How texture analysis improves food product development

Food texture analysis refers to the measurement of the force required to shear or break the food using a mechanical jig. The results represent qualities that can be felt with sensory experiences such as crispiness, stickiness, chewiness and many more. It offers a quantitative measurement of textural properties, replacing traditional sensory testing which is not standardised as it is subjective to the individual.

Texture analysis is done in the food, dairy and pharmaceutical industries during laboratory testing and research & development applications. The experiment is done using a material testing machine with specialised jigs and fixtures to hold the products. By analysing the curve characteristics of the force applied vs time, scientists can quantify the textural property of the samples.

These data can be used for many purposes. For example:

• In NPD (New Product Development), scientists can determine whether the products have the intended textural quality.
• Calculate the optimal cooking time to be included in the instructions labeled in the packages.
• Apply the right amount of force to seal the packages.
• Optimising the number of ingredients to improve the texture without modifying the taste of the original products.
• Scientifically determine how to grow agricultural products, such as fruit, vegetables, meat and fish, to achieve the perfect texture.
• Comparing own products with competitors.

Lloyd TA1 Food Texture Analyser

The TA1 food texture analyser from Lloyd offers detailed texture analysis solutions for force requirements up to 1kN with exceptional load cell accuracy of 0.5%. The test results are captured in the NEXYGENPlus Texture Analysis software to allow for the calculation of critical texture parameters from the comprehensive test library.

For example, analysing the characteristic curve of force vs distance vs time offers insights regarding the force or energy required to cut (penetrate), tear or compress (deform) the products. When these data correlate with the industry-standard tests in the NEXYGENPlus software, the operator can quantitatively determine properties such as adhesiveness, chewiness, hardness, springiness, resilience and gumminess.

Fig 1: TA1 Texture Analyser with demonstrations using different fixtures

The TA1 can perform various tests such as compression, extrusion, extension, bending and shearing, depending on the probes and fixtures fitted to the machine. The machine arm moves upward or downward at a constant speed for a specified duration, then returns to the starting position. During this time, the force load response is recorded and monitored from the NEXYGENPlus software.

Lloyd texture analyser also comes with a wide working space to test larger-sized products. It can be fitted with various grips and probes, from multipurpose grips to specially designed fixtures, to test a wide range of products and the strength of food packaging. Choosing suitable grips depends on each measurement application and the sample tested.

Generally, a flat compression plate is widely used for compression testing applications for products with a uniform and flat surface. Small diameter probes can measure products with uneven surfaces to achieve good measurement reliability.

For more specialised requirements, the choice of fixtures can vary depending on what results you are looking for. For example, a set of fixtures comprising upper and lower “teeth” are used to imitate the incisor teeth shearing action, which is helpful in analysing the tenderness of meat products. It can simulate the action of biting through food. The sample is positioned on the lower “tooth,” and the result is measured as the peak force required to bite through the sample. Similarly, a cylindrical probe can be fitted to the machine to perform a compression test on products such as bread, fruit, etc.

Fig 2a: Texture Profile Curve in terms of Load and Time

The above force vs time graph shows the maximum peak force exerted from each compression cycle. This peak value represents the force at which a food sample would break upon compressing, shearing or stretching it. The force required to attain a certain deformation is calculated and correlated with the test library to determine its textural properties.

Lloyd TA1 for textural testing of plant-based meat patties

There has been an increase in plant-based meat products to fill the demand for the popular non-meat, vegetarian diet amongst the general population. Interestingly, a consensus favors the development of plant-based meat that tastes similar to meat products.

The Lloyd TA1 texture analyser is fitted with specialised jigs such as Volodkevitch Bite Sets or Kramer Shear Cell to test the chewiness and tenderness of the new plant-based patties. These qualities are chosen as they represent the actual eating experiences and the quality of the products. The purpose of the tests is to optimise the ingredients for the products to mimic the textural quality of real meat. These tests can also be used for R&D and the development of new, healthier meat products without altering the taste and texture.

Lloyd TA1 for Peel Strength Testing

Peel strength testings are done to confirm that the contents of the package are protected, yet easy enough to peel for the general population. The TA1 is fitted with a general peel jig to apply tension force at 0°, 45° and 90° angle to pull away the sealing material from the non-flexible packaging. It measures the force required to peel the seal.

Lloyd TA1 for Developing Cooking Instruction

Consumable dried products such as noodles, pasta, spaghetti, generally come with cooking instructions in the packages. This is important to ensure that the customers can enjoy the products as intended by the manufacturers.

The TA1 texture analyser has been used to determine the thickness of the cooked pasta, which is directly correlated to its texture consistency. A specially developed grip has been developed for this purpose. The cooked pasta is pressed under the compression plate under two specified forces of 0.15N and 51.5N. The thickness of the pasta is measured three times under these two conditions for accuracy. The NEXYGENPlus software can determine whether these results correspond to the desired texture.

Adapting Texture Analyser in food research and production operations provides the manufacturers and researchers control of what is objectively quantifiable.

For more information on how Bestech Australia can help you with food testing solutions, contact us at enquiry@bestech.com.au or call 03 9540 5100.

Top image credit: iStock.com/Farknot_Architect