LABORATORY REPORT

FOR

FST202

EXPERIMENT 4: MEASUREMENT OF TEXTURE

IN FOODS BY MEANS OF TEXTURE ANALYSER.

STUDENTS’ NAME 1) ATHIYA UMAIRAH BINTI ZAINAL ALIM - 2021851748

2) NUR SYAFIQAH BINTI MAT HAMDAN - 2021806626
3) NURUL BALQIS BINTI DZULKIFLI - 2021201418
4) PUTRI NORALIA MAISARAH BINTI SUDRIMAN - 2021652072
GROUP AS1164A1
LECTURER NAME Dr. BOON YIH TIEN
DATE OF EXPERIMENT 15th MAY 2023

Criteria Marks
Introduction, objective,
materials and methods
Results
Discussion and conclusion
Reference and overall format
TABLE OF CONTENT

OBJECTIVES 3
INTRODUCTION 3
MATERIAL AND APPARATUS 4
PROCEDURE 4
CALCULATION 5
RESULT 5
DISCUSSION 7
CONCLUSION 10
QUESTIONS 11
REFERENCES 12
OBJECTIVES

To measure the texture properties of bun, sugar biscuit, biscuit, fish cracker and gummy candy.

INTRODUCTION

Although many do not realise, food textures are just as important as flavours. It often affects a
person’s perception towards the food as it can definitely alter the food’s acceptability. Szczesniak
in 1963 defined texture as “the sensory manifestation of the structure of the food and the manner
in which this structure reacts to the applied forces, the specific senses involved being vision,
kinesthesis, and hearing” (Szczesniak, 1963).

In order to help analyse food products’ acceptability in the market, it needs to pass the
sensory analysis first. The texture will be evaluated through the food products’ properties which
includes the hardness, cohesiveness, gumminess, adhesiveness, chewiness, springiness, resilience
and the fracturability of the food. There are other characteristics that affect the texture of the food
which includes the viscosity, size, shape, moisture and also fat content. In short, these properties
fall under the mechanical, geometrical and chemical characteristics of the food.

Texture analyser is a texture measurement system that measures the texture of a product
by measuring the brittleness, hardness, gumminess and more. By using the texture analyser,
texture analysis and also its texture profile analysis can be carried out in order to figure out the
texture of food. Texture analysis uses techniques that obeys the principle of measuring force as a
function of time or distance as a probe, fitted to a texture analyser, deforms a sample by either
compression or tension. The resisting force of the sample is measured throughout the test.
Texture profile analysis on the other hand, seeks to measure the physical properties of the sample
which as stated above, the hardness, cohesiveness, gumminess, adhesiveness, chewiness,
springiness, resilience and the fracturability of the said sample.
MATERIAL AND APPARATUS
Food sample: Gummy, Butter biscuit, Sugar biscuit, Spicy crackers and Bun.

Texture analyser, plate, and probes : spherical probe and cylinder probe.

PROCEDURE
1. Instrument and level surface was set up on a solid. The electrical supply was checked to
see whether it was correct and plugged in.
2. The switch on the back of the machine was switched on, and the instrument was left until
the electronics stabilised. (approximately 30 seconds)
3. The display was set to zero by turning the front panel zero knob.
4. The calibration was checked by hanging a standard weight on the probe. Maximum load
was put on initially, then the display was removed and zero, and the maximum load was
replaced. The load that was corrected should be displayed. After this test was carried out,
the result of the next standard operation was ignored after which it is probable that the
display will require to be zeroed again. This should only be necessary if there is some
doubt of the accuracy. Normally, the instrument seldom goes out of calibration once
calibrated.
5. The instrument was liable to drift at zero for about 60 minutes. After the it is switched on.
This will not affect the accuracy if zeroed.
6. DISTANCE and SPEED of penetration required was set.
7. Type of test was switched (ie. CYCLE, NORMAL or HOLD).
8. Load reading required selected either PEAK or FINAL.
9. Sample then was placed on the table to a convenient height in ensuring that the probe is
at least 10 mm from the surface of the product.
10. START SWITCH was pressed. The instrument then performed the test for which it has
been set.
RESULT

Sample Type of Analyzer Load (g) Probe

Gummy Texture Profile Analyzer 200 Cylinder probe

Butter biscuit Texture Analyzer 200 Cylinder probe

Butter biscuit Texture Profile Analyzer 200 Cylinder probe

Sugar biscuit Texture Profile Analyzer 200 Cylinder probe

Fish cracker Texture Analyzer 200 Spherical probe

Fish cracker Texture Profile Analyzer 200 Spherical probe

Bun Texture Profile Analyzer 200 Cylinder probe

a. Texture Analyzer

Sample Force (g) Fracturability (g) Hardness (g)

Butter biscuit 16075.798 - 18415.557

Fish cracker 98.094 727.193 633.603

b. Texture Profile Analyzer

Sample Force (g) Fracturability (g) Hardness (g)

Gummy 598.561 - 608.008

Butter biscuit 6869.776 7891.362 7845.226

Sugar biscuit 3065.195 2342.945 3549.185

Fish cracker 2555.831 1841.490 1597.518

Bun 2.527 6.811 306.695

DISCUSSION

Texture analysis is one of the most important analyses in producing higher food quality. Based
on a Q&A with David Brookfield, President and CEO of Brookfield Engineering Laboratories,
the consumer's sensory perception and acceptance of a food product are influenced by the
product's tactile qualities. A texture analysis test can be created to differentiate between an
acceptable and an unsuitable product once the range of sensory acceptability has been
established. Besides, the design of processing equipment is impacted by the physical
characteristics of food. The equipment used to mix, transport, and package items can be chosen
and adjusted with the help of quantification of these physical attributes.

From the experiment, we have learnt how to determine the measurement of texture in
foods by means of texture analyser. Calibration procedure must be recommended done when:

a) The loadcell is changed

b) The instrument is moved
c) The instrument is overloaded
d) Various people have used the instrument and was concerned about prior use
e) Force calibration is quick and easy to perform

Probes used in this experiment must be suitable with food products that will be tested.
For gummy, butter biscuit, sugar biscuit and bun, we have used cylinder probe while for fish
cracker, spherical probe was used. The reason why the probes used must suitable with food
products is to makes it possible to measure and calculate properties like as chewiness,
cohesiveness, firmness, adhesion force, adhesiveness, fracturability, gumminess, hardness
modulus, resilience, springiness, and stringiness (AZoM.com, 2022). Spherical probes was used
only during texture analysis for fish crackers because the food product has a brittle texture than
other food products.

Spherical probes can be used for indentation tests to measure the surface hardness of
tablets, compacts and packaging materials which have an uneven surface and are recommended
for the testing of thin products. For cylinder probes, it is used to offer an index of hardness,
firmness, or yield points during puncture and penetration tests for gels, creams, soap, and
capsules. Compressive and shear forces are both measured via a piercing test. Additionally,
characteristics like surface stickiness and burst point can be found.

The characteristics that have been evaluated during this analysis are fracturability; the
first significant peak in first compression, and hardness; the highest peak force measured during
first compression (Centre for Industrial Rheology, 2023). Based on the result on texture analyser
(TA), the fracturability of fish crackers is 727.193 g while for the butter biscuit is unknown. This
can be conclude that fish cracker is good for snack product because it has the crispy texture
characteristic. While for the hardness characteristic, butter biscuit is 18415.557 g and 633.603 g
for fish crackers. Fish crackers have a lower level of hardness because of their physical
properties. The crackers were covered with chilli sauces that made them become less hard.

Next, based on the result for texture profile analyser (TPA), the fracturability for gummy
is unknown, butter biscuit is 7891.362 g, sugar biscuit is 2342.945 g, fish crackers is 1841.490 g
and bun is 6.811 g. It can be analysed that butter biscuit has a higher fracturability while bun has
a lower fracturability than other food products. For the hardness test, gummy is 608.008 g, butter
biscuit is 7845.226 g, sugar biscuit is 3549.185 g, fish crackers is 1597.518 g, and lastly bun is
306.695 g. We can see that butter biscuit also has a higher hardness while bun has a lower level
of hardness. All of the level of fracturability and hardness results is related to the processing and
ingredients of the food products. The reason why butter biscuits are high in fracturability and
hardness is because of the content of flour used in formulation of making it. White wheat flour is
the largest ingredient in nearly all biscuits (Singh et al., 2015).
 Additionally, if the test is not carried out with the right operational conditions, the
findings may be quite deceptive. Hence, not every textural parameter specified in the initial test
is accurate and helpful. According to our opinion, significant textural metrics must be
independent of the size and form of the evaluated samples. Sometimes numerous of the TPA
procedures fall short of the crucial criteria that must be fulfilled before and during this texture
analysis carried out. This causes the analysis to become error.

CONCLUSION
In conclusion, it has been clearly shown that different types of foods have distinct texture
properties. These properties include how much force is needed to bite into them, as well as
characteristics such as chewiness, hardness, fracturability, and gumminess. By carefully
measuring the texture properties of the food samples, we were able to achieve our main goal in
this experiment, which was to understand the different textures found in various types of food.
APPENDICES
1. TPA test

Figure 1(a): Gummy Figure 1(b): Bun

2. TA test

Figure 2(a): Fish crackers Figure 2(b): Gummy

QUESTIONS
1. Besides using instrumental methods to measure food texture, what are other ways to
ensure food texture?

Food sensory panellist. They could evaluate the texture other than specialised
instruments. But, the panellist should be trained and expert in analysing food texture.

2. Compare your results with other groups and you will find that even the same type of
product (eg. apple) can have texture differences among each other. In your opinion, what
could possibly be the reason for this?

The reason could be because the surface of the sample that touched with the probes is
different from other groups’ samples.
 REFERENCES

Jing, L., Cattaneo, C., Papavasileiou, M., Methven, L., & Bredie, W. L. P. (2022). A review on

oral tactile sensitivity: measurement techniques, influencing factors and its relation to food

perception and preference. Food Quality and Preferences. 100. 1.

Centre for Industrial Rheology. (2023, January 5). Texture Analysis And Texture Profile Analysis

- Rheology Lab. Rheology Lab.

Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for

high fibre and high protein biscuit. Journal of Food Science and Technology, 52(3),

1394–1403.