title: TEXTURE OF BAKED BEANS - A COMPARISON OF SEVERAL METHODS OF MEASUREMENT.
abstract: Objective techniques for measuring the textural characteristics of baked beans were compared with sensory analysis. The Kramer shear-compression cell, a back extrusion cell, the F. M. C. Pea Tenderometer, a plate extrusion cell and a wire extrusion cell were tested. The objective results were highly correlated with each other and with sensory ratings for hardness and cohesiveness. It was concluded that the selection of an objective test could, therefore, be based on practical considerations and the equipment at hand.
authors.affiliation: Engineering Research Service, Central Experimental Farm, Research Branch, Canada Department of Agriculture, Ottawa, Ont., Canada.
authors.forename: Peter W
authors.initials: PW
authors.lastname: Voisey
authors.affiliation: Engineering Research Service, Central Experimental Farm, Research Branch, Canada Department of Agriculture, Ottawa, Ont., Canada.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Larmond