Food Rheology and Texture

In instrumental Texture Profile Analysis (TPA) involving a two-cycle compression test, 'Springiness' (elasticity) is quantified as:

Options:

• (A) The extent to which a food deformed during the first bite recovers its height during the time between first and second bites
• (B) The peak force during first compression
• (C) The area under the negative curve during probe withdrawal
• (D) Hardness multiplied by adhesiveness