Table 1 Textural characterisation of the developed viscoelastic food models.
Viscoelastic 3D models (fat concentration) (%) | Temperature (°C) | Hardness (g) | Adhesiveness (g*s) | Cohesiveness | Gumminess (g) |
|---|---|---|---|---|---|
0 | 7 | 423.27 ± 14.74 | − 458.85 ± 41.02 | 0.79 ± 0.02 | 333.80 ± 17.35 |
25 | 396.13 ± 27.02 | − 440.93 ± 44.62 | 0.82 ± 0.04 | 325.11 ± 36.88 | |
37 | 460.73 ± 73.82 | − 470.34 ± 89.53 | 0.79 ± 0.03 | 366.78 ± 70.61 | |
10 | 7 | 508.87 ± 37.42 | − 505.10 ± 22.32 | 0.79 ± 0.03 | 397.15 ± 15.48 |
25 | 402.47 ± 45.25 | − 420.35 ± 46.20 | 0.81 ± 0.04 | 324.92 ± 30.36 | |
37 | 447.53 ± 40.13 | − 462.19 ± 40.53 | 0.80 ± 0.03 | 358.11 ± 32.26 | |
20 | 7 | 457.13 ± 62.60 | − 464.02 ± 55.74 | 0.81 ± 0.06 | 363.52 ± 32.59 |
25 | 451.13 ± 17.09 | − 481.77 ± 11.56 | 0.81 ± 0.01 | 366.88 ± 16.92 | |
37 | 442.30 ± 25.03 | − 500.46 ± 5.17 | 0.82 ± 0.03 | 361.11 ± 10.55 | |
40 | 7 | 572.80 ± 49.29 | − 515.60 ± 48.57 | 0.78 ± 0.04 | 445.18 ± 36.44 |
25 | 482.33 ± 51.55 | − 423.28 ± 33.34 | 0.82 ± 0.03 | 390.15 ± 25.11 | |
37 | 502.60 ± 91.28 | − 404.56 ± 50.32 | 0.79 ± 0.07 | 384.31 ± 41.92 | |
60 | 7 | 625.07 ± 46.98 | − 133.92 ± 22.17 | 0.54 ± 0.02 | 337.22 ± 20.99 |
25 | 535.23 ± 20.55 | − 80.59 ± 19.58 | 0.49 ± 0.03 | 262.46 ± 3.49 | |
37 | 454.37 ± 49.13 | − 95.53 ± 19.18 | 0.56 ± 0.03 | 254.24 ± 27.06 |
