Parameters of Texture Profile Analysis

Katsuyoshi NISHINARI; Kaoru KOHYAMA; Hitoshi KUMAGAI; Takahiro FUNAMI; Malcolm C. BOURNE

doi:10.3136/fstr.19.519

Food Science and Technology Research

Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606

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Parameters of Texture Profile Analysis

Katsuyoshi NISHINARI, Kaoru KOHYAMA, Hitoshi KUMAGAI, Takahiro FUNAMI, Malcolm C. BOURNE

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Keywords: texture profile analysis, cohesiveness, hardness, adhesiveness

JOURNAL OPEN ACCESS

2013 Volume 19 Issue 3 Pages 519-521

DOI https://doi.org/10.3136/fstr.19.519

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Abstract

Although Texture Profile Analysis (TPA) is useful for most solid foods, the misuse of TPA parameters for liquid foods has led to misunderstandings and confusion. Here, we warn of the risk of misuse of TPA parameters for liquid foods.

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https://creativecommons.org/licenses/by-nc-sa/4.0/

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