Textural Characterization of Texturized Proteins1

Abstract

Sensory and instrumental tests employed for characterizing the texture of texturized plant proteins and their combinations with meat are reviewed. This methodology has borrowed heavily from that evolved for meat and, similarly to the studies on meat, has emphasized two parameters: toughness/tenderness and juiciness. Although it appears that this two‐parameter approach may be adequate, multiple‐parameter instrumental testing should be continued in order to prouide a data bank for the selection of the most accurate, reproducible and simplest measurements. It is suggested that researchers working in the commodity areas should make fuller use of the texture methodology literature.

Instrumental and Sensory Evaluation of Textural Properties of Extrudates from Blends of High Starch/High Protein Fractions of Dry Beans

“…Instrumental tests employed for characterizing texturized plant protein products have been reviewed by Breene (1978). The two most commonly used instruments are: the Kramer Shear Press and the Warner-Bratzler meat shear.…”

Interdependency and Underlying Dimensions of Sensory Textural Characteristics of Selected Foods2

“…Several investigations have been made on the textural characteristics of meats (Cover et al 1962; Bouton et al 1975;Harries et al 1972;Frijters 1976) and texturized protein (Breene 1978). Collection and classification of words for description of food texture in Japan was done by Yoshikawa et al.…”