CONTRIBUTIONS TO A NEW METHOD FOR DETERMINING FOOD GUMMINESS

摘要

The paper presents a method and a technique for measuring food gumminess determined on instrumental sensory way versus this texture property determined by human sensory. This purpose it is conducted a comparative study between the values obtained according to SR ISO11036/2007, with gumminess values defined on the electronic sensorial way. The researches made possible the realization of a conversion curve that allows the transition from gumminess units measured electronic instrumental, under conditions of high reproducibility, to classical gumminess units determined by a panel of 5 points. A test for assessing the gumminess, performed with a total of seventeen volunteers, strongly emphasized the subjective nature of gumminess assessment on human sensory way. In this regard it has been observed a significant influence of the color on the test, modified with high purity beta carotene and its taste, modified with commercial vanilla.