Abstract
The aim was to study the influence of different processing steps on the sensory perception of neutral dairy creams of same composition. Chemical-physics interactions between carrageenan, milk proteins and starch, characterized in a previous study, were the starting point for the elaboration of these schemes. A panel assessed 10 products, using a free sorting task followed by a ranking task on free differentiated terms. The rheological properties measured in dynamic conditions and particle size distributions were evaluated. A descriptive ‘perceptual map of neutral dairy creams’ was obtained. Dairy creams were differentiated through their thicknesses and granularity properties. The sensory map matched very well with the instrumental characteristics map of the products. A comparison of the 10 products' instrumental properties with those of a wide range of market products is proposed, showing that it is possible to build a great variety of textures using the same cream composition and changing only the process scheme.
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