Texture profile analyzes and color measurement of fermented buttermilk available on the Polish market and their classification according to IDDSI

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).

该数据集通过分析波兰市场上销售的乳制品——包括自然和草莓口味的发酵奶油（但乳）获得。依据制造商提供的数据，记录了以下信息：口感、脂肪含量（包括饱和脂肪酸）、碳水化合物（包括糖分）、蛋白质和盐分。通过仪器测量了以下质地参数：硬度、粘度、凝聚性和凝聚力工作。在 SPIN 和 SPEX 系统中测量了颜色坐标 L、a*、b* 以及 X、Y、Z。基于 L 坐标（亮度）、a* 和 b*，计算得出以下指标：（WI）白度指数、（YI）黄度指数、（C）色度、（BI）棕度指数。IDDSI 流动性测试：由国际吞咽饮食标准化倡议（IDDSI）开发的注射器流动性测试；等级 0 薄（剩余液体 0–1 mL）、等级 1 微厚（1–4 mL）、等级 2 轻厚（4–8 mL）以及等级 3，中等厚度（8–10 mL）。