Texture Analysis SolutionsCheese springiness
- Objective measurement methodology developed to understand and control the production process of hard cheese varieties
- Repeatable, quick and reproducible test method using a software-controlled texture analyzer
- Precision compression plate to fully compress the product through two cycles, replicating an initial bite and chew experience
- Quantified springiness value correlated against cheddar cheese to quantify the ideal acceptable texture quality to feed back into processing
Situation
The following case study was performed with the goal of developing a method to measure the springiness of a cheese sample. In its most simple terms, springiness refers to how a product “springs” back after being compressed to a certain distance. This characteristic can also be referred to as elasticity, which is how a product retains its original form after being compressed. In regards to texture, this property is an indication of how the food product will behave during the process of mastication.
For this particular study, several different varieties of blocked cheese were submitted to the food technology team. Mild cheddar was used as a “control” with 4 varieties of Mexican-style hard cheese for comparison. It was important to the process that the texture analyzer be able to facilitate clear differentiation between the samples.
The sensory definition of ‘springiness’
Mechanical textural attribute relating to:
a) the rapidity of recovery from a deforming force, and
b) the degree to which a deformed material returns to its undeformed condition after the deforming force is removed.
Simulates partial compression (without failure) between the tongue and palate or teeth.
Method
All testing was completed using a software-controlled Texture Analyzer fitted with a 250 N Intelligent Load Cell / Sensor. The test fixture that was used was a 75 mm compression plate. This test setup was selected to replicate chewing in the mouth. Prior to testing, the samples were allowed to equilibrate to ambient temperature (approximately 72°F). As temperature directly affects texture, it is very important to be consistent in this area to avoid inconsistencies.
Results
The graphical output of representative traces from each of the 5 sample groups provides a valuable visual check of the differences in compressive force characteristics across different cheese types. The peak on the left is the first compression while the peak on the right is the second compression. The software was used to calculate the area under these 2 curves and then return the ratio to find the springiness of the samples. While the cheddar sample required more force to compress initially, the springiness ratio was comparable to that of the other samples.
Significance
Based on the results above, it can be determined that this method can be used to determine the springiness of the provided cheese samples. The processor was trying to keep the springiness of the different samples somewhat consistent. While there was a significant difference in the force needed to compress some samples (cheddar was measurably more firm than other samples) the springiness was comparable across all samples The quadrito sample was the most springy of the samples while B0422 was the least springy. This means that when it was compressed, it was the least likely to return to the original shape. Using this objective data, the processor should be able to correlate to their traditional sensory information in order to have a more complete understanding of their product.
One-inch cubed samples were cut using a cutting template. For each test replication, the compression plate moved down until it came into contact with the sample. It then cycled through two compressions, each to a distance of 10 mm. At the conclusion of the test replication, the texture analysis software calculated a ratio between the two compressions (area of 2nd compression / area of 1st compression). The higher this value was, the more springy the product could be said to be. A ratio of 1 would represent a product that was perfectly elastic, meaning that no elasticity was lost after one deformation.
OmniTest Texture AnalyzerUniversal software-controlled texture tester
The OmniTest Texture Analyzer is a flagship texture analysis instrument, for texture applications that require precise force, position and speed control. The PC-driven model has the flexibility to run the test routines on your choice of computer hardware.
This benchtop software-controlled system evaluate the mechanical properties of foods and other solid/semi-solid products that are judged by the end consumer by their physical sensory characteristics. These attributes relate to the sense of touch. Tactile interaction with the mouth or hands enable the customer to make a judgement on the quality of the product's texture.
Fitted with a suitable interchangeable fixture, the system replicates the natural kinaesthetic interaction (from biting to squeezing) and the results quantify the established texture profile attributes that correlate to mouthfeel, influencing perceived quality.
VectorPro software controls the OmniTest Texture Analyzer, via a connected PC, to apply the forces on the test sample, acquires the data and automatically calculates the results which correlate to the correct physical organoleptic sensory qualities. Peak forces, average forces, work can all be calculated from the graphical results to indicate the essential texture quality attributes of the sample material.
The OmniTest Touch Texture Analyzer is a flagship texture analysis instrument, for texture applications that require precise force, position and speed control. The standalone Touch model is configured with a touchscreen console that requires minimal operator training.
This standalone benchtop software-controlled system evaluate the mechanical properties of foods and other solid/semi-solid products that are judged by the end consumer by their physical sensory characteristics. These attributes relate to the sense of touch. Tactile interaction with the mouth or hands enable the customer to make a judgement on the quality of the product's texture.
Fitted with a suitable interchangeable fixture, the system replicates the natural kinaesthetic interaction (from biting to squeezing) and the results quantify the established texture profile attributes that correlate to mouthfeel, influencing perceived quality.
VectorPro software controls the OmniTest Texture Analyzer, via a connected touchscreen console PC, to apply the forces on the test sample, acquires the data and automatically calculates the results which correlate to the correct physical organoleptic sensory qualities. Peak forces, average forces, work can all be calculated from the graphical results to indicate the essential texture quality attributes of the sample material.
The OmniTest and OmniTest Touch Texture Analyzers make quality control testing in a production or laboratory environment a much simpler task, at an affordable price.
You can quickly determine the textural properties of bakery products, cereals, confectionary, snacks, dairy, fruit, vegetables, meat (or meat-free alternatives) and so much more. Pharma and cosmetic products such as creams and lotions can also be evaluated for their kinaesthetic feel on the hands.
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