The Crispness Measurements of Snack Foods Using Texture Analyzer
Li Chunhong Pan Jiarong Zhang Bo (Institute of Agro-food Science &Technology,CAAS;Key Laboratory of Agricultural Product Processing and Quality Control,Ministry of Agriculture,Beijing 100093,China)
The crispness of different kinds of snack foods were measured with a TA.XT2i/50 texture analyzer. The relationship Among Crispness,Probe Type(PT) of analyzer,and test parameters,such as Test Speed(TS) and Data Acquisition Rate(DAR),were studied in order to help new snack food development and quality control.The result shows,the effects of PT,TS,and DAR on the sample crispness are significant.The probe HDP/BSK is suit- able for the sample with less,thickness;The probe P35 is suitable for the sample with particle shape and small size. The effects of TS on the area and count force peaks of texture profile are significant,while on the force and distance are insignificant.The effects of DAR on the count force peaks and distance of texture profile are significant.Slow TS and high DAR is recommended for measuring the sample's interior structure of snack food.
【CateGory Index】： TS207