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Psychorheology of food dispersions
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SYSNO ASEP 0340208 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Psychorheology of food dispersions Author(s) Štern, Petr (UH-J)
Panovská, Z. (CZ)
Pokorný, J. (CZ)Source Title Journal of Hydrology and Hydromechanics. - : Ústav pro hydromechaniku AV ČR, v. v. i.. - : Ústav hydrológie SAV - ISSN 0042-790X
Roč. 58, č. 1 (2010), s. 29-35Number of pages 7 s. Publication form on-line - on-line Language eng - English Country SK - Slovakia Keywords psychorheology ; food dispersions ; tomato ketchup ; rheology ; sensory analysis Subject RIV BK - Fluid Dynamics R&D Projects IAA2060404 GA AV ČR - Academy of Sciences of the Czech Republic (AV ČR) CEZ AV0Z20600510 - UH-J (2005-2011) UT WOS 000275829400004 DOI 10.2478/v10098-010-0004-2 Annotation A set of 20 samples of tomato ketchups purchased on the native market were analyzed by several rheological procedures (RheoStress 300) and by sensory profiling both of textural and flavour characteristics. The psychorheology was used for the determination of relationships between results of instrumental and sensory measurements. The data base obtained was processed by statistical methods. The rheological parameters agree with the Herschel - Bulkley equation. Therefore, the psychorheology was applied as a suitable complex method. Several statistically significant relationships were obtained between rheological attributes, sensory attributes, and the combinations between rheological and a sensory attributes. Similarly as in case of other food dispersions, the sensory texture acceptability was significantly related with the overall flavour acceptability. It proves the importance of texture in consumption of tomato ketchups. Workplace Institute of Hydrodynamics Contact Soňa Hnilicová, hnilicova@ih.cas.cz, Tel.: 233 109 003 Year of Publishing 2010
Number of the records: 1