Texture Analysis SolutionsPopcorn crunchiness texture cooking process comparison
- Objective results comparison between two end-consumer popcorn cooking methods
- Food processor can recommend cooking instructions to give confidence in the final serving’s texture
- Bulk analysis fixtures replicate biting through a handful of popcorn
- Peak biting force indicates the resistance to chewing, correlating with crunchiness mouthfeel
Situation
Two hot air samples were prepared in commercially available home-cook popcorn poppers. The two microwaveable samples were heated in a microwave oven for three minutes. All samples were allowed to cool to room temperature before being analyzed. After cooling, 5 g samples were placed in the Kramer CS-1 Standard Shear Compression Cell for testing.
Method
For each test replication, 5 g samples were prepared. The testing was done using a Texture Analyzer fitted with a 3000 lbs load cell. This large load cell had to be used due to the high forces encountered during the tests. Speed for this test was set to 7 inches per minute to a deformation distance of 3.5 inches. This distance was selected so the upper fixture blades on the CS-1 Shear Cell would shear completely through enough of the product to be representative.
| Sample\Profile | Batch 1 Hot air |
Batch 2 Hot air |
Batch 3 Hot air |
Batch 4 Hot air |
|---|---|---|---|---|
| 1 | 1909 | 1860 | 1021 | 1546 |
| 2 | 1848 | 2063 | 1214 | 1259 |
| 3 | 1919 | 1965 | 1085 | 1256 |
| 4 | 1985 | 1968 | 1085 | 1256 |
| 5 | 2028 | 1837 | 1122 | 1175 |
| Average | 1938 | 1939 | 1097 | 1225 |
Results and benefits
The results above show that there is a significant difference between the hot air and the microwave products. The hot air produced a firmer product, almost twice the peak force measured, while the microwave products were softer. The consumer would perceive this a crunchiness as the characteristic of how the popcorn fractures. This information could be used as a valuable tool by processors to help control some of the different production parameters to ensure that a consistent and desirable product is being made, and to be confident in home-cooking recommendation. Being able to measure and control the texture of a product is a very important quality aspect, especially when similar products are intended to replicate each other, as in this case.
