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Yeast Firmness

Specification

Texture testing a yeast block for firmnessA processor of yeast blocks was 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. Yeast blocks are extremely susceptible to either drying out too quickly or retaining moisture and becoming clay-like if not handled and packaged in the proper manner. In addition, the company runs different formulations and therefore the texture will vary between formulations. Because of these factors, a consistent and repeatable method of measuring and therefore controlling the texture is essential.

 

 

Method

yeast block firmness graphBefore testing, samples were left in their wrapping to hold the sample together for testing. All testing was done using a TMS-Pro with a 4mm cylinder probe which ran at a speed of 50 mm/min and 15mm into the block. The graph to the right shows the probe entering the product (1st curve) and the probe exiting the product (curve under line). This negative force tells us how the product fractures, if at all, when probe is exiting. This indicates whether the product is dry and crumbly or moist and sticky.

 

 

Significance

Test method and system proved differences between blocks of different formulations 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 standard.

yeast block firmness results tables

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/

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/