2026-10-16T08:55:52Z https://data.mendeley.com/oai

oai:data.mendeley.com/nc8v38j4jy.1 2024-11-11T23:12:06Z

Bielska, Paulina Texture profile analyzes and color measurement of fermented buttermilk available on the Polish market and their classification according to IDDSI Mendeley Data The data was obtained by analyzing dairy products – fermented buttermilk (natural and strawberry) available on the Polish market. Based on the manufacturer's data, the following information was entered: taste, fat content (including saturated fatty acids), carbohydrates (including sugars), protein, salt. The following texture parameters were instrumentally measured: firmness, consistency, cohesiveness, and work of cohesion. The color coordinates L, a*, b* and X, Y, Z were measured in the SPIN and SPEX system. On the basis of the L coordinates (lightness), a* and b*, the following were calculated: (WI) white index, (YI) yellowness index, (C) chroma, (BI) brownness index. IDDSI Flow Test: syringe flow test developed by the International Dysphagia Diet Standardization Initiative (IDDSI); Level 0 Thin (0–1 mL liquid remaining), Level 1 Slightly-Thick (1–4 mL), Level 2 Mildly Thick (4–8 mL) and Level 3, Moderately Thick (8–10 mL). Color Dairy Dairy Product Food Texture Cais-Sokolińska, Dorota Pawlak, Tomasz Dataset doi:10.17632/nc8v38j4jy.1 oai:data.mendeley.com/nc8v38j4jy.1 Creative Commons Attribution 4.0 International http://creativecommons.org/licenses/by/4.0 https://data.mendeley.com/datasets/nc8v38j4jy 2024-11-11T23:12:06Z