CREAMY PERCEPTION II: IN MODEL SOUPS
Nicole Daget, M. JOERG
Journal of Texture Studies
Abstract
ABSTRACT Model cream soups prepared with different levels of several thickeners were evaluated by a panel who scored their liking of consistency, perceived creaminess and thickness. Their viscosities were measured with a Haake viscometer. The perceived thickness is linearly related to the logarithm of viscosity for all thickeners. Liking consistency shows a quadratic relation with viscosity. Perceived creaminess changes according to the type of thickener. The optimal values of viscosity and flow behaviour index for maximum creaminess and best liking consistency do not coincide. The viscosity and the flow behavior index affect the sensorial responses of liking consistency and creaminess. Response surfaces show that other rheological factors affect the model. The results for soups are compared with result for creams from a previous study. The viscosity for maximum creaminess is higher for creams than for soups while the flow behaviour is higher for soups than for creams.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
perceived thickness is linearly related to logarithm of viscosity
“The perceived thickness is linearly related to the logarithm of viscosity for all thickeners.”
viscosity for maximum creaminess is higher for creams than for soups
“The viscosity for maximum creaminess is higher for creams than for soups while the flow behaviour is higher for soups than for creams.”
viscosity and flow behavior index affect sensorial responses of liking consistency and creaminess
“The viscosity and the flow behavior index affect the sensorial responses of liking consistency and creaminess.”