Texture Profile Analysis - How Important Are the Parameters?

Abstract

A starch‐glycerol gel was subjected to a two‐bite compression test using two sample‐instrument geometries, various speeds of compression and strain levels, both with lubrication or not. Results were interpreted using the primary characteristic terminology previously defined in Texture Profile Analysis. Compression speeds from 0.1 to 10 m/s showed a logarithmic relationship with hardness, cohesiveness, corrected cohesiveness and adhesiveness. Gels survived compression to strains of 0.90 without failing, strain levels from 0.25 to 0.90 resulted in an exponential rise in hardness with increasing strain and linear reduction in corrected cohesiveness. Lubrication had no significant influence on any of the measured parameters and an application of force with different sample‐instrument geometry revealed that parallel plates and plungers only had an influence on gel hardness. Caution is urged when researchers modify the test protocol from 75% deformation with parallel plates. A minimum crosshead speed of 2 mm/s is recommended. PRACTICAL APPLICATIONS Texture Profile Analysis has been widely applied to test solid and semisolid foods; however, some researchers deviate from the original test protocol. This article attempts to show how modifying the parameters in the test protocol can influence the apparent properties of the sample.

Parameters of Texture Profile Analysis

“…For liquid foods, the yield stress and the extensional viscosity are important textural parameters in addition to shear viscosity (Pollen et al, 2004). Recently, Rosenthal (2010) warned of the deviation of some researchers from the original protocol in using TPA for the analyses of liquid foods. The present authors also feel the same danger, particularly in Japan, where semi-solid and thickened liquids for elderly individuals with difficulty in mastication and deglutition are widely evaluated by the TPA method (Consumers Affairs Agency, Japan).…”

Texture phenotyping in fresh fleshy fruit

“…From this, a force-deformation curve can be obtained, from which one can calculate hardness, fracturability, springiness, cohesiveness, adhesiveness, gumminess, and chewiness values (Rosenthal, 2010;Sahin and Sumnu, 2006) (Fig. 1).…”

Influencia del almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco

“…Los cuales secalcularon a partir de los datos y gráfico de fuerza por distancia obtenido directamente del software del equipo. Los ensayos se llevaron a cabo por triplicado, como lo reportado por Hleap y Velasco (2010), Rosenthal (2010) y Torres et al (2015a). Así mismo, se determinó la viscoelasticidad de este producto mediante una prueba de relajación al esfuerzo, con una compresión uniaxial de hasta el 25 % de la altura inicial del producto, durante un tiempo de 1.200 segundos.…”

“…La magnitud de los parámetros medidos es influenciada por la tasa de deformación, por tanto, para que se pueda obtener información objetiva y confiable, es necesario establecer condiciones estandarizadas (Rosenthal 2010).…”

“…La elasticidad es la altura que recupera el alimento durante el tiempo que pasa entre el primer ciclo y el segundo ciclo de compresión. La elasticidad mide cuánta estructura original del alimento se ha roto (Rosenthal 2010;Al-Hinai et al 2013). …”