Caractérisation texturale et analyse par stéréocorrélation d'images de la déformation des fromages à pâte molle et de leurs simulants formulés

Abstract : Various gels formulated from mixtures of gelatin and polysaccharides - guar, karaya gum, xanthan gum, maltodextrin and starch - were elaborated to simulate soft cheeses (Camembert and Coulommiers) texture. Comparisons between gels and cheeses were based on firmness, elasticity modulus and relaxation time constants, obtained from penetrometry and stress relaxation tests. Gels made up of gelatin, maltodextrin and starch were found to imitate best the textural properties of the soft cheeses. A three-component mixture design approach was used to determine the optimum component concentration of the simulants. Mathematical models developed showed linear dependence of the rheological parameters on composition of simulants. Enzyme Subtilisin Carlsberg (Alcalase®) successful induced gradual modifications in rheological parameters of simulants. The rate of change of textural properties occurring in Coulommiers cheese during maturation was however different from that of the simulants. Two optical three-dimensional techniques as new tools for food texture assessment were also investigated. Digital image correlation and the Breuckmann scanning systems were successful in distinguishing between gels and cheeses varying in firmness and viscoelastic properties. New parameters obtained from digital image correlation and Breuckmann scanning systems were related to the textural properties of the cheeses and their simulants. These parameters may be used to develop models predicting accurately the sensory texture of food from instrumental measurements
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Mary Lynn Li Yuet Hee. Caractérisation texturale et analyse par stéréocorrélation d'images de la déformation des fromages à pâte molle et de leurs simulants formulés. Autre. Institut National Polytechnique de Lorraine, 2007. Français. ⟨NNT : 2007INPL062N⟩. ⟨tel-01752851⟩

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