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SOME EXPERIENCES WITH THE GENERAL FOODS TEXTUROMETER.

J G Brennan1, R Jowitt1, O A Mughsi1

  • 1National College of Food Technology, University of Reading, Weybridge, Surrey, England.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

The General Foods Texturometer shows promise for measuring food firmness, correlating well with subjective texture. However, its accuracy depends on sample preparation and material uniformity for reliable food texture analysis.

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Area of Science:

  • Food Science
  • Materials Science
  • Instrumentation

Background:

  • Investigating the impact of food processing on texture is crucial for product quality.
  • Objective texture measurement instruments are needed to complement subjective sensory analysis.
  • The General Foods Texturometer was selected for its potential versatility and objectivity.

Purpose of the Study:

  • To evaluate the General Foods Texturometer for food texture analysis.
  • To assess the reproducibility and representativeness of the instrument's measurements.
  • To correlate Texturometer measurements with other texture testing methods and subjective panel assessments.

Main Methods:

  • The General Foods Texturometer was used to measure various textural properties of food samples.

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  • Reproducibility was tested using a recoverable material (rubber) and varying sample hardness.
  • Results were compared against the Instron Universal Testing Machine, Kramer Shear Press, and a subjective panel.
  • Sample dimensions and material uniformity were considered for representativeness.

    • Main Results:

    • The Texturometer demonstrated high reproducibility with recoverable materials, but this decreased with harder substances.
    • Measurement representativeness varied significantly across different food materials.
    • Texturometer 'hardness' showed the strongest correlation with subjective judgments of food firmness.
    • Other measured textural properties did not effectively indicate subjective characteristics.

    Conclusions:

    • The General Foods Texturometer's 'hardness' measurement is a potentially valuable tool for objectively assessing food firmness.
    • Further research is needed to optimize the use of other Texturometer properties for comprehensive food texture profiling.
    • Careful sample preparation and consideration of material uniformity are essential for reliable results.