GENERAL FOODS TEXTUROMETER APPLICATION TO FOOD TEXTURE RESEARCH IN JAPAN

Applications of the General Foods Texturometer to food research in Japan are reviewed based mainly on information published in Japanese scientific journals. The instrument is being used on various food items such as rice, fish, soybeans, gels, meat, cheese and spaghetti. Correlations with sensory evaluation, development of a similar apparatus for crispness characterization of vegetables and new interpretation of Texturometer parameters are also discussed.