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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

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/

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/

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