SENSORY AND MECHANICAL ATTRIBUTES OF GEL TEXTURE .1. EFFECT OF GELATIN CONCENTRATION
SENSORY AND MECHANICAL ATTRIBUTES OF GEL TEXTURE .1. EFFECT OF GELATIN CONCENTRATION
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DOI：
10.1111/j.1745-4603.1986.tb00710.x
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发表时间：
1986-01-01
影响因子：
3.2
通讯作者：
NOBLE, AC
中科院分区：
文献类型：
--
作者：
MUNOZ, AM;PANGBORN, RM;NOBLE, AC
18位经验丰富的裁判根据通过口腔和手动剪切和压缩的硬度、内聚性和在口中的分解程度来评价明胶浓度（22-45 g/L）不同的凝胶的质地。手动按压和用门牙咬合在凝胶浓度之间具有很好的区分性。除分解程度外，所有感官指标均随着明胶浓度的增加而增加。Instron（IUTM）的测量结果表明，增加明胶浓度导致的最大力和力/变形的增加，但在屈服和断裂变形或弹性和凝聚力的影响不大。力学测量的结果随施加的力的类型（压缩、剪切或穿刺）、加载速率（50或200 mm/min）和达到的变形程度（40-90%）而变化。在剪切力为200 mm/min和变形较大的情况下，实现了凝胶浓度的最高区分。感官反应与以下IUTM测量值相关性最高：（1）在较高十字头速度下屈服和变形70%和85%时的压缩力;（2）在较低十字头速度下屈服点以下的压缩力;以及（3）在200 mm/min下最大变形（90%）时测量的剪切力。
Eighteen experienced judges evaluated the texture of gels varying in gelatin concentration (22-45 g/L) in terms of firmness by oral and manual shear and compression, cohesiveness, and extent of breakdown in the mouth. Manual compression and biting with the front teeth discriminated well across gel concentrations. All sensory measures except extent of breakdown increased with gelatin concentration. Instron (IUTM) measurements showed that increasing gelatin concentration resulted in an increase in maximum force and force/deformation, but had little effect on deformation at yield and rupture or in elasticity and cohesiveness. Results from mechanical measurements varied with the type of force applied (compression, shear or puncture), the loading rate (50 or 200 mm/min), and the extent of deformation attained (40-90%). The highest discrimination across gel concentrations was achieved with shear force at a rate of 200 mm/min and at greater deformations. Sensory responses correlated most highly with the following IUTM measurements: (1) Compression forces at yield and at deformations of 70 and 85% at the higher crosshead speed; (2) Compression forces below the yield point at the lower crosshead speed; and (3) Shear forces measured at maximum deformation (90%) at 200 mm/min.