TEXTURE OF BAKED BEANS ‐ A COMPARISON OF SEVERAL METHODS OF MEASUREMENT
Peter W. Voisey, Elizabeth Larmond
Journal of Texture Studies
Abstract
Objective techniques for measuring the textural characteristics of baked beans were compared with sensory analysis. The Kramer shear-compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested. The objective results were highly correlated with each other and with sensory ratings for hardness and cohesiveness. It was concluded that the selection of an objective test could, therefore, be based on practical considerations and the equipment at hand.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
F. M. C. Pea Tenderometer measures textural characteristics of baked beans
“The Kramer shear-compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested.”
Kramer shear-compression cell measures textural characteristics of baked beans
“The Kramer shear-compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested.”
back extrusion cell measures textural characteristics of baked beans
“The Kramer shear-compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested.”