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).

本数据集通过分析波兰市场在售的乳制品——原味与草莓味发酵酪乳——获取。基于厂商提供的检测数据，录入以下指标：风味、脂肪含量（含饱和脂肪酸）、碳水化合物（含糖类）、蛋白质与盐分。通过仪器测定如下质地参数：硬度、稠度、内聚性及内聚功。在SPIN与SPEX系统中测定颜色坐标L、a*、b*及X、Y、Z。基于L坐标（明度）、a*与b*坐标，计算得到以下颜色指标：白度指数（White Index，WI）、黄度指数（Yellowness Index，YI）、彩度（Chroma，C）及褐变指数（Brownness Index，BI）。IDDSI流动测试：由国际吞咽障碍饮食标准化倡议（International Dysphagia Diet Standardization Initiative，IDDSI）开发的注射器流动测试，共分为0级稀薄型（剩余液体0~1mL）、1级微稠型（剩余液体1~4mL）、2级中度稠型（剩余液体4~8mL）及3级重度稠型（剩余液体8~10mL）。