Food Texture Quantification of Tempura Using Magnetic Food Texture Sensor and Time-series Data

Ninomae Souda,Hiroyuki Nakamoto,Yuya Nagahata,Yoriyasu Hirosue,Futoshi Kobayashi

doi:10.18494/sam.2019.2342

Abstract

Food Texture Quantification of Tempura Using Magnetic Food Texture Sensor and Time-series Data

Highlights

Improvements in food processing technology have enabled the production of foods with delicate and complex food textures
The texture profile analysis (TPA) proposed by Szczesniak has been widely used as a typical evaluation method for food texture.[2]. In TPA, the force applied during food fracture is measured as a time series using a measurement instrument such as a texture analyzer and physical properties such as hardness, adhesiveness, and cohesiveness are determined from the time series of the force
We performed a sensory evaluation of the tempura samples using the visual analog scale, which is a method of evaluating various sensations as points on straight lines.[16]. We provided a panel of seven experts with 100-mm-long lines with “weak” written at the left end and “strong” written at the right end

Summary

Introduction

Improvements in food processing technology have enabled the production of foods with delicate and complex food textures. In TPA, the force applied during food fracture is measured as a time series using a measurement instrument such as a texture analyzer and physical properties such as hardness, adhesiveness, and cohesiveness are determined from the time series of the force. These physical properties cannot explain delicate and complex food textures. The measurement of force only is not enough to evaluate food texture. It is necessary to improve the measurement instrument and the evaluation method for food texture

Methods

Results

Discussion

Conclusion