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SENSORY EVALUATION OF FOOD FIRMNESS
Author(s) -
SZCZESNIAK ALINA S.,
BOURNE MALCOLM C.
Publication year - 1969
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1969.tb00956.x
Subject(s) - mathematics , food science , consistency (knowledge bases) , viscosity , correctness , sensory system , deformation (meteorology) , materials science , composite material , chemistry , psychology , geometry , algorithm , cognitive psychology
How people test foods for firmness without eating them, was studied using 131 respondents and 9 different pairs of foods representing a wide range of firmness. The results were related to correctness of judgment and objective characterization by the Instron machine. Evidence was obtained that the kind of sensory firmness test employed depends on the firmness of the food. Viscosity/ consistency, deformation, puncture, and flexure were used as the degree of ‘firmness’ increased from a low (whipped toppings) to a very high (carrots) level.