Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation
Alina S. Szczesniak, MARGARET A. BRANDT, Herman H. Friedman
Journal of Food Science
Abstract
SUMMARY Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food products and may be expanded at any desired point for greater precision in a narrower range. Each point on the scale is represented by a food product selected on the basis of availability, familiarity, constancy of textural characteristics, and other criteria. Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
sensory evaluation correlated instrumental evaluation
“Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.”
brittleness established standard rating scale
“Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture.”
adhesiveness established standard rating scale
“Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture.”