Table 9.
Definitions of textures – summary of sensory and rheological analyses
| Objective sensory description | Texture measurement | |
|---|---|---|
| Pâtés | Higher degree of chewing resistance and larger particles compared to timbales and jellied products | Maximum load: 0.6–2.4 N |
| Strain at max load: 16–34% | ||
| G′: 11,000–20,000 Pa | ||
| Δ: 7.4–7.9° | ||
| Timbales | Moderate degree of chewing resistance, creaminess and wobbling. More porous, wobbly, creamy, and melting than pâtés | Max load: 0.5–0.8 N |
| Strain at maximum load: 25–33% | ||
| G′: 15,000–17,000 Pa | ||
| Δ: 6.6–7.2° | ||
| Jellied products | Wobbly, homogenous, and creamy. | Maximum load: 0.1–0.3 N |
| Lower degree of chewing resistance and firmness but higher degree of melting and creaminess compared to timbales and pâtés | Strain at max load: 18–28% | |
| G′: 800–1,600 Pa | ||
| Δ: 4.4–8.4° | ||
| Low viscosity fluids (Soups) | Lower degree of chewing resistance, firmness, porosity, and wobbling compared to high-viscosity fluids | Consistence index in shear: 1.0–3.3 (Pasn) |
| In tension: 120–520 (Pasnext) | ||
| Shear thinning exponent: 0.4–0.5 | ||
| Tension thinning exponent: 0.1–0.3 | ||
| High viscosity fluids (Thickened soups) | More melting, easier to swallow and creamy compared to low-viscosity fluids | Consistence index in shear: 7.6–12.0 (Pasn) |
| In tension: 410–1,260 (Pasnext) | ||
| Shear thinning exponent: 0.3–0.4 | ||
| Tension thinning exponent: 0.2–0.4 |