Application Studies / Scrambled Eggs

Scrambled Eggs

Industry:

Food

Attributes measured:

hardness

firmness

resilience

springiness

absolute peak

mean force

total work

peak force

work to compression

Background

In this application study the TA-040SQFL-G Parallel Plate fixture was used to measure the firmness, resilience, and instant springback of five different types of eggs. The purpose of this application study is to explore methods which can measure the firmness, resilience and instant springback of scrambled eggs. Sensory descriptors of scrambled eggs include light, fluffy, tender, firm, mushy, chewy, rubbery, elastic, etc. Some methods in this study will be useful only for firmness metrics, while other methods should provide metrics which correlate with consumer sensory judgments.

Copyright © 2024 Texture Technologies Corp. and Stable Micro Systems, Ltd. | Hamilton, MA 01982 | 914-472-0531