Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties

Detalhes bibliográficos
Autor(a) principal: Guazi, Julaísa Scarpin [UNESP]
Data de Publicação: 2023
Outros Autores: Conti, Ana Carolina [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1007/s00217-022-04188-4
http://hdl.handle.net/11449/248084
Resumo: Food texture can be evaluated by instrumental and sensory methods; however, more than just using both approaches, establishing correlations between them is fundamental to obtain relevant information related to the sensory quality of product texture. Considering that artificial saliva is still little explored in the food area, the texture sensory profile and texture acceptance of expanded snacks were investigated to verify whether artificial saliva influences any correlation between the instrumental and sensory evaluations of texture. Thirteen samples of expanded snacks were analyzed using seven probes and three treatments: with no saliva, with 1.1 mL of artificial saliva applied to the sample and immersion of the sample in the artificial saliva. A high intensity of adhesiveness was responsible for low acceptance of products. Without artificial saliva, correlations between intensities of fracturability and instrumental results were more frequent; however, when artificial saliva was used, strong correlations were obtained for the intensities of hardness, crispness, chewiness and adhesiveness. Regarding the sensory acceptance, the cylindrical probe without saliva and the three-point bending probe and Ottawa probe with 17 blades with artificial saliva stood out as having strong correlation. Thus, the three-point bending and 17-blade Ottawa probes with 17 blades are highlighted, as both notably increased the correlations between sensory and instrumental results when used with artificial saliva. In conclusion, the use of artificial saliva changes correlations between instrumental and sensory analyses for all probes and the choice of instrumental conditions to be used will depend on the sensory attribute to be investigated.
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spelling Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental propertiesArtificial salivaCorrelationExpanded snacksSensory acceptanceSensory profileTexture analyzerFood texture can be evaluated by instrumental and sensory methods; however, more than just using both approaches, establishing correlations between them is fundamental to obtain relevant information related to the sensory quality of product texture. Considering that artificial saliva is still little explored in the food area, the texture sensory profile and texture acceptance of expanded snacks were investigated to verify whether artificial saliva influences any correlation between the instrumental and sensory evaluations of texture. Thirteen samples of expanded snacks were analyzed using seven probes and three treatments: with no saliva, with 1.1 mL of artificial saliva applied to the sample and immersion of the sample in the artificial saliva. A high intensity of adhesiveness was responsible for low acceptance of products. Without artificial saliva, correlations between intensities of fracturability and instrumental results were more frequent; however, when artificial saliva was used, strong correlations were obtained for the intensities of hardness, crispness, chewiness and adhesiveness. Regarding the sensory acceptance, the cylindrical probe without saliva and the three-point bending probe and Ottawa probe with 17 blades with artificial saliva stood out as having strong correlation. Thus, the three-point bending and 17-blade Ottawa probes with 17 blades are highlighted, as both notably increased the correlations between sensory and instrumental results when used with artificial saliva. In conclusion, the use of artificial saliva changes correlations between instrumental and sensory analyses for all probes and the choice of instrumental conditions to be used will depend on the sensory attribute to be investigated.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, SPDepartment of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, SPUniversidade Estadual Paulista (UNESP)Guazi, Julaísa Scarpin [UNESP]Conti, Ana Carolina [UNESP]2023-07-29T13:34:05Z2023-07-29T13:34:05Z2023-04-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article975-984http://dx.doi.org/10.1007/s00217-022-04188-4European Food Research and Technology, v. 249, n. 4, p. 975-984, 2023.1438-23851438-2377http://hdl.handle.net/11449/24808410.1007/s00217-022-04188-42-s2.0-85144691245Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengEuropean Food Research and Technologyinfo:eu-repo/semantics/openAccess2023-07-29T13:34:05Zoai:repositorio.unesp.br:11449/248084Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:21:46.586770Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
title Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
spellingShingle Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
Guazi, Julaísa Scarpin [UNESP]
Artificial saliva
Correlation
Expanded snacks
Sensory acceptance
Sensory profile
Texture analyzer
title_short Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
title_full Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
title_fullStr Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
title_full_unstemmed Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
title_sort Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
author Guazi, Julaísa Scarpin [UNESP]
author_facet Guazi, Julaísa Scarpin [UNESP]
Conti, Ana Carolina [UNESP]
author_role author
author2 Conti, Ana Carolina [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Guazi, Julaísa Scarpin [UNESP]
Conti, Ana Carolina [UNESP]
dc.subject.por.fl_str_mv Artificial saliva
Correlation
Expanded snacks
Sensory acceptance
Sensory profile
Texture analyzer
topic Artificial saliva
Correlation
Expanded snacks
Sensory acceptance
Sensory profile
Texture analyzer
description Food texture can be evaluated by instrumental and sensory methods; however, more than just using both approaches, establishing correlations between them is fundamental to obtain relevant information related to the sensory quality of product texture. Considering that artificial saliva is still little explored in the food area, the texture sensory profile and texture acceptance of expanded snacks were investigated to verify whether artificial saliva influences any correlation between the instrumental and sensory evaluations of texture. Thirteen samples of expanded snacks were analyzed using seven probes and three treatments: with no saliva, with 1.1 mL of artificial saliva applied to the sample and immersion of the sample in the artificial saliva. A high intensity of adhesiveness was responsible for low acceptance of products. Without artificial saliva, correlations between intensities of fracturability and instrumental results were more frequent; however, when artificial saliva was used, strong correlations were obtained for the intensities of hardness, crispness, chewiness and adhesiveness. Regarding the sensory acceptance, the cylindrical probe without saliva and the three-point bending probe and Ottawa probe with 17 blades with artificial saliva stood out as having strong correlation. Thus, the three-point bending and 17-blade Ottawa probes with 17 blades are highlighted, as both notably increased the correlations between sensory and instrumental results when used with artificial saliva. In conclusion, the use of artificial saliva changes correlations between instrumental and sensory analyses for all probes and the choice of instrumental conditions to be used will depend on the sensory attribute to be investigated.
publishDate 2023
dc.date.none.fl_str_mv 2023-07-29T13:34:05Z
2023-07-29T13:34:05Z
2023-04-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1007/s00217-022-04188-4
European Food Research and Technology, v. 249, n. 4, p. 975-984, 2023.
1438-2385
1438-2377
http://hdl.handle.net/11449/248084
10.1007/s00217-022-04188-4
2-s2.0-85144691245
url http://dx.doi.org/10.1007/s00217-022-04188-4
http://hdl.handle.net/11449/248084
identifier_str_mv European Food Research and Technology, v. 249, n. 4, p. 975-984, 2023.
1438-2385
1438-2377
10.1007/s00217-022-04188-4
2-s2.0-85144691245
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv European Food Research and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 975-984
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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