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January 1, 1971Journal of Texture Studies

Texture of Baked Beans ‐ a Comparison of Several Methods of Measurement

Peter W. Voisey Elizabeth Larmond

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Abstract

Objective techniques for measuring the textural characteristics of baked beans were compared with sensory analysis. The Kramer shear-compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested. The objective results were highly correlated with each other and with sensory ratings for hardness and cohesiveness. It was concluded that the selection of an objective test could, therefore, be based on practical considerations and the equipment at hand.

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Voisey et al. (1971) studied this question.

synapsesocial.com/papers/6a988578f2a65e3cf476af98 https://doi.org/10.1111/j.1745-4603.1971.tb00276.x

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