Parameters of Texture Profile Analysis

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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Published inFood Science and Technology Research Vol. 19; no. 3; pp. 519 - 521
Main Authors NISHINARI, Katsuyoshi, KOHYAMA, Kaoru, KUMAGAI, Hitoshi, FUNAMI, Takahiro, BOURNE, Malcolm C.
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 2013
Japan Science and Technology Agency
Subjects
adhesiveness
cohesiveness
Food
hardness
texture profile analysis
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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.
AbstractList 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.
Author NISHINARI, Katsuyoshi
KOHYAMA, Kaoru
KUMAGAI, Hitoshi
FUNAMI, Takahiro
BOURNE, Malcolm C.
Author_xml – sequence: 1
  fullname: NISHINARI, Katsuyoshi
  organization: Department of Food and Nutrition, Graduate School of Human Life Science, Osaka City University
– sequence: 2
  fullname: KOHYAMA, Kaoru
  organization: National Food Research Institute, National Agriculture and Food Research Organization
– sequence: 3
  fullname: KUMAGAI, Hitoshi
  organization: Faculty of Home Economics, Kyoritsu Women’s University
– sequence: 4
  fullname: FUNAMI, Takahiro
  organization: San-Ei Gen F.F.I., Inc
– sequence: 5
  fullname: BOURNE, Malcolm C.
  organization: New York State Agricultural Experiment Station, Cornell University
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Cites_doi 10.1111/j.1745-4603.1975.tb01118.x
10.1111/j.1745-4603.1975.tb01121.x
10.3136/nskkk.59.96
10.1111/j.1365-2621.1969.tb12804.x
10.1111/j.1745-4603.1975.tb01120.x
10.1111/j.1365-2621.1963.tb00216.x
10.1111/j.1745-4603.2004.35515.x
10.1111/j.1745-4603.2010.00248.x
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References Bourne, M. (1978). Texture profile analysis. Food Technology, 32, 62-67 & 72.
Nouchi, Y., Ajiki, Y., Tobitsuka, K., Sasaki, T., Kohyama, K. (2012). Bite-speed effects in two-bite texture analysis. Nippon Shokuhin Kagaku Kogaku Kaishi, 59, 96-103 (in Japanese with English summary and figure captions).
Rosenthal, A.J. (2010). Texture profile analysis-How important are the parameters? J. Texture Stud., 41, 672-684.
Tanaka, M. (1975). General Foods Texturometer application to food texture research in Japan. J. Texture Stud., 6,101-116.
Sherman, P. (1969). A texture profile of foodstuffs based upon well- defined rheological properties. J. Food Sci., 34, 458-462.
Szczesniak, A. Bourne, M. (1998). Letter to the editor, issues pertaining to the texture profile analysis. J. Texture Stud., 29, vii-viii.
Bourne, M. (2002). Food texture and viscosity Concept and measurement, Academic Press, An Elsevier Science Imprint, New York. p.175, p.253.
Breene, W.M. (1975). Application of texture profile analysis to instrumental food texture evaluation. J. Texture Stud., 6, 53-82.
Szczesniak, A. Hall, B. J. (1975). Application of the General Foods Texturometer to specific food products. J. Texture Stud., 6, 117-138.
Pollen, N.R., Daubert, C. R., Prabhasankar, P., Drake, M.A. and Gumpertz, M.L. (2004). Quantifying fluid food texture. J. Texture Stud., 35, 643-657.
Friedman, H.H., Whitney, J.E. and Szczesniak, A. (1963). The Texturometer-A New instrument for objective texture measurement. J. Food Sci., 28, 390-395.
Kumagai, H., Hasegawa-Tanigome, A., Tashiro, A., Kumagai, H. (2011). Physical properties of foods of swallowing ease for aged people. Kagakutoseibutsu, 49, 610-619 (in Japanese).
11
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References_xml – reference: Bourne, M. (1978). Texture profile analysis. Food Technology, 32, 62-67 & 72.
– reference: Breene, W.M. (1975). Application of texture profile analysis to instrumental food texture evaluation. J. Texture Stud., 6, 53-82.
– reference: Nouchi, Y., Ajiki, Y., Tobitsuka, K., Sasaki, T., Kohyama, K. (2012). Bite-speed effects in two-bite texture analysis. Nippon Shokuhin Kagaku Kogaku Kaishi, 59, 96-103 (in Japanese with English summary and figure captions).
– reference: Sherman, P. (1969). A texture profile of foodstuffs based upon well- defined rheological properties. J. Food Sci., 34, 458-462.
– reference: Tanaka, M. (1975). General Foods Texturometer application to food texture research in Japan. J. Texture Stud., 6,101-116.
– reference: Bourne, M. (2002). Food texture and viscosity Concept and measurement, Academic Press, An Elsevier Science Imprint, New York. p.175, p.253.
– reference: Friedman, H.H., Whitney, J.E. and Szczesniak, A. (1963). The Texturometer-A New instrument for objective texture measurement. J. Food Sci., 28, 390-395.
– reference: Pollen, N.R., Daubert, C. R., Prabhasankar, P., Drake, M.A. and Gumpertz, M.L. (2004). Quantifying fluid food texture. J. Texture Stud., 35, 643-657.
– reference: Szczesniak, A. Bourne, M. (1998). Letter to the editor, issues pertaining to the texture profile analysis. J. Texture Stud., 29, vii-viii.
– reference: Kumagai, H., Hasegawa-Tanigome, A., Tashiro, A., Kumagai, H. (2011). Physical properties of foods of swallowing ease for aged people. Kagakutoseibutsu, 49, 610-619 (in Japanese).
– reference: Rosenthal, A.J. (2010). Texture profile analysis-How important are the parameters? J. Texture Stud., 41, 672-684.
– reference: Szczesniak, A. Hall, B. J. (1975). Application of the General Foods Texturometer to specific food products. J. Texture Stud., 6, 117-138.
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SubjectTerms adhesiveness
cohesiveness
Food
hardness
texture profile analysis
Title Parameters of Texture Profile Analysis
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