TEXTURAL CHARACTERIZATION OF TEMPERATURE SENSITIVE FOODS

Abstract

The instrumental texture profile method is extended to include the temperature variant. Using dessert gel systems and whipped toppings as examples of thermally sensitive foods, advantages are demonstrated of performing instrumental measurements at a series of ascending temperatures covering the range that would be encountered during sensory evaluation. Plotting instrumental values against temperature yields curves which, for different samples within a product system, cross each other at different points and exhibit different rates of change. Advantages are also demonstrated of using several complementary instruments to obtain a more complete characterization. The Texturometer, the Gel Characterization Apparatus and the Brookfield Viscometer were used with the gel systems. In addition, the Texture Test System fitted with an orifice attachment and the Cenco Calorimeter were used with whipped toppings. Correlations with sensory evaluations using the texture profiling system are reported.