Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...

In this work, we evaluate the relationship between the rheological and the sensory texture of fresh peach and nectarine varieties. Two non-melting fleshed varieties (NMF), 'Andross' and 'Carson, and four melting fleshed ...

The effect of adding milk on the structure and texture properties of six commercial extruded breakfast cereals was evaluated using instrumental (mechanical and acoustic) and sensory analyses, as well as the correlations ...

Correlations between instrumental texture, sensory texture and sweetness perception were studied in whey protein concentrate (WPC) gels at different pH (4 and 7), sucrose (0e40%, w/w) and whey protein (10e20% w/w) content. ...

Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive ...

This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated ...

Purpose: Measuring texture parameters are time consuming and expensive; it is necessary to develop an efficient and rapid method to evaluate them. Image analysis can be a useful tool. The purpose of this paper is to predict ...