Affordable Access

Publisher Website

Sensory and chemical characterisation of fats used as spreads on bread

Authors
Journal
Food Quality and Preference
0950-3293
Publisher
Elsevier
Publication Date
Volume
1
Identifiers
DOI: 10.1016/0950-3293(89)90003-7
Keywords
  • Fat Spreads
  • Low-Fat Products
  • Multidimensional Scaling
  • Sensory Profiling
  • Fatty Acids

Abstract

Abstract Ten dairy fat or margarine-based spreads with 40, 60 or 80% fat, were compared pairwise for their similarity/dissimilarity. The sensory profiles, fatty acid compositions and NaCl contents were also determined. In multidimensional scaling analysis, the three dimensions obtained distinguished between 1) the 80% spreads containing mainly dairy fat vs. others, 2) the spreads containing 40% fat vs. others, and 3) certain individual samples. Polynsaturated vs. saturated fatty acids described dimension I (butter/notbutter), whereas the monounsaturated fatty acids were related to dimensions II and III. The P S ratios ranged from 0.03 to 2.09. From a sensory viewpoint the major choice offered to the consumers seems to be the one between traditional spreads containing 80% dairy fat and all the remaining spreads.

There are no comments yet on this publication. Be the first to share your thoughts.

Statistics

Seen <100 times
0 Comments

More articles like this

Hedonic responses and attitudes related to fats us...

on Food Quality and Preference Jan 01, 1990

FATS USED as drugs.

on Journal of the American Medica... Jun 14, 1958

Safety of used frying fats.

on Nutrition reviews July 1968

Chemical, physical and sensory properties of chick...

on International journal of food... January 2001
More articles like this..