A three-point bending test for prediction of sensory texture in processed cheese
2007
EVERARD, C.D. | O'CALLAGHAN, D.J. | O'KENNEDY, B.T. | O'DONNELL, C.P. | SHEEHAN, E.M. | DELAHUNTY, C.M.
Fourteen processed cheeses varying in emulsifying salt and moisture contents were evaluated by three-point bending and texture profile analysis (TPA) based on two-bite compression testing. Sensory texture analysis was also carried out by a trained panel. Partial least squares regression was used to predict the sensory parameters from both three-point bending and TPA parameters. A combination of six three-point bending parameters predicted the key sensory parameters "firmness,""rubbery" and "chewy" at least, as well as a combination of five TPA parameters. Increasing the emulsifying salt content and decreasing the moisture content resulted in a firmer processed cheese. Assessment of texture by sensory panels is expensive and there is an interest, therefore, in complementing the sensory assessment of texture with objective methods based on rheology. Rheological analysis of texture is in itself quite complex, as large deformation, and hence nonlinear rheology, is necessarily involved. Such analysis must describe a combination of elastic and plastic behavior, and techniques for doing this adequately are still evolving. The principal rheological technique described in the literature is texture profile analysis based on large deformation compression of samples. This article describes an alternative approach, based on bending of samples, which is shown to have a roughly equivalent performance. The results demonstrate that rheological techniques partially predict sensory assessment, and as such are extremely useful, and suggest that there is room for further development and/or refinement of rheological techniques for this application.
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