Effect of degree of compression on texture profile parameters of Pelican mango.
Al-Haq M. I., Sugiyama J.
Author Affiliation: Radiation and Information Technology Lab, National Food Research Institute, Kannondai 2-1-12, Tsukuba Science City, Ibaraki Prefecture 305-8642, Japan.
Journal of Texture Studies 35 : 341-352
Abstract : Single bite and double bite tests were performed on mango fruit, cv. Pelican, with the Texture Analyser (TA-XT2) and the effect of the degree of compression from 10% to 90% on Texture Profile Analysis (TPA) parameters was measured at a compression speed of 0.5 mm/s. Hardness 1, hardness 2, area 1, area 2, adhesiveness, and chewiness increased with increasing compression but the rate of increase vaned widely. The area and width of the second bite were much smaller than those of the first bite indicating low cohesiveness and low springiness. Springiness, cohesiveness and resilience decreased as compression increased. Texture profile data were used to develop regression models for dependent variables - hardness, cohesiveness, springiness, resilience, adhesiveness, and chewiness. The relationship could best be explained by quadratic function for hardness 1, hardness 2, area 1, area 2, cohesiveness, resilience, and chewiness: whereas it was cubic for adhesiveness and springiness. The textural progenies of Pelican mango fruit were significantly affected by the degree of compression, i.e.. up to 30% compression no remarkable change in the height of the tested mango cylinders was observed, while from 40 to 60% compression the height was reduced and compression over 70% destroyed the shape of the samples. It is recommended to use 70% compression for single bite test for mango and less than 30% for the TPA test. Since the TPA parameters vary widely with degree of compression, it is recommended that the degree of compression be reported, and/or, if possible, to standardize it.