Premium
NEW PARAMETERS FOR INSTRUMENTAL TEXTURE PROFILE ANALYSIS: INSTANTANEOUS AND RETARDED RECOVERABLE SPRINGINESS
Author(s) -
FISZMAN S. M.,
PONS M.,
DAMÁSIO M.H.
Publication year - 1998
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.1745-4603.1998.tb00179.x
Subject(s) - locust bean gum , gelatin , gellan gum , carrageenan , locust , texture (cosmology) , materials science , compression (physics) , composite material , mathematics , chemistry , chromatography , food science , rheology , xanthan gum , biology , botany , artificial intelligence , biochemistry , image (mathematics) , computer science
Cylindrical samples of gelatin, K‐carrageenan/locust bean gum and gellan gum gels were subjected to two successive cycles of compression at three predetermined deformation levels corresponding to 25, 50 and 75% of their respective degrees of compression at failure. Values of “recoverable instantaneous springiness” (S ins ) and “recoverable retarded springiness” (S ret ) were measured. Values of S ins and S ret for the gelatin samples were similar and close to 1, indicating a very fast and almost complete recovery of their initial height. By contrast, for K‐carrageenan/locust bean gum and gellan gels the values of S ins and S ret were quite different, indicating that recovery was retarded. These parameters seem to be a good index of the relative magnitude of elastic and viscous components of foods. This was confirmed by relaxation tests.