Standardisierte Texturmessung

Ermittlung optimierter MeBparameter zur Texturmessung von Gemilse

authored by

Hans Dieter Werlein, Brita M. Watkinson

Abstract

In this study, parameters were determined for measuring the texture of cooked potatoes, beans, and carrots. Comparative texture measurements on cooked potatoes were conducted using a pressure piston, a Warner-Bratzler shearing blade, and a Kramer shear press. Besides the compression measurements, the Kramer shear press was most suitable for obtaining reproducible measurements. Crosshead speeds yielding the lowest coefficients of variation for texture measurements with the Kramer shear press were 50 mm/min for potato cubes and balls, 200 mm/min for beans, and 150 mm/min for carrots.

Organisation(s)

Institute of Food Science and Human Nutrition

Type

Article

Journal

Applied rheology

Volume

7

Pages

211-218

No. of pages

8

ISSN

1430-6395

Publication date

01.10.1997

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

General Materials Science, Condensed Matter Physics

Electronic version(s)

https://doi.org/10.2478/arh-1997-070506 (Access: Open)