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BSI BS ISO 11036:2020

Sensory analysis. Methodology. Texture profile
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BSI BS ISO 11036:2020

Sensory analysis. Methodology. Texture profile

PUBLISH DATE 2020
PAGES 26
BSI BS ISO 11036:2020

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:

  1. screening and training assessors;

  2. orientating assessors through the development of definitions and evaluation techniques for textural characteristics;

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

  4. improving old products and developing new products;

  5. 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;

  6. comparing a product with another similar product to determine the nature and intensity of textural differences;

  7. correlating sensory and instrumental and/or physical measurements.

SDO BSI: British Standards Institution
Document Number ISO 11036
Publication Date June 1, 2020
Language en - English
Page Count 26
Revision Level
Supercedes
Committee AW/12
Publish Date Document Id Type View
June 1, 2020 BS ISO 11036:2020 Revision