Texture Profile Method

Brandt, Margaret A.; Skinner, Elaine Z.; Coleman, John A.

doi:10.1111/j.1365-2621.1963.tb00218.x

Cited by 430 publications

(167 citation statements)

References 9 publications

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“…The classification of textural terms for solids and semi-solids gave rise to a profiling method of texture description (TPA) applicable to both sensory (Brandt, Skinner, & Coleman, 1963) and instrumental measurements (Bourne, 1978;Szczesniak, Brandt, & Friedman, 1963a). With the sensory method the evaluation includes ( Fig.…”

Section: Texture Profilingmentioning

confidence: 99%

Texture is a sensory property

Szczesniak

2002

Food Quality and Preference

1,236

775

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Section: Texture Profilingmentioning

confidence: 99%

Texture is a sensory property

Szczesniak

2002

Food Quality and Preference

1,236

775

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“…This method is modeled after similar and highly successful descriptive methods used for sensory analysis of other consumer products, e.g. foods, perfumes and skin care products [19,20]. The attribute terms and protocols for the HSDA method have been reviewed and refined by the Other Senses Task Group (El8.02.06.03) of ASTM Committee E-18 and the use of the method for the descriptive analysis of textiles has been reported previously [21,22].…”

Section: Recent Developments In Sensory Descriptive Handfeel Analysismentioning

confidence: 99%

Development and Application of New Psychophysical Methods for the Characterization of the Handfeel and Comfort Properties of Military Clothing Fabrics

Cardello¹,

Schütz²,

Winterhalter³

2002

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The public reporting burden for this collection of information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources. subject to any penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number. PLEASE DO NOT RETURN YOUR FORM TO THE ABOVE ADDRESS. 1. REPORT DATE (DD-MM-YYYY) 14-08-2002 2. REPORT TYPE Final TITLE AND SUBTITLE DEVELOPMENT AND APPLICATION OF NEW PSYCHOPHYSICAL METHODS FOR THE CHARACTERIZATION OF THE HANDFEEL AND COMFORT PROPERTIES OF MILITARY CLOTHING FABRICS AUTHOR(S)Armand V. Cardello, Howard G. Schutz, and Carole Winterhalter SPONSORING/MONITORING AGENCY NAME(S) AND ADDRESS(ES) 10. SPONSOR/MONITORS ACRONYM(S) SPONSOR/MONITORS REPORT NUMBER(S) DISTRIBUTION/AVAILABILITY STATEMENTApproved for public release: distribution is unlimited SUPPLEMENTARY NOTES ABSTRACTThe analysis of fabric characteristics that contribute to military clothing comfort was addressed in a series of studies. Trained panel sensory descriptive data on 13 military fabrics were obtained using a standardized handfeel evaluation method. A labeled magnitude scale of comfort was developed from consumer magnitude estimates of the semantic meaning of 26 verbal phrases denoting different levels of comfort/discomfort. This scale was used by 36 consumers to rate the handfeel comfort of the 13 test fabrics. The descriptive sensory data and comfort data were then combined with Kawabata data obtained on a subset of the test fabrics and the data were analyzed using principal components analysis. Multiple regression analyses were performed on the component scores to predict consumer comfort from the sensory and instrumental data. The results showed a high degree of predictability of comfort responses from a combination of sensory and Kawabata parameters. Tables Table 1. Definitions of fabric handfeel attributes 9 Table 2. Operational techniques for the evaluation of handfeel attributes 10 Table 3. Fabric reference standards defining intensity scales for each handfeel attribute 11 Table 10. Means, standard deviations, and standard errors of comfort ratings for the 3 gloves used in Phase 2, Experiment 3 (n=37) 31 Table 11. Mean comfort ratings for the 13 fabrics used in Experiment 3, Phase 3 (n=35) 33 Table 12. Pearson product-moment correlation coefficients for individual handfeel attributes and the mean intensity across all attributes with judged comfort 34 military uniforms and equipment to performance specifications of these items, the need arose to be able to index clothing comfort using an objective and standardized method of evaluation. To meet this need, the Industry-Government Working Group on Military Clothing Comfort was established to provide recommendations and guidance on how best to predict clothing comfort using standardized sensory or instrumental methods. As a result of these working group deliberations, a strategy was developed to assess a wide range of fabrics used by U.S. and oth...

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“…Brandt et al (1963) defined a texture profile as -the sensory analysis of the texture complex of a food in terms of its mechanical, geometrical, fat and moisture characteristics, the degree of each present and the order in which they appear from first bite through complete mastication.‖ Further interest in a detailed descriptive method developed as a result of the growth of new products and competition in the measurement and improved data processing systems. The quantitative descriptive analysis (QDA) method was developed, and represented an opportunity for sensory evaluation to satisfy these needs.…”

Section: Descriptive Sensory Evaluationmentioning

confidence: 99%

“…By breaking up oral processing in this manner, they consider it more likely to be able to isolate key in vitro measurements and methodologies that lead to greater insight into food structure design beyond the first bite. Brandt, Skinner and Coleman (1963) considered the different stages in which texture is perceived during oral processing: (i) Initial (first bite); (ii) masticatory (during chewing); and (iii) residual (texture during mastication).…”

Section: New Trends In Oral Processing Texture and Mouthfeelmentioning

confidence: 99%

“…The texture profile method was first developed at the General Foods Research Center (Brandt, Skinner & Coleman, 1963;Szczesniak, Brandt & Friedman, 1963;Szczesniak & Kleyn, 1963). Brandt et al (1963) defined a texture profile as -the sensory analysis of the texture complex of a food in terms of its mechanical, geometrical, fat and moisture characteristics, the degree of each present and the order in which they appear from first bite through complete mastication.‖ Further interest in a detailed descriptive method developed as a result of the growth of new products and competition in the measurement and improved data processing systems.…”

Section: Descriptive Sensory Evaluationmentioning

confidence: 99%

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Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

Li¹

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In recent years, consumer preferences have shifted towards better-quality rice, particularly towards varieties with good eating quality. Texture is an extremely important attribute for cooked rice and has been used as an indicator for consumer acceptance. Cooked rice texture is affected by a wide range of factors, such as the amylose content, postharvest processing, the milling ratio, the cooking method, etc., but the actual molecular reasons for the texture of cooked rice grains are still unclear. Since texture has been defined as a multidimensional characteristic that only humans can perceive, define, and measure, sensory descriptive analysis is a useful tool for characterizing texture properties of cooked rice. However, the cost associated with training and maintaining a descriptive panel has prompted many researchers to evaluate less costly and less time-consuming approaches. The overall objectives of this thesis are to explore the molecular mechanisms for the hardness and stickiness of cooked rice grains, increase understanding of the human textural perception of cooked rice, and develop an improved instrumental method to evaluate and/or predict the texture of cooked rice.The first chapter of this thesis reviews current understanding of the texture of cooked rice, which involves the factors affecting rice texture, the evaluation methods for cooked rice texture, and the scientific questions generating from the literature review and associating to the overall objectives of this thesis.In chapter 2, statistically and causally meaningful relationships are established between starch molecular structure (the molecular size distribution of whole (branched) starch and the chain length distribution of debranched starch) and texture (hardness and stickiness) of cooked rice grains. The amounts of amylose chains with degree of polymerization (DP) 100-20000, and of long amylopectin chains, positively correlate with hardness, while amylopectin chains with DP<70 and amylose molecular size both show negative correlations with hardness (p<0.05).There is also a significant negative correlation between stickiness and the amounts of long amylopectin chains (p<0.01). For rices with similar amylose content, the amount of amylose chains with DP 1000-2000 positively correlates with hardness while size negatively correlates with hardness (p<0.05). This indicates for the first time that, regardless of amylose content, rice varieties with smaller amylose molecular sizes and with higher proportions of

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Texture Profile Method

Cited by 430 publications

References 9 publications

Texture is a sensory property

Texture is a sensory property

Development and Application of New Psychophysical Methods for the Characterization of the Handfeel and Comfort Properties of Military Clothing Fabrics

Understanding the texture of cooked rice from the molecular, instrumental and sensory levels

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