Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
Sensory evaluation was performed to investigate how size and concentration of small rye bran particles in a continuous phase with varying viscosity influence the sensory perception of grittiness. The threshold for the sensation of grittiness of rye bran particles in a starch gel, evaluated by triangular sensory tests, was very low. The particles were discerned at a concentration of 0.1-0.3%, despi
