Document Detail

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis.
MedLine Citation:
PMID:  23311463     Owner:  NLM     Status:  Publisher    
  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 (r(2) > 0.89) was found for creaminess combining particle size related- and destructive rheological parameters tested within this study.
Alina Krzeminski; Maja Tomaschunas; Ehrhard Köhn; Mechthild Busch-Stockfisch; Jochen Weiss; Jörg Hinrichs
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-11
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-14     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2013 University of Hohenheim®
Authors Krzeminski and Hinrichs are with Dept. of Dairy Science and Technology, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstraße 21, 70599 Stuttgart, Germany. Authors Tomaschunas, Köhn, and Busch-Stockfisch are with Faculty of Life Sciences, Dept. of Nutrition and Home Economics, Hamburg Univ. of Applied Sciences (HAW), Lohbruegger Kirchstrasse 65, 21033 Hamburg, Germany. Author Weiss is with Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstraße 21, 70599 Stuttgart, Germany. Direct inquiries to author Krzeminski (E-mail:
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