ABSTRACT
Besides the above-mentioned proposals, several authors have selected some rheological indices of practical validity for control of food sensory viscosity. Costell et al. (1994) studied the relationships between some rheological parameters and the oral viscosity of peach nectars and found that the apparent viscosity measured at 500 s 1 can be considered a practical instrumental index for this product and used for routine quality control. With a similar approach, Zamora (1995) selected an apparent viscosity of 36.7 s 1 as an instrumental measure of the sensory viscosity of cornstarch pastes. These results were to some extent in agreement with die proposal of Shama and Sherman (1973) in that the value of the shear rate associated with the oral evaluation of viscosity was dependent on the fluid’s viscosity: in general, the less viscous the fluid, the higher the shear rate at which to measure the apparent viscosity. The usefulness of complex viscosity as an instrumental index of perceived thickness as proposed by Baines and Morris (1988) in model solutions has also been confirmed by Hill et al. (1995) for lemon pie filling.
