Green Beans Firmness Effect of Sodium

Introduction

  

The following data was gathered in effort to compare the textural properties of two similar products with minor differences in formulation. The two products submitted for testing were a control (regular) and a low-sodium variant. The ultimate goal for a company, when producing a product with modified recipe, is to make it as similar to the original as possible. Currently, sensory panels are the primary method of evaluating the final texture of the two products. Texture analysis is designed to create an objective evaluation of them.

 

Materials and Methods

Tests were performed with Food Technology Corporation’s (FTC) TMS-Pro texture analyzer. The system was fitted with a 2500N Intelligent Load Cell (ILC) along with a CS-1 Standard Shear Cell. This particular cell is designed to test products in bulk instead of doing one piece at a time. Bulk testing generally produces more consistent results as it takes into account more variation that occurs from piece to piece.

Each test replication involved draining the bean samples and allowing the products to sit for 90 seconds. 100 gram samples were measured and placed in the CS-1 Shear cell. Once placed in the texture analyzer, the Texture Lab Pro software moved the blades of the test cell down at a speed of 250 mm/min to a distance that was far enough to ensure that the product was completely expressed through the bottom of the test cell. Upon completion of the test cycle, the software automatically calculates the peak force of compression or “firmness” of the sample. In addition, the work (area under the curve) was calculated as an additional defining factor though in this particular test only the firmness value was used.

 

Results and Discussion

On the right you can find the graphical representation of the samples that were tested. The X-axis is displacement and the Y-axis is force.

In looking at the graph, one can visually see that the two products are very similar. Below the graph there a table showing the calculations that were done on the above graph.

The table of results echoes what the graph above shows. The average result for both products in relation to the firmness values was almost identical. Additionally, both the standard deviation and the coefficient of variation (COV) indicate a low level of variance in the product and the application of this test method. Generally, in food texture testing, a COV of 10% or less would be considered within an acceptable range.

 

Conclusions

Based on the results, it can be concluded that there is not a significant difference between the regular and low sodium products in respect to the overall firmness of the product. Typically, the ability to measure a difference in similar product would be the goal but seeing a close similarity can be equally as important. For the producers, being able to measure how a different formulation can affect the final product is invaluable. In this particular case, the results show that the variance in formulation of the two products had little if no influence on the final product where firmness is concerned.

 

Trusted by customers across the world

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

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/