Brookfield LFRA Texture Analyzer - Manual (Page 26)

Brookfield Engineering Labs., Inc. Page 26 Manual No. M/05-370-A1205
RESULTS: PARAMETER UNIT 2mm 4mm 6mm
HARDNESS (g) 334 722 1159
CONSISTENCY (gs) 3192.3 1278.6 23878.9
ADHESION (g) -18 -60 -15.1
FORCE
ADHESIVENESS
(gs) -0.4 -4.1 -180
where: gs = work
NOTE: Adhesion forces give greatest differentiation.
CONCLUSIONS: This empirical procedure generates key information related to the param-
eters of chocolate hardness and consistency, while additional information
relating to adhesion is also formed. Adhesion forces were not considered
paramount to the investigation due to difficulties in imitating oral mastica-
tion properties. A penetration depth of 4mm (approx. 50% deformation or
strain) was considered optimum in generating key profile data and is
recommended for future investigation using the 1kg LFRA TA apparatus,
where prevention of upload forces is critical.
EMPIRICAL Test conditions will be affected by:
FACTORS: 1. Sample temperature
2. Proximity of test holes within sample
3. Ambient temperatures
4. Base effects where probe compresses against analyzer test bed
Rheology of chocolate is influenced by:
1. Cocoa solids content
2. Cocoa butter content
3. Solid fat content
4. Crystal modification (acting as an indication of temperature abuse).