Relationship Between Sensory and Instrumental Texture Profile Attributes

Meullenet, Jean-François; Lyon, B. G.; Carpenter, J. A.; Lyon, C. E.

doi:10.1111/j.1745-459x.1998.tb00076.x

Cited by 128 publications

(114 citation statements)

References 12 publications

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“…Significant correlation ( = −0.867, < 0.01) was found between cooked hardness and sensory evaluation. Similar results were reported in previous studies [11,12]. From the results of sensory evaluation, D. dumetorum tubers were not eatable at cooked hardness values above 8.83 N. Among the 32 accessions evaluated, one, Ibo sweet 3, was not affected by the hardening phenomenon.…”

Section: Resultssupporting

confidence: 78%

Influence of Cultivar on the Postharvest Hardening of Trifoliate Yam (Dioscorea dumetorum) Tubers

Siadjeu

Panyoo

Toukam

et al. 2016

Advances in Agriculture

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The influence of cultivar on the postharvest hardening of Dioscorea dumetorum tubers was assessed. 32 cultivars of D. dumetorum tubers were planted in April 2014, harvested at physiological maturity, and stored under prevailing tropical ambient conditions (19)(20)(21)(22)(23)(24)(25)(26)(27)(28) ∘ C, 60-85% RH) for 0, 5, 14, 21, and 28 days. Samples were evaluated for cooked hardness. Results showed that one cultivar, Ibo sweet 3, was not affected by the hardening phenomenon. The remaining 31 were all subject to the hardening phenomenon at different degree. Cooked hardness increased more rapidly in cultivars with many roots on the tuber surface compared to cultivars with few roots on the tuber surface. When both the characteristics flesh colour and number of roots on tuber surface were associated, cooked hardness in cultivars with yellow flesh and many roots increased more rapidly than in cultivars with white flesh and many roots, whereas cooked hardness in cultivars with yellow flesh and few roots increased more slowly than in cultivars with white flesh and few roots. Accessions collected in high altitude increased more rapidly compared to accessions collected in low altitude. The cultivar Ibo sweet 3 identified in this study could provide important information for breeding program of D. dumetorum against postharvest hardening phenomenon.

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Section: Resultssupporting

confidence: 78%

Influence of Cultivar on the Postharvest Hardening of Trifoliate Yam (Dioscorea dumetorum) Tubers

Siadjeu

Panyoo

Toukam

et al. 2016

Advances in Agriculture

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“…Springiness was defined as the degree or rate at which the sample returns to its original size/shape after partial compression between the tongue and palate. The definition of chewiness was the total amount of work necessary to chew a sample to a state ready for swallowing (Meullenet 1998). …”

Section: Texture Profile Analysismentioning

confidence: 99%

Emulsifiers and thickeners on extrusion-cooked instant rice product

Wang

Jin

et al. 2011

J Food Sci Technol

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Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean lecithin (LC), and sodiumstearoyl lactylate (SSL), and thickeners, gum Arabic (GA), sodium alginate (SA), and sticky rice (SR). The emulsifiers addition caused increase of degree of gelatinization (DG), and decrease of water soluble carbohydrate (WSC), α-amylase sensitivity, water soluble index (WAI) and adhesive for extrudates, while the thickeners addition increased extrudates DG, bulk density (BD), WSC, α-amylase sensitivity, WAI, hydration rate (HR) and adhesiveness. Based on the data generated by a single additive at various levels, optimum formulation was obtained employing orthogonal matrix system with combination of the selected additives for extrusion cooking. Extrudates were evaluated for optimum hydration time followed by drying to prepare the finished product. Texture profile analysis and sensory evaluation indicate that quality of the finished product is equivalent to that of the round shaped rice and superior to a commercial instant rice product. This study also demonstrates possibility of value-added and versatile instant rice product development using broken rice.

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“…On the other hand, springiness and cohesiveness (instrumental) were negatively correlated to hardness, springiness, gumminess, chewiness and fracturability (sensory). Correlating sensory with instrumental TPA has recently become of renewed interest (MEULLENET et al, 1997(MEULLENET et al, , 1998. Most researches indicate that the quality of correlations varies significantly, depending on the parameter.…”

Section: Figure 2 -Cpa Biplot Showing the Fish Burgers In Relation Tomentioning

confidence: 99%

Efeito Do Amido Sobre as Características Texturiais De Hambúrguer De Peixe: Análise Sensorial E Instrumental

Coelho¹,

Weschenfelder²,

Meinert³

et al. 2007

B. do CEPPA

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The objective of this study was to evaluate the effects of starch in the texture of fish burgers (surimi seafood) using starches from different botanical origins by sensory and instrumental analysis and to try to correlate the sensory and instrumental data. Three fish burger samples formulated with different types of starch were evaluated for texture by descriptive analysis and were subjected to instrumental texture profile analysis. On the basis of texture data (instrumental), formulation 3 (modified cassava starch) was categorized into a cluster representing a hard, gummy and chewy product. Sensory evaluation by a panel of eight judges categorized formulations 2 and 3 into a hard and springy product cluster. Hardness (instrumental) was positively correlated to sensory texture attributes such as hardness, springiness, gumminess, chewiness and fracturability. These sensory attributes can be used to describe fish burger that is perceived as hard during mastication.

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Relationship Between Sensory and Instrumental Texture Profile Attributes

Cited by 128 publications

References 12 publications

Influence of Cultivar on the Postharvest Hardening of Trifoliate Yam (Dioscorea dumetorum) Tubers

Influence of Cultivar on the Postharvest Hardening of Trifoliate Yam (Dioscorea dumetorum) Tubers

Emulsifiers and thickeners on extrusion-cooked instant rice product

Efeito Do Amido Sobre as Características Texturiais De Hambúrguer De Peixe: Análise Sensorial E Instrumental

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