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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

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa

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/

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/