Application Studies

See how to test a wide range of products with the TA.XTPlus Family of Texture Analyzers

Requesting multiple application studies? Click here.

Request this Application Study

Looking for more application studies on other topics? Save yourself some typing and use this handy form instead.

* indicates required field


hardness, fracture force, crispness, brittleness, adhesiveness, stringiness

Texas A&M Techniques for Alkaline Cooked Corn Products

Texture Technologies collaborated with the Cereal Quality Laboratory part of the Soils & Crop Sciences Department of Texas A & M University in order to develop a guide to testing alkaline cooked (nixtamalized) corn products. The results was a 40 page booklet illustrating methods for testing everything from nixtamal, to masa, to tortillas and even tortilla chips. The methods include sample presentation, test settings, and the recommended analytical metrics.