Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.

Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive analysis, and establishing correlations between all these analyses. Eight materials were used: water, strawberry yogurt, condensed milk, honey, UHT cream, creamy dairy dessert, petit suisse strawberry flavor (a traditional French cheese from Normandy region, and sold as an infant product), and dulce de leche (obtained through cooking of a can of condensed milk, during 15 min under pressure, resulting in a brownish color product and more consistent than condensed milk). All materials were submitted to rheological analysis, analysis on texture analyzer, and descriptive sensory analysis.