Abstract
ABSTRACTWeber ratios for firmness and spreadability of edible fats were determined at six stimulus intensities with the appropriate instrumental methods being sectility testing and cone penetration, respectively. The results provided good support for Weber's law except, in the case of firmness, for deviations at low stimulus intensities. The derived just noticeable difference scales approximated Fechner's law. In the linear range the mean Weber ratios were 0.196 for firmness and 0.272 for spreadability. Individual differences among the subjects up to 50% were observed. The results of previous magnitude estimation experiments and the present study suggest that firmness and spreadability are prothetic continua and that the just noticeable differences increase with increasing stimulus intensity.
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