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What is texture analysis?Texture analysis is primarily concerned with the evaluationof mechanical characteristics where a material is subjectedto a controlled force from which a deformation curve of itsresponse is generated. These mechanical characteristics infood can be further sub-divided into primary and secondarysensory characteristics which have proven to be correlatedto sensory perception.Primary CharacteristicsPARAMETER SENSORIAL DEFINITION INSTRUMENTAL DEFINITIONHARDNESSSPRINGINESSADHESIVENESSCOHESIVENESSForce required to compress a food between molars.Defined as force necessary to attain given deformation.Rate at which a deformed material goes back to its undeformedcondition after deforming force is removed.The work necessary to overcome the attractive forces betweenthe surface of the food and the surface of other materials withwhich the food comes into contact (e.g. tongue, teeth, palate).Work required to pull food away from a surface.The strength of internal bonds making up the body of theproduct (greater the value the greater the cohesiveness)Peak force of the first compression cycle.Height that the food recovers during thetime that elapses between the end of thefirst bite and the start of the second bite.The negative area for the first bite,representing the work necessary to pullcompressing probe away from sample.The ratio of positive force during the secondto that of the first compression cycle(downward strokes only)Secondary CharacteristicsPARAMETER SENSORIAL DEFINITION INSTRUMENTAL DEFINITIONBRITTLENESS(Fracture force)GUMMINESSCHEWINESSForce at which a material fractures. Related to the primaryparameters of hardness and cohesiveness, where brittlematerials have low cohesiveness. Not all foods fracture andthus value may relate to hardness if only single peak is present.Brittle foods are never adhesive.Energy required to disintegrate a SEMI-SOLID food product to a stateready for swallowing. Related to foods with low hardness levels.Energy required to chew a SOLID food product to a statewhere it is ready for swallowing. attribute is difficult toquantify precisely due to complexities of mastication(shear, compression, tearing and penetration).The first significant break in the firstcompression cycle.Calculated parameter:Product of Hardness x CohesivenessCalculated Parameter:Product of Gumminess x Springiness(essentially primary parameters ofHardness x Cohesiveness x Springiness)*Parameters utilized in determining the manner in which a food handles and behaves in the mouth.PARAMETERS AS DENOTED WITHIN ORIGINAL SZCZESNIAK et al (1963) AND BOURNE (1978) TPA WORKBROOKFIELD TEXTURE ANALYZER48 T: 800.628.8139 or 508.946.6200 F: 508.946.6262 www.brookfieldengineering.com