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Instrumental Texture Profile Analysis (instrumental + texture_profile_analysis)
Selected AbstractsPECAN TEXTURE AS AFFECTED BY MOISTURE CONTENT BEFORE FREEZING AND THAWING RATEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2001B.B. SURJADINATA ABSTRACT The texture of pecans was determined as affected by initial moisture content before freezing (3 vs 5%), thawing rate (IX, 1.2X, 2.7X, 5.6X), and multiple freeze-thaw cycles (0, 1X, 3X, 6X, 9X, 12X). Texture was determined by instrumental Texture Profile Analysis (TPA) and sensory evaluation. Initial moisture content before freezing had a significant effect on all of the sensory evaluation parameters (hardness, fracturability, cohesiveness, and denseness) and most of the instrumental TPA texture parameters (hardness, fracturability, springiness, resilience, and chewiness). Thawing rate only affected TPA hardness and resilience. TPA fracturability correlated best with sensory fracturability. The sensory panel could not detect any differences between the different thawing rates. The slowest thawing rate affected more parameters than the medium and faster rates. More freeze/thaw cycles significantly decreased most TPA texture values, especially for pecans at higher moisture content. [source] Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter TextureJOURNAL OF FOOD SCIENCE, Issue 5 2002C.M. Lee And Two commercial peanut butters and 3 laboratory-prepared peanut butters containing 0.5, 1.5 and 2.5% stabilizer were evaluated by sensory and instrumental texture profile analysis (TPA) using an Instron. A 2×3 factorial design consisting of crosshead speeds of 5 and 50 mm/min, and amount and type of fluid added was used. A descriptive panel (n= 11) was used to evaluate 14 sensory TPA attributes. Twelve sensory TPA attributes, compared with only 2 found by other researchers, were highly correlated ( 0.88) with 1 or more instrumental TPA parameters. Prediction models (R 0.71) developed successfully predicted 12 sensory texture attributes from instrumental TPA results. Eleven models, excluding surface roughness, were successfully verified with 0.74 to 7.21% error. [source] TEXTURE PROFILE ANALYSIS APPLIED TO POUNDED YAMJOURNAL OF TEXTURE STUDIES, Issue 3 2007BOLANLE OTEGBAYO ABSTRACT Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sensory texture profile analysis and those from instrumental texture profile analysis (ITPA). This implies that ITPA had the ability to measure the textural quality of pounded yam in a way similar to a trained sensory panel and could be used as an objective method to evaluate the textural quality of pounded yam. PRACTICAL APPLICATIONS Because texture profile analysis (TPA) has been successfully used to study the textural quality of pounded yam, a glutinous dough, it can be used in the food industry to study the texture attributes of pounded yam or similar doughlike products. It can also be used to screen yam varieties for textural quality for subsequent utilization. [source] FAT REPLACERS IN LOW-FAT MEXICAN MANCHEGO CHEESEJOURNAL OF TEXTURE STUDIES, Issue 1 2001C. LOBATO-CALLEROS Low-fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low-fat cheese (15 g fat/L milk) without added fat replacer and a full-fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low-fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low-fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full-fat control cheese. No significant difference was found in the sensory characteristics between the full-fat control cheese and the cheese incorporating WPC. [source] | ||||||||||