A comparison of the textural properties of several spaghetti varieties and some observations on the accuracy of an objective technique / Peter W. Voisey and Elizabeth Larmond.: A58-4/358E-PDF
"Differences in firmness and gumminess between spaghetti varieties were measured by sensory analysis. Differences between some varieties were significant. Objective tests using multiblade shear and multiblade shear compression test cells were sensitive to differences in spaghetti texture and showed that more varieties were significantly different in firmness than the sensory tests. Sensory and objective results were related, but the textural range tested was too narrow to prove this conclusively. Gumminess appeared to be inversely related to firmness"--Summary, page [1].
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| Department/Agency | Canada. Agriculture Canada. Engineering Research Service, issuing body. |
|---|---|
| Title | A comparison of the textural properties of several spaghetti varieties and some observations on the accuracy of an objective technique / Peter W. Voisey and Elizabeth Larmond. |
| Series title | Contribution ; no. 358. |
| Publication type | Series - View Master Record |
| Language | [English] |
| Format | Electronic |
| Electronic document | |
| Note(s) | "Report number: 7008-1." Includes bibliographical references (pages 17-19). |
| Publishing information | Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, April 1973. |
| Author / Contributor | Voisey, Peter W, author. |
| Description | 1 online resource (53 pages) : photographs, charts. |
| Catalogue number |
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| Subject terms | Food texture -- Canada. Aliments -- Texture -- Canada. |
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