Measuring Food Changes During Mastication and Comparing the Rheological Behavior of Low Fat Sauces

Professor D. J. McClements of the University of Massachusetts and Dr Steve Carrington of Malvern Panalytical demonstrate how rheology can be used to determine the food changes that occur during the mastication process, and how the rheological behavior of low fat sauces can be compared against consumer sensory data for these products.

Image Credits: Minerva Studio/shutterstock.com

Rheological variables not only define our perception of foods, but are also employed by food formulators to design products that meet stringent consumer demands. For instance, suspension viscosity affects the sensory appeal, stability, and shelf life of soups and beverages, whereas yield stress serves as a vital parameter for individuals who wish to create foods with a rich, creamy appeal like dressings, desserts, and sauces.

Rheology can also be associated with the release of flavors and mouth feel, which collectively make it a key analytical method for food development. It could also create significant cost savings by reducing the dependence on sensory testing, while simultaneously reducing the subjectivity related to physical testing.

This information has been sourced, reviewed and adapted from materials provided by Malvern Panalytical.

For more information on this source, please visit Malvern Panalytical.

Citations

Please use one of the following formats to cite this article in your essay, paper or report:

  • APA

    Malvern Panalytical. (2023, May 30). Measuring Food Changes During Mastication and Comparing the Rheological Behavior of Low Fat Sauces. AZoM. Retrieved on February 29, 2024 from https://www.azom.com/article.aspx?ArticleID=13149.

  • MLA

    Malvern Panalytical. "Measuring Food Changes During Mastication and Comparing the Rheological Behavior of Low Fat Sauces". AZoM. 29 February 2024. <https://www.azom.com/article.aspx?ArticleID=13149>.

  • Chicago

    Malvern Panalytical. "Measuring Food Changes During Mastication and Comparing the Rheological Behavior of Low Fat Sauces". AZoM. https://www.azom.com/article.aspx?ArticleID=13149. (accessed February 29, 2024).

  • Harvard

    Malvern Panalytical. 2023. Measuring Food Changes During Mastication and Comparing the Rheological Behavior of Low Fat Sauces. AZoM, viewed 29 February 2024, https://www.azom.com/article.aspx?ArticleID=13149.

Ask A Question

Do you have a question you'd like to ask regarding this article?

Leave your feedback
Your comment type
Submit
Azthena logo

AZoM.com powered by Azthena AI

Your AI Assistant finding answers from trusted AZoM content

Your AI Powered Scientific Assistant

Hi, I'm Azthena, you can trust me to find commercial scientific answers from AZoNetwork.com.

A few things you need to know before we start. Please read and accept to continue.

  • Use of “Azthena” is subject to the terms and conditions of use as set out by OpenAI.
  • Content provided on any AZoNetwork sites are subject to the site Terms & Conditions and Privacy Policy.
  • Large Language Models can make mistakes. Consider checking important information.

Great. Ask your question.

While we only use edited and approved content for Azthena answers, it may on occasions provide incorrect responses. Please confirm any data provided with the related suppliers or authors. We do not provide medical advice, if you search for medical information you must always consult a medical professional before acting on any information provided.

Your questions, but not your email details will be shared with OpenAI and retained for 30 days in accordance with their privacy principles.

Please do not ask questions that use sensitive or confidential information.

Read the full Terms & Conditions.