1998 Fiscal Year Final Research Report Summary
Studies on the standardization of instrumental method for evalution and analysis of food texture
| Project/Area Number |
09832004
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
咀嚼
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| Research Institution | KYOTO UNIVERSITY |
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Principal Investigator |
MORI Tomohiko RESEARCH INSTITUTE FOR FOOD SCIENCE KYOTO UNIVERSITY,Professor, 食糧科学研究所, 教授 (10027188)
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| Co-Investigator(Kenkyū-buntansha) |
HAYASHI Yukako RESEARCH INSTITUTE FOR FOOD SCIENCE KYOTO UNIVERSITY,Assistant, 食糧科学研究所, 助手 (60212156)
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| Project Period (FY) |
1997 – 1998
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| Keywords | Texture / Mechanical Property / Compression Test / Texture Measurement |
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| Research Abstract |
Texture is an attribute that is important to food acceptance. Objective measurement and/or quantification of the texture continue to interest researchers. Various instrumental texture testings, fundamental, empirical and imitative tests, have followed with a view to measure physical and rheological characteristics of texture. However, little has been done related to discrimination of textural features of foods. We conducted to develop instrumental method for food texture measurement. Firstly, a uniaxial compression-decompression tests were carried out using a KES-FB 3 Compression Tester (Kato Tech Co.Ltd., Kyoto, Japan) equipped with a cylindrical plunger. The compression-decompression tests were carried out at different levels of compression, i.e., at small, medium and large compression levels and at rupture. From these tests, compression work, resiliency, compressibility and force at each compression level were determined. The date sets composed of 110 and 120 samples including various types of viscoelastic foods and gels were subjected to factor analysis. The samples were distinguishable from each other in terms of the factor scores for factors 1, 2 and 3 which correspond to textural characteristics of hardness (and toughness), elasticity and fracturability, respectively. This means that textural features and characteristics are distinguishable in a quantified manner. This method includes measurement of mechanical characteristics, factor analysis of instrumental date, and representation of these date in a three-dimensional diagram. Secondly, effects on the measurement of mechanical properties of the shape of sample among different kinds of food and gel samples were examined. The measurement was reproducible and reliable when sheet type of the samples was subjected. This was also the case in the texture measurement. Standardization of the texture measurement was established partially, in the steps of compression testing and factor analysis.
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