Details

Autor(en) / Beteiligte

• BENGTSSON, HANNA
• HALL, CHRISTINA
• TORNBERG, EVA

Titel

EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS

Ist Teil von

• Journal of texture studies, 2011-08, Vol.42 (4), p.291-299

Ort / Verlag

Malden, USA: Blackwell Publishing Inc

Erscheinungsjahr

2011

Link zum Volltext

Quelle

Wiley Online Library - AutoHoldings Journals

Beschreibungen/Notizen

• 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. PRACTICAL APPLICATIONS Further studies are required on the texture of dietary fiber‐fortified products to increase their consumption. If the effect of processing on the texture of the dietary fiber can be understood, more appetizing products could be introduced onto the market. The present study showed that homogenization changed the morphology of the suspensions; decreasing the particle size and increasing the elastic modulus, which led to a change in the perception from crispy/grainy to slippery/melting. The difference in perceived texture between the different fiber sources used was also shown. By applying this knowledge in the food product development process the desired texture can be achieved, conveying more products fortified with dietary fiber on the market.