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Texture profile analysis parameters obtained by an Instron universal testing machine
Journal of Food Science
Abstract
ABSTRACTA method for the interpretation of the force-deformation curves obtained by the Instron Universal Testing Machine is suggested. The method provides a more specific physical meaning to the experimental parameters and treats separately the mechanical aspects of the recoverable and nonrecoverable deformations. The method also provides for the possibility of the introduction of new mechanical parameters and terms which might represent textural properties.
... 14.8.2). The Texturometer, designed to imitate the compressing action of molar teeth while masticating food in the mouth, subjected the food sample to two successive compressions, referred to as bites (Szczesniak 1963a;Peleg 1976;Bourne 1978). This system proposed that the textural characteristics of foods, including cheese, may be categorised as mechanical, geometrical and other (Table 14.1). ...
... The force-time profile, which could be converted into a timedeformation (since deformation rate was known) is denoted a texture profile, and the measurement as Texture Profile Analysis. The relationships between the trace and textural descriptors are outlined in Table 14.5 (Peleg 1976;Brennan 1988;van Vliet 1991). ...
... cm Adhesiveness Area of the negative peak formed when the cross-head (plunger) is withdrawn from the sample after the first bite, due to cheese adhering to cross-head and retarding its retraction. Area A3, Fig. 14 Peleg (1976), Bourne (1978); Szcesniak (1993a); Brennan (1988), van Vliet (1991, O'Callaghan and and Rao and Quintero (2005) b Fracturability was originally known as brittleness (Bourne 1978), and firmness as hardness (Szczesniak 1963a) Reggiano chesses could be estimated from four large strain deformation parameters (elastic modulus, δ f , ε f , work to fracture) through prediction equations determined using partial least squares. Antoniou et al. (2000) carried out sensory and TPA analyses on 15 French cheeses, which were classified into 3 groups based on the range of dry matter (DM) content: 49-61 % DM (Mûnster, Valencay, Tomme de Savoie, Fourme de Salers, Roquefort, Bleu d'Auvergne), 41-53 % DM (Camembert, Pont l'Eveque, Reblochon, Saint Nectaire, Brie de Meaux), and 65-66 % DM (Emmental, Beaufort, Pyrenees Brebis, Comte Vieux). ...
... Human eating action normally consists of several bites. In order to better describe the eating actions of humans, the TPA method was described by Peleg (1976) [23] . The TPA test performs two bites; every bite includes compression and decompression cycles. ...
... Human eating action normally consists of several bites. In order to better describe the eating actions of humans, the TPA method was described by Peleg (1976) [23] . The TPA test performs two bites; every bite includes compression and decompression cycles. ...
... They have different dimensions and units and are all, at least in principle, independent of the tested specimen's shape and size. The serious implications of these discrepancies are discussed in more detail elsewhere [28,34] so here they will be only addressed in the context of instrumental assessment of cooked rice texture particularly its stickiness. ...
... b. The TPA's first bite's force-time relationship shown schematically in Fig. 3-left-is not the same as the actual force-deformation (displacement) relationship which is shown in Fig. 3-right [34]. c. ...
Stickiness is a major textural characteristic of cooked rice and an important criterion in cultivars classification. Many reports on instrumental evaluation cooked rice stickiness are based on variants of the texture profile analysis (TPA), a method that has fundamental methodological flaws and creates logical inconsistencies. Notable among these is that cooked rice tested as a flat cylindrical specimen having a larger diameter is always harder and stickier than when tested as a narrower specimen. Recent novel improvements have been the use of a universal testing machine (UTM) to record the force and calculate the work needed to separate a pre-compressed pair of individual cooked rice kernels, or to separate a single pre-compressed cooked kernel from the flat surface to which it is attached, while accounting, in both cases, for the contact areas. It is proposed to modernize an older manual method to measure the attractive force between two uncompressed cooked rice kernels directly with a tensiometer by replacing it with a UTM and expressing the result in term of a cohesion index, the dimensionless ratio between the net separation force and an individual cooked kernel’s weight. Rough calculations based on published data indicate that cooked rice of cultivars known to be sticky would have an index on the order of 15 while those known as non-sticky about 3 only, where the actual values will depend on the cooking procedure and the dry rice’s history. Also proposed is a similar adhesion index to characterize the attractive interaction of cooked rice with any surface of interest.
... This physical meaning was sometimes misunderstood in many papers that followed. Peleg (1976) takes the distance as x-axis so that the area under the curve represents the work 5 force 3 length. In addition, he pointed out that deformation decreases after the plunger reached the predetermined maximum deformation and, therefore, the TPA curves in Figure 3 or 4 should be depicted as in Figure 15 where the correct directions of the deformations are taken into account. ...
... represent the irrecoverable work(Peleg, 1976) ...
There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures. But sometimes confusion of the interpretation of TPA parameters appeared. Many new techniques have been introduced to quantify TPA parameters. Recent efforts to fill the gap between sensory evaluation and instrumental measurements, human measurements, or physiological measurements have been introduced. This endeavor is an effort of synthesizing the dentistry and biomedical approach, sensory and psychological approach, and material science approach, and therefore, the collaboration among these disciplines is necessary. This manuscript mainly discusses texture studies for solid foods.
Practical applications
To fill the gap between the sensory evaluation and the instrumental measurement of texture, it is necessary to examine the physical change of foods during the oral processing. This will give us the designing principle of palatable and safe foods.
... Testing Machine (Peleg, 1976). Cohesiveness was defined as A1 divided by A2, given A1 ...
... and A2 are areas under force-deformation curves of the first and the second bites; hardness as the force measurement at the major second peak of the first bite; gumminess as calculated by the multiplication of hardness by cohesiveness; springiness which correlates to the width of the second bite curve, and chewiness or the multiplication results of gumminess and springiness (Peleg, 1976). ...
... A Universal Testing Machine texture analyzer (825 University Ave, Norwood, MA, 02062-2643, USA) equipped with a cylinder probe (1 cm diameter) and a load cell of 250 lbf was used to analyze the texture profles of the tested formulae (placed in cylindrical plastic containers, 40 mm diameter) at 30 ± 2°C [27]. All parameters were calculated using TL-Pro food texture analysis software. ...
Anemia is widely recognized as a serious public health problem and the most common type of micronutrient deficiency globally. Developing a product enriched with iron to overcome this issue has received excessive attention. For this purpose, sugarcane syrup and sunflower seeds were utilized as sugar and hazelnut substitutes in chocolate spread production. Four formulations were created and assessed for their chemical, texture, and sensory attributes, as well as their iron content by microwave plasma-atomic emission spectrometry (MP-AES) and compared with a commercial product. Fat and sugar levels were reduced by 2−1.3 and 1–1.5 times, respectively, in the samples. Increasing the percentage of sugarcane syrup raised the iron content 3- to 6-fold. Peroxide and free fatty acid values indicate that iron negatively affects the oil quality of the developed samples. The samples could be recommended as novel products that are preferred as a healthy and low-cost chocolate spread.
... The remaining reheated nuggets were allowed to cool at room temperature for 1h before analyzing TPA. Hardness, springiness, cohesiveness, and chewiness were all determined according to Peleg (2008). Chewiness is the product of springiness × gumminess. ...
... It was modied as the positive areas of compression and excluded the negative areas of the decompression for each cycle and calculated as CO 2 = (A 2 − A 4 )/(A 1 − A 3 ) [17,38]. This procedure was also followed by Olkku and Rha [48] and Peleg [49]. Sherman [39] presented in his critical review on the instrumental TPA and mentioned that hardness and cohesiveness are dependent on elasticity and therefore should not be treated separately, and de nition of elasticity, gumminess, and chewiness have very little practical signi cance. ...
Texture is one of the sensory attributes that consumers use to evaluate food acceptability and purchasing decision. It is a very complex attribute where different senses (e.g., vision, hearing, and touch) are used simultaneously to assess different textural properties, such as hardness, cohesiveness, adhesiveness, gumminess, and springiness. These and others are evaluated using different sensory methods including the descriptive method. However, the subjective sensory measurements have limitations. Instrumental Texture Analysis Profile (TPA) is a very important breakthrough in the field of sensory analysis. It is now widely used by the food industry and scientific community. TPA is an objective method, and the parameters defined by this method can be correlated with the sensory textural attributes. Therefore, this method could be fast and needs easy sample preparation and could be used in quality control in the processing line. This chapter addresses the theoretical development of the TPA and its applications in different food products.
... Three replicates were performed on each sample. Textural attributes considered were: hardness (N, maximum force of the first compression) and stickiness (N.cm −1 , negative area after the first compression) [18]. ...
Despite several nutritional benefits of brown rice (BR) its consumption remains limited compared to white rice. Two of the major barriers to its consumption are long cooking time and limited shelf life. However, those two hurdles can be overcome through the development of shelf-stable BR pouches to create new ready-to-eat (RTE) products, a food category that is gaining important market shares. Nevertheless, scarce information is available on the production and shelf-life stability of ready-to-eat BR products. The first objective of this study was the determination of the optimal moisture range to fully cook BR. The second objective was to determine the effect of moisture content and storage time on two fundamental parameters for consumer’s acceptance of rice: color and texture. Three RTE BR pouches with moisture contents of 54%, 57% and 60% were produced and texture and color were evaluated after 1 year of storage. Significant changes in hardness and stickiness were reported during long-term storage. Moisture content negatively affected hardness and positively affected stickiness. Furthermore, storage time and moisture showed a significant effect on rice color. The present results provide information that will be useful to design new RTE meals to promote brown rice consumption.
... Las magnitudes de los parámetros texturales obtenidos del Análisis del Perfil de Textura son influenciados por variables al momento de las mediciones como la tasa de deformación, es entonces necesario ejecutar las mediciones bajo condiciones estandarizadas para obtener información objetiva [19]. Así, en el presente trabajo se mantienen constantes los parámetros del análisis instrumental para todas las muestras. ...
... The textural properties of biscuit dough were measured by Texture Analyser (Stable Micro System) using two-bite 'texture profile analysis based on the method of Peleg (1976). The test was performed using the following parameters: cylinder probe diameter, 2.54 cm; load cell, 50 kg, pre-test speed: 1 mm/s, test speed: 2 mm/s. ...
As one of the most popular bakery products, biscuits lack several nutrients such as fiber, protein, and some minerals. In this study, biscuits were enriched with T. indica seed flour. T. indica seeds were roasted by microwave at 600 W for 8, 16 and 24 min. Wheat flour was substituted by unroasted and roasted tamarind flour at level of 10%. Owing to its appreciated antioxidant activity, fiber and protein content, T. indica seed flour improved the nutritional value and antioxidative properties of biscuits. The fiber content of biscuits increased up to 3.88 ± 0.02% and protein content up to 11.22 ± 0.05 (p < 0.05). Moderately roasting process developed the sensory and antioxidative properties of T. indica seeds. Microwave roasting was used successfully for roasting T. indica seeds.
... The considered texture parameters are hardness, cohesiveness, and adhesiveness, for which the original definitions (Friedman et al. 1963) are used, and the springiness (Meullenet et al. 1997). The presented methods are easily extended to additional texture parameters such as resilience and chewiness or to modifications of the original definitions (Peleg 1976;Bourne 1978;). In addition, finite element simulations are performed to investigate the effect of friction and surface roughness on the resulting texture properties. ...
The texture profile analysis test is an imitative test to determine texture properties of food, which quantify the consumer’s perception of eating food. The instrumental texture parameters obtained from this test depend on the specimen size and the nonstandardized test conditions. To overcome this problem, texture properties are here related to intrinsic mechanical properties, which are independent of the test conditions. Two types of materials are used to investigate the effect of viscoelasticity, plasticity and damage on the texture parameters for varying test conditions. Analytical relations between mechanical properties, test conditions, and the instrumental hardness, springiness, cohesiveness, and adhesiveness are determined. The hardness is obtained from the stiffness of the material, which is potentially rate-dependent, and the yield stress of a material in case of plasticity. The springiness is determined by the recoverable or irrecoverable strain in the material, which results from the mechanical properties in combination with the test conditions. Cohesiveness and springiness are found to be strongly related, unless structural damage is present in the material. Adhesiveness is only an indirect measure of the adhesion between the material and compression plate and depends on the test conditions and stiffness of the material. Finite element simulations reveal a decrease of hardness in case of a nonflat top surface, indicating the importance of geometrical effects.
... The parameters of the analysis include a test speed of 1 mm/sec, pre-test and post-test speeds of 2 mm/sec, and penetration depth of 1 cm. Hardness, cohesiveness, and chewiness were the main characteristics estimated instrumentally, based on Peleg, 1976 [22]. ...
Vacuum packed Bratwurst type cooked sausages and sliced or cubed meat products that have limited shelf-life of few days in chilled storage were HP processed (5 min, 600 MPa, 25 °C) and stored at different temperatures (0–15 °C). Color, texture, and microbiological and sensory evaluation were kinetically studied for control and HP treated samples. HP treatment did not alter the color and texture of the treated samples when compared to untreated ones. Lactic acid bacteria were found to be the main spoilage index. The rates of microbiological and organoleptic deterioration were estimated, and their temperature dependence was modeled by the Arrhenius equation. An increase of their shelf life of five to eight times was estimated, compared to untreated ones. A sensory survey on HP treated cooked ham showed that the consumers could not distinguish differences between control and processed samples immediately after processing. Obtained results were used along with appropriate tools relevant to cold chain management to demonstrate that HP treated products are less perishable compared to control ones, allowing for short exposure to temperature deviations during transportation and storage. This has a positive impact on the reduction of the frequency of spoiled products before consumption, acting as a useful tool for the meat product’s loss and waste reduction.
... Hardness is the force required to compress a substance between the molars, bite through with incisors, compress between tongue and palate to a given deformation or penetration and designated as soft, firm or hard or it is the highest value of force required to compress the sample during the first compression cycle (Peleg, 1996). Fracturability is the force value at the first peak of the first compression cycle with which the sample breaks. ...
Custard apple is one of the delicious fruits with pleasant flavour, mild aroma and sweet taste used for table purposes in India. Now a day, despite being an underutilized fruit with poor shelf life, many growers attempting to cultivate custard apple fruit for its nutritional
and therapeutic use. Demand for custard apple fruit processing is also increasing for which development of processing technology or equipment is very necessary. Physical and mechanical properties differed according to the variety and size of custard apple fruits. Therefore, Knowledge of physical and mechanical property of custard apple fruit and seeds of large, medium and small size was important in order to provide useful data for the design of handling, storing and processing equipment. The mean length, width, thickness, size, arithmetic mean diameter, sphericity, surface area and volume custard apple fruit were 72.95, 64.28, 69.83, 68.87, 69.03, 0.95, 149.81 and 174.05respectively. The mean length, width, thickness, size, arithmetic mean diameter, sphericity, surface area and
volume of custard apple seeds were 13.17 mm, 6.97 mm, 5.12 mm, 7.76 mm, 8.42 mm, 0.59, 1.89 cm2 and 0.25 cm3
respectively.
... Using Texture Expert software version 1.22 (Stable Micro System, Surrey, United Kingdom), TPA curves were recorded in real time. Each texture attribute, consisting of hardness, cohesiveness, springiness, gumminess, chewiness, resilience, and adhesiveness, was calculated from the imposed force (N) and area (N·s) under the TPA curve (93)(94)(95). ...
High-water-activity food products, such as soybean curd, are vulnerable to microbial contamination, which causes fatal foodborne diseases and food spoilage. Inactivating microorganisms inside food is difficult because the transfer of thermal energy is slower inside than it is outside the food. POH is an adequate sterilization technique because of its rapid and uniform heating without causing electrode corrosion. To elucidate the electrical factors associated with POH performance in the inactivation of pathogens, the effects of the applied voltage and duty ratio on POH were investigated. In this study, we verified that a high applied voltage (80 V rms ) at a duty ratio of 0.1 caused thermal and nonthermal effects on pathogens that led to an approximately 4-log-unit reduction in a significantly short time. Therefore, the results of this research corroborate database predictions of the inactivation efficiency of POH based on pathogen control strategy modeling.
... Stickiness/adhesiveness is the work/force necessary to overcome the attractive forces between the surface of the product and the surface of the probe with which the product comes in contact. It was commonly the textural property measured by texture analyzer and is hardness *cohesiveness (which is Area 2/Area1) (Peleg, 1996 andBreene, 2007). Hardness is the force required to compress a substance between the molar teeth or between tongue and plate to a given deformation or penetration and designated as soft, firm or hard. ...
nal homepage: http://www.ijcmas.com
Soybean (Glycine max), otherwise known as a ‘miracle crop’ with over 40 per cent protein
and 20 per cent oil, minerals and vitamins for human food originated in China. Soy foods
are nutritious, economical and provide many health benefits. A number of processed soya
products are available in the market. They include Soya milk, Soya flour, Soya curd and
Tofu (Soya Paneer). Besides its nutritive quality, functional properties of Soy Protein have
opened avenues for producing new products and improving the quality of existing standard
food products. Research trial was conducted in Mandsaur district of Madhya Pradesh
(M.P.), under the Front Line Demonstration (FLD) programme, thirteen farm women were
selected randomly and questionnaire was developed to study demographic parameters and
extensive review of the value addition training of respondent of village. Soybean paneer
(tofu) fortified by blending 70:30 ratio of soy milk and with buffalo milk then blended
milk was coagulated with 2% acetic acid. After draining of whey coagulum was set as soy
paneer and some was analyzed for organoleptic parameters. The result findings show that
the benefit cost ratio was (1.64) found in improved method and (1.31) in traditional
method, where income was increased 64.67 % compare to traditional method. Farm
women earn the money by value added product of fortified soy-paneer. It was found that
overall acceptability increased with 30 % addition of buffalo milk used for preparing soypaneer
(Tofu) that increased the quality of product and also increased the income of farm
women.
... The value of stickiness is required for the adjustment ofangle of casing and discharge of pulpflakes outlet, so that pulp discharges smoothlyand easily. It is commonly the textural property measured by texture analyzer and is multiplication of hardness and cohesiveness (Peleg, 1996, Breene, 2007and Kadet al., 2016. ...
Physico-morphological properties of custard apple fruit and seeds as well as rheological properties of pulp-flakes and flakes with seeds are important for determining the unit operations during processing of custard apple pulp and for design of pulp-flakes extractor. In the present study, physical and physico-morphological properties of custard apple fruits of Cv. Balanagar such as average length, breadth, thickness, size and sphericity were found to be 84.68 mm, 77.86 mm, 71.05 mm, 77.66 mm and 0.92, respectively. The average peel, carpellary pulp, gritty pulp and seeds were found to be 42.56, 36.74, 12.87 and 7.92 per cent, respectively. The average weight of fruit and seed was 251.78 and 0.33 g, respectively. The average respective length, breadth and thickness of custard apple seeds were found to be 14.58 mm, 7.73mm and 5.22 mm, respectively. The average seed size and sphericity arrived at 8.35 mm and 0.58, respectively. Bulk density, true density and porosity of seeds were found to be 648.28 kg/m 3 , 898.19 kg/m 3 and 27.81 %, respectively.The angle of repose of custard apple seeds, seeds with flakes and custard apple pulp/flakes were15.28 o ,36.05 o and 45.77 o , respectively while bulk density of custard apple seeds with flakes was 876.25 kg/m 3. It is of vital importance to study the separation of flakes of custard apple from seeds and to find out the force required for the separation. Rheological properties of custard apple pulp-flakes such as shear force required to separate the pulp-flakes from seeds, viscosity and pulp stickiness, hardness, cohesiveness were recorded as 2.71 N, 50.65 cP, 240.40 g, 1340 g and 0.61, respectively.
... Stickiness/adhesiveness is the work/force necessary to overcome the attractive forces between the surface of the product and the surface of the probe with which the product comes in contact. It was commonly the textural property measured by texture analyzer and is hardness *cohesiveness (which is Area 2/Area1) (Peleg, 1996 andBreene, 2007). Hardness is the force required to compress a substance between the molar teeth or between tongue and plate to a given deformation or penetration and designated as soft, firm or hard. ...
The present study conducted to know the source from which vegetable growers seek market information and their problems in marketing in the khammam district of Telangana. Both purposive and random sampling followed for a total sample size of one hundred and twenty. Frequency, percentage, mean and rank order were the statistical tools used in this study. Majority of the vegetable growers had low information source consultancy pattern (95.83%) followed by 4.16 per cent medium consultancy. It is inferred that Horticultural Officer (HO) /Agricultural Officer (AO) were mostly consulted by the farmers from formal sources and relatives in the informal sources. Television, newspaper, relatives, friends, input agencies were most preferred sources for the vegetable growers. Market intelligence is inevitable in the day to day fluctuations in the prices and a perfect model developed to disseminate information through smart technology. Improvement needed in the government extension agencies to win the trust of the farmers along with strengthening the qualitative manpower (experts).
DOI:10.5958/2349-4433.2018.00152.6
... Stickiness/adhesiveness is the work/force necessary to overcome the attractive forces between the surface of the product and the surface of the probe with which the product comes in contact. It was commonly the textural property measured by texture analyzer and is hardness *cohesiveness (which is Area 2/Area1) (Peleg, 1996 andBreene, 2007). Hardness is the force required to compress a substance between the molar teeth or between tongue and plate to a given deformation or penetration and designated as soft, firm or hard. ...
... Stickiness/adhesiveness is the work/force necessary to overcome the attractive forces between the surface of the product and the surface of the probe with which the product comes in contact. It was commonly the textural property measured by texture analyzer and is hardness *cohesiveness (which is Area 2/Area1) (Peleg, 1996 andBreene, 2007). Hardness is the force required to compress a substance between the molar teeth or between tongue and plate to a given deformation or penetration and designated as soft, firm or hard. ...
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... Stickiness/adhesiveness is the work/force necessary to overcome the attractive forces between the surface of the product and the surface of the probe with which the product comes in contact. It was commonly the textural property measured by texture analyzer and is hardness *cohesiveness (which is Area 2/Area1) (Peleg, 1996 andBreene, 2007). Hardness is the force required to compress a substance between the molar teeth or between tongue and plate to a given deformation or penetration and designated as soft, firm or hard. ...
... Stickiness/adhesiveness is the work/force necessary to overcome the attractive forces between the surface of the product and the surface of the probe with which the product comes in contact. It was commonly the textural property measured by texture analyzer and is hardness *cohesiveness (which is Area 2/Area1) (Peleg, 1996 andBreene, 2007). Hardness is the force required to compress a substance between the molar teeth or between tongue and plate to a given deformation or penetration and designated as soft, firm or hard. ...
The studies on rheological properties of custard apple pulp-flakes is important for determining the different processing conditions and unit operations related to extraction of pulp-flakes. Separation of flakes of custard apple from seeds need to study the force required for the separation. In the present study, the rheological properties such as stickiness, cohesiveness, viscosity were determined along with the shear force required to separate the pulp-flakes from seeds. The maximum shear force required to separate seeds from flakes was found to be 2.53 N. The minimum, maximum and average measured values of stickiness of custard apple pulp were 22.80 g, 414.05 g and 184.40 g, respectively. The measured values of viscosity and torque were 50.9 cP and 33.07 Nm, respectively.
... In fact the raw curve should have been the force-deformation relationship recorded with the same crosshead's speed in both directions, that is, during the "down-stroke" and "up-stroke." Had this been done (Peleg, 1976), the curves would have had the shapes shown schematically in Figure 3. ...
... Data reported are the average of at least three replicates. Hardness, cohesiveness and elasticity were determined according to Bourne (1978), fracture energy (energy needed to break the cheese structure) was determined according to Peleg (1976). ...
Changes in physical (colour), chemical (moisture content and proteolysis index), texture and sensory characteristics of differently packed portioned Parmigiano Reggiano cheese were monitored during three months of storage at 4°C. Packaging conditions were under vacuum (UV) and in modified atmosphere (MA) with 50:50 (MA1) and 30:70 (MA2) CO2/N2ratios. The results showed, in general, substantial changes in the differently packed products. All samples underwent proteolysis phenomena together with changes in the textural and sensory characteristics. The UV packed sample showed the occurrence of an oil dropping up phenomenon which caused significant changes in product characteristics such as an increase of cohesion, sourness and yellowness. The MA packed samples showed different textural behaviour (MA2 sample evolved towards a more cohesive and friable structure than MA1) and a similar evolution of the flavour profile that, after 90 days of storage, determined a softer taste than the unpacked cheese. Parmigiano Reggiano cheese hardness showed discordant results according to the testing method (compression, shear or shear—compression), whether it involved the fracture of cheese structure or not.
... The remaining reheated nuggets were allowed to cool to room temperature for 1 h before analyzing TPA. Hardness, springiness, cohesiveness, and chewiness were all determined according to Peleg (2008). To determine TPA values, the Instron (Model 1011, Norwood, MA) was employed using a load transducer-5.0 ...
Chicken nuggets are commonly made with varying levels of textured vegetable proteins, such as soy and wheat, for their ability to bind water and their meat like conformation. This project compared textured wheat proteins and soy proteins at 10%, 20%, 30%, and 40% in emulsified chicken nuggets. A total of 3,024 chicken nuggets were evaluated in replications for batter breader pickup (%), par fry yield (%), cook loss (%), L*, a*, b* color value, texture profile analysis, and sensory analysis. The analysis was conducted for all 4 concentrations of wheat and soy treatments then compared to each other and an all white meat chicken nugget control. All data were analyzed with an α < 0.05 using SAS with PROC GLM and Duncan's MRT, except for sensory data, which were analyzed as a complete randomized block design using analysis of variance with a α < 0.05 and was analyzed using SAS with PROC GLM. Chicken nuggets prepared with increasing levels of textured soy and wheat proteins exhibited generally similar properties in terms of yields, color, and objective texture. Trained panel sensory analysis indicated an increased detection of soy flavors over wheat flavors at higher inclusion percentages (30% and 40%); however, these results do not have any implication of consumer acceptance.
... (1) Bourne (2002Bourne ( , 1978 argued that only the energies expanded in the compression (biting) phase of the cycles should be considered Olkku and Rha (1975) and Peleg (1976) suggested a further modification to the formulation ...
The texture profile analysis or TPA has been widely used for food products characterisation and quality control since it was invented by the General Foods Corporation Technical Centre in 1963. However not all the textural parameters defined in the original test are correct and useful. In addition, the results can be very misleading if the test is not conducted with the proper operational settings. This paper describes a number of key considerations for a successful textural analysis.
... Among gel strength 19,20 (fracturability & hardness force) properties, gel from sample L1 (black line) recorded the largest fracturability and rupture force (Fig. 3), followed by gel from sample K1, H1 and J1. Gel formation involves formation of a 3-dimensional matrix and allows immobilization of water within gel structure. ...
This study presents alkaline extraction of red seaweed, Eucheuma cotonii, to yield semi-refined carrageenan (SRC) of kappa type. Temperatures 60-80°C were suitable for extraction of SRC. At 80°C using 1.0 M KOH, produced SRC contained the highest purity of 3, 6-anhydrogalactose, a lower heavy metal concentration and gave highest rupture force.
... Instrumental texture profile analysis (TPA), is an imitative texture test that has been used extensively [5,93]. It is generally conducted by uniaxial compression of a sample between 2 ...
Sales of PDO cheeses undergo a decline. The use of these cheeses in the form of ingredient represents an interesting alternative to the tasting and would allow to maintain a sustainable business activity to the producers of these cheeses. The objective of this work is to investigate the potentialities of four categories of Blue cheese PDO of the Massif Central as an ingredient to meet their properties during heating such as "melting, stretchability, browning". The functional properties desired for this type of cheese have been investigated by physico-chemical methods and instrumental classics and also by spectral method and sensory evaluations to enrich the observations of the macro and microstructure of the cheese and the consumer perception. First, the physicochemical, rheological, sensory characteristics and certain properties during heating have been reported for four categories of Blue cheese. These initial results allowed us to characterize the cheese studied according to their characteristics essentially which were related to the organization matrix constitutes such as proteins, fats, minerals. The sensory analysis allowed to describe exactly certain properties which are not revealed by theother analyses. Blue-veined cheeses have a great heterogeneity due to the presence of "veins" of mold. The second part is a study on the ability of the SFS method to study the micro structure and to predict the diversity of composition of these cheeses. Despite the high heterogeneity of cheeses, SFS allows an identifiable 'fingerprint' of cheese and predicts some but not the totality of the physicochemical parameters. The evolution of the macro-and microstructure of these cheeses during heating and cooling was then studied by SFS and dynamic shear test. These methods describe well the melting temperature of the fat and the cheese matrix. They are correlated between them and demonstrate a relationship between the molecular structure and the rheological properties of these cheeses. A comparative study of the sensory textural properties of cheeses was carried out in the non- and heated forms. The attributes describe different characteristics of texture between the two conditions. This approach allowed to differentiate well the four categories of cheeses and to highlight on certain attributes of quality or defects to be used in cooking application. In conclusion, these four categories of Blue-veined cheeses have the potential to be used as an ingredient in cooking application. The sensory analysis characterized the perceptions of the consumers in both non- and heated forms and thus helps to specify their features. The rheological and spectral analyses have provided explanations related to this treatment at the level of the macro and microstructure of the cheese matrix.
... Time was 1.0 s, and trigger force was 10.0 g. From the force-time curve of TPA, hardness, cohesiveness, springiness, gumminess, and chewiness of noodles were measured following the methods of Bourne (1968) and Peleg (1976). ...
Physicochemical properties and protein composition of 39 selected wheat flour samples were evaluated and correlated with the textural properties of Chinese hard-bite white salted noodles. Flour samples were analyzed for their protein and wet gluten contents, sedimentation volume, starch pasting properties, and dough mixing properties by farinograph and extensigraph. Molecular weight distribution of wheat flour proteins was determined with size-exclusion (SE) HPLC, SDS-PAGE, and acid-PAGE. Textural properties of Chinese hard-bite white salted noodles were determined through texture profile analysis (TPA). Hardness, springiness, gumminess, and chewiness of cooked noodles were found to be related to the dough mixing properties. Both protein content and protein composition were found to be related to TPA parameters of noodles. The amount of total flour protein was positively correlated to hardness, gumminess, and chewiness of noodles. The absolute amounts of different peak proteins obtained from SE-HPLC data showed positive correlations with the hardness, gumminess, chewiness, and springiness of noodles. The proportions of these peak proteins were, however, not significantly related to texture parameters. The proportions of low-molecular-weight glutenins/gliadins and albumins/globulins, as observed from SDS-PAGE, were correlated positively and negatively, respectively, to the hardness, gumminess, and chewiness of cooked noodles. Among the alcohol-soluble proteins (from acid-PAGE data), beta-gliadins showed strong correlations with the texture properties of cooked noodles. For the selected flour samples, the total protein content of flour had a stronger relationship with the noodle texture properties than did the relative proportion of different protein subgroups. Prediction equations were developed for TPA parameters of cooked noodles with SE-HPLC and rapid visco analysis data of the 30 flour samples, and it was found that about 75% of the variability in noodle hardness, gumminess, and chewiness values could be explained by protein composition and flour pasting properties combined together. About 50% of the variations in cohesiveness and springiness were accounted for by these prediction equations.
... To simulate mastication, TPA with 40% compression at a rate of 1 mm/s was used (Daubert and Foegeding 2003). Pectin and starch confections were prepared in 20 mm 3 cubes and the following textural parameters were obtained: hardness, cohesiveness, springiness, gumminess and chewiness (Peleg 1976). Due to the limited load cell capacity (500 N) of Instron 5542, Instron 5569 (Instron Corp.) with a 50 KN load capacity was used to analyze the texture properties of hard candy with the same test speed and compression as those for pectin and starch-based confections. ...
Three forms of confections containing black raspberries (BRB) powder were developed to provide controlled release of phytochemicals for oral disease prevention. Our objective was to investigate the impact of varying confection matrices on the release rate of BRB phytochemicals. Confections were developed and prepared. Textural properties of confections were analyzed, compared and correlated with the release rate of phytochemicals from BRB confections with in vitro dissolution test. In the results, BRB content reached 22% in hard candy and pectin-based confections and 40% in starch-based confections, respectively. Pectin- and starch-based confections retained >93% of its original anthocyanins after processing while hard candy had 59%. Starch confections showed higher G' in rheological analysis and higher hardness but lower cohesiveness and springiness in textural profile analysis than pectin confections (P < 0.05). The confection types showed different microstructure with scanning electronic microscopy (SEM). Corresponding to their physicochemical properties, confections showed fast (hard candy), intermediate (pectin confections), and slow (starch confections) release rates with a final releasing time of 90, 150, and 540 min in dissolution studies. Three confections were rated between neither like nor dislike to like slightly (n = 60). Pectin confections had the highest overall acceptance (like slightly) and 62% of subjects rated this type of confection as the most liked ones. These results indicate that delivery matrix could modulate the phytochemical release rate from BRB confection and also influence sensory preference.
© 2015 Institute of Food Technologists®
... The textural properties of hardness, cohesiveness and gumminess were measured using the method of Peleg (1976) and Bourne (1978) under the following conditions - plunger diameter, 8.5cm; load cell, 500 N; crosshead speed 50mm.min -1 and compression level, 60%. ...
Sorghum is a gluten free cereal and dough made with sorghum flour has poor viscoelastic properties compared to wheat dough. This study was conducted to elucidate the rheological properties of sorghum dough using dynamic oscillatory rheometer and the Instron- Universal Testing Machine. The temperature and amount of water used for preparation of the dough and the composition of the flour were varied. Wheat and soybean flours were used to prepare the composite doughs. The results are presented and their implications are discussed.
... The 2nd aim relates to the sensory attribute of "stickiness," which is an important element of food behavior. Attempts to obtain some objective quantification of food properties relating to stickiness and adhesion date back to the advent of texture profile analysis (Szczesniak and others 1963;Peleg 1976). These are important in considering the intraoral behavior of semisolid foods, including noodles (Baik and others 1994;Pons and Fiszman 1996;Dunnewind and others 2004). ...
The aim of this study was to estimate the adhesive and cohesive fracture energies, and frictional characteristics of 7 types of cooked starch and flour sheets and combine these into a model framework for textural analysis. Cutting tests with wires of diameter 0.30 to 0.89 mm were performed with and without lubrication. Plots of the work done, normalized to the area cut by the wire, showed that this to be linearly related to wire diameter irrespective of lubrication. The oil had little impact on the intercept of these plots, giving cohesive fracture energy (Gc) ranges for these foods between 6.8 and 32.5 J/m2. However, lubrication had a strong influence on the slope of the plots. From a comparison of the slopes for lubricated versus unlubricated tests, the kinetic coefficient of friction could be calculated. Values for between 0.007 and 0.521 for different foods were obtained. Peeling tests were performed by lifting sheets vertically away from a fresh mica surface. The adhesive fracture energy Ga, varied from 2.5 to 4.8 J/m2. The results can be modeled by plotting the ratio of cohesive to adhesive fracture energy against the coefficient of friction. Thresholds in both axes suggest a physical basis for distinguishing textural perceptions. However, sensory testing with 12 subjects using the 7 food types could not establish whether this framework, however well-established physically, would apply to oral sensations. A much larger test would be required.Practical ApplicationThe combination of wire cutting and peeling tests, which are easy and quick to run efficiently, quantify surface properties involved in the textural area of surface sensations and may be appropriate for quantification in industrial applications.
... The Instron-Universal Testing Machine (M 4502, Instron Corp., Canton, MA) was used to perform the texture profile analysis and measure the apparent biaxial extensional viscosity (ABEV) of the prepared dough samples. The textural properties of hardness, cohesiveness and gumminess were measured using the method of Peleg (1976) and Bourne (1978) under the following conditions -Plunger diameter -8.5cm ...
... The samples were tempered at an ambient temperature (~18°C) for 1 h and compressed to 50% of initial height for two cycles using a texture analyzer (CT3, Brookfield Engineering Labs Inc., Stoughton, MA, USA) equipped with TA43 sphere D probe (Brookfield Engineering Labs) under the conditions of 0.05 mm/s test speed and a trigger load of 5 g. Hardness, cohesiveness, and springiness were calculated from the double cycled load-distance curve as described by Peleg (1976). ...
This study investigated the effects of binders and glucono-δ-lactone (GdL) on characteristics of pressure-induced (450MPA for 3min) cold-set restructured pork. Isolated soy protein (SP), wheat flour (WF), and κ-carrageenan (CG) were adopted as binders. The addition of binders improved water-binding properties of restructured pork, and the binders diminished the decrease in water binding properties caused by GdL-induced acidification. Pressure-induced restructured pork prepared with binders showed less harder and more cohesive texture than those of the thermal-treated control (TC). The results indicate that pressure-induced cold-set meat restructuring could be achieved when binders and GdL were used in the formulation.
... Testy instrumentalne próbek serów w celu określenia parametrów profilu tekstury, według metod przedstawionych w literaturze jako standardowe (Peleg 1976, Bourne 1978, Piggott 1988, Piątek i Dąbrowski 1980, Marsili 1993, Steffe 1996, Pons i Fiszman 1996, www.texturetechnologies.com 2008 ...
Microbial polysaccharides as renewable bioproducts have attracted lots of attention in various industries. Hesan (Highly elastic Sanxan), an exopolysaccharide produced by a plasma mutagenic strain Sphingomonas sanxanigenens NX03, was characterized. It possessed the same monosaccharide composition as the original polysaccharide Sanxan produced from wild-type strain NX02, but significantly reduced acetyl and glyceryl contents. Textural analysis showed the springiness and cohesiveness of Hesan gel was much higher than Sanxan gel, and rheological behaviors indicated it possessed a lower loss factor, and its conformational transition temperatures at different concentrations were obviously lower than Sanxan gel and high-acyl gellan gel, which suggested that Hesan gel was highly elastic and temperature-sensitive. Additionally, Hesan gel could be efficiently produced through micro-aerobic static culture in shallow (10.46 ± 0.30 g/L) and deep liquids (3.21 ± 0.32 g/L), which was significantly different from the fermentation of other water-soluble polysaccharides. In short, this study characterizes a new mutant strain and its polysaccharide products.
Consumers’ demand toward the consumption of various foods is growing rapidly, and sensory or organoleptic properties in this regard play a significant role to maintain the quality standards apart from nutritional, physicochemical, and microbiological properties. Evaluation of sensory properties, e.g., appearance, color, mouthfeel, taste, body and texture, odor, flavor, aroma, and overall acceptability are the important determinants to assess the food quality. The sensory experiences evoked by various foods and processed food products are the key to deliver pleasure, and these are crucial to commercial success. It is very much essential to measure, understand, and optimize consumers’ sensory experiences for designing and marketing food products. The science of sensory evaluation requires a suitable understanding of different sensory methods, and their applicability to solve sensory enquiries and sensory parameters, and their efficient use in describing the quality characteristics of foods and their products. Sensory attributes of food products can be evaluated using two methods, namely, subjective or qualitative and objective or quantitative techniques. Subjective measurement of sensory attributes deals with organoleptic responses to food qualities and is conventionally measured by a hedonic rating test with the active role of trained panelists. An objective or discriminative analysis is essential for routine quality control and usually, the application of instrument or equipment is necessary for testing purposes. The most effective use of sensory evaluation is the establishment of data relationships between consumer responses, instrumental assessment, and descriptive sensory measurements. Both the subjective and the objective methods of sensory evaluation are important in the measurement of food quality attributes and their control in processing and preparation. Therefore, sensory analysis is an essential tool to judge the quality characteristics of the newly developed product and consumers' acceptability. In this chapter, an overview on the sensory attributes and their measurement methods including facilities and panels are presented.
Structuring liquid oil into a self-standing semisolid material without trans and saturated fat has become a challenge for the food industry after the recent ban of trans fat by the US Food and Drug Administration and Health Canada. Lately, the use of hydrocolloids such as animal proteins and modified cellulose for oleogel preparation has gained more attention. However, plant proteins have never been explored for the development of oleogels. The present study explored the use of freeze-dried foams prepared using protein concentrates and isolates of pea and faba bean with xanthan gum at different pH values for oil adsorption and subsequent oleogelation. Compared to protein isolate stabilized foams, protein concentrate-stabilized foams displayed (i) higher oil binding capacity (OBC) due to a higher number of smaller pore size; and (ii) lower storage modulus and firmness due to the higher oil content. At all pH values, there was no significant difference between the OBC of different protein isolates, but among the concentrates, pea displayed higher OBC than faba bean at pH 5 and faba bean displayed higher OBC than pea at pH 9. Results showed that such oleogels could be used as a shortening alternative. Cakes prepared using the pea protein-based oleogel at pH 9 displayed a similar specific volume as that of shortening-based cake, although with higher hardness and chewiness.
Studies in food oral processing are becoming increasingly important with the advent of the aged society. The food oral processing model of Hutchings and Lillford (J Texture Studies 19 103‐115) describes the structural breakdown and lubrication of ingested food before the swallowing stage, and has been revisited in the present paper. The instrumental technique Texture Profile Analysis (TPA) purports to mimic the first two bites of mastication and its ease of use has lured some researchers to use it without a critical eye.
In this paper we consider inconsistencies in the Hutchings and Lillford model with the hope that it might be further refined. With regard to TPA we question the validity of the data generated and urge authors caution before they publish results from the test protocol. If results are published then the x‐axis should be viewed as deformation or strain, and not time. Hardness should be represented by the breaking stress. Adhesiveness should be measured at a medium strain taking into account the surface properties of the plunger. The ratio of the energy estimated by the area under the curve obtained from the second and the first bites (A2/A1) should be called recoverability and not cohesiveness.
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In patients with dysphagia, it has been a practice to thicken fluid food to prevent aspiration—the transport of a bolus into the trachea instead of the oesophagus. In these patients, aspiration is a risk behaviour and is closely related to pneumonia (caused by the aspiration of oral bacteria into the lungs). Since excessive thickening of fluids can cause adverse effects, such as lowering the palatability of food, subsequent reduction of liquid intake, dehydration and malnutrition, identifying the optimum thickening level is vital. Thickening might not only increase fluid viscosity, but could also modify its cohesiveness, which is another key factor affecting aspiration. Even though cohesiveness is more of a concept than a well-defined measurable parameter, this property describes the degree of coherency provided by the internal structure of a material against its fractional breakup. In fluids, this concept is less explored than in solids, powders and granules, and during the last decade few scientists have tackled this topic. Although the role of cohesiveness in the swallowing of heterogeneous solid foods is briefly overviewed, the aim of the present paper is to introduce the concept of cohesiveness for a relatively homogeneous fluid bolus and its effect on swallowing. Cohesiveness is highly correlated with the extensibility and yield stress of the fluid, suggesting that a high cohesiveness could have an important role in preventing aspiration.
Целта на настоящата статия е да се натрупат достатъчно доказателства и аргументи, за
да получи обществото необходимата степен на увереност, че по пътя на промени в мисленето и най-
вече на ефикасно практическо приложение на обосновани от адаптирането на управленски модели като Балансираната карта за оценка могат да бъдат достигнати високи нива на ефективност на управление на всички йерархически нива.
Целта на настоящата разработка е да се натрупат достатъчно доказателства и аргументи в посока да се получи обществото необходимата степен на увереност, че по пътя на промени в мисленето и най-вече на ефикасно практическо приложение на обосновани от адаптирането на управленски
модели като Балансираната карта за оценка могат да бъдат достигнати високи нива на ефективност на всички йерархически нива в ключови системи за обществото и държавата.
The rheology of cheese characterizes its deformation behaviour when subjected to stress or strain. Based on stress/strain behaviour, materials may be generally classified as ideal elastic solids, ideal viscous (Newtonian) liquids, or viscoelastic. Cheeses, like most other solid- and semi-solid foods that contain moisture and solids such as protein, fat and/or carbohydrate, exhibit the characteristics of both an elastic solid and a viscous fluid, and are thus termed viscoelastic. The rheological behaviour of cheese can be measured by an array of tests. Some tests, for example creep and low strain oscillation rheometry, involve application of a low strain (e.g., <0.05) within the linear viscoelastic range, the region where stress in the sample is directly proportional to the applied strain and the sample, like an elastic solid, recovers fully from the deformation on removal of the strain (at least after short time scales). Low strain rheology tests give information on fundamental intrinsic rheological quantities such as storage modulus, G′, and elastic creep compliance. These tests are useful also for characterizing the viscoelasticity of cheese, in terms of how close it behaves to a solid or a liquid. In other tests such as large strain compression, large strain torsion and cutting tests, the cheese is subjected to a large strain (e.g. ≫0.5) outside the viscoelastic range. The strains applied in these tests simulate more closely those applied during consumption and commercial size-reduction operations, which include portioning/cutting, shredding or grinding of cheese. Large strain deformation provides information on the fracture properties of the cheese, including the stress required to fracture, the strain at fracture, and the stress required to achieve a given degree of deformation, such as compression.
Qualitative characterization and cultivar identification is assuming a growing importance in agriculture. The assessment of these properties is important to deliver a product with specific characteristics that will satisfy industry and consumer expectations. The most used technologies are based on visual evaluation made considering a reference model, therefore subjective, paired with more complex methods based on bi-or three-dimensional fruit shape. These have high costs and time of acquisition. This work tried to develop advanced and sophisticated instrumental methodologies, for online rapid application, for pomological characterization and hazelnut cultivar classification. The research concerned four Italian cultivars namely: 'Tonda Giffoni', 'Tonda Gentile Romana', 'Mortarella' and 'San Giovanni'. Specifically the following analyses were carried out: morphological analysis on fruit and seeds (weight, size), consistency test (max force) obtained by a digital dynamometer, spectro-colorimetric evaluation and shape analysis. For shape analysis, high resolution digital images of lateral view, polar view and random plane view for in-shell and kernel were obtained. The outline of each hazelnut was then processed with the elliptic Fourier analysis. The results showed that the cv. 'San Giovanni' presents a significantly harder shell compared with the other three cultivars (Analysis of Variance, ANOVA). The colorimetric test showed (ΔE > 6, perceivable by human eye) important differences between the cultivars 'Tonda Giffoni', 'Tonda Gentile Romana' and 'Mortarella'. Moreover cultivar identification via shape analysis showed good results for correct classification (PLSDA) for the random plane view of in-shell (87.8%). In conclusion the studied methodologies, even if applied in a pilot research, could be considered as a base for a broader evaluation taking into account the possibility of operating an efficient classification and characterization for a merceological and qualitative product selection.
The recoverable energy (RE), defined as the ratio of the work exerted on a test specimen during compression and recovered upon subsequent decompression, has been shown to correlate to sensory profiling of protein-based food products. Understanding the mechanism determining the time-dependency of RE is primordial. This work aims to identify the protein-specific impact on the recoverable energy by stress dissipation via relaxation of (micro)structural rearrangements within protein gels. To this end, caseinate and gelatin gels are studied for their response to time-dependent mechanical deformation as they are known to develop structurally distinct network morphologies. This work shows that in gelatin gels no significant stress relaxation occurs on the seconds timescale, and consequently no time-dependency of the amount of energy stored in this material is observed. In caseinate gels, however, the energy dissipation via relaxation processes does contribute significantly to the time-dependency of reversible stored energy in the network. This can explain the obtained RE as a function of applied deformation at slow deformation rates. At faster deformation, an additional contribution to the dissipated energy is apparent, that increases with the deformation rate, which might point to the role of energy dissipation related to friction of the serum entrapped by the protein-network. This work shows that engineering strategies focused on controlling viscous flow in protein gels could be more effective to dictate the ability to elastically store energy in protein gels than routes that direct protein-specific aggregation and/or network-assembly.
In the case of foods, the distinction between liquids and solid is rarely clear cut. Foods generally exhibit, what is called viscoelastic behaviour, whereby a mix of the characteristic elastic properties of solids and flow properties of liquids are both found to varying extents. Moreover, this viscoelastic behaviour is dependent on the time available for the material to relax after a deformation or force is applied. With this in mind, there is no single universal test method which can be used for all food materials.
While not wishing to make value judgements on the worth of different test methods, the variety of tests used on solid and viscoelastic materials are categorised as being either “scientifically rigorous” or “empirical”. In each category a number of types of equipment and testing protocols are outlined. An attempt to explain what is going on within the food during a test is given as are the limitations of each test.
Noodles have been a part of our diet for a long time. In Asia, white-salted, Cantonese and instant fried types of noodles are widely consumed. White-salted noodles, also called Udon noodles, are consumed as wet or dried form. White-salted noodles are deeply favored in Korea and Japan and more consumption of Cantonese noodles are observed in other Asian countries. The quality attributes of white-salted noodles are predominantly dependant by wheat flour components, such as starch, protein and pigments, as wheat flour, water and salt are main raw materials of white-salted noodles. In several studies, the ratio between amylose and amylopectin is a key determinant of textural properties of white-salted noodles; hardness of white-salted noodles did have a significant (p<0.05) increase when amylose content in wheat flour was increased. The textural properties of white-salted noodles was not affected much by the protein content, especially protein content of flour was in the range of 10% ~ 13%. It seems that starch plays more important role than protein in the textural properties of white-salted noodles. Carotenoids and flavonoids pigment are major contributors of color of white-salted noodles.
The mechanical characteristics of the texture profile of Kent mango and Loring, Redskin and Suwannee peach fruits were determined. Irradiation at 150 or 300 krad as well as storage at 20°C decreased all of the measured parameters with the exception of mango cohesiveness which increased during storage. Hardness, gumminess and chewiness of irradiated Loring peaches reflected the sensory hardness ratings to a greater extent than did the puncture or shear forces.
Although the Texturometer was used in establishing the GF objective Texture Profile Analysis (TPA) of foods, it has been largely supplanted by the Instron. The Instron GF TPA parameters have been determined for the most part by the original Texturometer procedures. Some workers have chosen to measure only one or several of the GF TPA parameters; others have added new ones. Changes proposed to make parameter names more descriptive have not been universally adopted. Testing conditions (crosshead and chart speed, % deformation, etc.) have varied considerably and have often been poorly described. Multiple point non-GF TPA has been performed on foods using homemade as well as commercial instruments, e.g., Instron, Ottawa Texture Measuring System. Major shortcomings of studies involving TPA include poor experimental design, absence or improper use of statistical analysis and incomplete description of experimental materials and testing conditions. Despite certain shortcomings, TPA (GF or non-GF) via interpretation of stress-strain curves is, and will continue to be, extremely useful in evaluating the textural quality of foods, particularly when parameters can be correlated with sensory assessments.
SUMMARY— Pears of the Ovid variety were harvested at the normal stage of maturity, and ripened in a 70°F storage room. Samples of the fruit were taken out at regular intervals for texture measurements which consisted of the Magness-Taylor pressure test and a modified General Foods Texture Profile. The adhesiveness of the pears was zero. The viscosity of the whole fruit could not be measured. All other parameters of the G. F. Texture Profile (hardness, cohesiveness, elasticity, brittleness, chewiness, and gumminess) decreased during ripening at approximately the same rate as the pressure test. It is suggested that this characteristic of ripening pears is responsible for the success of a simple single measurement (the puncture test) for measuring the complex phenomenon that is called “textural quality” of pears.
Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization.
Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food products and may be expanded at any desired point for greater precision in a narrower range. Each point on the scale is represented by a food product selected on the basis of availability, familiarity, constancy of textural characteristics, and other criteria. Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.
Texture profile of ripening pears
- Boume