Texture Evaluation of Cooked Rice

The texture of rice is very important to how the consumer perceives the quality of the product. Unfortunately, the texture is affected by several different factors during the processing. The first thing that the producer has to determine is the quality of the incoming product. From this “starting point,”adjustments in the processing can be made to produce a consistent product.

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Texture Evaluation of Pasta

A processor of several different kinds of pasta was looking for a more consistent and less time consuming way to control its outgoing product. Current methods involve extensive sensory testing with trained panels. This is very subjective and often tedious to set up.

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Texture Analysis of Fruit Snacks

A company producing fruit snacks needed a way to measure the texture of their products to ensure a consistent finished product. Since the raw materials used can vary over time, the production process needs to be adjusted accordingly. Current quality control methods were completely subjective and the results varied from person to person. A way to objectively and accurately measure the product was required.

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Potato Chip Crispness Test

The crispness characteristics of kettle cooked potato chips were evaluated using a three point bend assembly as an indicator of frying profile.

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