Comparison of Two Instrumental Methods With Sensory Texture of Protein Gels2

Abstract

The textural attributes of 8 different heat-induced protein gel preparations evaluated by torsion failure testing and Instron texture profile analysis (TPA) were compared to sensory ratings by a trained texture profile panel. The gels presented a wide range of textural properties as determined b y the instrumental and sensory parameters. Among the instrumental parameters, true shear strain at failure was the most frequent and significant predictor of sensory notes. Init,ial shear modulus and 50% compression force had the poorest correlations with sensory notes. Comparison of the two instrumental tests produced high correlations between shear stress at failure and TPA hardness; true shear strain at failure and TPA cohesivencDss; and, initial shear modulus and 50% compression force. High correlations were also observed among various panel notes. Canonical correlation analyses showed that sets of linear combinations of pcirameters from each one of the 3 tests (torsion, TPA or sensory) ulere highly correlated to sets from either of the other two. Regression equations relating each of the instrumental tests to sensory notes were developed. Of the torsion failure parameters, the logarithm of true shear strain most commonly appeared in the equations. Of the TPA parameters, cohesiveness and its logarithm were the terms that were most frequent. High R2 values were obtained for regression equations developed for predicting torsion failure parameters based on TPA parameters.

Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabs

“…The highest rate of correlation belonged to hardness. This is in agreement with previous works reported ( MONTEJANO et al, 1985;MUÑOZ, 1986). Instrumental cohesiveness showed lowest correlation with its sensorial equivalent.…”

Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion

“…Fundamental fracture tests have been found to provide not only physically interpretable results but also good correlation with human sensory evaluation (Montejano et al, 1985). Uniaxial compression is the most widely utilized deformation mode for fundamental fracture testing, perhaps due to the commercial availability of testing instruments and ease of sample preparation and experimental performance.…”

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“…The increase in substitution level towards 4.5% in total solid reduced stress and strain, suggesting that the structure was weaker, less cohesive and more mushy in sensory terms. [9][10][11] However, the substitution of mungbean starch with okara and 36 h malt at 4.5% affected the primary gel structure differently. Increasing their substitution level did not significantly affect shear strain but reduced shear stress.…”

“…[9][10][11] In this study, different particulate fillers were embedded in primary mungbean starch gel matrices. The rheological properties of mixed gels, therefore, were governed by the fraction of primary network and interfacial interactions within the matrices.…”

“…[9][10][11] The second type was weak but flexible (negative PC1 and positive PC2; defined as rubbery gel [9][10][11] and the third type was weak and not flexible (negative PC2; defined as mushy gel). [9][10][11] At low substitution levels, the characteristics of the primary structure of mungbean starch gels were predominant, resulting in a tough gel texture. When the substitution level increased, the characteristics of mixed gels depended on the type of particulate fillers.…”