A starch-glycerol gel was subjected to a two-bite compression test using two sample-instrument geometries, various speeds of compression and strainlevels, both with lubrication or not. Results were interpreted using the primary characteristic terminology previously defined in Texture Profile Analysis. Compression speeds from 0.1 to 10 m/s showed a logarithmic relationship with hardness, cohesiveness, corrected cohesiveness and adhesiveness.Gels survived compression to strains of 0.90 without failing, strain levels from 0.25 to 0.90 resulted in an exponential rise in hardness with increasing strain and linear reduction in corrected cohesiveness. Lubrication had no significant influence on any of the measured parameters and an application of force with different sample-instrument geometry revealed that parallel plates and plungers only had an influence on gel hardness. Caution is urged when researchers modify the test protocol from 75% deformation with parallel plates. A minimum crosshead speed of 2 mm/s is recommended.
Bibliographical noteThe full text of this item is not available from the repository. Please note Dr Rosenthal was working at Oxford Brookes university at the time of publication.
- Texture Profile Analysis
- Food Texture
- two bite compression test