INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS

Instrumental Texture Profile Analysis (TPA) was developed about 30 yea rs ago, constituting an interesting way of analyzing a series of textu ral parameters in only one test. Since then much work has been done an d new tools have been developed. This paper focuses on gelled food sys tems, reviewing and discussing the evolution of the initial terminolog y, testing conditions and sampling methods. New parameters, experiment al and calculation methods, and some newly proposed are also analyzed, updating the instrumental TPA as applied to gelled systems.