You are here

Cake Firmness

Situation

firmness testing of pound cake

A processor of pound cakes knew the textures of their products could be different depending on which formulation was used and therefore needed an objective and quantifiable tool to measure the texture to correlate with the sensory testing.

The qualities of firmness and also springiness were regarded as the criteria to confidently differentiate between the alternative recipes.

 

Method

Samples were prepared by cutting approximately one inch thick slices. Care was taken to make sure that each slice was even and consistent. This was done 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”) Cylinder Probe. For each replication, the sample was twice compressed to 5 mm at a speed of 100 mm/min. The first compression was to determine the firmness of the product; the second one was to see how the product recovers after the first compression. The graph to the right shows Product A was firmer than Product B. Both products recovered to about 50% of their original form.

graph of firmness comparison results from the test

Significance

The TMS-Pro texture analyzer system along with the compression test proved to successsfully detect the differences in firmness of both cakes. The processor can use this test as a standard baseline or simply for comparison/correlation to their sensory tests.

cake firmness testing results data tables

Trusted by customers across the world

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/