Page 65 - FoodFocusThailand No.222 September 2024

STRONG QC & QA

(3) Product development: Texture analysis
plays a crucial role in developing or improving
products to satisfy consumer preferences, such
as improving the softness of bread, spreadability,
and elasticity of cheese.
(4) Equipment and process design: The
results of food texture analysis can be used as
a guideline when designing equipment and
machinery to achieve desired texture
characteristics, such as grinders, mixers, food-
forming machines, and fryers.
(5) Study of food transformation
processes: Food texture analysis can provide
information to investigate how chemical and
physical characteristics change during processing
and storage, assisting manufacturers in creating รููปที่่� 2 ผลการทดสอบเนื้้�อสัมผัสของโยเกิร์ตจากเคร้�อง Texture Analyzer
more efficient manufacturing, storage, and หลังจากเติมอินืู้ลินื้ในื้ผลิตภััณฑ์์
packaging techniques. Figure 2 Texture analysis of inulin-fortified yogurt using a texture analyzer
(6) Consumer acceptance evaluation:
Texture analysis helps assess customer itself, which is related to the chemical bonds of its internal molecules—
satisfaction and predict product acceptance. springiness—the food’s capacity to recover after deformation from the
first press—gumminess—the energy required to separate semi-solid food
Food Texture Analysis until it’s ready to be swallowed—and chewiness—the energy required to
Food texture testing can be divided into two chew solid food until it’s ready to be swallowed. TPA analysis is, therefore,
categories: objective tests and sensory tests. crucial equipment that aids in the development of food items to better
In objective tests, the relationship between force satisfy consumer demands and regulate the production process for
and deformation, force and time, or stress and effectiveness and reliable quality.
strain is measured using a texture analyzer,
which yields precise and repeatable findings in Case Study: Effect of Inulin Addition on Textural
a controlled environment. The test results can Characteristics of Dairy Products
be used to analyze textural properties such as Texture analysis plays an important role in dairy product development
firmness, hardness, tenderness, and toughness. because the texture analysis results can describe the texture characteristics
In contrast, panelists who participate in sensory such as firmness, firmness, crispness, adhesion, cohesion, stability,
testing evaluate the texture of food by rating their fracture, spreadability, elasticity, and malleability, which all affect the product
experiences in terms of touch, taste, and noises quality and consumer acceptance.
produced during chewing. Due to the variation A texture analyzer has been used to study the effect of inulin, a prebiotic,
in panelists’ experiences, this method may be on textural properties and nutritional value in developing dairy products
less accurate than objective testing; nevertheless, such as stirred and set yogurt, freeze-dried yogurt, Greek yogurt, yogurt
its reliability can be raised by expanding the ice cream, and mozzarella cheese. The results showed that the addition
panel’s size or providing panelists with more of inulin had different effects on the textural characteristics of each product,
training. as follows:
The food industry frequently uses texture - Stirred and set yogurt: increased firmness and stability (Figure 2)
analyzers in texture analysis due to their user- - Freeze-dried yogurt: increased firmness and crispness
friendliness, accuracy, repeatability, and - Greek yogurt: increased spreadability and firmness
reliability. Texture analysis methods include - Yogurt ice cream: increased firmness but reduced adhesion
compression tests (Figure 1a), penetration or - Mozzarella cheese: increased firmness
puncture tests (Figure 1b), shear tests (Figure In addition to the objective test, the sensory test also showed that
1c), tensile tests (Figure 1d), extrusion tests, inulin-fortified dairy products were also acceptable to panelists, reflecting
and adhesion tests. A common technique is the the importance of texture analysis in developing high-quality products that
compression test, particularly Texture Profile satisfy consumer needs.
Analysis (TPA), which simulates human molar
chewing using two compressions.
The analysis findings can be used to More Information Service Info C009
characterize the food’s texture attributes, such
as fracturability—the first pressure that breaks
the food’s internal structure without causing it to เอกสารูอ้างอิง / References
separate—hardness—the maximum force that • ปานื้มนื้ัส ศิิริสมบูรณ์. (2554). เทคโนื้โลยีเนื้้�อสัมผัสของผลผลิตเกษตรและอาหาร.
happens during the first press, also known as กรุงเทพฯ: สถาบันื้เทคโนื้โลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง คณะวิิศิวิกรรมศิาสตร์
firmness—adhesiveness—the food’s ability to • https://www.stablemicrosystems.com/
stick to surfaces like teeth or containers— • https://texturetechnologies.com/resources/texture-profile-analysis
cohesiveness—the food’s ability to stick within • https://www.foodnetworksolution.com/wiki/word/0987/texture-profile-analysis

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