SPECIALLY COLLECTED PAPERS
Shimadzu Review 77[3・4] (2021.3)
Elderly people who are less proficient at chewing and swallowing and people with oral impairment require food that is easy to chew and swallow, particularly due to safety concerns. Ease-of-eating is often assessed by sensory evaluation, but inter-person differences in sense perception and general physical condition pose problems for the reproducibility of sensory analysis. This article describes the EZ-SX texture analyzer that provides quantitative data on food texture and is an essential complement to sensory evaluation techniques.
1Global Application Development Center, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan
*The information contained in Shimadzu Review has not been modified since the original publication date. Please be aware that in some cases, products mentioned within the articles are no longer available.