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Analysis of Textural Changes in Hard Cheese during Mastication by Progressive Profiling
Author(s) -
JACK FRANCES R.,
PIGGOTT JOHN R.,
PATERSON ALISTAIR
Publication year - 1994
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.1365-2621.1994.tb05557.x
Subject(s) - mastication , profiling (computer programming) , biology , computer science , paleontology , operating system
Progressive profiling allowed study of changes in textural attributes of hard cheese during mastication, each chew stroke having an effect. Perceptions of attributes were scored individually at each chew stroke from the start of chewing to swallowing, producing a changing profile of texture. Differences among cheeses in terms of coarseness/crumbliness vs smoothness/creaminess and in rubberiness vs graininess were determined. The profile characteristics changed in different ways and at different rates, depending on the sample. Limited correlations were found between progressive profiling, descriptive analysis and instrumental force‐deformation data.