Texture Analysis SolutionsPotato Chip Crispness Test
Highlights
- Objective comparative test to measure and quantify the sensory perception of crispy baked snack quality
- Repeatable method using a software-controlled texture analyzer to indicate sample fracturability strength
- Precision bend fixture and Perspex knife blade to fracture an individual sample as if in the fingers
- Quantified fracturability texture correlated to consumer-expected crispness and snap levels to control cook profile
The crispness characteristics of kettle cooked potato chips were evaluated using a three-point bend assembly as an indicator of frying profile.
Requirement
A potato chip processor wanted to have an objective measurement to supplement and confirm the subjective data they have from sensory testing. Nine different samples were evaluated.
The samples represented:
• Too crisp
• Ideal
• Not crisp enough
The results generate would be used to monitor processing procedures, improve the consistency of the product, objectively measure inconsistencies, and give indicators of frying method in order to maintain an ideal process.
The potato chip sample is supported at two points. The travelling beam moves down and snaps the sample.
Solution
Due to the inherent variation of the product, several methods were tried before determining that the snap or three-point bend would produce the most repeatable results. This test causes the chips to break in half at the weakest point; typically along the contact area of the upper fulcrum of the fixture. The small and light Perspex knife edge, which is part of the mini vice kit and general probe kit, was used for this test.
Benefit
Break characteristics can be used to optimise the product formulation and other factors that have an effect on the final product e.g. cook time, moisture content of raw product
Properties can be evaluated over time to show the effectiveness of the packaging in preventing excessive moisture migration, causing the product to go stale
Break properties can be used to determine the ideal sensory preference during the development stage of the product
