Texture Applications

Food and Beverage Applications

Food and beverages texture application notes

Almonds

Evaluation of the hardness of almonds using a craft knife blade.
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Banana Chips

Determination of hardness and crispiness of banana chips using a Brookfield CTX Texture Analyzer, and Three-Point Bend (TA-TPB) Fixture.
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Beans

Evaluating the hardness of dry, cooked beans by bulk compression.
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Bread

Measurement of bread firmness as an indication of freshness vs. staling (AACC74-10A).
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Bread Bakery

Establish a standard compression test method for evaluating the firmness of bakery products.
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Butter and Margarine

Evaluation of the cutting force of butter and margarine using a wire cutter.
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Cashew Nuts

Determination of the firmness and crunchiness of treated and untreated cashew nut samples by shearing.
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Cheese

The comparison of product softness of full, medium and low-fat soft cheese using a Texture Analyzer and a cone probe to determine the spreadability and softness of the cheeses.
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Cheese Puffs

Evaluation of the hardness of cheese puffs by bulk compression using and Ottawa Cell.
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Cheese Triangles

Evaluation of the firmness and stickiness of two different brands of cheese spread triangles by penetration using a 1-inch spherical probe.
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Cooked Chicken

Evaluation of the hardness/firmness of cooked chicken meat using a five bladed Kramer Shear Cell (TA-KSC002)
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Cooked Hamburger - TA52

Comparison of firmness, hardness work done, adhesiveness, and adhesive force of cooked hamburger patties by compression with a 9mm small shear blade.
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Cookie Comparison

Comparison of the hardness, crispiness, and fracturability of cookies by penetration.
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Creme Fraiche

Evaluation of the consistencies of full-fat and low-fat Crème Fraiche by back extrusion.
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Curd

Determination of curd strength.
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Dry Lasagne

Evaluating the breaking strength of dry lasagne using a three-point bend accessory (TA-TPB)
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Fromage Frais

Evaluation of the firmness and consistencies of fromage frais by penetration using a cylinder probe.
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Gummies

Determination of the hardness, springiness, gumminess, and chewiness of gummies by compression using a TA4/1000 (C) probe fitted to a CTX Texture Analyzer. A CTX Texture Analyzer with a 25.0 kg load cell was used for this test. TA4/1000; C probe from TA-P-KIT2 was attached to the load cell to compress the probe into the gummy to a set distance.
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Hard Candy

Evaluation of candy using a Texture Analyzer and a cylindrical probe to determine the hardness and crunchiness of candy.
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Noodles Elasticity

Evaluating the elasticity of noodles using a noodle tensile fixture.
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Potatoes Firmness

Evaluation of the hardness of potatoes with different cooking times by compression using the CTX and Kramer shear cell.
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Processed Cheddar Cheese

Evaluation of the cutting force of processed cheddar cheese using a wire cutter.
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Yoghurt bottle peel strength testing

Evaluation of the peel strength of a foil on a yoghurt bottle using a general peeling jig (TA-GPJ).
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