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Granola Bar Bite Force Evaluation

The Application

Crisp granola bar can be tested by bend and snap testingA processor of nutritional and granola bars looking for a quantifiable, consistent way to measure and ultimately better control the texture of their product. Current methods involved simple visual inspections and very subjective human sensory evaluation.

 

Problem

The processor had bars from different formulations with known textural difference detected through sensory analysis. However, they wanted to quantify the data and visualize the difference in the products. Also, they wanted to be able to measure textural properties within the same batches/formulations. A consistent and repeatable method of measuring and therefore controlling the texture is essential.

 

Solution

All testing was done using a TMS-Pro with a light-weight blade set at a speed of 250 mm/min, to a distance of 35mm, which allowed the blade to shear completely through the product. The graph to the right shows when the blade first cuts product (first peak), and then when the blade is slicing through the body of the product (jagged curves). The graph demonstrates consistency in this product batch.

 

Benefits

  • Quick and easy test that gives repeatable, objective results that are nearly real time with the processing
  • Allows for more concise control of textural attributes of the product
  • Reduces the possibility of downtime due to a product that does not meet quality standards

Trusted by customers across the world

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/

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/

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