Application Studies / Marshmallows - Effect of Temperature on TPA metrics

Marshmallows - Effect of Temperature on TPA metrics

Industry:

Food

Confectionery

Attributes measured:

hardness

resilience

cohesiveness

springiness

gumminess

Background

Texture Profile Analysis (TPA) is a widely used method that involves compressing a sample twice to assess multiple textural attributes. This study explores the impact of temperature on TPA metrics by evaluating marshmallows at three different temperatures compressed with a TA-025 2” diameter cylinder probe.

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