Texture assessment

Rohm, H., Weidinger, K.-H. 1991. Correlations between empirical methods for texture assessment of butter. Milchwissenschaft 46, 503-506. 

Johnston, K. A., Dunlop, F. P., Coker, C. J., and Wards, S. M. (1994). Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar made using various levels of calf rennet or microbial coagulant (Rennilase 46L). Int. Dairy J. 4, 303-327. 

Santos P, Julio E (2010) Comparison of methods for texture assessment of concrete surfaces. ACT Mater J 107(5) 433 0... 

BS 1134 1990 Part 2 - Assessment of. Surface Texture - Guidance and General Information. London BSI. 

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

Additives are used in foods to perform a variety of functions, many of which are described elsewhere in this book. The use of additives is intended to provide some benefit to the consumer such as improved shelf life, taste or texture. However, where additives are used in foods, the public is entitled to expect that they will not be exposed to unacceptable risks should they consume such foods. This chapter is devoted to describing risk assessment methods that are applied at national and international levels. 

In frozen vegetables, health quality, nutritional quality, and aspects of sensory quality like color and texture can be objectively assessed and controlled also, in frozen potato products the effects of the thermal treatments included in the process have to be assessed due to their influence on texture, color, and nutritional value. However, in the case of overall assessment of sensory quality, only the consumer can perceive and process the overall blend of sensations that denote quality and cause consumers to prefer, accept, or reject a product. 

Texture has a number of component attributes, and some of them can be assessed by mechanical means. The texture or firmness of cooked potatoes is evaluated by subjecting each sample to a compression test using a universal testing machine equipped with a load cell. Cooked potato cylinders are compressed in a single-cycle compression-decompression test. Uniaxial compression is measured with an Instron machine with a lOON load cell. Measurements are performed on hot potato cylinders (depth 12 mm, height 10 mm) from 15 potatoes immediately after cooking, at a deformation rate of 20 mm/min. Stress and strain at fracture are calculated by the Instron series IX version 7.40 software and means of 15 repetitions are calculated. 

Functional properties, as considered from the point of view of the food processor, are those properties which impart desired physical characteristics to the products. For example, foam stability would be an important functional property to a producer of whipped toppings. From the perspective of the consumer, this functional property may contribute to satisfaction and lead to repeat purchases. Increasingly, however, the consumer is concerned with the nutritional impact of his purchases. Thus, the food industry will be pressured to expand its concept of functional properties to include nutritional considerations. Martinez (1) has recently suggested that functionality be defined as "the set of properties that contributes to the desired color, flavor, texture, and nutritive value of a product". In order to assess the nutritive value of a product, one must evaluate more than the presence of the nutrients one must evaluate nutrient bioavailability. 

In the present studies this work has been carried further to gain a deeper understanding of the physical and chemical processes involved and to assess the possibilities of exercising control over the solidification process and thus over the texture and properties of the coke. 

BS 1134, Part 1 1988. Assessment of surface texture, Methods and instrumentation. 

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