size-related parameters, sensory viscosity was highly correlated with destructive rheological parameters, and creamy perception was highly correlated with particle size-related parameters and destructive rheological parameters but was not as well described by any oscillatory parameter. Best predictive ability (r2 > 0.89) was found for creaminess combining particle size related- and destructive rheological parameters tested within this study.
Journal of Food Science 78 pages S314-S319 (2013)
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Authors

Alina Krzeminski, Maja Tomaschunas, Ehrhard Köhn, Mechthild Busch-Stockfisch, Jochen Weiss, Jörg Hinrichs