The below passage is an excerpt of an article authored by Stable Micro Systems (SMS). For more information, visit SMS’ website.
The ketogenic diet is a low-carb, high fat diet. Used historically to control seizures in some epilepsy patients, it has recently become a popular weight-loss method. A person on the keto diet, however, may miss being able to enjoy a plate of pasta or other carb-heavy meal.
Recently, keto-friendly alternatives to high-carb foods have made their way to major supermarkets. However, the textures of these alternatives do not always match the texture of the foods they are mimicking. This blog post describes some examples of keto alternatives and texture analysis methods to help R&D departments imitate the real thing.
Bread V Squeeze Rig A/BSR
Bread is one of the most common source of carbohydrates. Keto breads, which typically include protein flour, cheese, eggs, and seeds, are often dense, rather than springy or fluffy. A common method for testing loaf softness is to squeeze the bread, creating a ‘V’ shape with the hand. The Bread V Squeeze Rig imitates this process. Consisting of ‘V’ shaped rounded ‘fingers’ which are lowered onto the loaf, the rig compresses the bread and measures the force used. Post-test calculations provide an indication of freshness – the lower the force and higher the value of springiness, the fresher the loaf. This non-destructive test, which allows repeatable analysis of the bread, is both simple and quick, because it does not require sample preparation, and the loaf can be analyzed within the packaging.
VSP600C / VSP300C
The VolScan Profiler C, a benchtop laser-based scanner that measures the volume, density and dimensional profiles of solid products, can measure bread density within 30 seconds. Density is output along with dimensional measurements of the sample, while the weight is measured automatically.
Tortilla/Pastry Burst Rig HDP/TPB
Testing commercially-available keto wraps, which are made with protein and fiber, can be done with the Tortilla Burst Rig. Developed to perform extension and elasticity measurements on thin sheeted samples, which are secured between two holed plates and burst using a 1-inch spherical probe, this accessory can measure the toughness of a bite.
Pizza Tensile Rig A/PT
Similarly to tortillas, keto pizza bases (often made using cauliflower and eggs, or other carb alternatives) can lack the bite resistance of a traditional pizza. The Pizza Tensile Rig is comprised of two four-pronged components: an upper component which fits directly into the loadcell, and a lower component which fits into the instrument base. The two parts move away from each other during the test, tearing the sample to measure the pizza’s toughness.
Noodle/Pasta Loop Tensile Rig A/NPLT
Keto pasta,commonly made from konjac flour or kelp, or even spiralised vegetables, often lacks the toughness a consumer is looking for, and is even described as “slimy.” The Noodle/Pasta Loop Tensile Rig can measure toughness using an annular sample cutter, hand press, and sample mounting washers that fit to the rig, testing sheet dough samples that are cut to fit. This rig measures pasta extensibility and tensile strength, both important key properties for assessing the quality of ingredients and the effect of formulation and, additionally, how dough may withstand further processing during manufacture.
On the sweeter side, without flour and sugar, keto desserts present their own challenges, lacking the desired springy texture. Relaxation tests can measure springiness, which is the rate at which a deformed sample returns to its original condition after a load is removed - a measurement of elastic recovery. During a relaxation test, the Texture Analyzer compresses a sample by a specific amount over a set time period. Exponent software allows the springiness to be calculated from the force-time graph.
Keto cookies do not often have the snap of a traditional cookie. A Three-Point Bend test can measure a cookie’s snap, and an Acoustic Envelope Detector can quantitatively measure the sound pressure level produced during the snap. Combined with the force drop upon snapping, this information is very useful in projecting a consumer’s satisfaction with the product.
The Texture Analyzer can be used to measure almost every textural property of a food product and is a crucial step in the process of delivering the best range of keto alternatives in this quickly-expanding market.
For more detailed information on this or any texture analysis, please contact your TTC rep.
