title: FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETS.
abstract: A rapid back extrusion method for estimating textural quality of processed table beets was well correlated with taste panel evaluation of commercial (r= 0.91) and experimental samples (r= 0.98). An estimate of the mean of the fluctuations of the plateau of the force-distance recording was found to provide a less variable value for firmness than the maximum force. The extrusion method was correlated with a puncture method (r= 0.91).
authors.affiliation: Departments of Vegetable Crops and Food Science and Technology, New York State Agricultural Experiment Station, Geneva, New York, U. S. A.
authors.forename: S
authors.initials: S
authors.lastname: Shannon
authors.affiliation: Departments of Vegetable Crops and Food Science and Technology, New York State Agricultural Experiment Station, Geneva, New York, U. S. A.
authors.forename: M C
authors.initials: MC
authors.lastname: Bourne