Počet záznamů: 1

Psychorheology of food dispersions

  1. 1.
    0340208 - UH-J 2010 RIV SK eng J - Článek v odborném periodiku
    Štern, Petr - Panovská, Z. - Pokorný, J.
    Psychorheology of food dispersions.
    Journal of Hydrology and Hydromechanics. Roč. 58, č. 1 (2010), s. 29-35 ISSN 0042-790X
    Grant CEP: GA AV ČR IAA2060404
    Výzkumný záměr: CEZ:AV0Z20600510
    Klíčová slova: psychorheology * food dispersions * tomato ketchup * rheology * sensory analysis
    Kód oboru RIV: BK - Mechanika tekutin
    Impakt faktor: 0.553, rok: 2010

    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.
    Trvalý link: http://hdl.handle.net/11104/0005757
    Název souboruStaženoVelikostKomentářVerzePřístup
    Stern, Psychorheology of food dispersions.pdf01.8 MBVydavatelský postprintpovolen