Sm. Fiszman et al., New parameters for instrumental texture profile analysis: Instantaneous and retarded recoverable springiness, J TEXT STUD, 29(5), 1998, pp. 499-508
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.