TPA - The History General Foods texturometer developed

Texture Profile Analysis A closer look at this popular way of characterising the structure of foods

TPA - The History General Foods texturometer developed
Force/time plot became known as a texture profile Szczesniak defined specific terms which correlated well with sensory panel scores - texture profile analysis 7 parameters were listed; 5 measured and 2 calculated

Texture Technologies Shimadzu Instron Gardco

TPA - The History Malcolm Bourne adapted the Instron to perform TPA and parameters were slightly modified

TPA (TEXTURE PROFILE ANALYSIS)
Known as the “two bite test” Provides textural parameters which correlate well with sensory evaluation parameters I’ll now move onto TPA (or Texture Profile Analysis) which is a common test and uses the principles of compression. It is known as an imatative test as it attempts to imitate the action of the jaw by compressing the sample piece twice in a reciprocating motion and for this reason it is often called the “Two Bite Test”. This point indicates the beginning of the first compression and here is the beginning of the second compression cycle. The force-time curve obtained from this then provides the user with a number of textural parameters that are known to correlate well with sensory evaluation parameters. A typical curve may look similar to this one here.

FIRST BITE Known as the “two bite test” Provides textural parameters which correlate well with sensory evaluation parameters FORCE I’ll now move onto TPA (or Texture Profile Analysis) which is a common test and uses the principles of compression. It is known as an imatative test as it attempts to imitate the action of the jaw by compressing the sample piece twice in a reciprocating motion and for this reason it is often called the “Two Bite Test”. This point indicates the beginning of the first compression and here is the beginning of the second compression cycle. The force-time curve obtained from this then provides the user with a number of textural parameters that are known to correlate well with sensory evaluation parameters. A typical curve may look similar to this one here. TIME

SECOND BITE Known as the “two bite test” Provides textural parameters which correlate well with sensory evaluation parameters FORCE I’ll now move onto TPA (or Texture Profile Analysis) which is a common test and uses the principles of compression. It is known as an imatative test as it attempts to imitate the action of the jaw by compressing the sample piece twice in a reciprocating motion and for this reason it is often called the “Two Bite Test”. This point indicates the beginning of the first compression and here is the beginning of the second compression cycle. The force-time curve obtained from this then provides the user with a number of textural parameters that are known to correlate well with sensory evaluation parameters. A typical curve may look similar to this one here. TIME

Movement of the Probe Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Movement of the PROBE Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o DOWN Time ‘COMPRESSION’

Movement of the PROBE UP Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time ‘Decompression’

Movement of the PROBE Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time DOWN

Movement of the PROBE UP Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Fracturability Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Definition The force at which there is the first significant break in the curve (originally called the brittleness) NB - Not always present Fracturability Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Hardness 1 Hardness 2 Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Hardness Hardness 2 Definition The maximum force during the first cycle of compression. Is also known as the “firmness”. Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Area 1 Area 2 Force A B Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Definition The ratio of the positive force area during the second cycle of compression to that of the first cycle. Force A B Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Force A B Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Force Stringiness Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Note Defined as the distance that the product is extended during decompression before separating from the probe. Not an original TPA parameter and is not included in the TPA analysis macro at this point. Force Stringiness Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Springiness Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Definition The height that the food recovers during the time that elapses between the end of the first cycle and the start of the second cycle. Springiness Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Springiness Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Work of Adhesion Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time Adhesivness

Analysis of the data Work of Adhesion Definition The negative area for the first compression cycle - representing the work needed to overcome the attractive forces between the surfaces of the probe and the food. Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time

Analysis of the data Definition The maximum negative force of the first compression cycle Force Here is a diagram of the procedure in more detail. From this you can see that on the first compression (or bite) the hardness is determined as the height of the peak force. For samples which are quite brittle the force is seen to have a significant peak in the curve on the first bite which is not present in, for instance, the testing of gels. On the upstroke of the compression probe the force is released and an adhesive value may be obtained depending on the degree of adhesion (or stickiness) of the sample to the probe, for instance in some gels. The distance over which this adhesion takes place is an indication of the stringiness of the product (for instance chewing gum would possess a greater degree of stringiness than would a sample of cream cheese. The springiness (or elasticity) is obtained on the second bite within the duration of the downstroke and gives an indication of the elastic recovery of the sample. Several other textural parameters can also be obtained such as gumminess, chewiness and cohesivess which are calculated from data using the following inbuilt formulae. All of these values are obtained in less than a second by the pressing of two buttons as soon as the test is finished, so you can see that it is a useful test and provides textural values without need for calculations (and actually makes people think you’ve done a lot of work). o Time Adhesivness

Resilience Not an original TPA parameter.
Developed from looking closely at elastic recovery A measurement of how the sample recovers from deformation. Ratio of the first UP ( decompression) stroke to the first DOWN ( compression) stroke

Initial Modulus Not an original Texture Profile Analysis parameter
Developed from looking closer at curve before fracture Initial Modulus = Initial Stress / Initial Strain Initial Stress:taken as mean force from secs and then dividing by the Contact Area Initial Strain:calculated at the 1.5 second point

TPA - The History General Foods texturometer developed

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TPA - The History General Foods texturometer developed

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