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KMID : 0380619740060010042
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Korean Journal of Food Science and Technology
1974 Volume.6 No. 1 p.42 ~ p.54
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Textural Characteristics of various Food Products by Texturometer
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이서래/Lee, Su Rae
이관영/이영화/Lee, Kwan young/Lee, Young Hwa
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Abstract
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Twenty-six food products which are commonly consumed in Korea were classified according to the method of Oldfield et al., based on the physical and rheological properties, and subjected to the measurement of textural characteristics by the General Foods Texturometer. It was found that the measurement conditions, texturometer curves and parameters differed depending on the food group such as gelatinous, heterogeneous gelatinous, fatty emulsion, cellular textured, fibrous, spongy and porous solid food products. Diverse texturometer curves were obtained from the same kinds of food products, especially among the porous solid food products.
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