L15 Texture Profile Analysis
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Transcript of L15 Texture Profile Analysis
TEXTURE PROFILE METHODS
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
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
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)
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
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
Characteristic Examples
Shape/orientation
Flaky Fibrous Pulpy Cellular Aerated Crystalline
Boiled haddock Chicken breast Orange sections Raw apple Chiffon pie Granulated sugar
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
Also, things happen in predictable order
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
In texture profile analysis attributes are defined
Order and method of processing is considered
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.
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
Character notes •Mechanical, geometric, moisture
Intensity/scaling •Such as 15 cm line scale
Order of appearance
1. Prior to mastication2. First bite3. First chew4. Chew down5. Residual phase
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
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
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
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
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
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.
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
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
Texture Attribute Scale Standard
Fracturability Low Corn muffinMedium Ginger snapHigh Hard candy
Cohesiveness Low Corn muffinMedium Dried fruit High Chewing gum
Texture Attribute Scale Standard
Denseness Low Whipped toppingMedium Malted milk ballsHigh Fruit jellies
Wetness Low CrackersMedium HamHigh Water
Texture Attribute Scale Standard
Adhesiveness to lips Low TomatoMedium BreadstickHigh Rice cereal
Roughness Low Gelatin dessertMedium Potato chip High Thin bread wafer
Texture Attribute Scale Standard
Cohesiveness of mass Low LicoriceMedium FrankfurterHigh Bread dough
Moisture absorption Low LicoriceMedium Potato chipHigh Cracker
Texture Attribute Scale Standard
Adhesiveness to teeth Low ClamMedium Graham crackerHigh Jujubes
Hardness Low MarshmallowMedium Bread doughHigh Nougat
Example: Terminology for Oral Texture of Cookies
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)
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)
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)
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)
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)
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
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
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
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 ------
1 2 3 4 5 6 7 8 9
Panelists trained with standards
Test product of interest evaluated for texture attribute, with standards as reference
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