A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer

A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer

The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Before the analysis, butter samples were stored at a te...

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Bibliographic Details
Main Authors: Anna Lis, Bogusław Staniewski, Justyna Ziajka
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:International Journal of Food Properties
Subjects:
butter
texture
penetration
firmness
work of penetration
resistance to probe withdrawal (adhesiveness)
Online Access:http://dx.doi.org/10.1080/10942912.2021.1999262

Internet

http://dx.doi.org/10.1080/10942912.2021.1999262

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