Texture Profile Analysis in Practice: Applications and Limitations

Texture Profile Analysis (TPA) is a widely adopted method for assessing food textural attributes through a double compression test. Despite its broad application, inconsistencies in testing parameters such as strain level, test speed, and sample geometry impact the reliability and comparability of results across studies. Furthermore, TPA results are often misinterpreted for their textural meanings. This review aims to highlight the key parameters that must be carefully controlled to enhance the reliability of the method using agar‐agar gels as a case study to illustrate how variations in these parameters influence outcomes. The findings underscore the importance of tailoring testing conditions to specific food types and objectives, alongside rigorous standardization and transparent reporting of methodological details. This review further highlights that TPA results should be interpreted comparatively rather than as absolute values. While TPA cannot fully replicate the complexity of oral texture sensation, it remains a valuable tool when users thoroughly understand its limitations and adjust key parameters to align with their experimental goals, particularly in industrial R&D purposes.