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Grains and snacks

Grains and snacks industry

As with all other foods, the textural properties of grains and snack food is very important. Grains and cereals such as rice, couscous and pasta products are always cooked prior to consumption. Therefore not only the product itself need to be the correct texture, but the preparation instruction that accompany the retail packages need to have the correct details for a quality finished product.

Snack foods are quite often made from grains and cereals and can be quite complex in their textures. Crispness and crunchiness are frequently desired attributes and if they are missing from the consumer’s evaluation then the product is often judged to be of poor quality or stale.

Every major rice processor in North America uses an FTC system of some kind to measure their products consistency.

 

 

Test methods for the grains and snacks sector

Since texture measurements on these properties (snapping and fracture) often require the capture of very quickly occurring changes or “high frequency” responses, the unequalled (16,000 pps) data sampling rate of the TMS-Pro system is a major advantage. Since snack food come in an unlimited number of forms, no single test method is suitable for all products. Testing in bulk is also a popular, fast, easy and effective method, allowing large sample sizes, and a smaller number of replications. We offer a modified version of the Kramer Shear cell (the Model CS-2) that has thinner blades and smaller grid openings to accommodate the size of smaller grains and cereals.

 

Bulk analysisRice Bulk Analysis

Typically the peak or maximum force incurred during the test is used. The sample is simply loaded by volume or weight and the results are available in seconds. Kramer Shear testing has been proven many times that its results give excellent correlation to sensor panel interpretations of texture.

  • • White and brown rice comparison
  • • Pasta firmness
  • • Hardness of pretzels

 

CompressionGrains and snacks Compression

Compression, and the subsequent retraction of the platen enables firmness and stickiness to be evaluated. Cooking may release starches which cause adhesive properties.

  • Pasta firmness to evaluate cooking time recommendations
  • Whole-wheat pasta softness comparison
  • Pasta stickiness

  

Penetration and punctureGrains and snackspenetration

This technique can be used for hardness testing of many snack foods from cookies to potato chips. The probe is typically inserted into the product until it fractures or breaks through.

  • Snack crispness
  • Resistance to damage in transit to evaluate packaging

 

 

Snap, bend and breakGrains and snacks snap, bend and break

Snapping and breaking also tests the crispness of brittle, crunchy foods. The peak force is measured along with the distance between contact with the sample and the point of fracture, should bend occur initially. This is useful to compare fresh and stale products.

  • Snack staling evaluation
  • Hardness and crispness analysis

Trusted by customers across the world

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/

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/

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/