A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer

The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Before the analysis, butter samples were stored at a te...

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Autores principales:	Anna Lis, Bogusław Staniewski, Justyna Ziajka
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2021
Materias:	butter texture penetration firmness work of penetration resistance to probe withdrawal (adhesiveness) Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a4bcbca0f933443abb961cffd8d39f24
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spelling	oai:doaj.org-article:a4bcbca0f933443abb961cffd8d39f242021-11-26T11:19:47ZA comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer1094-29121532-238610.1080/10942912.2021.1999262https://doaj.org/article/a4bcbca0f933443abb961cffd8d39f242021-01-01T00:00:00Zhttp://dx.doi.org/10.1080/10942912.2021.1999262https://doaj.org/toc/1094-2912https://doaj.org/toc/1532-2386The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Before the analysis, butter samples were stored at a temperature of 8.0 ± 0.5°C for 7 days. The samples were tempered in a water bath in the Binder KB 115 cooled incubator (10.0 ± 0.5°C) for 24 h before the measurements to stabilize their temperature. A total of 18 butter samples with 82% fat content were analyzed. This study demonstrated that butter produced in winter can differ in textural parameters. The results of the measurements conducted with all instruments and probes were highly correlated, and the correlation coefficient reached r = 0.7–0.9 at p < .05. The regression curves well quantified the relationships between the experimental data generated by two measuring systems: firmness measured with the wire cutter probe (WCP) and the P/5 cylinder probe (P/5CP) in the TA.XT Plus texture analyzer (70.49%), and firmness measured with the AP 4/2 cone probe (AP 4/2 CP) and P/5CP (TA.XT Plus) (79.96%). The results of this study indicated that the values of the textural properties of butter measured with different analysis systems can be compared. Penetration tests conducted with the use of AP 4/2 CP or P/5CP (TA.XT Plus) can be rapid and easy to perform, and they can be effectively replaced shear tests.Anna LisBogusław StaniewskiJustyna ZiajkaTaylor & Francis Grouparticlebuttertexturepenetrationfirmnesswork of penetrationresistance to probe withdrawal (adhesiveness)Nutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENInternational Journal of Food Properties, Vol 24, Iss 1, Pp 1744-1757 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	butter texture penetration firmness work of penetration resistance to probe withdrawal (adhesiveness) Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	butter texture penetration firmness work of penetration resistance to probe withdrawal (adhesiveness) Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Anna Lis Bogusław Staniewski Justyna Ziajka A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer
description	The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Before the analysis, butter samples were stored at a temperature of 8.0 ± 0.5°C for 7 days. The samples were tempered in a water bath in the Binder KB 115 cooled incubator (10.0 ± 0.5°C) for 24 h before the measurements to stabilize their temperature. A total of 18 butter samples with 82% fat content were analyzed. This study demonstrated that butter produced in winter can differ in textural parameters. The results of the measurements conducted with all instruments and probes were highly correlated, and the correlation coefficient reached r = 0.7–0.9 at p < .05. The regression curves well quantified the relationships between the experimental data generated by two measuring systems: firmness measured with the wire cutter probe (WCP) and the P/5 cylinder probe (P/5CP) in the TA.XT Plus texture analyzer (70.49%), and firmness measured with the AP 4/2 cone probe (AP 4/2 CP) and P/5CP (TA.XT Plus) (79.96%). The results of this study indicated that the values of the textural properties of butter measured with different analysis systems can be compared. Penetration tests conducted with the use of AP 4/2 CP or P/5CP (TA.XT Plus) can be rapid and easy to perform, and they can be effectively replaced shear tests.
format	article
author	Anna Lis Bogusław Staniewski Justyna Ziajka
author_facet	Anna Lis Bogusław Staniewski Justyna Ziajka
author_sort	Anna Lis
title	A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer
title_short	A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer
title_full	A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer
title_fullStr	A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer
title_full_unstemmed	A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer
title_sort	comparison of butter texture measurements with the ap 4/2 penetrometer and ta.xt. plus texture analyzer
publisher	Taylor & Francis Group
publishDate	2021
url	https://doaj.org/article/a4bcbca0f933443abb961cffd8d39f24
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A comparison of butter texture measurements with the AP 4/2 penetrometer and TA.XT. Plus texture analyzer

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