FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETS *
- 1 May 1971
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 2 (2), 230-239
- https://doi.org/10.1111/j.1745-4603.1971.tb00584.x
Abstract
A rapid back extrusion method for estimating textural quality of processed table beets was well correlated with taste panel evaluation of commercial (r= 0.91) and experimental samples (r= 0.98). An estimate of the mean of the fluctuations of the plateau of the force-distance recording was found to provide a less variable value for firmness than the maximum force. The extrusion method was correlated with a puncture method (r= 0.91).Keywords
This publication has 2 references indexed in Scilit:
- Measure of Shear and Compression Components of Puncture TestsJournal of Food Science, 1966
- Zur Methodik der Festigkeitsmessungen an LebensmittelnZeitschrift für Lebensmittel-Untersuchung und Forschung, 1956