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The Texturometer—A New Instrument for Objective Texture Measurement
Author(s) -
FRIEDMAN HERMAN H.,
WHITNEY JAMES E.,
SZCZESNIAK ALINA SURMACKA
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00216.x
Subject(s) - chewiness , texture (cosmology) , group cohesiveness , brittleness , mathematics , materials science , artificial intelligence , computer science , composite material , food science , psychology , chemistry , social psychology , image (mathematics)
SUMMARY A new recording instrument, the “texturometer,” gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel. It was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness, brittleness, chewiness, and gumminess. Subjective definitions of these parameters are interpreted in terms of physical measurement characterized by the texture “profile.” Examples of representative profiles are included.