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

Peter W Voisey1, Elizabeth Larmond1

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

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

Objective texture measurements for baked beans closely matched sensory analysis. Various instruments like the Kramer shear-compression cell and extrusion cells showed high correlation, simplifying texture assessment for food scientists.

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Area of Science:

  • Food Science
  • Rheology
  • Sensory Analysis

Background:

  • Accurate texture measurement is crucial for baked bean quality.
  • Sensory analysis is reliable but time-consuming and subjective.
  • Objective methods offer potential for consistent and efficient texture evaluation.

Purpose of the Study:

  • To compare objective instrumental methods with sensory analysis for baked bean texture.
  • To evaluate the effectiveness of different objective texture measurement techniques.
  • To determine correlations between instrumental and sensory texture attributes.

Main Methods:

  • Five objective texture measurement techniques were employed: Kramer shear-compression cell, back extrusion cell, F. M. C. Pea Tenderometer, plate extrusion cell, and wire extrusion cell.

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  • Baked beans were analyzed using these instruments to obtain textural data.
  • Sensory panel analysis was conducted to rate bean hardness and cohesiveness.

    • Main Results:

    • Objective measurements showed high correlation with each other.
    • Instrumental results were also highly correlated with sensory ratings for hardness and cohesiveness.
    • The tested objective methods provide reliable data for baked bean texture.

    Conclusions:

    • Objective texture measurement techniques are effective for evaluating baked beans.
    • Instrumental methods correlate well with human sensory perception of texture.
    • Selection of an objective test can be based on practical factors and available equipment.