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Title: Flavour perception of biscuits a psychophysical approach
Author: Burseg, Kerstin M. M.
ISNI:       0000 0004 2677 6886
Awarding Body: University of Nottingham
Current Institution: University of Nottingham
Date of Award: 2006
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A psychophysical approach was applied to study cross-modality between texture, sweetness and aroma in a real food system (biscuits). A range of biscuits varying in fat, flour and sugar levels as well as sugar form and sugar pre-treatment were made according to a statistical D-optimal Mixture Design (main effects crossed with a categorical factor). This allowed control of the interactions between ingredients in the complex biscuit system but also expressed ingredient-texture relationships in mathematical terms. Studying biscuit texture (structure and mechanical properties) revealed that the biscuit system was dominated either by a glassy sucrose (dissolved sugar) or crystalline sucrose (granulated sugar) rich matrix embedding more or less native starch granules, irrespective of which sugar form was used, fat formed a continuous layer and acted as a "glue" to hold the biscuit matrix together. With the exception of gluten development, flour did not play a significant role in the formation of the biscuit structure.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available