ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Procedures were developed for Kramer shear-press measurement of compressibility, tensile strength, and tenderness of angel cakes of three degrees of toughness. Both maximum force and area-under-the-curve values were determined for each. These values were correlated with sensory evaluations of tenderness, of moistness and of texture, defined as cell size, cell distribution, and cell wall thickness.Maximum-force shear-press values consistently showed differences among the three types of cake in compressibility, tenderness, and tensile strength. Based on area-under-the-curve, compressibility and tenderness differences were detected, but no consistent pattern was noted in tensile-strength readings. Sensory evaluations showed variance in the 3 types of cake for all characteristics except cell distribution.Correlations between sensory evaluations and maximum-force shear-press measurements were high. Area-under-the-curve values for compressibility and tenderness correlated with sensory evaluation at varying levels of significance. Highly significant correlations were found between the area-under-the-curve value for tensile strength and the following factors: cell size, cell wall thickness, tenderness, and moistness. The correlation between area-under-the-curve for tensile strength and cell distribution was not significant.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1965.tb01832.x
