Textural properties of fruit affected by experimental conditions in TPA tests: an RSM approach

Abstract

Texture profile analysis (TPA) is widely used to assess the textural properties of fruit. However, test parameters may potentially affect TPA results. This work studies the influence of the degree of deformation and crosshead speed on the mechanical parameters of apple measured by TPA. In this study, the degree of deformation ranged from 5% to 17.8% and the crosshead speed from 10 to 90 mm min )1 . Eight parameters were extracted from the analysis of force-displacement and force-time curves. For each parameter, the mean value and the coefficient of variation (CV) were examined. A central composite design that simultaneously takes into account both input variables, the degree of deformation and crosshead speed, was implemented. It appears that the linear and the quadratic effects of the degree of deformation make it the major variable. However, neglecting the effects (linear and quadratic) of the crosshead speed might be disastrous since they significantly affect parameters such as cohesiveness, gumminess and work 2. Moreover, the CV of hardness 1 depends mainly on the interaction between the degree of deformation and crosshead speed.

The relationship between instrumental tests and sensory determinations of peach and nectarine texture

“…Texture is mainly determined using instruments called 'texture meters', which provide precise measurements of force, time, distance, and deformation of food (Fiszman and Damasio, 2000;Rolle et al, 2012). Compression tests, such as texture profile analysis (TPA), and puncture tests with different probes are commonly used in fresh fruit (Madieta et al, 2011;Bourne, 2002). Responding to the need to explore the different textures of peach in more depth, the objective of this study is to relate the sensory attributes of texture to the rheological parameters to determine the instrumental parameter that is most effective for predicting sensory texture.…”

Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

“…Also, springiness is the height at which food can recover between the end of the first bite and the beginning of the second bite. Gumminess is defined as hardness × cohesiveness, and chewiness is defined as hardness × cohesiveness × springiness [ 20 ]. The compression force reading was taken at the point on the curve where the sample had been compressed by 25%.…”

Effect of freezing rate on the quality properties of Medjool dates at the tamr stage

“…The TPA test is one of the most widespread compression tests as a good tool for simulating the compression movement of a human jaw, while chewing food and measuring the relevant mechanical properties of food materials; Hardness, Adhesiveness, Cohesiveness, Springiness index, Gumminess, and Chewiness (Madieta et al., 2011; Rosenthal, 1999). The TPA test involves two compression cycles, where the food sample is subject to a compressing force down to a specific distance, then the force is released (first cycle).…”

“…The TPA tests were replicated six times for both fresh and treated samples. The load/time and load/distance data (Figure 2a,b), and the values of mechanical properties (Table 2) were figured out from the TPA test, as defined by Brookfield (2017), Madieta et al (2011), andTrinh (2012).…”