Brookfield LFRA Texture Analyzer User Manual
Page 22
Brookfield Engineering Labs., Inc.
Page 22
Manual No. M/05-370-A1205
Sample conditions which will effect results generated:
1. Fat content
2. Protein content
3. pH
4. Set/Stirred product
5. Syneresis and surface characteristics
6. Presence of inclusions e.g. fruit
RELATED TESTS:
45
°
cone penetrometer test utilizing hold until time function to determine
relaxation.
BIBLIOGRAPHY AND REFERENCES:
Anon. 1988. Facts About Yogurt. National Dairy Council, London.
Anon. 1996. Yogurt: A Technical Profile. National Dairy Council, Education Department.
Bylund, G. 1995. Diary Processing Handbook. Tetra Pak Processing Systems AB, Sweden.
Prentice, J. 1992. Dairy Rheology A Concise Guide. VCH Publishers, USA.
Tamime, A. and Robinson R. 1985. Yogurt Science and Technology. Pergamon Press Ltd., Oxford.
Varnam. A. and Sutherland, J. 1994. Milk and Milk Products - Technology, Chemistry and Microbioogy. Chapman and Hall,
Great Britain.
V.2 A Comparison of the Textural Characteristics of Biscuits (Cookies)
PRODUCT:
Biscuits
OBJECTIVE:
To compare the textural characteristics of the two different types of biscuit
while utilizing parameters generated using penetration test.
BACKGROUND:
The textural characteristics of hydroscopic foods (those which take up
water from the atmosphere) such as biscuits is of critical importance in the
assessment of their quality. The hardness of a sample is indicative of its
freshness, while the crispiness parameter evaluated within this investiga-
tion, characterizes its inner crumb structure and bake characteristics.
The test may be employed as part of any quality control procedure,
whether that is to evaluate staling of product life, bake characteristics
through quantification of hardness at different points within the biscuits
circumference or any other application specific to your organization.
LFRA SETTINGS:
MODE:
Measure force in compression
PLOT:
Final
OPTION:
Normal
TRIGGER:
Auto 4g standards
DISTANCE:
3mm
SPEED:
0.5mm/s