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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.

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