Psychorheology of food dispersions

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Title:Psychorheology of food dispersions
Creators:
Štern, Petr; stern at ih dot cas dot cz; Institute of Hydrodynamics, Academy of Sciences of the Czech Republic, v. v. i., Pod Paťankou 5, Prague 6, 166 12 Czech Republic, Phone:+ 420 233 109 072, Fax: + 420 233 324 361
Panovská, Zdeňka; Institute of Chemical Technology, Prague, Department of Food Chemistry and Analysis, Technická 5, Prague 6, 166 28 Czech Republic
Pokorný, Jan; Institute of Chemical Technology, Prague, Department of Food Chemistry and Analysis, Technická 5, Prague 6, 166 28 Czech Republic
Journal or Publication Title:
Journal of Hydrology and Hydromechanics, 58, 1, pp. 29-35
Uncontrolled Keywords:Psychorheology, Food Dispersions, Tomato Ketchup, Rheology, Sensory Analysis

Abstract

Food dispersions are the most frequent and most important food components. Useful information was obtained in the investigations of liquid emulsions. The results obtained in their study were compared with tomato ketchups. They were chosen as an example of food dispersions with low lipid content. 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 temperature affects the results differently, but it is not useful to study temperatures below room temperature. The rheological parameters agree with the Herschel-Bulkley equation. Therefore, the psychorheology was applied as a suitable complex method. About a third of plots between two variables were significantly related. Several statistically significant relationships were obtained between rheological attributes, sensory attributes, and the combinations between rheological and a sensory attributes. Great variance in all characteristics was observed in all samples variables. Similarly as in case of lipid dispersions, the sensory texture acceptability was significantly related with the overall flavour acceptability, similarly as in case of other food dispersions. It proves the importance of texture in consumption of tomato ketchups.

Official URL: http://147.213.145.2/vc/vc1.asp

Title:Psychorheology of food dispersions
Translated title:Psychoreologie potravinářských disperzí
Creators:
Štern, Petr; stern at ih dot cas dot cz; Institute of Hydrodynamics, Academy of Sciences of the Czech Republic, v. v. i., Pod Paťankou 5, Prague 6, 166 12 Czech Republic, Phone:+ 420 233 109 072, Fax: + 420 233 324 361
Panovská, Zdeňka; Institute of Chemical Technology, Prague, Department of Food Chemistry and Analysis, Technická 5, Prague 6, 166 28 Czech Republic
Pokorný, Jan; Institute of Chemical Technology, Prague, Department of Food Chemistry and Analysis, Technická 5, Prague 6, 166 28 Czech Republic
Uncontrolled Keywords:Psychorheology, Food Dispersions, Tomato Ketchup, Rheology, Sensory Analysis
Subjects:T Technology > TA Engineering (General). Civil engineering (General)
Divisions:Mathematics, Physics and Earth Sciences > Institute of Hydrodynamics > Journal of Hydrology and Hydromechanics
Journal or Publication Title:Journal of Hydrology and Hydromechanics
Volume:58
Number:1
Page Range:pp. 29-35
ISSN:0042-790X
Publisher:Institute of Hydrology of the Slovak Academy of Sciences and the Institute of Hydrodynamics of the Academy of Sciences of the Czech Republic
Related URLs:
URLURL Type
http://avi.lib.cas.cz/node/55Publisher
ID Code:6097
Item Type:Article
Deposited On:15 Jun 2010 17:03
Last Modified:15 Jun 2010 15:03

Citation

Štern, Petr; Panovská, Zdeňka; Pokorný, Jan (2010) Psychorheology of food dispersions. Journal of Hydrology and Hydromechanics, 58 (1). pp. 29-35. ISSN 0042-790X

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