MODIFICATIONS AND APPLICATIONS TO FOODS OF THE GENERAL FOODS SENSORY TEXTURE PROFILE TECHNIQUE

Abstract The primary attributes of the General Foods sensory texture profile technique are standardization, reproducibility, and ease of correlation with instrumental measurements. Since the original publication in 1963, the method has undergone modifications and refinements such as: addition of an initial stage for evaluation of surface properties, evaluation of certain mechanical characteristics of elasticity and cohesiveness on specific products, and development of texture profile techniques and terminology for the evaluation of semi‐solids. Application of this expanded texture profile method is demonstrated using foods such as vanilla cookies, frankfurters, and whipped toppings.