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While doing a textural profile analysis (TPA) for cooked soy wadi, which of the following parameters deduced from the force versus displacement curve will best describe the product
(A) . Hardness
(B) . Cohesiveness
(C) . Gumminess
(D) . Chewiness
Choose the correct answer from the options given below:
EXPLANATION
Physical, Gravimetric & Aerodynamic Propertie
- Texture Profile Analysis (TPA) for Cooked Soy Wadi:
- Test Principle: A two-cycle mechanical compression test mimicking human chewing action.
- Deduced Parameters:
- Hardness: Peak force achieved during the first compression bite cycle, reflecting food firmness.
- Cohesiveness: Ratio of the area of work during second compression to first compression ($A_2 / A_1$), describing internal structural integrity.
- Chewiness: Defined as $\text{Hardness} \times \text{Cohesiveness} \times \text{Springiness}$. It quantifies the energy required to masticate a solid food product (like cooked soy wadi) until it is ready for swallowing.
- (C) Gumminess ($\text{Hardness} \times \text{Cohesiveness}$) is exclusively applied to semi-solid food materials, whereas chewiness applies to solid foods.
- Conclusion: (A), (B) and (D) only (Option 1).
Correct option: (1) (A), (6), and (D) only
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