Texture Profile Analysis of Processed Foods Using the Tensipresser and the Multi‐point Mensuration Method

This paper reviews a considerable amount of research that has been performed in Japan on the development and application of a modified Texture Profile Analysis (TPA) system using a new instrument. Most of this work has heretofore only been available in Japanese. The Tensipresser is an instrument that has some special features that allow it to perform TPA rather easily. The multi‐point mensuration method is a form of TPA that uses several variable degrees of compressions or bites on each piece of food. In ordinary work, two successive compressions or bites at predetermined clearances are applied to the sample. It is shown that the type of compressing or biting plunger plays an important role i n the shape o f the TPA curve. Examples of the use o f the Tensipresser and the multi‐point mensuration method are given using breads and other baked goods, cooked rice, bean curd, pudding, sweet potato, noodle dough and cooked noodles.