TEXTURE OF SEMI‐SOLID FOODS: SENSORY AND PHYSICAL CORRELATES

SUMMARY– Texture profile analyses (TPA) were conducted on a series of commercial desserts (puddings, custards, and gelatin) and on whipped toppings and marshmallow creme. Textural attributes of firmness, elasticity, cohesiveness, gumminess, and chewiness were determined on each product, (a) under compression as in conventional TPA, and (b) under tension to provide five new additional textural parameters. They are referred to as firmness under compression (Fc), firmness under tension (FA), elasticity under compression (Ec), elasticity under tension (EA), etc. Additional attributes of stringiness, maximum tensile force, and work of extension, were also measured. The products were also evaluated by a taste panel for fifteen sensory attributes related to texture. 18 samples were prepared from several products, each of which was altered mainly by using various liquid levels to change the physical and sensory properties. These changes were measured by the conventional TPA method and by the additional procedures described. Precision of the physical test values and precision and reliability of the sensory rating were evaluated. Precision and reliability were deemed sufficient to warrant including all of the physical responses and all of the sensory ratings in a further analysis of the data. Separate factor analyses were performed on the physical test values and on the sensory ratings. Four factors were identified for each set of data, and these accounted for more than 90% of the variation in each case. Multiple regression equations were established for predicting the four factors derived from the sensory ratings by means of the physical test values. Although 15 physical values were available, only 8 were needed for the prediction of the 4 sensory factors. It should be emphasized that some of the additional physical test values obtained under tension, were needed for these predictions as well as the standard physical test values obtained under compression.