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A. THOMAS, S. Mueller, and F. Rossi. Kraft Foods, Inc., 801 N. Waukegan Rd., Glenview, IL 60025-4312 Gross product textures and the approaches to determining these characteristics in dairy-based products are well documented and understood. That is to say that the "macro" structure of this class of products has long since been established. The application of technologies, novel ingredients, flexible formulations, and/or normal raw ingredient variability has become a prime determinant in the perceived "texture," and thus forced a more concerted exploration into the microstructure of these systems. Time-intensity evaluation is a useful tool for elucidating the sensory-based "microstructure" of dairy-based products. This paper will explore the use of this sensory tool in identifying the critical (temporal) textural dimensions of several cheese-based products and the relationship of these parameters to consumer liking, attribute diagnostics (JAR ratings), as well as preference.
Session 47, Sensory analysis of texture in dairy products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |