New parameters for instrumental texture profile analysis: Instantaneous and retarded recoverable springiness

Cylindrical samples of gelatin, kappa-carrageenan/locust bean gum and gella n gum gels were subjected to two successive cycles of compression at three predetermined deformation levels corresponding to 25, 50 and 75% of their r espective degrees of compression at failure. Values of "recoverable instant aneous springiness" (S-ins) and "recoverable retarded springiness" (S-ret) were measured. Values of S-ins and S-ret for the gelatin samples were simil ar and close to 1, indicating a very fast and almost complete recovery of t heir initial height. By contrast, for kappa-carrageenan/locust bean gum and gellan gels the values of S-ins and S-ret were quite different, indicating that recovery was retarded. These parameters seem to be a good index of th e relative magnitude of elastic and viscous components of foods. This was c onfirmed by relaxation tests.