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Texture Comparison of Cakes
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Two samples of a customer’s cake products were submitted for texture evaluation. The customer needed a way to be able to measure how changes in the formulation of the cake batter affected the finished products texture. Product A appeared to be a firmer, denser product while Product B seemed softer and less dense or airy.
Samples were prepared by cutting one inch slices. Care was taken to make sure that each slice was even so that a consistent representation of the product was presented to the texture system each time. The testing was done using a TMS-Pro Texture Analyzer fitted with a 100N load cell and a 25.4 mm (1”) diameter Cylinder Probe. For each test, the sample was twice penetrated by 5 mm at a speed of 100 mm/min. after sensing contact with the surface of the product. The first penetration was to determine the firmness, while the second one was to see how the product recovered.
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Firmness
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Work - 1st Compression
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Work - 2nd Compression
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Springiness
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Product A
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N
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N.mm
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N.mm
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Comp 2 / Comp 1
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Rep 1
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7.3
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24.5
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11.8
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0.480
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Rep 2
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7.9
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28.4
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12.6
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0.440
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Rep 3
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6.9
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23.4
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12.2
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0.520
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Rep 4
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6.7
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24.3
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12.9
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0.530
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Rep 5
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7.2
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24.2
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12.7
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0.520
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Average
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7.2
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25.0
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12.4
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0.498
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St. Dev.
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0.5
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2.0
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0.4
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0.038
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Firmness
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Work - 1st Compression
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Work - 2nd Compression
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Springiness
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ProductB
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N
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N.mm
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N.mm
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Comp 2 / Comp 1
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Rep 1
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3.4
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12.7
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6.4
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0.5
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Rep 2
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4.0
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14.5
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7.4
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0.510
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Rep 3
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3.6
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12.7
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7.0
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0.550
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Rep 4
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4.1
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14.6
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7.3
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0.500
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Rep 5
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3.1
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11.6
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6.1
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0.530
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Average
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3.6
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13.2
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6.8
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0.518
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St. Dev.
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0.4
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1.3
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0.6
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0.022
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In comparing the averages in firmness for the two products, one can see that there is quite a difference. Product A is twice as firm as Product B. This is supported by both the firmness value, which is the peak force encountered during the test, and the work or area under the curve. As far as springiness or recovery, there was not a discernable difference in the two products. Both recovered approximately 50% of their original form.
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