EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS

In this study the effects of degree of homogenization and concentration of insoluble material on the perceived texture of apple, tomato, potato pulp and carrot fiber suspensions have been investigated. This was done using a descriptive sensory analysis with the attributes melting, slippery, crispy, grainy and thick. The texture attributes were then correlated to the physicochemical properties of the fiber suspensions and the composition of soluble and insoluble fiber. Carrot and potato pulp suspensions were more crispy and grainy than the apple and tomato suspensions, which were perceived as more melting and slippery. The perception of crispy/grainy was governed mainly by the particle size of the insoluble fiber. The sensation of slippery/melting was increased with increasing elastic modulus and water-holding capacity as well as a higher content of soluble fiber. Suspensions with a high elastic modulus of the continuous phase as well as a high yield stress were perceived as thick.