How much do you know about Texture Profile Analysis (TPA)? Often called the “two-bite test,” it’s a double compression test originally developed in the 1960s by Dr. Alina Surmacka Szczesniak at General Foods and popularized along with Dr. Malcolm Bourne in the 1970’s and 1980’s. During a TPA test, samples are compressed twice using a texture analyzer, which gives insight into how samples might behave when chewed.

A TPA method is excellent for quantifying springiness, resilience, and cohesion. It can also quantify firmness, although firmness and fracturability do not need to be quantified by conducting two compressive strokes.

We regularly hear from clients who wish help in learning how to conduct TPA style tests on unsuitable products (chocolate, hard candy, fruit fillings, etc.) and perhaps using fixtures that are not compatible with the TPA method (e.g. cones and knives). We strongly recommend that clients who wish to conduct TPA tests read our comprehensive discussion about TPA on our website.

Be sure to select a testing method that suits your needs, and learn more about TPA testing in our comprehensive guide here. And if you’d like to learn more about how we can help with your testing challenges, whether TPA-related or other, contact us today!

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