Predicting the Texture of Liquid and Melting Semi-Solid Foods
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1221–1225, July 1983
How to Cite
KOKINI, J. L. and CUSSLER, E. L. (1983), Predicting the Texture of Liquid and Melting Semi-Solid Foods. Journal of Food Science, 48: 1221–1225. doi: 10.1111/j.1365-2621.1983.tb09196.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/18/83; revised 2/14/83; accepted 2/19/83.
Magnitude estimations of a variety of dairy foods show that sensory assessments scores of “creaminess” can be predicted from scores of “smoothness” and “thickness”. The empirical equation found for these predictions is very close to that found earlier for model solutions. Assessments of “smoothness” can be related to instrumental measurements of contact friction. Assessments of “thickness” for melting foods are related to estimates of shear stresses in the mouth generated during the melting of foods.