Texture Analysis in Action 2: Triple Ring Cutting System

There is a range of food products which consist of small, irregular and non-uniform particulate pieces which are solid but are predominantly consumed or handled in bulk, e.g. meringues, popcorn, nut clusters, noodles.  

This range also covers very hard and brittle variable structures which fracture easily when deformed, e.g. cut, snapped, penetrated or compressed. 

The primary issue of these types of samples is that because they are usually of varying sizes or are of non-homogeneous nature comparisons are difficult. They have a high variability from piece to piece within the same batch and require a sample set to be tested.

Texture Analysis in Action: Probe Converters & Adapters

Quick twist probe converter

For texture analyser users who are looking for ways to increase their sample testing throughput and improve the convenience of probe attachment to their texture analyser, we have two innovative options.  

Users can now choose to have a converter fitted to their probes to allow for quick removal and replacement between tests. 

Either ‘magnetic’ or ‘quick-twist’ probe converters are available, in batches of 5. These quick probe removal and replacement options are the first of their kind in texture analysis and support the requirement for test procedures that have efficiency and/or convenience in mind. 

Texture Analysis in Action 2: The Asian Noodle Rig

Extensive work has been carried out at the Wheat Marketing Center in Oregon, USA, by Gary Hou and his team.  

They use a particular type of perspex blade on their TA.XTplus Texture Analyser to measure noodle firmness; this has now become internationally popular and therefore has been included in the Stable Micro Systems probe and fixture range.

The rig can be seen in use here in a video of Noodle firmness testing...

It presents the method for noodle sample preparation of dry and cooked noodles and its testing using the TA.XT2/TA.XTplus Texture Analyser. This method is currently under consideration by the Asian Product Technical Committee of AACC International.  

 

The Effect of Storage on Food Texture

The effect of storage on the textural properties of foodstuffs is very diverse and varies with the product type and storage conditions.

Shelf-life studies are often used to test the emulsion stability of salad dressing and the staling properties of baked goods, as well as the integrity of packaging films, to cite a few examples. For some products, such as meat, controlled storage has a beneficial (tenderising) effect. For others, such as fruit that is picked mature but unripe, storage develops proper (softer) texture followed by its deterioration.

For still others, storage is always detrimental, but the rate of deterioration varies from very rapid (e.g. bread) to very slow (e.g. butter). With ripened cheeses, storage is part of processing that develops proper flavour and texture.

An Indian Banquet with Perfect Texture

Indian food is rich, creamy and spicy, with comforting sauces and side dishes of interesting and varied texture.

A consumer acts almost like a Texture Analyser while they are eating a meal. They are constantly sensing force and breaking points with their hands while they tear food and even more so inside their mouths while they bite, crunch and chew. To ensure they have a satisfying experience, it is important to make sure these forces are all at the optimum level.

Global Baking Ingredients Market to Grow – get ready to perfect your texture

According to MarketReportsWorld.com, analysts forecast the Global Baking Ingredients Market to Grow at 5.68% CAGR during the Period 2017-2021.

With growth potential comes the need to secure the quality of your product to ensure that customers will continue to purchase your products over your competitors. If you don’t have any quantitative quality control in place already perhaps it’s time to understand how it would work for you.

A Chinese Meal with Texture Fit for an Emperor

Chinese food is very varied in terms of texture, colour and flavour, ranging from sweet and sticky dishes to crispy, chewy and very spicy, with golden noodles and vibrant sauces.

Stable Micro Systems can provide a wide range of testing solutions for measuring the texture of every component of a Chinese meal.

A spring roll may be delivered to the table first as a delicious starter, followed by a course of aromatic crispy duck with pancakes, hoisin sauce, cucumber and spring onions. 

Talking texture: The importance of a common language

Designing a food product will at some stage require a description of the desirable attributes of the finished product. 

When it comes to a taste panel consumers might include words such as gloopy, mushy or thickness but a company developing a new product needs to know exactly what consumers mean by those terms in order to target particular characteristics.

Establishing a common language to describe textural terms is vital to product development. Product developers need to decide upon the exact meaning of words that are used to describe their products (such as creamy, brittle, resilient).