EFFECT OF DEGREE OF COMPRESSION ON TEXTURE PROFILE PARAMETERS

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Abstract
Texture Profile Analysis (TPA) was performed on apple, carrot, frankfurter, cream cheese and pretzels with the Instron and the effect of the degree of compression on TPA parameters measured at a compression speed of 5 cm/min. Fracturability is almost independent of the degree of compression. Hardness, area 1, area 2, cohesiveness, gumminess, and chewiness usually increase with increasing compression but the rate of increase varies widely. Springiness increases for pretzel sticks and decreases for the four other commodities as compression increases. Adhesive force and adhesive area of cream cheese increase but stringiness decreases with increasing compression. Since the TPA parameters vary so widely with degree of compression, all TPA measurements should standardize the degree of compression and clearly state in reports what compression was used.