Textural classification of foods based on Warner-Bratzler shear.

Nagin, Chand. (1986) Textural classification of foods based on Warner-Bratzler shear. Journal of Food Science and Technology, 23 (1). 49-54, 15 ref..

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Abstract

Foods including cereal foods, roti, biscuits, confectionery items, fruits and vegetables, cheese and mutton were classified into 3 groups based on the ratio of Warner-Bratzler shear stresses obtained by using horizontal (WBH, kg.cm---2) and traditional conical (WBC, kg.cm---2) blades, resp. The 1st group comprises cohesive foods, where the shear ratio (WBH/WBC) is greater than 1.1. The 2nd group contains foods of snappy nature, where shear stress ratio lies between 0.9 and 1.1. Foods in the 3rd group are crisp and the shear stress ratio is less than 0.9. Modified definitions have been proposed for cohesiveness, snappiness and crispness and conceptual relationships between cohesiveness, firmness, stickiness, toughness and chewiness have been indicated.

Item Type:	Article
Uncontrolled Keywords:	SHEAR-; foods, texture classification Warner-Bratzler shear stress ratios for; STRESS-; TEXTURE-; CLASSIFICATION-
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Mar 2009 07:05
Last Modified:	05 Oct 2018 05:45
URI:	http://ir.cftri.res.in/id/eprint/6471

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