Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method

Carson, K.; Meullenet, Jean‐François; Reische, D.W.

doi:10.1111/j.1365-2621.2002.tb09481.x

Cited by 6 publications

(3 citation statements)

References 9 publications

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“…Similarly, sensory cohesiveness (rated higher in the most liked pulps) was also inversely related to instrumental stickiness ( r = −0.76). These correlations served to reassure that the train panel assessments were in accordance with the texture lexicon definitions, since other authors reported similar sensory and instrumental texture relationships for semi-solid matrixes [ 39 ].…”

Section: Discussionmentioning

confidence: 59%

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Marín-Obispo

Villarreal-Lara

Rodríguez-Sánchez

et al. 2021

Foods

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Trends in new food products focus on low-carbohydrate ingredients rich in healthy fats, proteins, and micronutrients; thus, avocado has gained worldwide attention. This study aimed to use predictive modeling to identify the potential sensory drivers of liking for avocado pulp by evaluating acceptability scores and sensory descriptive profiles of two commercial and five non-commercial cultivars. Macronutrient composition, instrumental texture, and color were also characterized. Trained panelists performed a descriptive profile of nineteen sensory attributes. Affective data from frequent avocado adult consumers (n = 116) were collected for predictive modeling of an external preference map (R2 = 0.98), which provided insight into sensory descriptors that drove preference for particular avocado pulps. The descriptive map explained 67.6% of the variance in sensory profiles. Most accepted pulps were from Hass and Colin V-33; the latter had sweet and green flavor notes. Descriptive flavor attributes related to liking were global impact, oily, and creamy. Sensory drivers of texture liking included creamy/oily, lipid residue, firmness, and cohesiveness. Instrumental stickiness was disliked and inversely correlated to dry-matter and lipids (r = −0.87 and −0.79, respectively). Color differences (∆Eab*) also contributed to dislike. Sensory-guided selection of avocado fruits and ingredients can develop products with high acceptability in breeding and industrialization strategies.

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Section: Discussionmentioning

confidence: 59%

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Marín-Obispo

Villarreal-Lara

Rodríguez-Sánchez

et al. 2021

Foods

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“…Firmness of the yoghurt samples was measured with an instrumental compression/penetration test (Carson et al . ), using a texturometer (TA‐XT2, Stable Micro Systems, Godalming, UK) equipped with an extrusion cell (A/BE) of 35 mm diameter and 49 N load cell. The pretest, test and post‐test speed was 1.0 mm/s.…”

Section: Methodsmentioning

confidence: 99%

Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

Hernández-Herrero

Frutos

2013

Int J of Dairy Tech

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Yoghurt with 9% (v/v) of plum juice concentrate (PJC) was stored for 24 days in darkness at 6 °C. Titratable acidity and pH were similar in all samples during storage. The firmness was in the range of 1.7–2.3 N and correlated with total solids of the mixes (R2 = 0.982). The sample with PJC and 5.33% (w/v) nonfat dry milk had the highest firmness and the weakest creaminess. The colour in PJC yoghurt was stable during the first seven days of storage. In the ranking test for acceptability, there were no significant differences (P ≤ 0.05) between the yoghurts.

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“…A recent development in the study of sensory-rheology relationships has been the concept of using raw measurement data as independent variables in multivariate regression models, rather than, say, parameters extracted from flow curves, a soft-modeling approach previously used for modeling sensory data for raw and cooked potatoes from uniaxial compression curves (Thybo and van den Berg 2002), and also termed spectral stress-strain analysis (Meullenet et al 1999;Carson et al 2002). In the latter study, a penetrometric method was used to model seven texture descriptors developed from the sensory profiling of yogurt; significant variables were identified by jackknifing.…”

Section: Sensory and Rheological Testing Of Yogurtsmentioning

confidence: 99%

Sensory and Rheological Characterization of Low‐fat Stirred Yogurt

Janhøj¹,

Petersen²,

Frøst³

et al. 2006

Journal of Texture Studies

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With the specific objective of investigating the sensory concept of creaminess, as well as other sensory attributes obtained from descriptive analysis, a set of 25 samples of stirred low‐fat yogurt were submitted to rheological (shear and imperfect squeeze flow viscometry, dynamic oscillation and Posthumus funnel) and sensory testing. Fat levels ranged from 0.3 to 3.5% and protein from 3.4 to 6.0%, and four different protein sources were employed, one being skimmed milk powder, the remaining three were milk protein preparations, one of which contained partially microparticulated whey protein (MPP). Based on averaged data from the sensory panel (n = 12), creaminess could be modeled by two other sensory descriptors, oral viscosity and smoothness (R2 = 0.78), but was poorly modeled by the entire set of rheological data. The MPP‐containing blend did best in terms of matching the creaminess scores of a control yogurt containing 3.5% fat (no additional protein added).

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Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method

Cited by 6 publications

References 9 publications

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Effect of concentrated plum juice on physicochemical and sensory properties of yoghurt made at bench top scale

Sensory and Rheological Characterization of Low‐fat Stirred Yogurt

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