TEXTURE OF BAKED BEANS ‐ A COMPARISON OF SEVERAL METHODS OF MEASUREMENT
- 1 January 1971
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 2 (1), 96-109
- https://doi.org/10.1111/j.1745-4603.1971.tb00276.x
Abstract
Objective techniques for measuring the textural characteristics of baked beans were compared with sensory analysis. The Kramer shear-compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested. The objective results were highly correlated with each other and with sensory ratings for hardness and cohesiveness. It was concluded that the selection of an objective test could, therefore, be based on practical considerations and the equipment at hand.Keywords
This publication has 4 references indexed in Scilit:
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- A Texture Profile of Foodstuffs Based upon Well‐defined Rheological PropertiesJournal of Food Science, 1969
- Classification of Textural CharacteristicsaJournal of Food Science, 1963
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963