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Gregersen SB, Povey MJW, Kidmose U, et al. Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives. Food Res Int. 2015;76:637-644doi: 10.1016/j.foodres.2015.07.022.
Gregersen, S. B., Povey, M. J. W., Kidmose, U., Andersen, M. D., Hammershøj, M., & Wiking, L. (2015). Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives. Food research international (Ottawa, Ont.), 76637-644. https://doi.org/10.1016/j.foodres.2015.07.022
Gregersen, S B, et al. "Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives." Food research international (Ottawa, Ont.) vol. 76 (2015): 637-644. doi: https://doi.org/10.1016/j.foodres.2015.07.022
Gregersen SB, Povey MJW, Kidmose U, Andersen MD, Hammershøj M, Wiking L. Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives. Food Res Int. 2015 Oct;76:637-644. doi: 10.1016/j.foodres.2015.07.022. Epub 2015 Jul 17. PMID: 28455047.
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Food Res Int. 2015 Oct;76:637-644. doi: 10.1016/j.foodres.2015.07.022. Epub 2015 Jul 17.

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives.

Food research international (Ottawa, Ont.)

S B Gregersen, M J W Povey, U Kidmose, M D Andersen, M Hammershøj, L Wiking

Affiliations

  1. Dept. of Food Science, Aarhus University, DK-8830 Tjele, Denmark.
  2. School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom.
  3. AarhusKarlshamn Denmark A/S, DK-8000 Aarhus C, Denmark.
  4. Dept. of Food Science, Aarhus University, DK-8830 Tjele, Denmark. Electronic address: [email protected].

PMID: 28455047 DOI: 10.1016/j.foodres.2015.07.022

Abstract

In this study, the correlation between sensory attributes and the mechanical and acoustic properties of cocoa butter alternatives was elucidated. Needle penetration, cone penetration and compression tests were used to characterise mechanical properties and acoustic properties were evaluated by simultaneous texture and sound analyses. Results were correlated with a descriptive sensory evaluation. A significant correlation was found between hardness (needle penetration) and sensory hardness evaluated upon biting (r=0.91, p<0.05) and between Hencky strain (compression test) and the sensory toughness (r=0.94, p<0.05). In contrast, no significant correlation was found between brittleness (cone penetration) and the sensory brittleness. The use of different mechanical methods shed light on a complex rheological behaviour of fat which demonstrates the importance of not simply relying on results from penetration tests when evaluating fat texture. For instance, a hard fat was perceived very differently depending on the degree of elasticity. A significant correlation was found between sound pressure level (simultaneous sound and texture analyses) and the sensory evaluation of the sound intensity upon breakage (r=0.96 and 0.97, p<0.05). Both hardness and elasticity were found to be of great importance for the intensity of the sound emission i.e. a hard texture with a low degree of flexibility (less elastic) is more likely to provide a rapid energy release upon breakage and thus a high intensity sound emission.

Copyright © 2015 Elsevier Ltd. All rights reserved.

Keywords: Acoustic properties; Cocoa butter alternatives; Fat crystallization; Large deformation rheology; Sensory evaluation; Texture

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