Application Studies / Fig Bars Puncture

Fig Bars Puncture

Industry:

Food

Baked

Confectionery

Produce

Attributes measured:

firmness

hardness

crust firmness

filling firmness

adhesion

Background

Puncture probes can be used to create a textural cross-sectional perspective of many food items, illustrating how they are layered or structured. This application study uses Stable Micro Systems’ TA.XTPlus Texture Analyzer and Exponent software to puncture and analyze two different brands of fig bars: Market Basket and Fig Newton. This study tests fig bars with a 3 mm puncture probe. The firmness and thickness of each of the layers can be easily quantified.

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