EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS
In this study the effects of degree of homogenization and concentration of insoluble material on the perceived texture of apple, tomato, potato pulp and carrot fiber suspensions have been investigated. This was done using a descriptive sensory analysis with the attributes melting, slippery, crispy, grainy and thick. The texture attributes were then correlated to the physicochemical properties of t