Evaluation of the Texture of Konnyaku Jelly
Five commercially available brands of konnyaku jelly were subjected to compression testing to quantitatively determine their texture. The typical characteristic values used to express food texture were measured: hardness, cohesiveness, and springiness.
Compression loads were applied two times. The results show the hardness, cohesiveness, and springiness values that were calculated from the test force – time data.
The results indicate that, of the five samples, sample B is the hardest. This suggests that a high force is required to squash it in the mouth. Conversely, sample D has the lowest hardness and springiness, meaning that it is soft and easy to break down. Naturally, multiple elements are involved with food texture. These results do not provide a simple comparison, but viewing these samples overall indicates that a significant force is required to squash the jelly in the mouth without biting it.
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