Prediction of Creamy Mouthfeel Based on Texture Attribute Ratings of

Chapter 9

Downloaded by NORTH CAROLINA STATE UNIV on January 10, 2013 | http://pubs.acs.org Publication Date: December 27, 2005 | doi: 10.1021/bk-2005-0920.ch009

Prediction of Creamy Mouthfeel Based on Texture Attribute Ratings of Dairy Desserts 1,2,4

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H. Weenen , R. H. Jellema , and R. A. de Wijk 1

Wageningen Centre for Food Sciences, P.O. Box 557, 6700 AN Wageningen, The Netherlands TNO Nutrition and Food Research, P.O. Box 360, 3700 AJ Zeist, The Netherlands A&F, P.O. Box 17, 6700 AA Wageningen, The Netherlands Current address: Numico R&D, P.O. Box 75338,1118ZN Schiphol Airport, The Netherlands 2

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A quantitative predictive model for creamy mouthfeel in dairy desserts was developed, using PLS multivariate analysis of texture attributes. Based on 40 experimental custard desserts, a good correlation was obtained between measured and predicted creamy mouthfeel ratings. The model was validated by testing it for commercial custard desserts (r=0.84, p=0.002). Further validation was obtained by applying the model to commercial yoghurts, using a different panel. Again a good correlation was obtained (r=0.90, p