Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873689" target="_blank" >RIV/62157124:16270/15:43873689 - isvavai.cz</a>
Alternative codes found
RIV/00216305:26210/15:PU113723
Result on the web
<a href="http://dx.doi.org/10.1080/10942912.2013.853186" target="_blank" >http://dx.doi.org/10.1080/10942912.2013.853186</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10942912.2013.853186" target="_blank" >10.1080/10942912.2013.853186</a>
Alternative languages
Result language
angličtina
Original language name
Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization
Original language description
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, 29samples 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 hig
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International journal of food properties
ISSN
1094-2912
e-ISSN
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Volume of the periodical
18
Issue of the periodical within the volume
3
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
660-669
UT code for WoS article
000356221400016
EID of the result in the Scopus database
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