ISO-11036 Sensory analysis - Methodology - Texture profile

ISO-11036 - 2ND EDITION - CURRENT
Show Complete Document History

Document Center Inc. is an authorized dealer of ISO standards.
The following bibliographic material is provided to assist you with your purchasing decision:


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;

— characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;

— improving old products and developing new products;

— 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.

ORDER

Price:

$103.00        


Want this as a site license?

To find similar documents by classification:

67.240 (Sensory analysis)

This document comes with our free Notification Service, good for the life of the document.

This document is available in either Paper or PDF format.

Document Number

ISO 11036:2020

Revision Level

2ND EDITION

Status

Current

Publication Date

May 1, 2020

Committee Number

ISO/TC 34/SC 12