Texture Analysis Test

Method description

Texture test methods are empirical methods that attempt to imitate the process humans use to assess texture. Examples include assessing fruit ripeness by pressing into the flesh with a thumb, snapping a cookie or cracker to assess firmness, or measuring meat tenderness by simulating biting or chewing of the meat.

Acceptable matrices

Most solid and semi-solid food products

Unacceptable matrices

Liquid foods

Equipment

TA.HD texture analyzer

Method reference

Internally Developed Method

Reportable unit

Reported units vary depending on the type of test:

• Shear analysis: force in grams or kilograms
• Break analysis: force in grams or kilograms and bending distance to break in millimeters
• Bread texture analysis: force at 25% compression in grams
• Extensibility analysis: Max force in kilograms, distances to peak and failure in millimeters
• Texture profile analysis: multiple parameters
  

Sample size requirements

1 Requires consult

Information required by submitter

Please supply estimates

Additional information

To help us meet your testing expectations, please contact us for consultation prior to sending in sample for testing. The following texture analyses are available:

• Shear analysis: simulates biting with the front teeth using cutting blades and is designed to measures hardness.
• Break analysis: snaps brittle products by bending them until they fracture; designed to measures breaking strength.
• Bread texture analysis: measures bread firmness by compression using AACC Method 74.09.
• Extensibility analysis: measures stringiness by pulling products apart.
• Texture profile analysis: measures multiple texture attributes including hardness, brittleness, springiness, etc. using a compression method.

Please provide a separate sample for Texture analysis if other testing is requested.