Original title: Psychoreologie pomazánkových emulgovaných tuků
Translated title: Psychorheology of low-fat spreads
Authors: Štern, Petr ; Pokorný, J. ; Jedelská, M. ; Panovská, Z. ; Seifert, P. ; Svoboda, Z. ; Novák, B.
Document type: Papers
Conference/Event: Mezinárodní konference z technologie a analytiky tuků /42./, Stachy (CZ), 2004-05-12 / 2004-05-14
Year: 2004
Language: cze
Abstract: [cze] [eng]
Byly studovány reologické a senzorické vlastnosti pomazánkových tuků ALFA Optima a ALFA Vital (Setuza a.s.). Statistically significant relations, either linear or semilogarithmic,were obtained between the rheological and sensory data. A close linear relationship between the sensory texture and the flavour was observed. On the basis of the rheological and sensory measurements, it may be concluded that the rheometry could be used for the prediction of the texture and flavour acceptances of fat emulsions with a fair degree of accuracy.
Keywords: low-fat spreads; rheometry; sensory analysis
Project no.: CEZ:AV0Z2060917 (CEP), IAA2060404 (CEP)
Funding provider: GA AV ČR
Host item entry: Sborník přednášek z XLII. mezinárodní konference z technologie a analytiky tuků, ISBN 80-86238-41-5

Institution: Institute of Hydrodynamics AS ČR (web)
Document availability information: Fulltext is available at the institute of the Academy of Sciences.
Original record: http://hdl.handle.net/11104/0017118

Permalink: http://www.nusl.cz/ntk/nusl-20705


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Research > Institutes ASCR > Institute of Hydrodynamics
Conference materials > Papers