“Yogurts Tested Three Ways” discusses three methods which precisely quantify yogurt texture using the TA.XTPlus Texture Analyzer. These methods were applied to testing six brands of strawberry yogurt purchased at a local store. The methods involved penetrating the yogurt containers with a TA-2A 90 degree cone probe and a TA-3 1” diameter cylinder probe, as well as a relaxation test which was conducted with the TA-3 cylinder probe.
“Testing the Firmness of Baked Beans” compares Bushes Original Recipe Baked Beans against B&M Original Recipe Baked Beans using the TA-93WST Wire Mesh Forward Extrusion Fixture. The TA-93WST Wire Mesh Forward Extrusion Fixture can be used to quantify the firmness of baked beans with an easily deployable, highly repeatable and extremely differentiating method.
To receive a copy of these application studies or to request another, please contact your regional manager.