TEXTURE OF BAKED BEANS - A COMPARISON OF SEVERAL METHODS OF MEASUREMENT

¹Engineering Research Service, Central Experimental Farm, Research Branch, Canada Department of Agriculture, Ottawa, Ont., Canada.

|April 4, 2017

Abstract:

Objective techniques for measuring the textural characteristics of baked beans were compared with sensory analysis. The Kramer shear-compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested. The objective results were highly correlated with each other and with sensory ratings for hardness and cohesiveness. It was concluded that the selection of an objective test could, therefore, be based on practical considerations and the equipment at hand.

Related Experiment Videos

TEXTURE OF BAKED BEANS - A COMPARISON OF SEVERAL METHODS OF MEASUREMENT

Related Concept Videos

MODERNIZATION OF TEXTURE INSTRUMENTATION.

MEASUREMENT OF PEA TENDERNESS: I: An Appraisal of the F. M. C. Pea Tenderometer.

chewR: An Open-Source R Package for Quantifying Masticatory Performance With Applications in Oral Processing Research.

Effect of Thickener Rheology on Bolus Cohesivity in Dysphagia Management.

Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant-Based Meat Analogs.

Sensory Investigation of Toothpaste Foam Using Rheology and Dynamic Foam Analysis.

Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.

Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality.

Intelligent monitoring technologies for food fermentation processes: transformation from traditional experience to multimodal approaches and challenges.

AI-driven snapshot hyperspectral imaging for on-line sorting systems in food industry: From real-time sensing to intelligent decision-making.

Artificial neural network data fusion-mediated dual-mode sensor based on Fe3O4@PdIr for Salmonellatyphimurium detection in food.

Human diets in transition: evolutionary legacies, cultural change and modern food environments.

Food characterization in the omics era: current advances, analytical approaches, and future perspectives.

Inhibitory effect of gut microbiota-fermented trisaccharide GuFGa (Glc-Fuc-Gal) on Campylobacter jejuni: insights from transcriptomic and metabolomic analyses.

Related Experiment Videos

TEXTURE OF BAKED BEANS - A COMPARISON OF SEVERAL METHODS OF MEASUREMENT

Abstract:

Related Concept Videos

Related Articles