How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 18 February 2014

Firmness determination of cooked pulses with AACCI Standard Method

Plate of various types of pulses Cooking quality is an important quality characteristic for pulses – peas (Pisum sativum), lentils (Lens culinaris), chickpeas (Cicer arietinum), and beans (Phaseolus vulgaris) because they are commonly consumed after cooking in various types of foods.

Cooking is required to ensure acceptable sensory quality. Texture/firmness is one of the most important quality factors influencing consumer acceptance of cooked pulses. Thus, evaluation of the texture/ firmness of cooked pulses is critical to the determination of cooking quality.

There are several methods available for measuring the texture/firmness of cooked pulses, both subjective and objective, but until now, no universally accepted method has existed. 

Mini Kramer Shear Cell attachment fitted to a TA.XTpus texture analyser for testing pulsesWhat's the testing solution?
Members of the AACCI Approved Methods Technical Committee have recently announced a standard method (56-36.01) developed for the determination of the firmness of cooked pulses. A collaborative trial based on ten laboratories analysing 26 blind duplicates of thirteen different samples were tasked to evaluate the repeatability and reproducibility of the method. Statistical analysis of the collaborative data indicated that within-laboratory relative standard deviation of samples range from 2.45 to 7.24%, and the among-laboratory relative standard deviation ranged from 4.23 to 8.80%.

After cooking according to the standard preparation procedure the firmness of pulse samples is determined using a TA.XTplus Texture Analyser, loading approximately 7.5g of cooked sample into a Mini Kramer Shear Cell. The sample is compressed and extruded at 1.5mm/s.  The firmness of the cooked sample is defined as the maximum force required to shear the cooked sample and expressed as the maximum shear force per gram of cooked sample (N/g of cooked sample). Firmness values should be an average of six determinations.

This fixture is just one example of a wide range of texture analysis fixtures available for assessing the texture of vegetable products.

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