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work to scrape artichoke, scrape force

Abstract

Artichoke breeders work to improve ease of cooking of artichoke meats and need an objective way to quantify tenderness. Traditionally breeders have subjectively measured the force to scrape the meat off the cooked leaf – similar to pulling the leaf between ones teeth. These subjective judgments are variable because people do not control pull speed, teeth gap and other test conditions very consistently. Using a TA.XTPlus Texture Analyzer, we developed a method to measure the force to pull the ‘meaty’ portion of an artichoke leaf through an adjustable narrow gap.