Texture Profile Method

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Abstract
SUMMARY: A texture profile method was developed that uses the A. D. Little flavor profile method as a model. A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication. The texture profile analysis requires a panel of judges with prior knowledge of the texture classification system, use of standard rating scales, and proper panel procedures with regard to the mechanics of testing and sample control.