Premium
APPLICATION OF SENSORY TEXTURE PROFILING TO BAKED PRODUCTS: SOME CONSIDERATIONS FOR EVALUATION, DEFINITION OF PARAMETERS AND REFERENCE PRODUCTS
Author(s) -
BRAMESCO NICOLE P.,
SETSER CAROLE S.
Publication year - 1990
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.1745-4603.1990.tb00478.x
Subject(s) - group cohesiveness , texture (cosmology) , food science , profiling (computer programming) , mathematics , moisture , sensory system , computer science , materials science , chemistry , artificial intelligence , psychology , composite material , cognitive psychology , social psychology , image (mathematics) , operating system
Parameter definitions and reference scales of the sensory texture profiling method were examined in relation to the textural descriptions of baked products. The following textural terms were found to be pertinent to baked goods, especially to layer cakes: firmness, springiness, adhesiveness (to lip, palate, teeth), crumbliness/self‐adhesiveness, moistness, cohesiveness/deformation, moisture sorption and cohesiveness of mass. Applicable definitions were selected, and reference products representing low and high levels of these characteristics were identified. Preliminary information was obtained suggesting that the panelists' salivary flow rate and the timing of the evaluation in relation to the residence time in the mouth could be critical factors for achieving consistent responses.