Abstract
PreviewThis document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.
This method is applicable to:
— screening and training assessors;
— orientating assessors through the development of definitions and evaluation techniques for textural characteristics;
— characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;
— improving old products and developing new products;
— studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;
— comparing a product with another similar product to determine the nature and intensity of textural differences;
— correlating sensory and instrumental and/or physical measurements.
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Status: PublishedPublication date: 2020-05
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Edition: 2Number of pages: 17
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- ICS :
- 67.240 Sensory analysis
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| Format | Language | |
|---|---|---|
| std 1 92 | ||
| std 2 92 | Paper |
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WithdrawnISO 11036:1994
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