Average value of gumminess
during 'Dulce de leche' storage time.
37 garlic (T5) Treatment Gumminess
(kg) Chewiness (kgxmm) Control (C) 2.
The firmness, springiness, gumminess
and chewiness were positively correlated with only the first principal component, showing that formulations containing 50% and 70% soybean flour, located to the right of figure 1, showed the highest instrumental texture parameters.
In contrast, the TPA-hardness, gumminess
, and chewiness were significantly related to both the direct and indirect sensory evaluation variables of tenderness.
The loins of Hanwoo fed DFM- or DFM+PCE-supplemented diets had higher gumminess
and chewiness compared to CON group (p<0.
The scientists observed a significant decrease in the values of hardness, cohesiveness, gumminess
and springiness when the concentrate was added to the dough samples.
The following texture parameters were measured from force-deformation curves: hardness, springiness, cohesiveness, gumminess
The researchers found that as the concentrations of pectin and carrageenan increased, the values for hardness, springiness and gumminess
increased significantly, and the values for adhesiveness and moisture content decreased significantly.
Texture profile parameters that were measured included hardness, surface hardness, cohesiveness, springiness, gumminess
, chewiness, and adhesiveness.
Food technologists must use precision equipment to measure the textural properties of food--a product's ripeness, chewiness, gumminess
, brittleness, viscoelasticity and tenderness.
Hardness (kg) was the maximum force required to compress the sample, springiness (D2/D1) was the ability of sample to recover its original form after the deforming force was removed (D1 was the initial compression distance and D2 was the distance detected for the second compression), cohesiveness (A2/A1) was the extent to which the sample could be deformed prior to rupture (A1 was the total energy required for the first compression and A2 was the total energy required for the second compression), gumminess
(hardness x cohesiveness) was the force needed to disintegrate a semisolid sample to a steady state of swallowing, chewiness (springiness x gumminess
) was the work needed to chew a solid sample to a steady state of swallowing (Petracci et al.
Results showed that Simplesse-D100 in 2%-fat ice cream created no significant difference in creaminess, gumminess
and melting in the mouth than the control.