2014年7月
Characterization of eating difficulty by sensory evaluation of hydrocolloid gels
FOOD HYDROCOLLOIDS
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- 巻
- 38
- 号
- 開始ページ
- 95
- 終了ページ
- 103
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.foodhyd.2013.11.007
- 出版者・発行元
- ELSEVIER SCI LTD
Eating difficulty was evaluated by sensory analyses of hydrocolloid gels as a food model. Twenty sample gels were created with a wide range of textures. Twelve panelists rated the eating difficulty for each gel on an unstructured line scale. Subsequently, they also evaluated six texture attributes including firmness, cutting effort, elasticity, extensibility, adhesiveness, and melting rate in the mouth. A principal component analysis characterized the texture attributes of the sample gels on axes of resistance to fracture (principal component 1) and stickiness and flexibility (principal component 2). The contour of the resulting eating difficulty scatter diagram revealed that resistance to fracture and stickiness and flexibility were critical determinants of eating difficulty. (C) 2013 Elsevier Ltd. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.foodhyd.2013.11.007
- ISSN : 0268-005X
- eISSN : 1873-7137
- Web of Science ID : WOS:000334848100011