Ensuring product consistency in Greek yogurt is crucial for processors who want to deliver uniform texture and satisfy customers. However, relying solely on subjective sensory evaluations can lead to inconsistencies. To address this challenge, Cell Instruments Co., Ltd. offers a precise and objective method to measure Greek yogurt texture, focusing on both firmness and stickiness.
Traditional sensory tests often lead to subjective results, causing variability and potential dissatisfaction among consumers. Objective testing ensures that the Greek yogurt texture meets quality standards every time.
The testing process uses the TEX-01 Texture Analyzer, equipped with a 250N load cell and a custom-made cylinder probe. The test chosen for this application is the back extrusion test, an industry-standard method for evaluating semi-solid food textures. Here’s how it works:
1. Test Setup: The yogurt cup is placed on the fixture table.
2. Compression Phase: The cylinder probe starts at zero and moves down at 100 mm/min until it contacts the yogurt surface.
3. Penetration Phase: The probe then enters the yogurt to a depth of 20 mm at a speed of 200 mm/min.
4. Retraction Phase: Finally, the probe returns to the starting position, measuring the stickiness as it retracts.
This test accurately measures the firmness and stickiness of the yogurt, providing a clear and objective assessment.
· Quick and Repeatable: Obtain real-time results during processing for immediate quality control.
· Objective Data: Remove subjectivity from texture evaluations for reliable production outcomes.
· Enhanced Product Quality: Maintain uniform Greek yogurt texture across different formulations, ensuring customer satisfaction.
With the TEX-01 Texture Analyzer and the back extrusion test, processors can confidently monitor and control Greek yogurt texture. This ensures that every product meets the expected firmness and stickiness, regardless of fat content. Cell Instruments Co., Ltd. provides the tools and expertise to support precise texture analysis for food professionals and quality control teams.
1. What is Greek yogurt texture testing?
Greek yogurt texture testing measures the product’s firmness and stickiness using objective methods to ensure consistency across different fat-content formulations.
2. How does the TEX-01 Texture Analyzer work?
The TEX-01 Texture Analyzer uses a custom probe to compress and retract from the yogurt, simulating real-world handling and measuring texture attributes like hardness and adhesiveness.
3. What is a back extrusion test?
A back extrusion test is a method where a probe compresses the yogurt and then retracts, capturing data on the product’s firmness and stickiness.
4. Why choose objective testing for Greek yogurt?
Objective testing ensures reliable data, reduces variability in product texture, and supports customer satisfaction with consistent product quality.
5. Can this method be applied to other semi-solid foods?
Yes! While it’s highly effective for Greek yogurt texture analysis, the TEX-01 system can be adapted for testing the texture of other semi-solid and viscous food products.