TITLE Measurement of Texture in Foods by Means of Texture Analyser

INTRODUCTION

Texture technologies has helped dozens of snack foods companies to develop test methods and fixtures for quantifying the attributes of chips, cookies, crackers, nuts, pretzels, and other snack foods. These methods have often migrated very well into companies that manufacture those products and, as a result, snack food manufacturers worldwide have standardized their food product testing using the Stable Micro Systems family of Texture Analyzers. The properties of texture include mechanical (hardness, chewiness, and viscosity), geometrical (particle size and shape) and chemical (moisture and fat content) characteristics. Texture analyser is a machine that can press, pull, pierce, squash, twist and crush samples of food in a way which tries to mimic the end use as closely as possible. Special attachments had been developed to test for particular applications, especially in the meat area. Texture analyser measure food texture in a scientific, non-biased way that can be repeated to give standardized assessment methods. In many cases, these tests have been developed to try to mimic our senses to make the test as applicable to the product as possible, for example, to represent a biting action or a chewing action.

OBJECTIVE To determine measurement of texture in foods by means of texture analyzer.

MATERIALS Texture Analyzer

PROCEDURE

1. The instrument was set up on a solid and level surface. The electrical supply was checked to make sure it correct and plug in. 2. Using the switch on the back, switched on, and leaves the instrument until the electronic have stabilized (approximately 30 seconds). 3. The display was set to zero by turning the front panel zero knob. 4. The calibration was checked by hanging a standard weight on the probe. Maximum load was put on initially, removed and zero display, then maximum load was replaced. Correct load was displayed. Normally, once calibrated the instrument seldom goes out of calibration. 5. The instrument is liable to drift at zero for about 60 minutes. After it is switched on. If zeroed this will not affect the accuracy. 6. Distance and speed of penetration required was set. 7. Switch to type of test (ie. Cycle, normal or hold) 8. Load reading required was selected either peak or final 9. Sample was placed on the table to a convenient height in ensuring that the probe is at least 10 mm from the surface of the product. 10. Start switch was press. The instrument will now perform the test for which it has been set.

FRACTURABILITY Hardness/Softness = Peak Forces

Adhesiveness = negative area

Cohesiveness = Area 2 Area 1 Springiness = Distance 2 Distance 1 Gumminess = Hardness x Cohesiveness

CALCULATIONS Cohesiveness: Gardenia = = = = Springiness: Gardenia = = Massimo = = 49.658 44.111 1.126 g 44.110 44.109 1.00 g

Massimo

69.771 ------- Gardenia Zaty8 132.606 -------Massimo Hani6 (Gardenias bread) 0.526 g 65.023 -------Gardenia Zaty7 (Massimos bread) 124.417 -------Massimo Hajar5 0.523 g

Gumminess: Gardenia = = = = 132.606 x 0.526 69.751 g 124.417 x 0.523 65.070 g

Massimo

RESULT Load cell 5 kg A) Confectionery Sample Marshmallow Mean Hardness (g) 36.496 36.496 Adhessive (gs) -0.063 -0.063

B) Snack Sample Potato chips(Tasto) Fracturability (g) 396.725

C) Bakery Parameter Hardness (g) Adhesiveness (g.s) Cohesiveness (g) Springiness (g) Gumminess (g) Expired date Surface colour (Crust) Inner part (Crumb)
th

Gardenia 132.606 0 0.526 1.126 69.751 12 of July 2013 Less dark More white

Massimo 124.417 0 0.523 1.00 65.070 13 of July 2013 More Dark Less white
th

DISCUSSION

In this experiment, we have learnt ways to determine measurement of texture in foods by means of texture analyser. The machine that we used is Texture Analyser with 5 kg load cell. Probes that used must suitable with food products will be tested. We were used some commodity of food products which are confectionery (Marshmallow), snack (Tasto potato chips) and bakery (Gardenia and Massimo breads). The characteristics that evaluated were Fracturability (The ease with which the material will break), Hardness (The force required to compress the material by a given amount), Cohesiveness (The strength of the internal bonds in the sample), Adhesiveness (The energy required to overcome attractive forces between the food and any surface it is in contact with), Springiness (The elastic recovery that occurs when the compressive force is removed), and Gumminess (The energy required to break down a semi-solid food ready for swallowing). First for most, for marshmallow the characteristics that had been evaluated are hardness and adhesiveness. The result that we get is 36.496 g (hardness) and -0.063 g.s (adhesiveness). The marshmallow has a good texture analysis result as a confectionery product. Next, for Tasto potato chips the characteristic that had been evaluated is fracturability. The result that we get for fracturability is 396.725 g. Tasto potato chips has high fracturability (crispy enough) which is good for snack product. Last, for bakery products which are Gardenia and Massimo breads the characteristics that had been evaluated are hardness, adhesiveness, cohesiveness, springiness and gumminess. The results that we get for Gardenia bread is 132.606 g (hardness), 0 g.s (adhesiveness), 0.526 g (cohesiveness), 1.126 g (springiness), and 69.751 g (gumminess). While for Massimo bread is 124.417 g (hardness), 0 g (adhesiveness), 0.523 g (cohesiveness), 1.00 g (springiness), and 65.070 g (gumminess). From both results we can conclude that Massimo is better than Gardenia. In addition, we were also make some observation towards expired date, surface colour (Crust), inner part (Crumb). We get that surface colour (crust) for Massimo is darker than Gardenia. Whereas the colour for inner part (crumb) Gardenia is more white than Massimo. For expired date Gardenia is 12th of July 2013 and Massimo is 13th of July 2013 which mean Gardenia was

produced earlier than Massimo. This is show the reason Massimo have better characteristics for their texture analysis than Gardenia. CONCLUSION

In conclusion, we are able to measure texture in foods by using texture analyser. The texture Marshmallow (elastic solid) was good followed confectionery texture characteristics after evaluated their hardness and adhesiveness. The texture Tasto potato chips was good which is high fracturability suitable for snack product. The texture Massimo bread was better than Gardenia bread because of Gardenia bread was produced earlier than Massimo bread.

STUDY QUESTION

1. Besides using instrumental methods to measure food texture, what are other ways to measure food texture? Sensory Analysis of Texture Initial effect: perception on first bite. Masticatory: perception on chewing Residual: changes perceived during chewing and swallowing

REFERENCES Texture Analyzers and analytical instrumentation for testing and measuring the textural and physical characteristics. Retrieved on July 19 2013, From http://www.texturetechnologies.com/food-texture-analysis/snack-foods.php

Institute of Food Science & Technology. Food Texture. Retrieved on July 20 2013, From http://www.ifst.org/learninghome/helpforteachers/lessonplantopics/foodtexture/

Texture Analysis. Retrieved on July 20 2013, From http://sstweb.tees.ac.uk/external/U0000504/Notes/Sensory/Texture.html