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ISO 11036

1st Edition, January 1, 1994

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Sensory Analysis - Methodology - Texture Profile



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Description / Abstract:

This International Standard describes a method of developing a texture Profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).

NOTE 1 This International Standard is actually more oriented towards the establishment of texture profiles for solid food products. Further work will be carried out to treat in more detail the texture of drinks and non-food products.

This method is just one approach to Sensor-y texture Profile analysis; other methods exist. It describes various Steps in the process of establishing a complete description of the textural attributes of a product.

This method may be used for:

- screening and training of assessors;

- orientation of assessors through the development of definitions and evaluation techniques of textural characteristics;

- characterization of the textural attributes of a product to establish a Standard Profile for the product in Order to discern any changes later;

- improving old and developing new products;

- studying various factors which may affect the textural attributes of a product; these factors may be, for example, a Change in the 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;

- correlation of sensory and instrumental and/or physical measurements.
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