TEXTURAL, FLOW AND SENSORY PROPERTIES OF FIVE “FRUZELINA” WITH SOUR CHERRIES
Abstract
Gel with sour cherries called “Fruzelina” is a new product in the Polish market widely used in food industry as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles. The cherry gels are the product prepared using different types of chemically modified starches. Starch is an additive used to ensure rich and short texture and high viscosity of “Fruzelina”. Food texture and viscosity may be measured by senses and instrumentally. Because of fact that sensory analysis is time consuming and very costly, it is easier and cheaper to determine food properties, especially their texture and flow behaviour by appropriate mechanical tests.
The aim of this work was to study the rheological behavior of five cherry gels and evaluate the correlation between textural, flow and sensory properties of these gels measured instrumentally and by human senses.
The back extrusion test has been found to be applicable to study the textural properties of cherry gels. There was high positive correlation between gel texture measured by senses and texture parameters measured in back extrusion test. Similar high correlation was identified for consistency coefficient K obtained in Ostwald de Waele model and gel texture assessed by sensory panel. It was found that values of sensory parameters such as taste and odour decreased as the rheological parameters increased. High negative correlations were observed in these cases. Therefore, instrumental measurements can be alternative for more expensive sensory methods.
doi:10.5219/53
References
AHMED, J., RAMASWAMY, H. S., SASHIDHAR, K. C. 2007. Rheological characteristics of tamarind (Tamarindus indica L.)juice concentrates. In LWT., vol. 40, 2007, p. 225-231.
BARYŁKO-PIKIELNA, N. 1975. Zarys analizy sensorycznej żywności. WNT, Warszawa 1975.
CLARK, J. P. 2006. Everything flows. InFood Technology, vol. 11, 2006, p. 68-70.
GRIGELMO-MIGUEL, N., MARTIN-BELLOSO, O. 2000. The quality of peach jams stabilized with peach dietary fiber. Eur. InFood Research Technology, vol. 211, 2000, p. 336-341.
doi:10.1007/s002170000172
HILL, M. A., MITCHELL, J. R., SHERMAN P. A. 1995. The relationship between the rheological and sensory properties of a lemon pie filling. In Journal of Texture Studies, vol. 26, 1995, p. 457-470.
doi:10.1111/j.1745-4603.1995.tb00983.x
KEMBŁOWSKI, Z. 1973. Reometria płynów nienewtonowskich. Wydawnictwa Naukowo-Techniczne, Warszawa, 1973.
MACEIRAS, R., ÁLVAREZ, E., CANCELA, M. A. 2007. Rheological properties of fruit purees: Effect of cooking. In Journal of Food Engineering, vol. 80, 2007, p. 763-769.
doi:10.1016/j.jfoodeng.2006.06.028
PELEGRINE, D. H., SILVA, F. C., GASPARETTO, C. A. 2002. Rheological Behavior of Pineapple and Mango Pulps. InLebensm.-Wiss. u.-Technol., vol. 35, 2002, p. 645–648.
Polish Standard PN-ISO 3972 (1998a). Sensory analysis. Methodology. Method of investigating sensitivity of taste.
Polish Standard PN-ISO 6658 (1998b). Sensory analysis. Methodology. General guidance.
Polish Standard PN-ISO 8586-1 (1996). Sensory analysis. General guidance for selection, training and monitoring of assessors. Part 1. Selected assessors.
SAJILATA, M. G., SINGHAL, R. S. 2005. Specialty starches for snack foods. InCarbohydrate Polymers, vol. 10, 2005, p. 131-151.
doi:10.1016/j.carbpol.2004.08.012
SCHRAMM, G. 1998. Reologia. Podstawy i zastosowania. Ośrodek Wydawnictw Naukowych PAN, 1998, Poznań.
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
