Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent
Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent
Imran Ahmad
A typical TPA plot to determine textural attributes using Textural Analyzer (A). Texture Analysis of Strawberry Puree (B). Hardness (g): the peak force of the first compression of the product. Adhesiveness: force * time travelled by plunger in the second compression. Cohesiveness: measured as the area of work during the second compression divided by the area of work during the first compression. (Area 2/Area 1). Gumminess: Hardness *Cohesiveness (g/mm2), Chewiness: Gumminess*Springiness (g.s).
Correlation between actual vs. predicted sensory score (A) an TPA Score (actual) (B).
From top to bottom: control 3% MIS (A) and 5% MIS (B) variables. Sens: sensory and TPA: Textural Profile Analysis.