Principles of food texture measurement and how to select a suitable test principle for your product.

NOVEMBER 5-9, 2000 KANSAS CITY, MISSOURI

A A C C 2 0 0 0 A n n u a l M e e t i n g

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Principles of food texture measurement and how to select a suitable test principle for your product. M. C. Bourne. New York State Agricultural Experiment Station and Institute of Food Science, Cornell University, Geneva, NY 14456.

Novices faced with the problem of measuring the texture of a new food product can easily become bewildered by the voluminous literature on texture and the multiplicity of instruments and procedures to measure texture. Which one should I use? Which one is best? This lecture describes the different test principles that are used to measure food texture and explains why so many different kinds of tests are used. A decision tree will then be used to guide you step-by-step to quickly find the kind of test most likely to be suitable for your product.