Texture profile analysis

Texture Profile Analysis (TPA) is a method used to evaluate the physical properties of food by simulating biting and chewing. It involves compressing a sample twice, measuring how it responds under pressure. From this, parameters like firmness (how hard it is), cohesiveness (how well it holds together), springiness (how it returns to shape), and chewiness are determined. TPA helps identify characteristics like freshness or quality, providing a detailed, repeatable way to assess texture objectively, aiding food scientists and manufacturers in product development and quality control.