Texture Evaluation of Cheese and Agar Jelly

Introduction

There are various factors to determine the tastiness of foods including the five senses; sight, taste, smell, touch, and hearing as well as physiological factors such as the state of hunger and full stomach, psychological factors, and dietary habits. It has been generally clarified that physical matters heavily influence sensory factors. Texture evaluation is a way to convert physical senses (texture) into numerical values. Properties can be calculated as hardness, brittleness, cohesion strength, cohesiveness, elastic quality, cohesive quality, and adhesion as representative values. The section below introduces the results of a mastication test and shearing test conducted on cheese and agar jelly using the EZ Test Shimadzu Compact Table-Top Testing Machine as a texture evaluation example.

October 25, 2010 GMT