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SUMMARY Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization.

SUMMARY Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food products and may be expanded at any desired point for greater precision in a narrower range. Each point on the scale is represented by a food product selected on the basis of availability, familiarity, constancy of textural characteristics, and other criteria. Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.

SUMMARY A new recording instrument, the “texturometer,” gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel. It was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness, brittleness, chewiness, and gumminess. Subjective definitions of these parameters are interpreted in terms of physical measurement characterized by the texture “profile.” Examples of representative profiles are included.

Abstract. A texture profile panel is a valuable tool for describing and quantifying textural characteristics of food products when the panel is carefully selected, trained and maintained. Guidelines to accomplishing this goal are presented.