A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer

A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer

The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Before the analysis, butter samples were stored at a te...

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Detalles Bibliográficos
Autores principales: Anna Lis, Bogusław Staniewski, Justyna Ziajka
Formato: article
Lenguaje:EN
Publicado: Taylor & Francis Group 2021
Materias:
butter
texture
penetration
firmness
work of penetration
resistance to probe withdrawal (adhesiveness)
Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
TP368-456
Acceso en línea:https://doaj.org/article/a4bcbca0f933443abb961cffd8d39f24
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https://doaj.org/article/a4bcbca0f933443abb961cffd8d39f24

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