exture ry from mental c - macrothink
TRANSCRIPT
P
Mea
Predicti
asurem
Rita d
D
D
D
T
D
T
D
Te
D
ion of T
ents in
de Cássia d
Dept. of Foo
PH H
Tel: 55-3
Dept. of Foo
Tel: 5
Má
Dept. of Foo
Tel: 55-31-3
Dept. of Foo
Tel: 55-31-3
Dept. of Foo
el: 55-31-38
Dept. of Foo
Tel: 55-
Texture
Proces
C
os Santos N
d Technolo
Holfs s/n, V
31-3899-17
Valéria Pa
d Technolo
55-31-3899
árcia Cristin
d Technolo
3899-3810
André
d Technolo
3899-3810
Alexand
d Technolo
899-1842
Luis
d Technolo
-31-3899-16
47
e Senso
ssed Ch
Content
Navarro da S
ogy, Univers
Viçosa – Min
786 E-mail:
aula Rodrig
ogy, Univers
9-1623 E-ma
na Ribeiro T
ogy, Univers
E-mail: mc
éa Alves Sim
ogy, Univers
E-mail: a
dre Navarro
ogy, Univers
E-mail: al
s Antonio M
ogy, Univers
617 E-m
ory from
heeses w
ts
Silva (corre
sidade Fede
nas Gerais,
rita.navarro
ues Minim
sidade Fede
ail: vprm@u
Teixeira Vid
sidade Fede
ctribeiro@ya
miqueli
sidade Fede
andrea.simiq
o da Silva
sidade Fede
lexandre.na
Minim
sidade Fede
mail: lminim
Jour
m Instru
with Di
sponding au
eral de Viço
Brazil
eral de Viço
ufv.br
digal
eral de Viço
ahoo.com.b
eral de Viço
eral de Viço
avarro@ufv.
eral de Viço
@ufv.br
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d Studies 2166-1073
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al
t Fat
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doi:10.5
Abstra
This stuof lightmoisturQuantit“consist9-centimrheomestress”, from 0“chewinmechan“cohesi
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ed the correcheeses. N
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48
ed: Sep. 25,
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ween instrumlations of characterizatine trained ty” and “ions were mrrated paralle mechaniced. Instrum
ness” and “(Instron).
ory attribute
nalysis, Des
, 2012 P
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mental and sheeses withion of cheesjudges eva
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mental param“springinessAll instrum
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scriptive An
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Published: D
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sensory texth different cse texture waluated theity” using t 10 and 25nsor with a of cheeses atmeters, incs”, were almental meae (|r| > 0.50
nalysis
rnal of FoodISSN 2
2012, Vol.
www.macroth
December 1
2219
tural measucontents of
was performee texture a
an unstr5 ºC in a roa 1 mm gapat a frequenccluding “firlso measurasurements,and p < 0.1
d Studies 2166-1073
1, No. 1
hink.org/jfs
1, 2012
urements f fat and ed using
attributes ructured otational
p. “Yield cy range rmness”, red in a , except 0).
1. Intro
Textureacceptadetermitypes ofet al., definitioencount
Howevefor trainsensorycheaper
Many in(Bourneincludindulce djuice (Gsausage(Lemayet al., 2correlataccuratesensorysubstituinstrumcorrelatfirmnes
Many chuman mouth da dynamand defconsum
The accin senstheoretiprovideverifiedof the tthe instr
oduction
e propertiesability and cine the mosf cheeses to2002; Meion (IS0 198tered in the
er, sensory ning and leay measures ir and easier
nstrumentale, 2002). Tng chocolat
de leche (ArGuillermin ee (Dong, 20y et al., 19942002; Van ted with sely profile
y and instrutes and re
mental paramtion (|r| > 0ss in Manch
complicatiosensory expdue to salivmic processformations
mption (Brow
curate meassory textureically linkede insight intod the correlaexture of lorumental se
s are increconsumptionst desirable o segment cilgaard et a81), and divliterature.
evaluation ading a senis an interesto control (
l methods tTexture Profte (Martínezres et al., 20et al., 2006)009), rice (P4; Guinee eHekken et
ensory harthe entire srumental mported that
meter elastic0.50 and p <hego cheese
ns are assoperience re
vary interacts, and traditthat are as
wn et al., 20
surement ofe is one ad to the gelo the molecations betweow-fat cheeensory meas
easingly ren of food (Sconsumer
onsumers bal., 2006). verse instru
in the food sory panel. sting alterna(Lassoued e
o determinefile Analysiz-Cervera e006), ice cr), bread (W
Prakash et at al., 2000; t al., 2007)rdness and ensory text
measurement spreadabilcity and ne< 0.10) betwhas also be
ociated withquires the stions and chional mechasociated wi
003).
f the fundamalternative l network stcular basis oeen the subjses using a surements.
49
ecognized Szczesniak,characterist
by preferencTexture ch
umental tec
industry is The use of
ative becauet al., 2008)
e the properis has beenet al., 2011)ream (Lim
Wang et al., al., 2005), wMessens et
). Instrumenspringines
tural experints of the lity was po
egatively coween the seeen observed
h the develosimulation hanges in panical tests ith the ‘firs
mental rheoapproach. tructure andof texture (B
bjective (sen stepwise p
as importa, 2002). Sentics of cheece (Murray haracteristic
chniques for
difficult duf instrumentse instrume.
rties of foodn effectively), yogurt (Set al., 20082007), snac
wine (Meullt al., 2000; Gntal measurss, but insence. Tamitexture of
ositively coorrelated wiensory and d (Gonzalez
opment of iof the physhase and teonly measu
st’, and som
ological proFundament
d interactionBrown et alnsory) and fprocedure th
Jour
ant attributensory descreses and dif& Delahuntcs are sensr the evalua
ue to the costal methods
ental measur
d texture hay applied toSandoval-Ca), apples (P
cks (Bower lenet et al., Gonzalez etrements of trumental tme et al. (1
processed orrelated (pth cohesiveinstrumentaz-Vinas et a
imitative tesical changeemperature. ure a ‘singlmetimes ‘se
operties to dtal rheologins. Therefo., 2003). Iri
fundamentalhat fit the pr
rnal of FoodISSN 2
2012, Vol.
www.macroth
es of the riptive methfferentiate d
nty, 2000; Bsory propeation of tex
st and time rs that correlrements are
ave been deo a range oastilla et al.Perera et al.r & Whitten 1998) and t al., 2001; If hardness atechniques 1999) evalud cheeses wp < 0.05) weness. A sigal measuremal., 2001).
ests. Mimickes that occuMastication
le’ event, thecond’, bite
determine thical proper
ore, these prigoyen et al
al (rheologicrediction m
d Studies 2166-1073
1, No. 1
hink.org/jfs
quality, hods can different
Bleibaum rties by
xture are
required late with e usually
eveloped of foods, ., 2004), ., 2010), n, 1999),
cheeses Irigoyen are well
do not uated the with fat with the gnificant ments of
king the ur in the n is also
he forces e during
heir role rties are roperties l. (2002) cal) tests
models to
The finin the cal., 200propertiFat conprotein al., 199deformiweaken
A growpotentiacardiovcheesesand incdissolutrecoverPrice, 1
The preof fat ameasure
2. Mate
2.1 Sam
Nine foRotatabfour axirepeated
The pro70 °C inof a daiconcent- Joha preservadditionvaried trefriger
nal product cheese matr02). Theseies of cheesntent is primand fat; pro5). The amoing ability
ns the protei
wing demanal associat
vascular diss with elevacrease the tion of the mry of cream961; Zalaza
esent study and moistuements of s
erial and M
mples
formulationsble Design (ial points (2d three time
ocessed chen accordanciry mass (ratrate (2.0% S9) and poatives. Procn of ingredithe total coration (10
compositionix, primaril
e constituense and affecmarily relatoteins form ount of fat dof the chee
in structure
nd for lowion betwee
seases such ated casein c
cheese firmmatrix prote
miness and ar et al., 200
evaluated ture using suensory textu
Methods
s of low-f(CCRD) wa2x2) and thees to estima
eese samplece with prevaw skim mi- WPC 34%
otassium socessing waients to the
ontent of fat1 °C) prior
n, includingly affects thnts greatly ct the sensoted to cheean open madistributionese in respoand increas
-fat dairy pen high s
as arteriosconcentratiomness (Sheein by incresatisfies the02).
the texture pubjective, iure with the
fat processeas used withe central pote the pure
es were prodvious technilk, lactic ac% - Gemacoorbate (0.02as performe different ft and waterr to instrume
50
g variable che cheese te
influence ory and rheoese texture atrix that tran within the onse to streses cheese f
products exsaturated fasclerosis (Pons, which seehan & Geasing the me consumer
properties oimitative, ae mechanica
ed cheese h two factorsoint to definerror for a t
duced throunology (Alvcid 85% PAom), NaCl (20% - Gemed in an opformulationsr between pental and se
concentratioexture (Jack
the sensoological parbecause of
aps fat globucells of the
ess; an increflexibility.
xists in theatty acid Pearce, 199strengthen t
Guinee, 200moisture conr demand f
of processedand fundamal properties
were utilizs (fat and m
ne the formutotal of 11 t
ugh the direves et al., 20A), cream (F(0.80% - Ci
macom) andpen pan wis was contr
products. Thensory analy
Jour
ons of fat, mk & Patersonry and insrameters (Pf the structuules within
e matrix proease in the
e marketplaand choles
96). Consumthe protein-p
04; Floury ntent of the pfor low-fat
d cheeses wmental metho
s.
zed. The Cmoisture) at tulations. Thrials (22 + 2
ect hot acid007). ProduFunarbe), wsne), emulsnisin (0.01
ith mechanrolled by mhe productsyses.
rnal of FoodISSN 2
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www.macroth
moisture ann 1992; Irigstrumental
Pereira et al.ural distributhe cells (B
otein determfat-to-prote
ace becausesterol levemers reject protein inteet al., 200product enacheese (Ol
with differenhods and co
Central Cotwo levels (
he central po2x2 + 3) (Fi
dification ofucts were cowater, wheysifying salts17% - Dan
nical agitatimass balances were store
d Studies 2166-1073
1, No. 1
hink.org/jfs
d casein goyen et textural
., 2005). ution of
Bryant et mines the ein ratio
e of the els with
low-fat eractions 09). The ables the lson and
nt levels orrelated
omposite (22), and oint was igure 1).
f milk at omposed y protein s (0.70% nisco) as on. The e, which ed under
Figure
2.2 Che
Chemicperform
2.3 Inst
2.3.1 Te
The TP2005) aoriginalprobe aobtaineFirmnes(mm) w2.0 softfive tim
2.3.2 Rh
The rhSystem (Phoeni20S DImeasure
1. Dispositi
emical Analy
cal analysesmed in dupli
trumental A
exture Profi
PA was perfat 10°C. A dl portion heand a 5 s d using a 1ss (N), chew
were quantiftware (Instro
mes, and rep
heological A
heological m(HAAKE
ix 2C30P, TIN (20 mmements wer
ion of the e
lysis
s (moistureicate accord
nalysis
ile Analysis
formed in a double comeight (40 mm
gap betwee1 KN load winess (J), fied by autoon, United etitions of t
Analysis
measuremenMARS, Th
Thermo Elem diameterre performe
xperimenta
e, fat and pding to Perei
s
universal tempression cym high and en comprescell at a cgumminess
omatic evaluStates, 2005the central p
nts were phermo Elecectron Corpr), with a ed at 10 and
51
al points in t
protein contira et al. (20
esting machycle test wa50 mm diamssion cycle
crosshead sps (N), coheuation of th5) (Bourne point estima
performed uctron Corp.., Germany1 mm gapd 25 ± 0.15
the Central
tents) of th001).
hine (Instrons performedmeter) usin
es. Force–tipeed of 1.0
esiveness (dhe force (N)1978). All m
ated the pur
using a M, Germany)
y) and a serrp size for 5ºC, and th
Jour
Composite
he experime
n – Series 3d to a 20% g a 15-mm ime deform0 mm/s (Gadimensionle x time (s) measuremene error.
Modular Adv) equipped rated parallall formul
e samples w
rnal of FoodISSN 2
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Rotatable D
ental chees
3367, Unitecompressioaluminum
mation curvallina et al.ess) and spr
curves in Bnts were pe
dvanced Rhwith a wa
lel plate syslations. Allwere maint
d Studies 2166-1073
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hink.org/jfs
Design.
ses were
d Stated on of the cylinder
ves were , 2008).
ringiness Blue Hill erformed
heometer ater bath stem, PP l of the tained at
rest for was use
Rotatiodetermithixotrousing tha range
Oscillatlinear v500.0 Pwere inand F4,determiviscoussweeps behavioanalyze
2.4 Sens
A traineDescripcomposwho wethe reperecommlaboratosensoryon 9-ceattributespreadanecessaremove
“Consissaltine cwere evroom tesamplesserved rrandommouths
5 minutes ed in each te
nal Tests - ined. Samplopic effects he tangent cof steady s
tory Tests –viscoelastic Pa at 1.0 Hzn the linear v, F7 and F8ine the mecs (G”) modu
were also por of the proed using the
sory Evalua
ed panel peptive Analyssed of nine ere selectedeatability o
mended prevory that way attributes entimeter nes evaluate
ability (Abiary to pull the the cheese
stency” andcracker wasvaluated oraemperature s with reperandomly o
m code. Thewith miner
for temperest.
The appareles were suand obtain
crossover mtress rates (
– The viscoregion wa
z. The resulviscoelastic8, respectivchanical speuli values. Tperformed focessed che Haake Rhe
ation
erformed sesis (QDA) (trained jud
d based on tof results (pviously (Daas equipped‘‘consistenc
nonstructured were: conility to sprehe cheese frwhich adhe
d “spreadabis used to evally (i.e., or
(25°C). Aetitions of ton a separate judges evral water be
ature stabil
ent viscositybjected to a
n the apparemethod. Stea(5 -1800 Pa)
oelastic proas determinlts indicatedcity range fovely. Frequeectra of theThe tan δ (from 5°C toeeses as a fueoWin Data
nsorial char(Stone et al.ges (six femheir discrim
p.FREPETITION
amásio & Cd with indcy’’, ‘‘spreaed line scansistency (Fead the che
from the spoeres to the p
ility” were evaluate spreaal evaluatio
A balanced he central pe plastic tra
valuated onltween samp
52
lization and
y (ηap) and a constant sent viscositady stress sw) at 120 s.
operties of pned using od that shearor formulatiency sweepe processed(G'”/G’) wao 35ºC at frefunction of ta Manager.
racterizatio., 1974; Stomales and thmination abi
N > 0.05) aCostell, 199dividual booadability’’,
ales from ‘Force neceseese on a oon to the mpalate).
evaluated usadability ofon). Samplecomplete bpoint to estay, and eachly one sample evaluati
d structural
yield stressshear rate oty. The yielweep measu
processed coscillatory sr stresses ofion groups s were perf
d cheeses anas calculatedequency of temperature
ns of the fone & Sidel,hree males ility betwee
and consens91). Testingoths (ISO “viscosity”‘low’’ (0) ssary to sprcracker wit
mouth) and
sing a plastif the samplees at 10°C wblock expertimate the ph sample w
mple per sesons.
Jour
rearrangem
s (τo) of allf 10 s-1 for ld stress vaurements w
cheeses werstress sweef 0.3 Pa, 10F2, F5 and formed fromnd obtain thd for each p1 Hz to ver
e. The meas
ormulations 2004). Thebetween 20
en samples sus with a pg was perfo1988). The and “adhesto ‘‘high’’
read the cheth a spoonadhesivity (
ic spoon (vies. “Viscositwere presenrimental depure error. as identifiedssion, and j
rnal of FoodISSN 2
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ment. A new
l formulatio5 min to e
alues were owere obtaine
re determineps between0.0 Pa and 1
F6, F1, F3 m 0.01 to 1he elastic (point. Temrify the viscsurement da
s using Quae sensory pa0 and 32 ye(p.FSAMPLE panel of juormed in a e intensitiessivity” wer’ (9). The eese with a n), viscosity(Force nece
isual evaluaity” and “adnted to the juesign evalu
The sampld with a thrjudges rins
d Studies 2166-1073
1, No. 1
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w sample
ons were eliminate obtained d across
ned. The n 0.1 to 115.0 Pa
and F9, 10 Hz to (G’) and
mperature coelastic ata were
antitative anel was ears old) < 0.50), dges, as sensory
s of the e scored sensory spoon),
y (Force essary to
ation). A dhesivity” udges at ated the les were ree-digit sed their
2.5 Stat
One-wameasuretan δ vaassessorexperimaverage
The codetermiused to parametsensory"ViscosAccordconsumstatistic
3. Resu
3.1 Che
The fatDifferenprotein levels. centesim
Table 1
Pro
tistical Anal
ay (samplesements to ealues at 4.64rs, were co
mental desige values of s
orrelations ined using t
model the ters of text
y attributes sity" and "aing to En
mption of scal program
ults and Dis
emical Analy
t, moisture nt combinacontents. AThese resu
mal compos
. Centesima
ocessed che
F1
F2
F3
F4
F5
F6
F7
F8
F9
lysis
s) analysis evaluate diff4 Hz were uonsidered ign). The prinsensory para
between tthe PCA anrelationship
ture (TPA) that were vadhesivity" gelen et a
semisolid foversion 9.1
scussion
lysis
and proteinations of fatA reductionults are simsition of low
al composit
eeses
of variancferences betused to statisin the ANOncipal compameters wer
the instrumnd Pearsonp between tand rheolo
visually exawere corre
al. (2003), oods at 101 (SAS Insti
n contents ot and moist
n in fat andmilar to Soaw-fat cheese
tion of the li
Moistu
64.90 ±
69.75 ±
69.75 ±
65.47 ±
71.02 ±
67.20 ±
63.50 ±
66.67 ±
67.23 ±
53
ce (ANOVtween the pstically anaOVA for sponent analre applied t
mental and correlationthe instrumogical paramamined at 1elated with
25ºC is t0ºC. All anitute, Inc., C
of light proture produc
d moisture cares et al. es.
ight process
ure (%)
± 0.10
± 0.10
± 0.10
± 0.10
± 0.10
± 0.00
± 0.10
± 0.05
± 0.24
VA) was peprocessed chalyze the resensory paralysis (PCA)o the correl
d sensory n coefficien
mental and smeters at 110ºC ("cons
h the rheolothe mean nalyses werCary, NC, U
cessed cheeced cheese content incr(2002) and
sed cheese s
Fat (
16.50 ±
16.40 ±
10.50 ±
11.50 ±
13.00 ±
18.50 ±
13.10 ±
8.45 ±
13.20 ±
Jour
erformed onheese samplsults. Two faameters (i.e with varimation matrix
texture mnt (r). Regresensory data0ºC were c
sistency" anogical measoral tempere performe
USA).
eses are presamples wireased chee
d Cunha et
samples
(%)
± 0.20
± 0.10
± 0.13
± 0.32
± 0.18
± 0.53
± 0.08
± 0.13
± 0.18
rnal of FoodISSN 2
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www.macroth
n the instrles. The G’,factors, same., complet
max rotationx.
measurementession analya. The instrcorrelated wnd "spreadasurements aerature dured using th
esented in Tith differenese protein
al. (2006)
Protein
14.02 ±
10.01 ±
14.35 ±
18.14 ±
12.07 ±
10.54 ±
18.46 ±
19.40 ±
15.49 ±
d Studies 2166-1073
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rumental , G” and ples and te block
n and the
ts were ysis was rumental with the ability"). at 25°C. ring the he SAS
Table 1. nt matrix
(casein) for the
n (%)
0.25
0.20
0.25
0.04
0.30
0.09
0.25
0.17
0.24
Fat andsamplessimilar protein (approxmoisturpercentlevels (a
3.2 Inst
3.2.1 Te
ANOVAgumminand the
Table 2
F1
F2
F3
F4
F5
F6
F7
F8
F9
MSE
MSE: me
The F4,gumminpresente(intermmeasure
d moisture s; products matrix procontent, w
ximately 18re content ages of fat approximat
trumental A
exture Profi
A indicateness, chewirelationship
2. Means of
Firmnes
(N)
0.29
0.02
0.23
1.64
0.04
0.02
1.93
2.34
0.23
0.0002
ean square err
, F7 and F8ness, chewied lower ediate casements. The
inversely iwith differe
otein levels which was.7%) was o(F4, F7 analso presen
tely 10.9%)
nalysis
ile Analysis
d that diffiness, elastips to the ins
the texture
ss Gum
0
0
0
-
0
0
2 0.
ror; N: Newton
formulatioiness and elintensities
sein contenese results d
influenced ent combina(approxim
generatedobserved whnd F8). Hownted elevate.
s (TPA)
ferent comcity and costrumental m
properties o
mminess
(N)
0.25
0.02
0.08
1.26
-0.04
0.03
1.42
1.58
0.23
.0006
n; J: Joule; mm
ons (high caasticity, butin these
nt) demondemonstrate
54
the percentations of fa
mately 14.6%d by the fhen fat reduwever, the
ed moisture
mbinations oohesiveness measuremen
of the light
Texture Pr
Chewin
(J)
1.18
0.00
0.00
8.78
0.00
0.00
10.09
10.51
0.92
0.011
m: millimeter
asein matrixt the F2, F5parameters
nstrated inte the relatio
tage of proat and moist%) due to mfat reductiouction did n
processed content (F2
of fat and (p < 0.10).nts are pres
processed c
roperties
ness C
(d
8
0
0
8
0
0
9
1
2
2
r.
) exhibited 5 and F6 fors. Processetermediate
onship betw
Jour
otein in theture (F1, F3moisture coon. Elevatenot accomp
cheese sam2, F5 and F
moisture The averagented in Ta
cheeses
Choesivines
dimensionles
0.87
1.20
0.96
0.77
-1.24
1.45
0.74
0.67
0.96
0.0003
greater intermulations (ed cheeses
intensitieseen these co
rnal of FoodISSN 2
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www.macroth
e processed3 and F9) prompensationed protein pany the incmples withF6) and low
affected figes of each
able 2.
ss
ss)
Elas
(m
4
0
0
6
0
0
7
6
4
0.0
ensities of fi(low casein
F1, F3 s on instronstituents
d Studies 2166-1073
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d cheese resented n in the content
crease in h greater w protein
firmness, h sample
sticity
mm)
.46
.00
.00
.95
.00
.00
.10
.66
.16
0156
firmness, n matrix) and F9
rumental with the
protein protein-strengthprevioual., 200product
3.2.2 Rh
All of tviscosit
Rotatioand 25decreas(Rosenbprotein-
Table 3
Proces
MSE: me
Oscillatformulahigher frequen
matrix. A l-protein inth propertiesus studies (R09; Silva etts with diffe
heological M
the rheologty, elastic an
nal Tests - ºC) are pr
sed with iberg et al.-protein inte
. Measurem
ssed chesse
F1
F2
F3
F4
F5
F6
F7
F8
F9
MSE
ean square err
tory Tests ations in themoisture c
ncies at 10°
lower fat anteractions as followingRudan et al.t al., 2012).erent texture
Measureme
gical paramend viscous m
The measurresented in increasing ., 1995) beractions an
ments of the
s
3
1
1
9
16
1
1
ror; τo: yield st
- Figure e studied frecontent and°C. Fat con
nd moisture and causes g a reductio., 1999; She. The combe profiles.
ents
eters of lighmoduli, and
rements of tTable 3.
temperatureecause the
nd partially
rheologica
Temperat
τo
(Pa)
318.50
10.22
71.01
112.00
14.07
14.61
935.30
669.00
88.93
.1630
tress; ηap: app
2 illustrateequency rand the same tent also in
55
content yiea hardenin
on in the faeehan & Gubination of
ht processed tan δ, were
the rheologThe yield e. This re
e temperatuliquefies fa
al properties
ture 10ºC
ηap
(Pa.
96.8
5.4
60.6
137.7
19.8
8.83
137.0
154.4
105.0
82.69
parent viscosity
es the prenges at 10°C
fat contenncreased the
elds a greateng of the cat content ouinee, 2004different fa
ed cheeses, e significan
gical propertstress (τo)
esult is geure increaseat (Hennelly
s at 10ºC and
p
s)
83
1
68
76
85
3
05
47
07
987
y.
edominant C (a) and 25nt yielded e intensity
Jour
er casein cocurd. The iof the curd; Cunha et at and mois
such as yiently differen
ties at two tand appar
enerally obe promotes
y et al., 2006
d 25ºC
Tempe
τo
(Pa)
158.10
6.20
115.40
740.60
11.50
7.80
614.90
878.70
135.67
223.8530
viscoelastic5°C (b). Thegreater tanof this rheo
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ontent, whicincrease in
d is consisteal., 2006; Fsture levels
eld stress, ant (p < 0.10,
temperaturerent viscosibserved in s a weake6).
erature 25ºC
η
(Pa
33
4.4
23
46
9.
6.
32
46
34
5.5
c behavior e formulatio
n δ values ological pa
d Studies 2166-1073
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h favors n texture ent with
Floury et yielded
apparent F test).
es (10°C ity (ηap)
cheese ening of
C
ap
a.s)
.89
47
.15
.58
07
83
.87
.58
.09
714
of the ons with at high
rameter.
The tanF8, F9 in cheesthe high(i.e., thviscoelacomponthe elatemperastrength
A tempof procethe temdemonsHoweveprocesset al. (2inulin; tG’ anddemonsconcentinulin a
n δ value incand F6 exhses F2 and Fher fat conthese cheeseastic behavnents (G’ anasticity comature, and thening of th
perature scanessed chees
mperature sstrated the er, exceedi
sed cheeses,2006) reportthe cheeses
d G” decreastrated an atrations, wh
and water le
creased as ahibited 8.7%F3 (70% mtent formulaes exhibitedvior of a nd G”') at amponent. Vthe tan δ v
he protein m
n (5°C to 3se. Figure 3sweeps rev
viscoelastiing this tem, and the G’ted a simila with lowerased with abrupt increhich was caueads to deve
a function of% and 18.7%
oisture) andations and hd fluidity cconcentrate
a very low fViscoelasticvalue was lmatrix.
35ºC) was p illustrates ealed that c behavior mperature and G” val
ar viscoelastr inulin contincreasing ease at higused by the elopment of
56
f fat conten% fat, resped formulatiohigher moischaracteristied solutionfrequency, wcity measuess than 1
performed athe curves the G’ (F
r that is coelicited a lues increastic evaluatiotent and thetemperatur
gh temperatgelling mat
f a gelled str
nt at the samctively. Theons F4 and Fsture levelsics). All fo
n at 25°C which demo
urements (Gfor all form
at 1 Hz to vof the temp
Figure 3a) ommonly osudden ch
sed with incon of imitate control bere). Howevetures in fortrix of the cructure.
Jour
me moisture e same behaF1 (65% m produced hormulationsbecause o
onstrated thG’ and G”mulations,
verify the viperature swe
and G” (Fobserved inange in th
creasing temtion cheese ehaved like ter, the viscrmulations cheese. The
rnal of FoodISSN 2
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level; formavior was o
moisture). Thhigher tan δs demonstraof the croshe predomin
G”) increasewhich sugg
iscoelastic beeps. The cFigure 3b)
n cheeses ahe behaviormperature. H
supplementypical cheecoelasticity with highe weak link b
d Studies 2166-1073
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mulations observed herefore, δ values ated the ssing of nance of ed with gested a
behavior urves of moduli
at 22°C. r of the Hennelly nted with ese (i.e.,
moduli er inulin between
Figure
Ingredieconcentof watewith cabonding
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ents such atrate (WPC)
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minant visco
as starch, g) form gels
eases the moroximately
2007). Ther
oelastic beha(b)
guar gum, mduring temp
obility of m25ºC, whicefore, the r
57
(a)
(b)
avior of lighTan δ at 25
microcrystaperature inc
molecules (Cch strengtheresults in th
ht processed5ºC.
lline cellulocreases, whi
Cunha, 2007ens the prot
his study ma
Jour
d cheeses. (
ose (MCC)ich immobi
7). WPC alstein matrix ay be due to
rnal of FoodISSN 2
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(a) Tan δ at
) and wheyilizes large aso forms agvia protein
o the intera
d Studies 2166-1073
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10ºC.
y protein amounts gregates
n-protein action of
WPC wmatrix w
Figu
3.3 Sens
The senrepeatab
with the wawith increas
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ater contentsing gelatio
elastic beha
sis: Quantit
el included esults (Dam
t, which stron temperatu
avior of procmoduli. (
tative Descr
nine judgemásio & Co
58
rengthened ures.
(a)
(b)
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riptive Analy
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protein-wa
eses from 5 s moduli.
lysis
monstrated s1). The sam
Jour
ater interact
to 35ºC at 1
satisfactory mple x jud
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tions in the
1 Hz. (a) El
discriminatdge interact
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e casein
astic
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Figure 4
Formuladhesivprocessmoisturmatrix the inte
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the sensoriato the two p
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59
the principanominator. all texture a
al componeniently discrnsion was con of three d) formulationd ordinate oond princip
principal com
al descriptorprincipal co
d greater inship betweent. The foent. These
mber of prot(Fox & Gui
al effect (saThe proce
attributes.
nt explainedriminated thconsidered. distinct grouons F2, F5 aof a vector
pal componemponent.
rs and the liomponents.
ntensities ieen the fatrmulations formulationtein-proteininee, 2000)
Jour
mples) wasssed cheese
d 91.96% ohe sensoriaThe spatia
ups: (i) sampand F6. Senis a linear cent, respecti
ght process
in consistenand moistwith lower
ns caused ainteraction
. Formulati
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s recalculatee samples
of the data val attributesal separation
mples F4, F7nsorial attribcorrelation bively. All a
sed cheese s
ncy, viscosture contenr levels of a hardeningns, which inions F2, F5
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ed using differed
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attributes
samples
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3.4 Cor
Visual measureconsistecomponstress, G0.10) wsame libecausesuggestsensorywith thcorrelat0.05) w0.01) bpreviou
Figur
haracterizedscosity. Thi et al., 200
fat and moisocated in theattributes. Aal similar ch
rrelation: Se
Texture - Fements at 1ency and snent explainG’, G”, gumwith the firsinear trend.e they are ted by Bleiy attribute sphe first pritions that w
were observeetween the
usly observe
re 5. Correla
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03). The forsture contene central re
A reductionheeses (Ver
ensory and
Figure 5 p10ºC and thspreadabilitned 99.7%
mminess, first principal. These respositively
ibaum et alpreadabilityincipal com
were suggested for all ofviscoelasti
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ations of sen
ability, whiscous samprmulations wnt) exhibitedegion of then in fat andrma & Gupt
Instrumenta
resents thehe sensory tty). Only o
of the datrmness, elasl componenults also sucorrelated
l. (2002), Sy and instrummponent. Tted by the Pf the compacity (G’ anet al., 2005)
nsory and in
60
ich exhibitsples exhibitwith greated the oppose graph, whd a graduata, 1981).
al
e Principal texture attrone dimenta variancesticity and cnt, which inuggest a diwith the s
Salvador et mental mea
The PearsonPCA, and sarisons mennd G’’) and).
nstrumental
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site behavioich indicate
al increase
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al. (2009) asures were n correlatiosignificant cntioned abovd consistenc
l properties
Jour
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t Analysis were evaluconsidered
ncy, apparenwere positivat these attation betwe
componenand Silva
inversely coon coefficicorrelations ve. A positiy of cheese
of texture m
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ip with conbility on a F4, F7 and tions F1, F3mediate intere content
of the rheuated visual
because tnt viscosityvely correlatributes exheen these ant, which h
et al. (201orrelated (p
ient confirm(|r| > 0.50
ive correlate textures h
measuremen
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nsistency cracker F8, i.e.,
3 and F9 ensity of produce
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nts at
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Figur
Firmnescheese highest predicte
exture – Figements at
veness). Onof the variat principal tension, vitions betwen oral viscoan (1973), wsory consist
re 6. Correla
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gure 6 prese25ºC and tly one dim
ance. Viscoscomponentiscosity, Geen the senosity and apwhich suggetency index
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pparent viscested that thx of semisol
nsory and in
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67) with incosity at a st
61
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ncipal Compevaluated ss consideredhesiveness wfore, these
The Pearnstrumentalcosity at 10 he value of alid products
nstrumental25ºC.
ctor of sensmouth (Draknstrumental train rate of
ponent Anasensory texd because twere positivattributes cson correlal measurems-1 confirm
apparent viss.
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measuremef 10 s-1.
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ments at 25ºmed the prop
scosity at a
of texture m
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measuremen
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eological sity and xplained 10) with ted with med the rrelation ama and of 10 s-1
nts at
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ributes from
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er correlatiory adhesivental meas450) than thrediction mssed cheese
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ion with veness (r urement he other
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