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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

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/

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

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