论文信息 - HEDONIC SPREADABILITY OPTIMA OF SELECTED EDIBLE FATS

HEDONIC SPREADABILITY OPTIMA OF SELECTED EDIBLE FATS

. A panel of untrained judges was asked to assess spreadability of selected solid edible fat samples (butter, margarine, low fat products) of different temperature with regard to hedonic preferences. Instrumental measurements were performed by cone penetration with constant load. The statistical analysis of the ranked sensory data showed significant spreadability optima in the apparent yield value range of approximately 30–60 kPa. Differences between the selected fats were not observed.

Harald Rohm | H. Rohm | Susanne Raaber | Susanne Raaber

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