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.

Czech title

Uřčení texturních vlastnosti kečupů a určení dominantních faktorů pro optimalizaci těchcto produktů

English 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

en

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.

Czech abstract

Konzistence a viskozita jsou z hlediska technologie, kontroly kvality a přijatelnosti pro konzumenta považovány za významné texturní charakteristiky kečupů. Cílem studie bylo popsat tyto parametry kečupů dostupných na českém a slovenském trhu pomocí instrumentální a senzorické analýzy, ověřit korelaci obou metod a určit parametry senzoricky nejlépe hodnocených vzorků. Pro analýzu bylo použito 29 vzorků. Instrumentální analýza byla provedena pomocí texturometru (TA.XTplus, Stable Micro Systems). Senzorický panel byl tvořen 10 školenými hodnotiteli, kteří hodnotili viskozitu, hustotu a příjemnost textury pomocí devítimístní bodové stupnice, kde 9 odpovídala nejvyšší viskozitě/hustotě/příjemnosti. Hodnoty instrumentálně naměřené konzistence se pohybovaly v rozmezí od 864.26 do 2 330.03 g•s, hodnoty instrumentálně naměřené viskozity v rozmezí od -1 517,.97 do -352.54 g•s. Průměrné hodnoty senzoricky stanovené viskozity se pohybovaly v rozmezí od 3.00 do 8.33, u hustoty od 2.67 do 7.33. Senzorická přijatelnost textury vzorků dosahovala hodnot od 3.78 do 7.67. Na základě hodnot Pearsonova korelačního koeficientu byla potvrzena (p < 0.05) vysoká korelace mezi instrumentálně a senzoricky stanovenými texturními parametry. Ani jeden z dílčích texturních parametrů však neovlivňoval senzorickou přijatelnost textury. Charakteristiky nejlépe a nejhůře senzoricky ohodnocených vzorků kečupu však naznačují, že pro hodnotitele reprezentující běžné konzumenty byly přijatelnější vzorky s vyššími hodnotami konzistence/hustoty a viskozity.

English 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 in English

Consistency, Ketchup, Sensory analysis, Texture, Viscosity

RIV year

2015

Released

01.03.2015

ISSN

1094-2912

Volume

18

Number

3

Pages from–to

660–669

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",
  year="2015",
  volume="18",
  number="3",
  month="March",
  pages="660--669",
  issn="1094-2912"
}