New test method for sauce consistency control
Background
Hummus is commonly used in the Middle Eastern diet as an appetizer, dip or spread. Its consistency is important to ensure that impregnated fragile foods such as potatoes or corn flakes are impregnated. In particular, the potato chips do not break when they are immersed together. It not only gives consumers a new taste, but also the nutrition from hummus. The hummus must have enough tack to attach to the potato chips and not fall off. Viscosity measurement of soft solids is a physical test parameter for traditional quantitative consistency.
Figure 1 shows the use of a viscometer with a T-type rotor to give measurements in centipoise (cP). Today, texture analyzers are also used as a measure of the consistency of hummus, which more effectively characterizes consistency and quantifies the viscosity of the product.
Figure 2 shows the standard configuration for testing hummus – a texture analyzer with a spherical probe. The texture analyzer is a simple test instrument that moves the spherical probe into the sample set distance and measures the force required to penetrate the hummus. Changing the rate of penetration can simulate the different speeds at which consumers immerse food in hummus.
Test principle
When considering possible test methods for measuring physical properties, you can start by considering how consumers use hummus.
Since most hummus is in a container, consumers typically insert butter knives, pita or biscuits and pick up the mash. Therefore, the relevant tests should focus on the strength (peak load or hardness) of the inserted and picked-up beans, and the ductility (hardness of work) of the bean paste when the bean paste is applied to the surface of the food with a butter knife.
Adhesion must also be considered, which is the force required to simulate the user pulling the pita from the hummus. Viscosity is also an important parameter that determines the state in which hummus sticks to the pita.
Test Methods
Equipment: CT3 Texture Analyzer (4500g load range)
Rotating abutment
25.4mm spherical probe
Texture Pro software (software is optional or stand-alone)
Settings: Test Type (Compression)
Sample preparation
1. Tap the container several times on the table to remove air from the inside of the sample.
2. Smooth the surface of the sample to ensure it is tested as flat as possible, see Figure 3.
3. Store the sample in the refrigerator at a constant temperature before testing.
4. Remove the sample from the freezer before testing.
In order to ensure the consistency of test results, sample preparation must pay attention to the following points:
1. Use the same size test container each time.
2. Avoid or remove excess air bubbles from the test sample.
3. Make sure the sample test container is full and the top surface of the sample is smooth.
4. All samples were tested at approximately the same test temperature.
Testing process
1. Attach the ball probe to the texture analyzer.
2. Remove the sample from the freezer and place it on the abutment.
3. Lower the probe to 20 mm above the sample.
4. Adjust the sample container to the underside of the probe, see Figure 3.
5. Begin the penetration test, as shown in Figure 4.
Note: The test conditions should be consistent for all samples. The sample was taken out of the refrigerator and immediately tested at room temperature.
The figure below shows the work (ductility), adhesion and viscosity of the hardness and hardness of four different hummus samples.
When a trigger force of 50 g is reached, the probe penetrates the sample to a depth of 25 mm at a speed of 1.5 mm/s. During this time, the force penetrating the sample increases. When the specified penetration distance is reached, the probe will exit the sample at the same speed. The maximum value on the graph is the hardness measured at the specified depth of the sample. The area under the curve is the energy required for the product to deform (extend) to a specified distance (work done by hardness). Greater work done by peak load (hardness) and hardness may indicate that the sample is less likely to be applied. Conversely, the smaller work done by peak load (hardness) and hardness indicates that the sample is easier to apply.
When the probe returns to the starting position, the weight of the surface on the sample will produce a negative portion of the curve. This reflects the adhesion of the hummus and its resistance to probe separation. The largest negative value on the graph indicates the adhesion of the sample; the more negative the value indicates the more "sticky" the sample. The negative region of the curve is called viscosity (the energy required for probe/sample separation). Overall, for four samples, consistency and physical properties such as hardness, hardness, and viscosity were similar.
The test results for hummus are repeatable. The test results in Table 1 indicate that a texture analyzer using a spherical probe is a suitable measuring instrument. Test procedures, sample preparation, and instrument installation should follow a rigorous and standardized method of operation. The peak (hardness), the work done by hardness, the average of adhesion and adhesion, with a maximum standard deviation of 8%.
Table 1: Test results of spherical probes for hummus samples
The use of a texture analyzer has significant advantages. It does not take longer to test than a T-rotor viscometer, but it can output more information that characterizes the sauce. So maybe it's time to think about trying a new way to improve the quality of our products.
Foshan Ja Suo Medical Device Co., LTD , https://www.fjoralinstrument.com