Schädle, Christopher N.; Bader-Mittermaier, Stephanie; Sanahuja, Solange (2022). Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses Foods, 11(6), pp. 1-20. MDPI 10.3390/foods11060806
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Schädle2022_Sanahuja_Reduced fat mayonnaise senso rheo tribo texture.pdf - Published Version Available under License Creative Commons: Attribution (CC-BY). Download (1MB) | Preview |
Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability of a reduced-fat mayonnaise with different concentrations of corn dextrin were analyzed to determine properties such as flow behavior, viscosity, lubricity, firmness, and stickiness. Additionally, a sensory panel analyzed the samples for their mouthfeel (creaminess, firmness, and stickiness). Correlations between the results of the instrumental methods suggested that the analytical effort for the future development of appealing reduced-fat food products can be reduced. In addition, several correlations were identified between the instrumental and the sensory data. Results from tribological measurements correlated with the sensory attribute of stickiness, suggesting that tribometry can complement or constitute an alternative to complex and expensive human sensory tests. Additionally, the use of Stevens’ power law showed a high correlation between the Kokini oral shear stress and the sensory attribute of creaminess. The instrumental texture properties (firmness, stickiness) also correlated with the sensory sensation. The identified correlations obtained from comparing different methods may help to estimate the possible applications of new fat replacers and facilitate innovative product development.
Item Type: |
Journal Article (Original Article) |
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Division/Institute: |
School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Food Process Technology and Sustainable Innovation |
Name: |
Schädle, Christopher N. 0000-0002-4078-6760; Bader-Mittermaier, Stephanie and Sanahuja, Solange 0000-0002-1943-0057 |
Subjects: |
Q Science > QC Physics T Technology > TP Chemical technology |
ISSN: |
2304-8158 |
Publisher: |
MDPI |
Language: |
English |
Submitter: |
Solange Sanahuja |
Date Deposited: |
30 Mar 2022 13:55 |
Last Modified: |
30 Mar 2022 13:55 |
Publisher DOI: |
10.3390/foods11060806 |
Related URLs: |
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Uncontrolled Keywords: |
tribology rheology emulsion lubricity viscosity spreadability calorie-reduced dietary fiber corn dextrin |
ARBOR DOI: |
10.24451/arbor.16714 |
URI: |
https://arbor.bfh.ch/id/eprint/16714 |
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