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BULK COMPRESSION TESTING OF PEACHES TO ASSESS TEXTURE (1977)

CLARK, R. C. ; RAO, V. N. M.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 42 (1977), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Several varieties of fresh peaches at three maturity levels were subjected to bulk compression using a specially constructed apparatus. The texture notes of hardness, elasticity, graininess, and dry-moist mouthfeel were evaluated by a sensory panel. In an effort to determine if bulk compression may be used to evaluate texture in peaches a correlation analysis was performed on the instrumental and sensory data. It was found that hardness and elasticity were positively correlated with the bulk modulus and that the mouthfeel score showed a negative correlation with the modulus value.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08403.x

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