Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity

摘要: This chapter is designed to discuss the correlation between physical measurements and sensory assessments of texture viscosity. There are several reasons for measuring properties foods: engineering process design, determination structure, texture. Sometimes these employed establish a quality grade used set price product. The objective paramount importance. To be value, instrument readings need have high level predictability textural quality. human assessment has standard against which calibrated. Texture attribute, perceived by senses touch, sight, hearing. Thus, only direct method means one or more senses. Nonsensory techniques can never accurate than methods. accuracy former judged their ability predict being studied. Consumers rich vocabulary words relating quality.. Scientists task translating descriptors into scientific principles, measured instruments. number instruments measure food viscosity much smaller beings