Prediction of Texture Sensory from Instrumental Measurements in Processed Cheeses with Different Fat Contents

Rita de Cássia Santos Navarro Silva, Valéria Paula Rodrigues Minim, Márcia Cristina Ribeiro Teixeira Vidigal, Andréa Alves Simiqueli, Alexandre Navarro Silva, Luis Antônio Minim


This study evaluated the correlation between instrumental and sensory textural measurements of light processed cheeses. Nine formulations of cheeses with different contents of fat and moisture were processed. The sensory characterization of cheese texture was performed using Quantitative Descriptive Analysis. Nine trained judges evaluated the texture attributes “consistency”, “viscosity”, “adhesivity” and “spreadability” using an unstructured 9-centimeter scale. Rheological evaluations were measured at 10 and 25 ºC in a rotational rheometer, HAAKE MARS, using a serrated parallel plate sensor with a 1 mm gap. “Yield stress”, “apparent viscosity (η10)” and the mechanical spectra of cheeses at a frequency range from 0.01 Hz to 10 Hz were measured. Instrumental parameters, including “firmness”, “chewiness”, “gumminess”, “cohesiveness” and “springiness”, were also measured in a mechanical universal testing machine (Instron). All instrumental measurements, except “cohesiveness”, correlated with the sensory attributes of texture (|r| > 0.50 and p < 0.10).

Keywords: Rheology, Texture Profile Analysis, Descriptive Analysis

Full Text:




  • There are currently no refbacks.

To make sure that you can receive messages from us, please add the '' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.Copyright © Macrothink Institute   ISSN 2166-1073