Evaluation of Some Textural Properties of Foods With the Instron Universal Testing Machine

Abstract

Abstract. Analysis of published chewing force patterns indicates that the ‘first bite’ involves an approximately linear application of force. The Instron Universal Testing Machine also offers a linear pattern of force application making it possible to obtain information about textural properties identified during the ‘first bite’ from force‐compression tests. However, the data obtained in such tests are influenced not only by the applied force but also by the rate at which it is applied. Both variables must be taken into account when analysing the data, since the applied force in chewing and also the rate of force application depend on the textural characteristics of the food being evaluated. Based on a correlation of sensory responses with instrumental force‐compression‐rate of force application data, a procedure is described for establishing the mechanical force conditions that should be used in Instron tests so that they simulate those associated with the sensory evaluation.

Evaluation of bread firmness by Instron compression tests

“…Instron compression data for the three bread categories examined accord with previous observations on other foods [19,25] in t h a ta) they indicate that high rates of compression are essential if the conditions associated with sensory evaluation of bread firmness are to be simulated; b) the oral evaluation of bread firmness possibly involves higher compressions than evaluation by compression between the fingers; c) part of the force registered in normal compression tests is used to overcome the friction between the upper and lower surfaces of the bread sample and the contact surfaces through which the compression force is applied. Voisey [20] pointed out that chewing involves high deformation rates (up to 150 cm min-l).…”

Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese

“…Parameters derived from force-deformation curves obtained by compression of cheese samples correlate well with results of sensory panel assessment (Brennan et al, 1970;Eberhard & Fluckiger, 1978;Lee et al, 1978;Chen et al, 1979). Shama & Sherman (1973) have pointed out that the rates of application of force during instrumental testing of foods need to be of the same order as those during mastication. This can be difficult to arrange with many instruments.…”

Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

“…The method is suitable for the study of the rheological parameters of cheese on ripening and has been employed in French cheeses (Antoniou, Petridis, Raphaelides, Ben Omar, & Kesteloot, 2000), Cheddar cheese (Hort, Grys, & Woodman, 1997), Parmigiano Reggiano cheese (Noel, Zannoni, & Hunter, 1996), Swiss-type cheese (Bachmann, Butikofer, & Meyer, 1999) and Gouda cheese (Spangler, Jensen, Amundson, Olson, & Hill, 1990). The Instron universal testing machine (Instron Corporation, Canton, MA) has become a valuable and extensively used tool in the study of food texture and has made it possible to study different types of cheese (Bertola, Califano, Bevilacqua, & Zartitzky, 2000;Maifreni, Marino, Pittia, & Rondinini, 2002;Shama & Sherman, 1973;Vernon-Carter & Sherman, 1978;Chen, Larkin, Clark, & Irwin, 1979). The application of instrumental texture profile analysis (Sherman, 1979) with two successive compression cycles has been widely used for food analysis (Bourne, 1982).…”