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ABSTRACT Standard texture rating scales of hardness, adhesiveness, fracturability, cohesiveness, and denseness were modified during the training of a Texture Profile panel. New reference materials were selected for each scale to better illustrate the texture characteristics and intensities and to account for previously recommended food products no longer available. In addition, new reference scales for wetness, adhesiveness to lips, roughness, self‐adhesiveness, springiness, cohesiveness of mass, moisture absorption, adhesiveness to teeth, and manual adhesiveness were developed. The application of new texture reference scales reduced the variability among panelists and provided consistent judgments in texture evaluations. Expanded and improved definitions and evaluation procedures for texture attributes are presented. Also, special considerations for the use of reference scales in texture evaluations are discussed.
Alejandra M. Muñoz (Sat,) studied this question.