Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...

Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks. Eleven commercial ...

In this work, we evaluate the relationship between the rheological and the sensory texture of fresh peach and nectarine varieties. Two non-melting fleshed varieties (NMF), 'Andross' and 'Carson, and four melting fleshed ...

Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive ...

The effect of adding milk on the structure and texture properties of six commercial extruded breakfast cereals was evaluated using instrumental (mechanical and acoustic) and sensory analyses, as well as the correlations ...

Purpose: Measuring texture parameters are time consuming and expensive; it is necessary to develop an efficient and rapid method to evaluate them. Image analysis can be a useful tool. The purpose of this paper is to predict ...

The objective of this study was to investigate instrumental-sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the ...

Texture of fresh fleshy fruit is one of the main attributes that determine consumer preferences. Peach and nectarine flesh are usually classified as ‘Melting Flesh’ (MF) and ‘Non Melting Flesh’ (NMF); however, these ...

Texture of fresh fleshy fruit is one of the main attributes that determine consumer preferences. Peach and nectarine flesh are usually classified as ‘Melting Flesh’ (MF) and ‘Non Melting Flesh’ (NMF); however, these ...