Baked Beans Bulk Firmness

Application

A large processor of several different varieties of baked beans was looking for a way to supplement their current sensory methods. While these subjective methods are important to the company, a more objective method would add extra validation to the information already gathered from panels.

 

 

 

 

Problem

As with most food products, controlling the texture of baked beans takes constant manipulation of the processing controls to produce a product that is not only consistent, but also up to quality standards.

Changes in the incoming raw ingredients, coupled with different operators subjective view of “good” and “bad” product can often lead to inconsistencies in the final product. Controlling this subjectivity with an objective method is necessary in the manufacturing of a constant product.

 

 

Solution

Before testing, samples were allowed to equilibrate to room temperature (about 72°F) to ensure that this would not have an effect on the samples. The sample was then emptied into a colander where the sauce was rinsed off using lukewarm water. Each replication was done by putting 100 grams of product into a CS-1 Standard Shear Cell.

This cell consists of 10 blades that first compress and then shear through the product. Testing was done using a TMS-Pro Texture Analyzer with a 2500N load cell. The peak force values from this test are an indication of the firmness of the product. This gives the processor valuable information about the product that they can relate back to things like proper cook time, soak time, etc.

 

Benefit

  • Simple and quick test that gives the manufacturer an objective result that can be related to traditional sensory methods
  • Able to predict how consumers will react to product when results are compared to the sensory panel data.
  • Overall consistency and quality of the product can be improved by applying texture data to historical sensory data and known limits

Trusted by customers across the world

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu