AMETEK Brookeld Page 42 Manual No. M08-372-F1116
V.2 A Comparison of the Textural Characterstics of Biscuits (Cookies)
PRODUCT: Biscuits
OBJECTIVE: To compare the textural characteristics of the two different types of biscuit
while utilizing parameters generated using penetration test.
BACKGROUND: The textural characteristics of hygroscopic foods (those which take up water
from the atmosphere) such as biscuits is of critical importance in the assessment
of their quality. The hardness of a sample is indicative of its freshness, while
the crispiness parameter evaluated within this investigation, characterizes its
inner crumb structure and bake characteristics.
The test may be employed as part of any quality control procedure, whether that
istoevaluatestalingofproductlife,bakecharacteristicsthroughquantication
of hardness at different points within the biscuits circumference or any other
applicationspecictoyourorganization.
CT3 SETTINGS: MODE: Normal
TRIGGER: SeetableII.1
DISTANCE: 3mm
SPEED: 0.5mm/s
PROBE REF: 2mmstainlesssteelcylinderprobe(REF:TA39)
METHOD: Biscuits approximately 6 mm thick were located beneath the probe and clamped
to the analyzer bed using low pressure clips. The probe then penetrated sample
totargetdistanceandtheproleofcharacteristicswasrecordedthroughthe
interface package.
READING:
F
Hardness
(H
1
)
Quantity of Fractures
Calculate mean of all values
(H
AV
)
Distance
Fracture Point
Final
H
1
/
H
A
V
= Indication of Crispiness
(Crispiness becomes a function of hardness)
Relate the mean value of peaks obtained to the original hardness
value. Empirically our investigations highlighted that higher
values of the ratio were indicative of increased crispiness.
XY
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