GSO ISO 11036:2014
Gulf Standard
Historical
·
Approved on
25 December 2014
·
Sensory analysis -- Methodology -- Texture profile
GSO ISO 11036:2014 Files
English
14 Pages
Historical
Reference Language
42.89 BHD
GSO ISO 11036:2014 Scope
This International Standard describes a method of developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).
NOTE 1 This International Standard is actually more oriented towards the establishment of texture profiles for solid food products. Further work will be carried out to treat in more detail the texture of drinks and non-food products.
This method is just one approach to sensory texture profile analysis; other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.
This method may be used for:
— screening and training of assessors;
— orientation of assessors through the development of definitions and evaluation techniques of textural characteristics;
— characterization of the textural attributes of a product to establish a standard profile for the product in order to discern any changes later;
— improving old and developing new products;
— studying various factors which may affect the textural attributes of a product; these factors may be, for example, a change in the 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;
— correlation of sensory and instrumental and/or physical measurements.
Best Sellers From Food and Agriculture Sector
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
![GSO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_gso_sml.png)
BH GSO 150-2:2015
GSO 150-2:2013
Bahraini Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates
![BH Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_bh_sml.png)
![GSO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_gso_sml.png)
BH GSO 2055-1:2016
GSO 2055-1:2015
Bahraini Technical Regulation
HALAL FOOD - Part 1 : General Requirements
![BH Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_bh_sml.png)
![GSO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_gso_sml.png)
GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements
![GSO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_gso_sml.png)
Recently Published from Food and Agriculture Sector
GSO 999:1998
Gulf Standard
SAMPLING OF ANIMAL FEEDS
![GSO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_gso_sml.png)
GSO ISO 8129-2:1994
ISO 8129-2:1984
Gulf Standard
FRUITS, VEGETABLES AND DERIVED PRODUCTS
- DETERMINATION OF ALCOHOL-INSOLUBLE
SOLIDS CONTENT: METHOD FOR FRESH
OR QUICK-FROZEN PEAS
![GSO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_gso_sml.png)
![ISO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_iso_sml.png)
GSO 1816:2024
Gulf Technical Regulation
Ground Red Meat and Ground Poultry Meat
![GSO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_gso_sml.png)
GSO 2526:2024
Gulf Technical Regulation
Grinded Thyme Mix (Zaatar)
![GSO Standard](https://static.gso.org.sa/gso-uicore/assets/images/logo_gso_sml.png)