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Texture of Pecans Measured by Sensory and Instrumental Means
Author(s) -
OCÓN A.,
ANZALDÚAMORALES A.,
QUINTERO A.,
GASTÉLUM G.
Publication year - 1995
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.1365-2621.1995.tb04585.x
Subject(s) - texture (cosmology) , sensory system , food science , chemistry , computer science , psychology , artificial intelligence , cognitive psychology , image (mathematics)
The texture of pecans ( Carya illinoensis ) from four cuhivars (Barton, Mahan, Western and Wichita) was analyzed using sensory and instrumental methods. Sensory hardness, flexibility and crispness were rated by trained panelists. Ranking of hardness and crispness was also carried out. A Texture Analyser TAXT2 was used for 50% compression, texture profile analysis (TPA), puncture and bending. Puncture and 50% compression gave best reproducibility, least variability and agreement with sensory data. The most relevant TPA parameters were cohesiveness, elasticity and fracturabihty. Parameters from the bending test did not indicate texture of the pecans suitably.