Question

Due to which property the product returns to original shape after deformation ?

• A. hardness
• B. Denseness
• C. Cohesiveness
• D. Springiness

Hint:

In food rheology: "Springiness" is synonymous with elasticity or the ability of a compressed food product to bounce back to its original shape.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Texture Profile Analysis (TPA) is an instrumental method used to quantify the rheological and mechanical textural properties of food products (such as gels, cheese, bread, and meat).

Step 2: Detailed Explanation:
During a standard two-cycle compression test in TPA, several mechanical parameters are measured:
1. Hardness: The peak force required during the first compression cycle to deform the food product.
2. Cohesiveness: The strength of internal bonds making up the body of the product, measured as the ratio of work done during the second compression to the first.
3. Springiness (Elasticity): The rate or degree to which a deformed food product returns to its original shape or height after the deforming force is removed between the first and second compression cycles.
For example, a spongy marshmallow or fresh bread crumb has high springiness because it recovers its original shape rapidly after being squeezed.

Step 3: Final Answer:
Therefore, Springiness is the property due to which the product returns to its original shape after deformation.