Measuring the consistency of vegetable purées

Purées are very thick and viscous slurries made from processed vegetables that are often concentrated and include fibrous material or fruit pieces that adds structure. 

They are commonly used in fillings for pies, ketchup or baby food. Additional ingredients are usually added to manipulate consistency and processing properties.

For the measurement of consistency, a Back Extrusion test can be carried out by fixing a suitable diameter disc to the TA.XTplus texture analyser: the disc moves down into the vessel with good clearance between the vessel and disc so as not to produce erroneous increase force readings due to ‘side effects’.

 

Testing within the sample container (e.g. jar) is often the only means of assessing the product reliably where depositing the sample into an alternative vessel for testing may cause disruption of the structure of a ‘gelled’ product. The disc moves down into the product to a chosen distance (up to 75% of the depth of the product depending upon vessel height) and the area under the positive region of the resulting curve is taken as an indication of product consistency/overall firmness.

Back extrusion test on a Texture Analyser

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

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