Abstract: The textural parameters, together with appearance and
flavor, are sensory attributes of great importance for the product to be
accepted by the consumer. The objective of the present study was the
evaluation of the textural attributes of Packhams pears in the fresh
state, after drying in a chamber with forced convection at 50ºC,
lyophilized and re-hydrated. In texture analysis it was used the
method of Texture Profile Analysis (TPA). The parameters analyzed
were hardness, cohesiveness, adhesiveness, elasticity and chewiness.
From the results obtained is possible to see that the drying operation
greatly affected some textural properties of the pears, so that the
hardness diminished very much with drying, for both drying
methods.