TEXTURE PROFILE ANALYSIS: A COMPREHENSIVE INSIGHT INTO FOOD TEXTURE EVALUATION
Ganesh D. Khule, Abhishek Ranvare, Avinash Singh, Suresh Babu. C
Abstract
Texture is a major aspect of food.The texture of food encourages the consumer to buy certain products again and again.The quality of food is influenced by its textural properties of food.Hardness, adhesiveness, and cohesiveness are some major textural parameters of food.Texture analysis takes a prominent role in analyzing textural parameters, which helps to assess the quality of food.The "Texture profile analysis" is used to analyze the textural properties of food.This method is also known as the double compression test.In the TPA instrument, probes are a major part that makes contact with food and returns to the original position at a specific speed.There are various applications of TPA in the food industry.The uniformity in the texture is Analysed with help of a TPA instrument.Analyzing textural properties from sensory panels is time-consuming but the TPA instrument saves time and gives the accurate result with a typical graphical presentation.The TPA has major applications in research and development and the quality section of the food industry.In this review, the TPA method is discussed along with the textural parameters of the products.