Application Studies / Leafy Greens

Leafy Greens

Industry:

Food

Produce

Attributes measured:

initial slope

peak force

distance to break

total work

peak count

firmness

stiffness

Background

Leafy greens are a group of vegetables that can be used in a variety of culinary preparations including but not limited to salads, soups and sandwiches. The leafy greens examined in this study include wild arugula, baby kale, baby red butter and baby spinach. These types of leafy greens are commonly sold in plastic containers to better preserve their fresh textural attributes. Since each leaf has a unique shapes and dimension and presentation it is a challenge to use a common testing method for the firmness and crispness. The TA.XTPlus Texture Analyzer, Exponent Software, TA-1085iLG and TA-046 MORS razor are deployed in this study to present a method for evaluating the force needed to shear leafy greens with reasonable repeatability.

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