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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Bibliographic Details
Published in:International journal of food properties 2021-01, Vol.24 (1), p.1744-1757
Main Authors: Lis, Anna, Staniewski, Bogusław, Ziajka, Justyna
Format: Article
Language:English
Subjects:
butter
firmness
penetration
Resistance to probe withdrawal (adhesiveness)
texture
Work of penetration
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Summary: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
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2021.1999262