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The instrumental texture profile analysis revisited.

Micha Peleg1

  • 1Department of Food Science, University of Massachusetts, Amherst, Massachusetts.

Journal of Texture Studies
|February 5, 2019
PubMed
Summary
This summary is machine-generated.

Instrumental texture profile analysis (TPA) has methodological flaws, with parameters poorly relating to material science. New methods measuring intensive material properties are proposed for better food texture analysis.

Keywords:
TPAcompressionmechanical propertiessensory terminologytesting machinesuniaxial deformation

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Area of Science:

  • Food Science
  • Material Science
  • Rheology

Background:

  • Historic and current instrumental texture profile analysis (TPA) methods possess significant methodological limitations.
  • TPA parameters like hardness and cohesiveness have weak correlations with their material science definitions.
  • TPA parameters are specimen size-dependent and influenced by arbitrary test conditions, compromising their objectivity.

Purpose of the Study:

  • To highlight the critical methodological flaws in instrumental texture profile analysis (TPA).
  • To propose a shift from current TPA parameters to scientifically recognized material properties for food texture assessment.
  • To suggest novel approaches for correlating objective food properties with human sensory perception.

Main Methods:

  • Critically evaluating existing instrumental texture profile analysis (TPA) methodologies and their parameters.
  • Identifying limitations related to specimen size dependency and arbitrary testing conditions.
  • Proposing the adoption of material science-based mechanical properties (e.g., yield stress, stiffness) and other physical measures (e.g., juiciness, acoustic signature).

Main Results:

  • Instrumental TPA parameters demonstrate a tenuous relationship to actual material properties.
  • TPA parameters are not intensive material properties due to specimen size dependency.
  • Arbitrary testing conditions introduce inconsistencies, making TPA parameters unreliable across different foods and conditions.

Conclusions:

  • Current instrumental texture profile analysis (TPA) parameters are inadequate for objective food texture characterization.
  • Replacing TPA parameters with recognized material science properties (yield stress, strain at failure, stiffness, toughness) is recommended.
  • Investigating human sensory perception by analyzing their spontaneous verbal responses to food properties, rather than using predetermined vocabularies, is proposed.