Brookfield LFRA Texture Analyzer - Manual (Page 21)

Brookfield Engineering Labs., Inc. Page 21 Manual No. M/05-370-A1205
PARAMETER All parameters were automatically calculated within the Analyze a test
COLLECTION: with tables window. It is therefore necessary to calculate parameters for
each curve individually and record results.
PARAMETERS: HARDNESS Force necessary to attain a given deformation
CONSISTENCY Internal strength of bonds within a product
(Total Positive Area)
ADHESIVENESS Work necessary to overcome attractive forces
(Total Negative Area) between surface of the food and the materials
with which it comes into contact.
ADHESIVE FORCE Force required to “pull” probe from sample
(suction).
MODULUS Ratio of stress divided by strain during the first
compression cycle e.g. the slope of
force:deformation curve. It is representative of
sample rigidity.
RESULTS: LOW FAT FAT FREE
BREAK LOAD (g) 122 223
HARDNESS (g) 122 227
CONSISTENCY (gs) 1592.7 3199.9
ADHESION (gs) -246.4 -522.6
ADHESIVE FORCE (g) -58 -112
MODULUS (g/s) 7.0 15.7
where: gs = work
CONCLUSIONS: Creaminess of samples was evaluated as a comparison between low fat
and fat free samples. Its calculation is thus a comparative measure be-
tween two samples, but does give good indication of the effect of formula-
tion on protein:protein network and resulting gel set. Such test would be
excellent both within the quality and development environments where
product matching as well as process control could be facilitated.
The modulus values formed are also considerably different where the
higher values of the fat free fat product denote the firmer more bound
consistency of the product. Note should be made however on the position-
ing of sample cursors to ensure a consistent portion of sample curve is
measured between all batches and samples within.
EMPIRICAL Test conditions which will affect results generated:
FACTORS: 1. Sample size
2. Sample age
3. Sample temperature
4. Base and edge effects
5. Sample container and/or test probe employed