The Texture Profile Method

Question 1

The important factors of texture profile analysis

Answer 1

1. The development of more precise definitions and evaluation procedures.
2. The development of reference scales with consensus.
3. The use of scaling procedure.
4. The collection of individual scores.
5. The statistical analysis of data.

Question 2

Texture profile are grouped in 3 categories:

Answer 2

1. Mechanical attributes
2. Geometrical attributes
3. Attributes related to moisture and fat content

Question 3

Panelist selection and training

Answer 3

• Panelist are selected based on ability to
  discriminate known textural differences
  in the specific product.
• Panelists should be trained to bite, chew
  and swallow in a standardized way.

Question 4

Food mastication process

Answer 4

• Gratification
• Comminution
• Mix with saliva
• Temperature adjustment
• Release flavor
• Increase surface area

Question 5

Geometrical properties described the surface properties of food particles in the sensory terms like:

Answer 5

• Powdery
• Chalky
• Grainy
• Gritty
• Coarse
• Lumpy
• Flaky
• Fibrous
• Aerated
• Puffy
• Crystalline

Question 6

Panelists training procedure

Answer 6

1. The basic concepts of texture
2. The principles of the texture profile
   method
3. The use of reference scales to
   demonstrate specific texture
   characteristics and the procedure to
   quantify their intensities
4. The evaluation of practice sample
5. The expansion of the basic method to
   specific products.