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citrate and various cheese starter cultures . Makara J. Technol. , 16 ( 2 ): 149 – 156 . Bourne , M. ( 1978 ). Texture Profile Analysis . Food Technology , 32 : 62
Lebensm.-Wiss. Technol. 2003 36 223 233 Bourne, M.C. (1978): Texture profile
-holding properties, therefore low loaf volume ( Elgeti et al., 2015 ), crumbling texture, poor colour ( Torbica et al., 2010 ), choky dry mouth-feel and shorter shelf life ( Gambus et al., 2007 ). According to consumer survey studies the quality of GF sweets
investigation of vegetation texture and structure. In: M.J.A. Werger (ed.), The Study of Vegetation. Junk, The Hague, The Netherlands, pp. 123-160. The investigation of vegetation texture and structure
. ( 2002 ): Food texture and viscosity: concept and measurement . Academic Press, London, San Diego. 427 pages. H ARKER , F. , M AINDONALD , J. , M URRAY , S. , G UNSON , F. , H
soils. Soil and Tillage Research. 61. 77–92. Franzluebbers, A. J. et al., 1996. Active fractions of organic matter in soils with different texture. Soil Biol. Biochem. 28. 1367
.N. (2009): Texture and rheology in food and health. Food Sci. Technol. Res. , 15 , 99–106. Nishinari K.N. Texture and rheology in food and health Food Sci
A new objective texture test method was developed and compared with the goose liver manual grading system. The whole fatty goose livers were purchased from Bábolna Holdings and were examined at two stages: in the preliminary test three times 3 pieces were taken, while in the main test five times 22 pieces. All of them were examined both at a pre-cooled stage and after a 24-hour storage on ice. The texture analyses were made by QTS 25 texture test system immediately after the manual grading. A special probe with three needles was developed for the Texture Analyser. Most of the texture parameters correlated significantly with the liver grades, as shown by statistical evaluation of the data. The best quality assessment was made by a binary equation where the hardness value and the mass of the product were the independent variables.
The objectives of this study were to monitor the changes in textural parameters of Trappist cheese during ripening and shelf-life, and to find correlation between the changes in instrumental texture parameters and the age or sensory properties of the product. The textural parameters of Trappist samples of 5 different manufacturing processes were determined with a QTS 25 Texture Profile Analyser. In addition to the mechanical tests, composition analyses and sensory tests were also conducted. The empirical values from the mechanical tests were evaluated with statistical methods (single-valued and multivariate analysis). The age and the quality of the product can be estimated from the textural parameters despite the inhomogeneity of the samples that is due to the manufacturing processes.
The objectives of this study were to monitor the changes in texture parameters of Hajdú cheese during ripening and shelf-life, and to determine the correlations between the changes in instrumental texture parameters and the age or sensory properties of the product. The mechanical parameters of Hajdú cheese samples made by 5 different manufacturing processes were determined with a QTS 25 Texture Profile Analyser. In addition to mechanical tests, composition analyses and sensory tests were performed. The empirical results of the mechanical tests were evaluated with statistical methods (single-valued and multivariate analysis). The age of the product can be estimated from the texture parameters and processed data as well, despite the sample inhomogeneity, which is due to the manufacturing processes.
