Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETS.

S Shannon1, M C Bourne1

  • 1Departments of Vegetable Crops and Food Science and Technology, New York State Agricultural Experiment Station, Geneva, New York, U. S. A.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Rock glaciers represent hidden water stores in the Himalaya.

The Science of the total environment·2021
Same author

Increased use of security personnel in Irish psychiatric hospitals: 2008-2012.

Irish journal of psychological medicine·2018
Same author

THE CHOICE OF A BLOOD SUGAR METHOD FOR CLINICAL WORK.

British medical journal·2010
Same author

Shape-adaptive radial basis functions.

IEEE transactions on neural networks·2008
Same author

Laparoscopic Nissen fundoplication in children: 2-5-year follow-up.

Pediatric surgery international·2003
Same author

Troubles with the foreskin: one hundred consecutive referrals to paediatric surgeons.

Journal of the Royal Society of Medicine·2003
Same journal

Improving the Quality of Unwashed Spanish Mackerel (Scomber japonicus) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure.

Journal of texture studies·2026
Same journal

Texture and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar-Plum Hydrogels: Sensory and Chewing Effects.

Journal of texture studies·2026
Same journal

Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol.

Journal of texture studies·2026
Same journal

Comparative Effects of Inulin, Psyllium Husk, and Carob Seed Germ Flour as Fiber-Enriching Ingredients on the Quality of Baromi-2 Rice Flour-Based Gluten-Free Bread.

Journal of texture studies·2026
Same journal

Classification of Sun-Dried Bulk Raisins by Using Statistical Texture Features.

Journal of texture studies·2026
Same journal

Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra-High Pressure Processing to Tenderize Post-Mortem Goose Meat.

Journal of texture studies·2026
See all related articles

A new back extrusion method accurately estimates processed table beet texture, correlating well with human taste panels and puncture tests. This technique offers a reliable measure of firmness for food quality assessment.

Area of Science:

  • Food Science
  • Agricultural Engineering
  • Sensory Evaluation

Background:

  • Assessing the textural quality of processed table beets is crucial for consumer acceptance and product development.
  • Existing methods for texture analysis can be time-consuming or lack precision.

Purpose of the Study:

  • To develop and validate a rapid back extrusion method for estimating the textural quality of processed table beets.
  • To compare the efficacy of this new method against traditional taste panel evaluations and a puncture test.

Main Methods:

  • A rapid back extrusion technique was employed to measure the force-distance relationship during sample deformation.
  • The mean of fluctuations in the force-distance plateau was used as a key indicator of firmness.
  • Results were statistically correlated with sensory data from taste panel evaluations and measurements from a puncture method.

Related Experiment Videos

Main Results:

  • The back extrusion method showed high correlation with taste panel evaluations for both commercial (r=0.91) and experimental (r=0.98) table beet samples.
  • The mean of fluctuations provided a more consistent firmness value compared to the maximum force recorded.
  • The extrusion method demonstrated strong agreement with a standard puncture test (r=0.91).

Conclusions:

  • The rapid back extrusion method is a reliable and efficient tool for objectively assessing the textural quality of processed table beets.
  • This method offers a viable alternative to subjective sensory evaluations and other mechanical testing techniques.
  • The findings support the use of this back extrusion technique in food quality control and research settings.