BS ISO 11036:2020
Current
The latest, up-to-date edition.
Sensory analysis. Methodology. Texture profile
Hardcopy , PDF
English
01-06-2020
Important note : Users cannot be edited or removed once added to your Multi user PDF.This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
| Committee |
AW/12
|
| DocumentType |
Standard
|
| ISBN |
9780539022698
|
| Pages |
26
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.
This method is applicable to:
-
screening and training assessors;
-
orientating assessors through the development of definitions and evaluation techniques for textural characteristics;
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characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;
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improving old products and developing new products;
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studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;
-
comparing a product with another similar product to determine the nature and intensity of textural differences;
-
correlating sensory and instrumental and/or physical measurements.
| Standards | Relationship |
| ISO 11036:2020 | Identical |
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