Open AccessA COMPARISON OF THREE INSTRUMENTAL TECHNIQUES TO EVALUATE BUTTER SPREADABILITY
Author(s) -
FEARON ANNA M.,
JOHNSTON DONALD E.
Publication year - 1989
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1989.tb00307.x
Subject(s) - spreadability , penetration (warfare) , food science , mathematics , materials science , chemistry , operations research
Three instrumental techniques, cone penetrometry, probe penetration and Instron TPA, were compared as means to describe butter spreadability. A factorial experiment was set up to examine the consistency of winter and summer butter, mechanically worked and unworked, before and after storage and at two measurement temperatures, 5° C and 15° C. Probe penetration provided useful information on the relaxation behavior of butter, as well as contributing to the fundamental knowledge of butter structure. The Instron TPA has the advantage of a link with an internationally recognized system of texture analysis. The technique was also found to show greatest potential as a method to assess the effectiveness of mechanical treatment of butter. Cone penetrometry results were converted to yield values and in conjunction with Haighton's ready reckoner scale of assessment provided a simple and rapid method to describe butter spreadability.