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The sensory properties of products made with microparticulated protein
1Sensory Spectrum, Inc., Chatham, NJ 07928.
Journal of the American College of Nutrition
|August 1, 1990
Abstract:
The use of microparticulation to develop products that can be substituted for all or part of the fat portion of food products necessitates the sensory evaluation of these food products to discover formulations, which deliver appearance, flavor, and texture properties similar to the original full-fat foods. Specific consumer and technical/expert attributes are discussed and related to each other to provide guidelines by which microparticulates can be evaluated alone and in different food systems.