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Crouton Crunchiness

Specification

Crouton samples for texture analysis

A large processor wanted a way to subjectively measure the differences in their “soft” and “crunchy” products. Current method involves just simple subjective sensory that tends to be inconsistent.

Due to the changes in the incoming raw ingredients, the processing method has to be constantly adjusted to produce a consistent product. The texture of a product like croutons is very important to the consumer. Without the ability to objectively measure this characteristic, it is impossible to control it during processing.

 

Method

Crouton crunchiness results data

It was determined that because of the variation from piece to piece, the Kramer Shear Cell would work best. Instead of testing one crouton at a time, several were tested together so the result is an average of the pieces. This helps to compensate for the variation in the product. For this testing, we used a TMS-Pro Texture Analyzer fitted with a 2500N load cell and the CS-1 Kramer Shear Cell.

This method could also be used with any of FTC texture system. For each replication, 5 grams of product was weighed and place into the shear cell. The pieces were arranged so that they made one even layer in the bottom of the cell. Once the tests were completed, calculations of the peak force and work were made.

Significance

• Simple and objective test that very quickly gives results relating the “crunch” of the product
• Eliminates the need for time consuming subjective evaluation
• Allows the processor to put real numbers to changes in process, instead of just an educated guess

Croutons crunchiness results graph

Trusted by customers across the world

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/

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/

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