Publication detail

Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization

TAUFEROVÁ, A. TREMLOVÁ, B. BEDNÁŘ, J. GOLIAN, J. ZIDEK, R. VIETORIS, V.

Original Title

Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization

Type

journal article in Web of Science

Language

English

Original Abstract

The aim of this study was to examine possible usage of instrumental determination of selected texture parameters to estimate sensory texture acceptability of ketchups. Likewise, the authors focused on examination whether the consumer’s perception of texture acceptability is connected to the selected factors related to the ingredients and production technology. Yet another aim was to describe the selected textural parameters of ketchups available in the European market. Within the frame of this study, 29 samples of ketchups were analyzed by means of instrumental and sensory texture analysis. Further, a survey research was carried out with the results showing that the texture was the second most significant parameter for the consumer’s choice of a particular product. The average evaluation of sensory texture acceptability reached the values from 3.78 to 7.67. Analysis of the evaluation results of textural parameters based on the values of Pearson’s correlation coefficient confirmed a high correlation (p < 0.05) between instrumental and sensory determined viscosity and density. However, none of these partial textural parameters affected the sensory acceptability of the texture separately. Thus, using the instrumental analysis for estimation of the sensory texture acceptability of ketchups is not possible. For the optimization and control of ketchup texture in practice, sensory analysis is essential.

Keywords

Consistency, Ketchup, Sensory analysis, Texture, Viscosity

Authors

TAUFEROVÁ, A.; TREMLOVÁ, B.; BEDNÁŘ, J.; GOLIAN, J.; ZIDEK, R.; VIETORIS, V.

RIV year

2015

Released

1. 3. 2015

ISBN

1094-2912

Periodical

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Year of study

18

Number

3

State

United States of America

Pages from

660

Pages to

669

Pages count

10

BibTex

@article{BUT114025,
  author="Alexandra {Tauferová} and Bohuslava {Tremlová} and Josef {Bednář} and Jozef {Golian} and Radoslav {Zidek} and Vladimír {Vietoris}",
  title="Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization",
  journal="INTERNATIONAL JOURNAL OF FOOD PROPERTIES",
  year="2015",
  volume="18",
  number="3",
  pages="660--669",
  doi="10.1080/10942912.2013.853186",
  issn="1094-2912"
}