EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINE

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Abstract
Analysis of published chewing force patterns indicates that the ‘first bite’ involves an approximately linear application of force. The Instron Universal Testing Machine also offers a linear pattern of force application making it possible to obtain information about textural properties identified during the ‘first bite’ from force‐compression tests. However, the data obtained in such tests are influenced not only by the applied force but also by the rate at which it is applied. Both variables must be taken into account when analysing the data, since the applied force in chewing and also the rate of force application depend on the textural characteristics of the food being evaluated. Based on a correlation of sensory responses with instrumental force‐compression‐rate of force application data, a procedure is described for establishing the mechanical force conditions that should be used in Instron tests so that they simulate those associated with the sensory evaluation.