A food's texture can be viewed of as an indicator of its rheological characteristics. According to research, texture, flavour, and appearance make a food product more or less acceptable. For food makers to be successful, they must be able to faithfully duplicate the texture of food products. Food texture affects customer preference and repeats purchases in addition to choices.
The food business has made significant investments in academic research over the past 50 years in order to develop a practical method of determining the calibre of its output. The industry's initiative was primarily motivated by the need for a more sophisticated method of objectively assessing the subjective feature of food goods. The Texture Analyser is one part of food technology that is becoming more well-known as a useful tool in the food industry.
Sensor or instrumental methods of analysis can be used to categorise food texture in two ways. The five senses of touch, sight, smell, taste, and sound are used in sensory analysis. In tightly controlled settings, trained human panellists are used in sensory research to focus on particular sensory characteristics of the product in question.
Instrumental texture analysis, in contrast to sensory analysis, can only describe characteristics picked up by the sense of touch. Fingers, lips, tongues, palates, and teeth are all used to evaluate food texture by touch; as a result, mouthfeel qualities make a very good addition to sensory analysis. Because it is a quick and affordable form of food texture analysis, the use of instrumental methods for texture analysis is growing in popularity in the food business.
With a probe tailored to the food item being tested, the Texture Analyser is simple-to-use equipment that assesses the amount of force needed to penetrate or rip apart an object.
Use a cutting blade for meats (Figure 1), a cylinder probe for sliced breads (Figure 2), a snap test jig for cookies and crackers (Figure 3), and a dual grip assembly for packaged items (Figure 4).
The Texture Analyser can be utilised in a variety of settings and applications, such as research and development, quality control, shelf-life studies, the creation of new goods, scale-up approvals, and product matching in food applications (low-calorie imitations of standard brand products). In the food sector, instrumental texture analysis can be used in a variety of market segments, including:
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