Abstract
Ten commercial low-fat spreads were evaluated by a sensory panel, with respect to 13 properties, and by oscillatory measurements on the Bohlin VOR Rheometer. A calibration function was developed to predict the sensory properties from features of the temperature sweeps of the products obtained from the rheological analysis. Not all the properties could be predicted by the rheological measurements, but the two important properties meltability and graininess were successfully predicted. This study shows that meltability of a low-fat spread can be predicted from the steepness of the sweep and that graininess can be predicted from the level of the sweep. The temperature sweep of a low-fat spread together with the calibration function is sufficient to characterise the texture properties and thereby spare some time by reducing the sensory evaluation.
Published Version
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