Development of evaluation model for texture of gel‐like foods using mechanical properties and sensory evaluation
Jiamin Yang,
Naoko Kijima,
Kana Monta
et al.
Abstract:SummaryThe aim of this study is to clarify the essential means of describing the characteristics of foods represented by texture terms using a model based on the mechanical properties of foods. Seven texture terms were identified, and the mechanical properties of gel‐like samples were determined using elasticity and rupture tests. The Blatz, Sharda and Tschoegl (BST) equation was applied to the stress‐strain curve of the samples, and the elastic parameter E and the nonlinear index n were calculated. The evalua… Show more
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