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el: 55-31-38

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Texture

Proces

C

os Santos N

d Technolo

Holfs s/n, V

31-3899-17

Valéria Pa

d Technolo

55-31-3899

árcia Cristin

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3899-3810

André

d Technolo

3899-3810

Alexand

d Technolo

899-1842

Luis

d Technolo

-31-3899-16

47

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Navarro da S

ogy, Univers

Viçosa – Min

786 E-mail:

aula Rodrig

ogy, Univers

9-1623 E-ma

na Ribeiro T

ogy, Univers

E-mail: mc

éa Alves Sim

ogy, Univers

E-mail: a

dre Navarro

ogy, Univers

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s Antonio M

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617 E-m

ory from

heeses w

ts

Silva (corre

sidade Fede

nas Gerais,

rita.navarro

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ail: vprm@u

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nalysis

rnal of FoodISSN 2

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December 1

2219

tural measucontents of

was performee texture a

an unstr5 ºC in a roa 1 mm gapat a frequenccluding “firlso measurasurements,and p < 0.1

d Studies 2166-1073

1, No. 1

hink.org/jfs

1, 2012

urements f fat and ed using

attributes ructured otational

p. “Yield cy range rmness”, red in a , except 0).

1. Intro

Textureacceptadetermitypes ofet al., definitioencount

Howevefor trainsensorycheaper

Many in(Bourneincludindulce djuice (Gsausage(Lemayet al., 2correlataccuratesensorysubstituinstrumcorrelatfirmnes

Many chuman mouth da dynamand defconsum

The accin senstheoretiprovideverifiedof the tthe instr

oduction

e propertiesability and cine the mosf cheeses to2002; Meion (IS0 198tered in the

er, sensory ning and leay measures ir and easier

nstrumentale, 2002). Tng chocolat

de leche (ArGuillermin ee (Dong, 20y et al., 19942002; Van ted with sely profile

y and instrutes and re

mental paramtion (|r| > 0ss in Manch

complicatiosensory expdue to salivmic processformations

mption (Brow

curate meassory textureically linkede insight intod the correlaexture of lorumental se

s are increconsumptionst desirable o segment cilgaard et a81), and divliterature.

evaluation ading a senis an interesto control (

l methods tTexture Profte (Martínezres et al., 20et al., 2006)009), rice (P4; Guinee eHekken et

ensory harthe entire srumental mported that

meter elastic0.50 and p <hego cheese

ns are assoperience re

vary interacts, and traditthat are as

wn et al., 20

surement ofe is one ad to the gelo the molecations betweow-fat cheeensory meas

easingly ren of food (Sconsumer

onsumers bal., 2006). verse instru

in the food sory panel. sting alterna(Lassoued e

o determinefile Analysiz-Cervera e006), ice cr), bread (W

Prakash et at al., 2000; t al., 2007)rdness and ensory text

measurement spreadabilcity and ne< 0.10) betwhas also be

ociated withquires the stions and chional mechasociated wi

003).

f the fundamalternative l network stcular basis oeen the subjses using a surements.

49

ecognized Szczesniak,characterist

by preferencTexture ch

umental tec

industry is The use of

ative becauet al., 2008)

e the properis has beenet al., 2011)ream (Lim

Wang et al., al., 2005), wMessens et

). Instrumenspringines

tural experints of the lity was po

egatively coween the seeen observed

h the develosimulation hanges in panical tests ith the ‘firs

mental rheoapproach. tructure andof texture (B

bjective (sen stepwise p

as importa, 2002). Sentics of cheece (Murray haracteristic

chniques for

difficult duf instrumentse instrume.

rties of foodn effectively), yogurt (Set al., 20082007), snac

wine (Meullt al., 2000; Gntal measurss, but insence. Tamitexture of

ositively coorrelated wiensory and d (Gonzalez

opment of iof the physhase and teonly measu

st’, and som

ological proFundament

d interactionBrown et alnsory) and fprocedure th

Jour

ant attributensory descreses and dif& Delahuntcs are sensr the evalua

ue to the costal methods

ental measur

d texture hay applied toSandoval-Ca), apples (P

cks (Bower lenet et al., Gonzalez etrements of trumental tme et al. (1

processed orrelated (pth cohesiveinstrumentaz-Vinas et a

imitative tesical changeemperature. ure a ‘singlmetimes ‘se

operties to dtal rheologins. Therefo., 2003). Iri

fundamentalhat fit the pr

rnal of FoodISSN 2

2012, Vol.

www.macroth

es of the riptive methfferentiate d

nty, 2000; Bsory propeation of tex

st and time rs that correlrements are

ave been deo a range oastilla et al.Perera et al.r & Whitten 1998) and t al., 2001; If hardness atechniques 1999) evalud cheeses wp < 0.05) weness. A sigal measuremal., 2001).

ests. Mimickes that occuMastication

le’ event, thecond’, bite

determine thical proper

ore, these prigoyen et al

al (rheologicrediction m

d Studies 2166-1073

1, No. 1

hink.org/jfs

quality, hods can different

Bleibaum rties by

xture are

required late with e usually

eveloped of foods, ., 2004), ., 2010), n, 1999),

cheeses Irigoyen are well

do not uated the with fat with the gnificant ments of

king the ur in the n is also

he forces e during

heir role rties are roperties l. (2002) cal) tests

models to

The finin the cal., 200propertiFat conprotein al., 199deformiweaken

A growpotentiacardiovcheesesand incdissolutrecoverPrice, 1

The preof fat ameasure

2. Mate

2.1 Sam

Nine foRotatabfour axirepeated

The pro70 °C inof a daiconcent- Joha preservadditionvaried trefriger

nal product cheese matr02). Theseies of cheesntent is primand fat; pro5). The amoing ability

ns the protei

wing demanal associat

vascular diss with elevacrease the tion of the mry of cream961; Zalaza

esent study and moistuements of s

erial and M

mples

formulationsble Design (ial points (2d three time

ocessed chen accordanciry mass (ratrate (2.0% S9) and poatives. Procn of ingredithe total coration (10

compositionix, primaril

e constituense and affecmarily relatoteins form ount of fat dof the chee

in structure

nd for lowion betwee

seases such ated casein c

cheese firmmatrix prote

miness and ar et al., 200

evaluated ture using suensory textu

Methods

s of low-f(CCRD) wa2x2) and thees to estima

eese samplece with prevaw skim mi- WPC 34%

otassium socessing waients to the

ontent of fat1 °C) prior

n, includingly affects thnts greatly ct the sensoted to cheean open madistributionese in respoand increas

-fat dairy pen high s

as arteriosconcentratiomness (Sheein by incresatisfies the02).

the texture pubjective, iure with the

fat processeas used withe central pote the pure

es were prodvious technilk, lactic ac% - Gemacoorbate (0.02as performe different ft and waterr to instrume

50

g variable che cheese te

influence ory and rheoese texture atrix that tran within the onse to streses cheese f

products exsaturated fasclerosis (Pons, which seehan & Geasing the me consumer

properties oimitative, ae mechanica

ed cheese h two factorsoint to definerror for a t

duced throunology (Alvcid 85% PAom), NaCl (20% - Gemed in an opformulationsr between pental and se

concentratioexture (Jack

the sensoological parbecause of

aps fat globucells of the

ess; an increflexibility.

xists in theatty acid Pearce, 199strengthen t

Guinee, 200moisture conr demand f

of processedand fundamal properties

were utilizs (fat and m

ne the formutotal of 11 t

ugh the direves et al., 20A), cream (F(0.80% - Ci

macom) andpen pan wis was contr

products. Thensory analy

Jour

ons of fat, mk & Patersonry and insrameters (Pf the structuules within

e matrix proease in the

e marketplaand choles

96). Consumthe protein-p

04; Floury ntent of the pfor low-fat

d cheeses wmental metho

s.

zed. The Cmoisture) at tulations. Thrials (22 + 2

ect hot acid007). ProduFunarbe), wsne), emulsnisin (0.01

ith mechanrolled by mhe productsyses.

rnal of FoodISSN 2

2012, Vol.

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moisture ann 1992; Irigstrumental

Pereira et al.ural distributhe cells (B

otein determfat-to-prote

ace becausesterol levemers reject protein inteet al., 200product enacheese (Ol

with differenhods and co

Central Cotwo levels (

he central po2x2 + 3) (Fi

dification ofucts were cowater, wheysifying salts17% - Dan

nical agitatimass balances were store

d Studies 2166-1073

1, No. 1

hink.org/jfs

d casein goyen et textural

., 2005). ution of

Bryant et mines the ein ratio

e of the els with

low-fat eractions 09). The ables the lson and

nt levels orrelated

omposite (22), and oint was igure 1).

f milk at omposed y protein s (0.70% nisco) as on. The e, which ed under

Figure

2.2 Che

Chemicperform

2.3 Inst

2.3.1 Te

The TP2005) aoriginalprobe aobtaineFirmnes(mm) w2.0 softfive tim

2.3.2 Rh

The rhSystem (Phoeni20S DImeasure

1. Dispositi

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cal analysesmed in dupli

trumental A

exture Profi

PA was perfat 10°C. A dl portion heand a 5 s d using a 1ss (N), chew

were quantiftware (Instro

mes, and rep

heological A

heological m(HAAKE

ix 2C30P, TIN (20 mmements wer

ion of the e

lysis

s (moistureicate accord

nalysis

ile Analysis

formed in a double comeight (40 mm

gap betwee1 KN load winess (J), fied by autoon, United etitions of t

Analysis

measuremenMARS, Th

Thermo Elem diameterre performe

xperimenta

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s

universal tempression cym high and en comprescell at a cgumminess

omatic evaluStates, 2005the central p

nts were phermo Elecectron Corpr), with a ed at 10 and

51

al points in t

protein contira et al. (20

esting machycle test wa50 mm diamssion cycle

crosshead sps (N), coheuation of th5) (Bourne point estima

performed uctron Corp.., Germany1 mm gapd 25 ± 0.15

the Central

tents) of th001).

hine (Instrons performedmeter) usin

es. Force–tipeed of 1.0

esiveness (dhe force (N)1978). All m

ated the pur

using a M, Germany)

y) and a serrp size for 5ºC, and th

Jour

Composite

he experime

n – Series 3d to a 20% g a 15-mm ime deform0 mm/s (Gadimensionle x time (s) measuremene error.

Modular Adv) equipped rated parallall formul

e samples w

rnal of FoodISSN 2

2012, Vol.

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Rotatable D

ental chees

3367, Unitecompressioaluminum

mation curvallina et al.ess) and spr

curves in Bnts were pe

dvanced Rhwith a wa

lel plate syslations. Allwere maint

d Studies 2166-1073

1, No. 1

hink.org/jfs

Design.

ses were

d Stated on of the cylinder

ves were , 2008).

ringiness Blue Hill erformed

heometer ater bath stem, PP l of the tained at

rest for was use

Rotatiodetermithixotrousing tha range

Oscillatlinear v500.0 Pwere inand F4,determiviscoussweeps behavioanalyze

2.4 Sens

A traineDescripcomposwho wethe reperecommlaboratosensoryon 9-ceattributespreadanecessaremove

“Consissaltine cwere evroom tesamplesserved rrandommouths

5 minutes ed in each te

nal Tests - ined. Samplopic effects he tangent cof steady s

tory Tests –viscoelastic Pa at 1.0 Hzn the linear v, F7 and F8ine the mecs (G”) modu

were also por of the proed using the

sory Evalua

ed panel peptive Analyssed of nine ere selectedeatability o

mended prevory that way attributes entimeter nes evaluate

ability (Abiary to pull the the cheese

stency” andcracker wasvaluated oraemperature s with reperandomly o

m code. Thewith miner

for temperest.

The appareles were suand obtain

crossover mtress rates (

– The viscoregion wa

z. The resulviscoelastic8, respectivchanical speuli values. Tperformed focessed che Haake Rhe

ation

erformed sesis (QDA) (trained jud

d based on tof results (pviously (Daas equipped‘‘consistenc

nonstructured were: conility to sprehe cheese frwhich adhe

d “spreadabis used to evally (i.e., or

(25°C). Aetitions of ton a separate judges evral water be

ature stabil

ent viscositybjected to a

n the apparemethod. Stea(5 -1800 Pa)

oelastic proas determinlts indicatedcity range fovely. Frequeectra of theThe tan δ (from 5°C toeeses as a fueoWin Data

nsorial char(Stone et al.ges (six femheir discrim

p.FREPETITION

amásio & Cd with indcy’’, ‘‘spreaed line scansistency (Fead the che

from the spoeres to the p

ility” were evaluate spreaal evaluatio

A balanced he central pe plastic tra

valuated onltween samp

52

lization and

y (ηap) and a constant sent viscositady stress sw) at 120 s.

operties of pned using od that shearor formulatiency sweepe processed(G'”/G’) wao 35ºC at frefunction of ta Manager.

racterizatio., 1974; Stomales and thmination abi

N > 0.05) aCostell, 199dividual booadability’’,

ales from ‘Force neceseese on a oon to the mpalate).

evaluated usadability ofon). Samplecomplete bpoint to estay, and eachly one sample evaluati

d structural

yield stressshear rate oty. The yielweep measu

processed coscillatory sr stresses ofion groups s were perf

d cheeses anas calculatedequency of temperature

ns of the fone & Sidel,hree males ility betwee

and consens91). Testingoths (ISO “viscosity”‘low’’ (0) ssary to sprcracker wit

mouth) and

sing a plastif the samplees at 10°C wblock expertimate the ph sample w

mple per sesons.

Jour

rearrangem

s (τo) of allf 10 s-1 for ld stress vaurements w

cheeses werstress sweef 0.3 Pa, 10F2, F5 and formed fromnd obtain thd for each p1 Hz to ver

e. The meas

ormulations 2004). Thebetween 20

en samples sus with a pg was perfo1988). The and “adhesto ‘‘high’’

read the cheth a spoonadhesivity (

ic spoon (vies. “Viscositwere presenrimental depure error. as identifiedssion, and j

rnal of FoodISSN 2

2012, Vol.

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ment. A new

l formulatio5 min to e

alues were owere obtaine

re determineps between0.0 Pa and 1

F6, F1, F3 m 0.01 to 1he elastic (point. Temrify the viscsurement da

s using Quae sensory pa0 and 32 ye(p.FSAMPLE panel of juormed in a e intensitiessivity” wer’ (9). The eese with a n), viscosity(Force nece

isual evaluaity” and “adnted to the juesign evalu

The sampld with a thrjudges rins

d Studies 2166-1073

1, No. 1

hink.org/jfs

w sample

ons were eliminate obtained d across

ned. The n 0.1 to 115.0 Pa

and F9, 10 Hz to (G’) and

mperature coelastic ata were

antitative anel was ears old) < 0.50), dges, as sensory

s of the e scored sensory spoon),

y (Force essary to

ation). A dhesivity” udges at ated the les were ree-digit sed their

2.5 Stat

One-wameasuretan δ vaassessorexperimaverage

The codetermiused to parametsensory"ViscosAccordconsumstatistic

3. Resu

3.1 Che

The fatDifferenprotein levels. centesim

Table 1

Pro

tistical Anal

ay (samplesements to ealues at 4.64rs, were co

mental desige values of s

orrelations ined using t

model the ters of text

y attributes sity" and "aing to En

mption of scal program

ults and Dis

emical Analy

t, moisture nt combinacontents. AThese resu

mal compos

. Centesima

ocessed che

F1

F2

F3

F4

F5

F6

F7

F8

F9

lysis

s) analysis evaluate diff4 Hz were uonsidered ign). The prinsensory para

between tthe PCA anrelationship

ture (TPA) that were vadhesivity" gelen et a

semisolid foversion 9.1

scussion

lysis

and proteinations of fatA reductionults are simsition of low

al composit

eeses

of variancferences betused to statisin the ANOncipal compameters wer

the instrumnd Pearsonp between tand rheolo

visually exawere corre

al. (2003), oods at 101 (SAS Insti

n contents ot and moist

n in fat andmilar to Soaw-fat cheese

tion of the li

Moistu

64.90 ±

69.75 ±

69.75 ±

65.47 ±

71.02 ±

67.20 ±

63.50 ±

66.67 ±

67.23 ±

53

ce (ANOVtween the pstically anaOVA for sponent analre applied t

mental and correlationthe instrumogical paramamined at 1elated with

25ºC is t0ºC. All anitute, Inc., C

of light proture produc

d moisture cares et al. es.

ight process

ure (%)

± 0.10

± 0.10

± 0.10

± 0.10

± 0.10

± 0.00

± 0.10

± 0.05

± 0.24

VA) was peprocessed chalyze the resensory paralysis (PCA)o the correl

d sensory n coefficien

mental and smeters at 110ºC ("cons

h the rheolothe mean nalyses werCary, NC, U

cessed cheeced cheese content incr(2002) and

sed cheese s

Fat (

16.50 ±

16.40 ±

10.50 ±

11.50 ±

13.00 ±

18.50 ±

13.10 ±

8.45 ±

13.20 ±

Jour

erformed onheese samplsults. Two faameters (i.e with varimation matrix

texture mnt (r). Regresensory data0ºC were c

sistency" anogical measoral tempere performe

USA).

eses are presamples wireased chee

d Cunha et

samples

(%)

± 0.20

± 0.10

± 0.13

± 0.32

± 0.18

± 0.53

± 0.08

± 0.13

± 0.18

rnal of FoodISSN 2

2012, Vol.

www.macroth

n the instrles. The G’,factors, same., complet

max rotationx.

measurementession analya. The instrcorrelated wnd "spreadasurements aerature dured using th

esented in Tith differenese protein

al. (2006)

Protein

14.02 ±

10.01 ±

14.35 ±

18.14 ±

12.07 ±

10.54 ±

18.46 ±

19.40 ±

15.49 ±

d Studies 2166-1073

1, No. 1

hink.org/jfs

rumental , G” and ples and te block

n and the

ts were ysis was rumental with the ability"). at 25°C. ring the he SAS

Table 1. nt matrix

(casein) for the

n (%)

0.25

0.20

0.25

0.04

0.30

0.09

0.25

0.17

0.24

Fat andsamplessimilar protein (approxmoisturpercentlevels (a

3.2 Inst

3.2.1 Te

ANOVAgumminand the

Table 2

F1

F2

F3

F4

F5

F6

F7

F8

F9

MSE

MSE: me

The F4,gumminpresente(intermmeasure

d moisture s; products matrix procontent, w

ximately 18re content ages of fat approximat

trumental A

exture Profi

A indicateness, chewirelationship

2. Means of

Firmnes

(N)

0.29

0.02

0.23

1.64

0.04

0.02

1.93

2.34

0.23

0.0002

ean square err

, F7 and F8ness, chewied lower ediate casements. The

inversely iwith differe

otein levels which was.7%) was o(F4, F7 analso presen

tely 10.9%)

nalysis

ile Analysis

d that diffiness, elastips to the ins

the texture

ss Gum

0

0

0

-

0

0

2 0.

ror; N: Newton

formulatioiness and elintensities

sein contenese results d

influenced ent combina(approxim

generatedobserved whnd F8). Hownted elevate.

s (TPA)

ferent comcity and costrumental m

properties o

mminess

(N)

0.25

0.02

0.08

1.26

-0.04

0.03

1.42

1.58

0.23

.0006

n; J: Joule; mm

ons (high caasticity, butin these

nt) demondemonstrate

54

the percentations of fa

mately 14.6%d by the fhen fat reduwever, the

ed moisture

mbinations oohesiveness measuremen

of the light

Texture Pr

Chewin

(J)

1.18

0.00

0.00

8.78

0.00

0.00

10.09

10.51

0.92

0.011

m: millimeter

asein matrixt the F2, F5parameters

nstrated inte the relatio

tage of proat and moist%) due to mfat reductiouction did n

processed content (F2

of fat and (p < 0.10).nts are pres

processed c

roperties

ness C

(d

8

0

0

8

0

0

9

1

2

2

r.

) exhibited 5 and F6 fors. Processetermediate

onship betw

Jour

otein in theture (F1, F3moisture coon. Elevatenot accomp

cheese sam2, F5 and F

moisture The averagented in Ta

cheeses

Choesivines

dimensionles

0.87

1.20

0.96

0.77

-1.24

1.45

0.74

0.67

0.96

0.0003

greater intermulations (ed cheeses

intensitieseen these co

rnal of FoodISSN 2

2012, Vol.

www.macroth

e processed3 and F9) prompensationed protein pany the incmples withF6) and low

affected figes of each

able 2.

ss

ss)

Elas

(m

4

0

0

6

0

0

7

6

4

0.0

ensities of fi(low casein

F1, F3 s on instronstituents

d Studies 2166-1073

1, No. 1

hink.org/jfs

d cheese resented n in the content

crease in h greater w protein

firmness, h sample

sticity

mm)

.46

.00

.00

.95

.00

.00

.10

.66

.16

0156

firmness, n matrix) and F9

rumental with the

protein protein-strengthprevioual., 200product

3.2.2 Rh

All of tviscosit

Rotatioand 25decreas(Rosenbprotein-

Table 3

Proces

MSE: me

Oscillatformulahigher frequen

matrix. A l-protein inth propertiesus studies (R09; Silva etts with diffe

heological M

the rheologty, elastic an

nal Tests - ºC) are pr

sed with iberg et al.-protein inte

. Measurem

ssed chesse

F1

F2

F3

F4

F5

F6

F7

F8

F9

MSE

ean square err

tory Tests ations in themoisture c

ncies at 10°

lower fat anteractions as followingRudan et al.t al., 2012).erent texture

Measureme

gical paramend viscous m

The measurresented in increasing ., 1995) beractions an

ments of the

s

3

1

1

9

16

1

1

ror; τo: yield st

- Figure e studied frecontent and°C. Fat con

nd moisture and causes g a reductio., 1999; She. The combe profiles.

ents

eters of lighmoduli, and

rements of tTable 3.

temperatureecause the

nd partially

rheologica

Temperat

τo

(Pa)

318.50

10.22

71.01

112.00

14.07

14.61

935.30

669.00

88.93

.1630

tress; ηap: app

2 illustrateequency rand the same tent also in

55

content yiea hardenin

on in the faeehan & Gubination of

ht processed tan δ, were

the rheologThe yield e. This re

e temperatuliquefies fa

al properties

ture 10ºC

ηap

(Pa.

96.8

5.4

60.6

137.7

19.8

8.83

137.0

154.4

105.0

82.69

parent viscosity

es the prenges at 10°C

fat contenncreased the

elds a greateng of the cat content ouinee, 2004different fa

ed cheeses, e significan

gical propertstress (τo)

esult is geure increaseat (Hennelly

s at 10ºC and

p

s)

83

1

68

76

85

3

05

47

07

987

y.

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such as yiently differen

ties at two tand appar

enerally obe promotes

y et al., 2006

d 25ºC

Tempe

τo

(Pa)

158.10

6.20

115.40

740.60

11.50

7.80

614.90

878.70

135.67

223.8530

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ontent, whicincrease in

d is consisteal., 2006; Fsture levels

eld stress, ant (p < 0.10,

temperaturerent viscosibserved in s a weake6).

erature 25ºC

η

(Pa

33

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46

9.

6.

32

46

34

5.5

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h favors n texture ent with

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cheese ening of

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.89

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.87

.58

.09

714

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n δ value incand F6 exhses F2 and Fher fat conthese cheeseastic behavnents (G’ anasticity comature, and thening of th

perature scanessed chees

mperature sstrated the er, exceedi

sed cheeses,2006) reportthe cheeses

d G” decreastrated an atrations, wh

and water le

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he protein m

n (5°C to 3se. Figure 3sweeps rev

viscoelastiing this tem, and the G’ted a simila with lowerased with abrupt increhich was caueads to deve

a function of% and 18.7%

oisture) andations and hd fluidity cconcentrate

a very low fViscoelasticvalue was lmatrix.

35ºC) was p illustrates ealed that c behavior mperature and G” val

ar viscoelastr inulin contincreasing ease at higused by the elopment of

56

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level; formavior was o

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iscoelastic beeps. The cFigure 3b)

n cheeses ahe behaviormperature. H

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d Studies 2166-1073

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mulations observed herefore, δ values ated the ssing of nance of ed with gested a

behavior urves of moduli

at 22°C. r of the Hennelly nted with ese (i.e.,

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57

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Cunha, 2007ens the prot

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o the intera

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10ºC.

y protein amounts gregates

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Figu

3.3 Sens

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58

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Figure 4

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nsory and in

60

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al

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componenand Silva

inversely coon coefficicorrelations ve. A positiy of cheese

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ip with conbility on a F4, F7 and tions F1, F3mediate intere content

of the rheuated visual

because tnt viscosityvely correlatributes exheen these ant, which h

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apparent viss.

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of texture m

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measuremen

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eological sity and xplained 10) with ted with med the rrelation ama and of 10 s-1

nts at

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er correlatiory adhesivental meas450) than thrediction mssed cheese

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ion with veness (r urement he other

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Acknow

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