Sm. Fiszman et Mh. Damasio, Suitability of single-compression and TPA tests to determine adhesiveness in solid and semisolid foods, J TEXT STUD, 31(1), 2000, pp. 55-68
Single compression tests were applied to carrageenan plus locust bean gum m
odel gels (1:1) without sucrose and with 40% added sucrose, and two commerc
ial samples of quince jelly containing high levels of sucrose (55 and 72 de
grees Brix), The samples were glued to the main platform of the texturomete
r. The tests were performed rep to two different levels of compression. Neg
ative area (A(adh)), the time that the samples remained adhering to the pro
be (t(adh)), and maximum negative force (F-max) during the decompression st
roke were determined. All the parameter values for the commercial samples w
ere greater than those for the model systems. A(adh) and F-max were good in
dices of adhesiveness. The highest discriminative capacity in detecting suc
rose levels of these two parameters was obtained at a low degree of compres
sion; this could be because the samples had not suffered damage to their in
ternal structure. Since the samples had high instantaneous recoverable spri
nginess, the application of automated TPA proved inappropriate for obtainin
g a measurement of adhesiveness.