Food Texture and Viscosity: Concept and Measurement

TLDR: The TA.XT2 Texture Analyser as discussed by the authors was used to measure texture and Viscosity in the test setup. But it was not a suitable test procedure to evaluate the effect of temperature on texture measurements.

Abstract: Preface 1. Texture, Viscosity and Food 2. Texture-Body Interactions 3. Physics and Texture 4. Principles of Objective Texture Measurement 5. Practise of Objective Texture Measurement 6. Viscosity Measurement 7. Sensory Methods of Texture and Viscosity Measurement 8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity 9. Selection of a Suitable Test Procedure i. Appendix I - Suppliers of Texture and Viscosity Measuring Instruments Appendix II - Effect of Temperature on Texture Measurements Appendix III - Conditions of Testing Foods using the TA.XT2 Texture Analyser References Index