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’.
