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APPLICATION OF THE GENERAL FOODS TEXTUROMETER TO SPECIFIC FOOD PRODUCTS
Author(s) -
SZCZESNIAK ALINA S.,
HALL BERTRAND J.
Publication year - 1975
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.1745-4603.1975.tb01121.x
Subject(s) - food science , food products , kernel (algebra) , mathematics , biology , combinatorics
The application of the Texturometer to a variety of foods is discussed. Illustrative data are reported for puddings, whipped toppings, cold cereals, potato chips, bread at different stages of staling, frankfurters, French fried potatoes, chocolate, etc. A one‐kernel technique for rice is described and correlations with sensory evaluation for specific products are discussed. It is emphasized that optimum conditions of testing must be established for each class of products to parallel the human being who alters the manner of manipulating food in the mouth depending on its textural characteristics. Instrument conditions found adequate for testing different foods are given.