Page 5 - Food&Beverages-Food Development

Texture

The texture of food, including the sense of crispness, individual differences in people's sensations and physical
springiness, firmness, and the feeling on the tongue, is an condition. Evaluation of Food Products Using a Diversity of Jigs
important element that together with taste has an impact on Shimadzu's texture analyzer supplements sensory tests, and is Shimadzu offers a wide variety of jigs designed to suit the characteristics and shapes of each food product. This allows users to obtain
the deliciousness of food. used as a method for obtaining objective results in the form of measurement results with a high correlation to sensory evaluations.
Food texture is normally evaluated using sensory tests. numerical values for use in the field of food development.
However, sensory tests are often difficult to reproduce, due to

Texture Analyzer Food Texture
EZ-SX
Food Texture
B B
H
A1 A2 Potato Chip Breakage Test Sausage Shearing Test Cereal Compression Shearing Test

C A3
T1 T2
Example of a Method for Evaluating Texture Characteristics

■ Features
High Precision Hardness: H
The system uses a high-precision load cell with a guaranteed Maximum test force when loads are applied to a food by a plunger.
precision of ±0.5 % of the indicated value, enabling highly Fracturability: B Tensile and Shearing Test for Noodles Viscosity Test for Liquids Standard-Compliant Tests for Nursing Care Foods
Force by which food is broken down in the mouth.
reliable measurement results. Stickiness: A3
A Wealth of Jigs Force by which food is pulled apart when it is touched by hands or put in
the mouth, and adheres to the teeth, tongue, and oral cavity.
To obtain measurement results with a high correlation to sensory Cohesiveness: A2/A1
evaluations, Shimadzu has a lineup of various evaluation jigs When a load is applied to a food product, the food is deformed and Evaluation of Bread Using Two Jigs
designed with consideration to the characteristics and shapes of broken down. Components of Deliciousness
each food product. Ratio of the 1st and 2nd load areas (energy) when loading is applied The food texture, including the springiness, crispness, and firmness, is an important factor in shaping the deliciousness of bread. This example shows
twice in succession. a compression test and punching test of the same bread using two different jigs. In the respective tests, evaluation results with differing
Easy-to-Operate Software Springiness: T2/T1 perspectives were obtained. It was confirmed that by combining the different tests, more multifaceted evaluation results were obtained than would
have been possible with a single test.
With intuitive test parameter settings and automatic analysis Ratio of depression and displacement when loading is applied to a food
twice in succession with a plunger.
functions, TRAPEZIUM X, the software for operations and analysis, Gumminess: H × A2/A1 3.0
2.8
can be used to obtain highly reliable measurement results. Hardness × cohesiveness, semi-solid food products. 2.6
Components of Deliciousness
Chewiness: H × A2/A1 × T2/T1 2.4
Texture Analyzer (Strength Testing Machine) Hardness × cohesiveness × springiness, solid food products. 2.2
2.0
This instrument evaluates the characteristics and texture of food 1.8
1.6
materials by applying forces and deformations to them through Test Force (N) 1.4
compression, shear, and piercing. A variety of food materials can be 1.2
measured by changing the measurement conditions and jigs. 1.0
0.8
0.6
0.4
0.2
0
Szczesniak's Texture Profile Compression Test 0 5 10 15 20 25 30 35 40 45 50
Displacement (Strain) (%)
Properties Primary Secondary Common Terms Description of Properties
Properties Properties
10
Hardness Soft-Firm-Hard Force required for a given deformation volume. Internal cohesive forces that give the food its shape. 9
8
Fracturability Crumbly-Crunchy-Brittle Force required to crush food. Related to hardness and cohesiveness. 7
Energy required to chew solid food until it can be swallowed. Related to hardness, cohesiveness, and 6
Cohesiveness Chewiness Soft-Tough Test Force (N) 5 Odors and Other Items
springiness. 4
Gumminess Crumbly-Powdery-Pasty-Rubbery Energy required to chew semi-solid food until it can be swallowed. Related to hardness and cohesiveness. 3
2
1
Viscosity Light and runny-Thick and sticky Degree of flow for a unit of force
0
Odors and Other Items
Mechanical Properties
Springiness Plastic/ductile-Elastic Proportion of a deflection caused by an external force that returns to the original position after the force is removed Punching Test -1 0 20 40 60 80 100 120 140 160 180 200 220 240 260 280 300
Displacement (Strain) (%)
Force required to overcome the attractive force between the surface of a food product and other things Sensory Evaluation
Adhesiveness Gooey-Sticky-Slimy
(such as the tongue, teeth, and palate) A: Very soft B: Springy C: Crispy (whole wheat flour) D: Firm
Note: Alina Surmacka Szczesniak
Texture-related terminology was arranged and systematized for the first time internationally in 1963.
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