L15 Texture Profile Analysis

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TEXTURE PROFILE METHODS

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Texture Profile Analysis Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Transcript of L15 Texture Profile Analysis

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TEXTURE PROFILE METHODS

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Texture Profile Provides quantitative description of

attributes important to food texture Developed in 1960s in analogy to “flavor

profiling” of A. D. Little (1940s) Civille and Szczesniak (1973) and

Civille and Liska (1975) instrumental to development

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Initiated by understanding that texture was:

A sensory property, more than just a force-deformation relationship

Made up of many parameters; most are tactile, some are visual or aural

May be described by imprecise terminology

Had characteristics that appear in predictable orders

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Definitions: Texture The visual or tactile surface characteristics of

something (Webster's definition 3b) is a sensory attribute, perceived by the senses of

touch, sight and hearing (Brennen) Sensory manifestation of the structure of inner

makeup in terms of their: 1.Reaction to stress measured as mechanical properties by

kinesthetic sense in the muscles of the tongue, jaw and lips. 2.Tactile properties measured as geometrical or moisture

properties by tactile nerves in surface of the skin of lips or tongue (Meilgaard, Civille, Carr, 1991)

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Szczesniak (1963) developed set of textural characteristics related to popular terms

Mechanical Characteristic

Secondary Parameter

Popular Term

Hardness Soft-firm-hard

Cohesiveness Fracturability Chewiness Gumminess

Crumbly, crunchy, brittle Tender, chewy, tough

Viscosity Thin-viscous

Elasticity Plastic, elastic, springy, rubbery

Adhesiveness Sticky-tacky-gooey

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Characteristic Examples

Particle size/shape

Powdery Chalky Grainy Gritty Lumpy Beady

Confectioner’s sugar Raw potato Cream of wheat Sand Cottage cheese Tapioca pudding

Geometrical Properties

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Characteristic Examples

Shape/orientation

Flaky Fibrous Pulpy Cellular Aerated Crystalline

Boiled haddock Chicken breast Orange sections Raw apple Chiffon pie Granulated sugar

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Other Characteristics

Secondary Parameter

Moisture content Dry-moist-wet

Moisture release Amount of water/oil released

Fat content Oiliness Greasiness

Amount of liquid fat Amount of solid fat

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Also, things happen in predictable order

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Geometric andSurface properties

FIRST BITEMECHANICAL GEOMETRICAL

Fracturability

ViscosityFirmness

Any geometric propertiesdepending upon the product

MASTICATION(early)MECHANICAL GEOMETRICAL

Fracturability

ViscosityFirmness

Any geometric propertiesdepending upon the product

MASTICATION(late)

BREAKDOWN MOISTURE FAT MOUTH-COATING

Type Rate Adsorption Release Release Mouth- Type Amount coating

SWALLOWING

Ease of Throat-Coating

RESIDUALMOUTH-COATING THROAT-COATING GENERAL FEEL ON:

Type Amount Type Amount Mouth Throat

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In texture profile analysis attributes are defined

Order and method of processing is considered

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Texture Profiling Method

The sensory analysis of the texture complex of a food in terms of its mechanical, geometrical, fat and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication.

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Panelists Selected based on ability to discriminate

known textural differences Interviewed to determine interest,

availability, and attitude Trained using a variety of products May be introduced to underlying textural

principles, mechanical forces, strains, etc

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Character notes •Mechanical, geometric, moisture

Intensity/scaling •Such as 15 cm line scale

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Order of appearance

1. Prior to mastication2. First bite3. First chew4. Chew down5. Residual phase

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Objectives •To eliminate problems with subject variability•To allow direct comparison of results with known materials•To provide a relationship with instrument measures

How •Specific rating scales•Specific reference materials•Meaningful term definitions

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TPA: The Method Panelists rate each of the selected

attributes according to a standard scale Scales available for hardness,

fracturability, chewiness, guminess, adhesiveness, and viscosity

Scales are quantitative but do not measure a physical quantity or indicate quantitative relationships

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Panel Rating

Product Brand or Type Manufactuer Sample Size

1 Cream cheese

Philadelphia Kraft foods 1/2 in

2 Egg white Hard-cooked ------ 1/2 in 3 Frankfurters Large, uncooked,

skinless Mogen David Kosher Meat Products

1/2 in

4 Cheese Yellow, American Kraft foods 1/2 in 5 Olives Exquisite, giant,

stuffed Cresca Co. 1 olive

6 Peanuts Cocktail type in vaccum tin

Planters Peanuts 1 nut

7 Carrots Unccoked, fresh ------ 1/2 in 8 Peanut brittle Candy part Kraft foods ------ 9 Rock candy -------- Dryden and Palmer ------

For Example: Standard Hardness Scale

Panelists need to be trained on the scale

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Specified sensory techniques

Hardness Place sample between molar teeth and bite down evenly, evaluating the force required to compress the food

Cohesiveness Place sample between molar teeth, compress and evaluate the amount of deformation before rupture

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Viscosity Place a spoon containing sample directly in front of mouth and draw liquid from spoon over tongue by slurping, evaluating the force required to draw liquid over the tongue at a steady rate.Springiness Place sample either between molar teeth (if it is a solid) or between tongue and palate (if it is a semi-solid) and compress partially; remove force and evaluate the degree and speed of recovery

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Adhesiveness Place sample on tongue, press it against palate and evaluate force required to remove it with tongue.

Fracturability Place a sample between molar teeth and bite down evenly until sample crumbles, cracks or shatters; evaluate force with which sample moves away from teeth.

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Chewiness Place sample in mouth and masticate at one chew per second and at a force equal to that required to penetrate a gumdrop plus or minus one second; evaluate the number of chews required to reduce sample to a state ready for swallowing.

Gumminess Place sample in mouth and manipulate with tongue against palate; evaluate amount of manipulation necessary before sample disintegrates

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Texture Attribute Scale Standard

Hardness Low Cream cheeseMedium FrankfurterHigh Hard candy

Adhesiveness Low Vegetable oilMedium Marshmallow

toppingHigh Peanut butter

Each attribute has series of 9 standrds

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Texture Attribute Scale Standard

Fracturability Low Corn muffinMedium Ginger snapHigh Hard candy

Cohesiveness Low Corn muffinMedium Dried fruit High Chewing gum

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Texture Attribute Scale Standard

Denseness Low Whipped toppingMedium Malted milk ballsHigh Fruit jellies

Wetness Low CrackersMedium HamHigh Water

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Texture Attribute Scale Standard

Adhesiveness to lips Low TomatoMedium BreadstickHigh Rice cereal

Roughness Low Gelatin dessertMedium Potato chip High Thin bread wafer

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Texture Attribute Scale Standard

Cohesiveness of mass Low LicoriceMedium FrankfurterHigh Bread dough

Moisture absorption Low LicoriceMedium Potato chipHigh Cracker

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Texture Attribute Scale Standard

Adhesiveness to teeth Low ClamMedium Graham crackerHigh Jujubes

Hardness Low MarshmallowMedium Bread doughHigh Nougat

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Example: Terminology for Oral Texture of Cookies

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Surface Place cookie between lips and evaluate for:

•Roughness: Degree to which surface is uneven (smooth-rough)

•Loose particles: Amount of loose particles on surface (none to many)

•Dryness: Absence of oil on the surface (oily to dry)

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First Bite Place one third of cookie between incisors, bite down and evaluate for:

•Fracturability: Force with which sample ruptures (crumbly to brittle)

•Hardness: Force required to bite through sample (soft to hard)

•Particle Size: Size of crumb pieces (small to large)

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First Chew Place one third of cookie between molars, bite through and evaluate for:

•Denseness: Compactness of cross section (airy to dense)

•Uniformity of Chew: Degree to which chew is even throughout (uneven to even)

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Chew Down Place one third of cookie between molars, chew 10 to 12 times and evaluate for:•Moisture Absorption: Amount of saliva absorbed by sample (none to a lot)

•Type of Breakdown: Thermal, Mechanical, Salivary (multiple choice, no scale)

•Cohesiveness of Mass: Degree to which mass holds together (loose to cohesive)

•Tooth Pack: Amount of sample stuck in molars (none to a lot)

•Grittiness: Amount of small, hard particles between teeth during chew (none to a lot)

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Residual Swallow sample and evaluate residue in mouth for:

Oily: Degree to which mouth feels oily (dry to oily)

Particles: Amount of particles left in mouth (none to a lot)

Chalky: Degree to which mouth feels chalky (not chalky to very chalky)

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Quantitative Descriptive Analysis: General Approach

Panelists (10-15) meet to try product and similar products

Panelists develop list of attributes pertinent to that group of products

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Rubbery StickyGritty GooeyChewy HardCohesive FirmFalls apart TenderElastic SandySoftness Springy

All terms may be reduced to a smaller subset, similar terms agreed upon, redundant terms eliminated

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Develop relative standards for select attributes

Some may already be published, or they may need to be developed

Provide panelists with scales and test standards

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Panel Rating

Product Brand or Type Manufactuer Sample Size

1 Cream cheese

Philadelphia Kraft foods 1/2 in

2 Egg white Hard-cooked ------ 1/2 in 3 Frankfurters Large, uncooked,

skinless Mogen David Kosher Meat Products

1/2 in

4 Cheese Yellow, American Kraft foods 1/2 in 5 Olives Exquisite, giant,

stuffed Cresca Co. 1 olive

6 Peanuts Cocktail type in vaccum tin

Planters Peanuts 1 nut

7 Carrots Unccoked, fresh ------ 1/2 in 8 Peanut brittle Candy part Kraft foods ------ 9 Rock candy -------- Dryden and Palmer ------

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1 2 3 4 5 6 7 8 9

Panelists trained with standards

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Test product of interest evaluated for texture attribute, with standards as reference

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