论文信息 - ASSESSING FOOD FIRMNESS USING AN ELECTRONIC SENSING SYSTEM WITH A MODEL FOOD SYSTEM

ASSESSING FOOD FIRMNESS USING AN ELECTRONIC SENSING SYSTEM WITH A MODEL FOOD SYSTEM

An electronic sensing system (ESS) was used to study the firmness of bread and a variety of food products using nine panelists. The system is similar to EMG, but with a newly developed analytical program. Carrageenan gel was used as a model food. ESS measurements were compared to sensory analysis of these products. The program performed a rapid analysis of EMG parameters, including total energy (TE), peak energy (PE), Fourier power (FP), ascending and descending energy. The ESS parameter Σ(TE x PE x FP) of all chews of a bite strongly correlated (R > 0.82 at P 0.82) between bread firmness sensory measurements and ESS Σ(TE x PE x FP) were found for all panelists. This method also was applied to 17 commercial food products with various levels of firmness, and good correlations (R > 0. 69) were obtained for all ESS panelists.

Yankun Peng | Carole S. Setser | Xiuzhi Sun | Lin Carson

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