Perogie Mixture Filling Consistency

Application

One sample of perogie (or pierogi) filling was sent for preliminary evaluation. This sample is representative of the whole line of products; therefore these methods can be applied to the full range of products produced.

 

 

 

 

 

Problem

The final texture of this product is basically controlled by adding water to the product. Due to changes in the incoming product and different workers subjectively controlling the amount of water, the final product is not as consistent as the processor would like.

A product with too much water, or “wet,” would not hold its shape through the remainder of the process. On the other end,product without enough water, or “dry,” crumbles and does not hold a consistent shape. A way to objectively measure the water content and therefore control the overall texture of the product is needed.

 

 

Solution

Before testing, sample was allowed to thaw and equilibrate to room temperature (about 72 F°). A given amount (100 grams) of product was weighed and placed in a sample cup for each test replication. Because only one sample was sent, the product was manipulated to produce 3 different sample sets. It was strained in a colander to produce a “dry” product and water was added to make a “wet” product. The samples were then back extruded using a piston / plunger smaller than the container holding the sample.

All testing was done using the TMS-Pro at a speed of 100 mm/min. As the plunger moved down, the filling flowed up and around the compression piston. The samples were compressed to a distance 10 mm from the bottom of the container. The force required to deform the product gives a good indication of the way a semi-solid food will move and behave under process conditions.

 

Benefit

  • By measuring and therefore controlling texture, a processor can produce a more consistent “on target” product.
  • Allows users to objectively “see” the difference between butter and margarine products and various formulations.
  • Test suitable for all filling mixtures - mushrooms, potato, cheese or meat.

Trusted by customers across the world

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/

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/

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