Textural classification of foods based on Warner-Bratzler shear.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/6471/
JFST-26-86 |
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| Title |
Textural classification of foods based on Warner-Bratzler shear.
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| Creator |
Nagin, Chand.
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| Subject |
14 Physical properties
18 Processed foods |
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| Description |
Foods including cereal foods, roti, biscuits, confectionery items, fruits and vegetables, cheese and mutton were classified into 3 groups based on the ratio of Warner-Bratzler shear stresses obtained by using horizontal (WBH, kg.cm---2) and traditional conical (WBC, kg.cm---2) blades, resp. The 1st group comprises cohesive foods, where the shear ratio (WBH/WBC) is greater than 1.1. The 2nd group contains foods of snappy nature, where shear stress ratio lies between 0.9 and 1.1. Foods in the 3rd group are crisp and the shear stress ratio is less than 0.9. Modified definitions have been proposed for cohesiveness, snappiness and crispness and conceptual relationships between cohesiveness, firmness, stickiness, toughness and chewiness have been indicated.
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| Date |
1986
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| Type |
Article
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6471/1/JFST_1986_49-.pdf
Nagin, Chand. (1986) Textural classification of foods based on Warner-Bratzler shear. Journal of Food Science and Technology, 23 (1). 49-54, 15 ref.. |
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