期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2009
卷号：4
期号：3-4
页码：98-103
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Texture as a manifestation of some rheological properties of foodstuffs is one of the primary organoleptic properties. It has important role in handling, processing and behaviour of the foodstuffs. From consumer aspect, texture is also one of the more important parameters which they use for their buying decisions. Instrumental analysis on TA.HDPlus texture analyzer of five Gouda cheeses from various Croatian producers was conducted. From wide range of textural properties, hardness, work for mastication, elasticity and adhesivity were chosen for testing, as well as for comparing with dry matter content. Hardest (11,88 N ± 1,79) samples have largest share of dry matter (55 %). With decrease of dry matter content, values for hardness, adhesivity and work dropped. Elasticity rise with increase of water content, i.e. largest elasticity was 14,02 mm, with 50 % water content. Work linearly depends on all three measured textural properties. 138,24 mJ was largest measured value for sample, which contain 55 % of dry matter.
