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RELATING SENSORY TEXTURAL ATTRIBUTES OF CORN TORTILLAS TO SOME INSTRUMENTAL MEASUREMENTS
Author(s) -
REYESVEGA M.L.,
PERALTARODRÍGUEZ R.D.,
ANZALDÚAMORALES A.,
FIGUEROACÁRDENAS J.D.,
MARTÍNEZBUSTOS F.
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.tb00809.x
Subject(s) - chewiness , tearing , texture (cosmology) , quantitative descriptive analysis , mathematics , food science , tension (geology) , materials science , composite material , artificial intelligence , chemistry , computer science , flavor , compression (physics) , image (mathematics)
Texture of corn tortillas from six commercial brands was measured with an Instron Universal Testing Machine by puncture with cylindrical (flat‐end) and spherical punches, tearing (tension), and Texture Profile Analysis (TPA). Peak force read from the curves for puncture and tearing, and TPA parameters (hardness, springiness, cohesiveness and chewiness) were correlated with sensory quantitative descriptive analysis (QDA) parameters (hand tearing, hardness, springiness, moisture, grittiness and stickiness). Pearson's (r) and