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

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I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

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/