Texture Parameters of Different Apple Varieties' Flesh as Measured by Texture Profile Analysis
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Chewiness
Flesh
Texture (cosmology)
Group cohesiveness
Negative correlation
Lenticel
Resilience
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ABSTRACT The texture profile of frankfurter‐type products prepared from minced Spanish mackerel ( Scomberomorus maculatus ) was evaluated. Twelve character notes were identified: springiness, hardness, cohesiveness, moisture release, crumbliness, coarseness, graininess, juiciness, adhesiveness, lumpiness, chewiness, and mouthfeel‐oiliness. Overall texture acceptability was also evaluated. Differences in juiciness and mouthfeel‐oiliness were not detected. Springiness, hardness, cohesiveness, and lumpiness had the highest correlation with the overall texture acceptability. Products with 10% soy protein fiber (SPF) were better accepted than those having 20% or no SPF. Egg white (to 20%) improved the texture; however, its flavor was detectable when 10% or more was added. The most acceptable texture was exhibited by products containing 5–10% ground drumdried fish.
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Mouthfeel
Texture (cosmology)
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The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (P < 0.05 P < 0.05 P < 0.05
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Texture (cosmology)
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Texture (cosmology)
Chewiness
Resilience
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Abstract Texture of meat is a critical factor in oral processing and bolus formation, especially for people suffering from dysphagia. The present study evaluated and compared the texture changes of beef semitendinosus muscles upon cooking, using sensory panelists and instrumental texture profile analysis. Cooking losses were also estimated. The correlation between instrumental and sensory parameters were established. Training with sensory texture profile enabled panelists to clearly identify and describe meat textural attributes except cohesiveness and springiness. Increased cooking temperature (65–85°C) and time (30–60 min) significantly ( p < .05) increased hardness, chewiness, and cook loss of beef whereas adhesiveness and juiciness decreased significantly. The correlation data showed significant positive correlations between instrumental and sensory hardness, chewiness, and adhesiveness and poor correlations between cohesiveness and springiness. Results show that the texture profile analyzer has a possibility to replace sensory analysis for hardness, chewiness, and adhesiveness; however, future work is needed to address cohesiveness and springiness of meat.
Texture (cosmology)
Sensory Analysis
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Chewiness
Texture (cosmology)
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Chewiness
Flesh
Texture (cosmology)
Compression test
Resilience
Dwell time
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The texture and sensory characters of several commercial cheeses were investigated by the TA-XT2i texture analyzer and sensory evaluation,and the most popular cheese was determined.The composition of cheese was analysed and the correlation of the texture and the composition of cheese was studied.The result showed that 2# sample cheese with moderate hardness,springiness and chewiness was most popular as its hardness was 1.198(N),cohesiveness was 0.596,springiness was 0.984,chewiness was 0.7025(N) and adhesion was-1.156(N·s).There are significantly correlation between the hardness and chewiness of cheese and its water content,protein content and ratio of fat to milk solid.The hardness(Y1) and chewiness(Y2) showed exponent decreasing with increasing of water content and power increasing with increasing of protein content.Hardness showed exponent decreasing with heightening ratio of fat to milk solid.And chewiness showed logarithm decreasing with heightening ratio of fat to milk solid.
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Texture (cosmology)
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The aim of this study was to conduct a comprehensive examination of quality parameters of dry fermented sausage (Čajna kobasica) from six different producers from the market in Vojvodina. The investigated parameters were chemical composition (moisture, total protein, relative content of connective tissue proteins RCCTP, free fat, ash, NaCl and nitrite content), pH value, aw value, instrumental color parameters (lightness L*, redness a* and yellowness b*), instrumental texture parameters (hardness, springiness, cohesiveness and chewiness) and sensory properties (external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability of color, odour and taste and texture and/ or juiciness). It could be concluded that out of six examined brands of dry fermented sausage (Čajna kobasica), two brands did not meet the requirements prescribed under the Regulations, because of a higher level of RCCTP. The lowest L* value was recorded in brand 4 (44.33). The brand 4 had the highest hardness and chewiness (22883.33g and 3857.58g, respectively), and the lowest springiness and cohesiveness (0.42 and 0.40, respectively). Parameters related to sensory properties showed significant variability (p < 0.05). Overall sensory quality of tested samples ranged from 3.53 (brand 1) to 4.18 (brand 4).
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Lightness
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Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.
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Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease in the adhesiveness, cohesiveness and resilience values of the köftür samples. As a result, it was concluded that the köftür preserves its textural properties during storage period.
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Water activity
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