Premium
FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETS *
Author(s) -
SHAN S.,
BOURNE M. C.
Publication year - 1971
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.1745-4603.1971.tb00584.x
Subject(s) - table (database) , extrusion , plateau (mathematics) , mathematics , statistics , materials science , composite material , computer science , data mining , mathematical analysis
. A rapid back extrusion method for estimating textural quality of processed table beets was well correlated with taste panel evaluation of commercial ( r = 0.91) and experimental samples ( r = 0.98). An estimate of the mean of the fluctuations of the plateau of the force‐distance recording was found to provide a less variable value for firmness than the maximum force. The extrusion method was correlated with a puncture method ( r = 0.91).