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ASSESSING FOOD FIRMNESS USING AN ELECTRONIC SENSING SYSTEM WITH A MODEL FOOD SYSTEM
Author(s) -
CARSON LIN,
SUN XIUZHI,
SETSER CAROLE,
PENG YANKUN
Publication year - 2002
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.1745-4603.2002.tb01355.x
Subject(s) - food science , carrageenan , mathematics , sensory analysis , food products , model system , healthy food , chemistry , computational chemistry
An electronic sensing system (ESS) was used to study the firmness of bread and a variety of food products using nine panelists. The system is similar to EMG, but with a newly developed analytical program. Carrageenan gel was used as a model food. ESS measurements were compared to sensory analysis of these products. The program performed a rapid analysis of EMG parameters, including total energy (TE), peak energy (PE), Fourier power (FP), ascending and descending energy. The ESS parameter Σ(TE × PE × FP) of all chews of a bite strongly correlated (R > 0.82 at P < 0.05) with the firmness attribute for gels from all panelists. The same method was applied to six commercial breads with different firmness analysis. High correlation (R > 0.82) between bread firmness sensory measurements and ESS Σ(TE × PE × FP) were found for all panelists. This method also was applied to 17 commercial food products with various levels of firmness, and good correlations (R > 0.69) were obtained for all ESS panelists.