EurekaMag.com logo
+ Translate

Evaluation of a sliding pin consistometer for measurement of the hardness and spreadability of butter and margarine


, : Evaluation of a sliding pin consistometer for measurement of the hardness and spreadability of butter and margarine. Journal of Texture Studies 16(1): 75-84

A sliding pin consistometer (SPC) was particularly suitable for the assessment of hardness and spreadability of butter and margarine. It appears advantageous over other methods in that it is portable, self-compensating for wear and is convenient and rapid to use on undamaged samples in their original packaging. Four products, hard and soft butter, and hard and soft margarine, with product temperatures in the range of 0.8 to 20.0.degree. C, were used. The hardness and spreadability of these products at these temperatures were also scored by a panel of 21 adults using a 9-point scoring scale. SPC measurements explained 96% of the variation in panel scores for both hardness and spreadability. The maximum panel score for spreadability was at an SPC value of 5.5 .times. 10-2 N for all 4 products. The SPC should prove useful to manufacturers of butter and margarine in assessing consumer preference for their products.

Accession: 005395729

DOI: 10.1111/j.1745-4603.1985.tb00680.x

Download PDF Full Text: Evaluation of a sliding pin consistometer for measurement of the hardness and spreadability of butter and margarine


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Davey K.R., 1986: Measurement of the hardness and mouthfeel of cheese using a sliding pin consistometer. A sliding pin consistometer (SPC) was used to differentiate between six commercial cheese products, including a hard, mature Cheddar and a soft, cream cheese, at a number of temperatures in the range 0.8 to 25.0.degree. C. Average force values (Ff...

Board, P.W.; Aicken, K.; Kuskis, A., 1980: Measurement of the spreadability of margarine and butter using a single pin maturometer. Single pine maturometer (SPM) readings were taken on samples of margarine and butter having temp. of 0-25 deg C. Spreadability of the same samples at the same temp. was also assessed by a panel of 20 adults using an hedonic scoring scale. The SPM...

Huebner, V.R.; Thomsen, L.C., 1957: Spreadability and hardness of butter.II. Some factors affecting spreadability and hardness. The sectility apparatus was used to study the effect of storage and churning conditions on the spreadability of butter. It was found that the greatest and most rapid increase of firmness took place at high storage temperatures. With storage temper...

Huebner, V.R.; Thomsen, L.C., 1957: Spreadability and hardness of butter.I. Development of an instrument for measuring spreadability. An instrument, based on that described by Mohr and Hasing, was constructed. This instrument measured the force required to cut a slice from the surface of a block of butter at a constant speed of one centimetre per second. This force was compared...

DeMan, J.M.; Dobbs, J.E.; Sherman, P., 1979: Spreadability of butter and margarine. Creamery butter, 4 soft margarines and 5 normal margarines were examined at 5, 10, 15, 20 and 25 deg C for: hardness (measured using a constant speed penetrometer); spreadability (rated on a 9-point scale by trained judges after spreading with a k...

Gussek, K.-W., 1966: The hardness of butterfat and butter spreadability. Once a month in 1965, and up to Aug. in 1966, samples of butter sent in from 244 creameries in the area covered by the Hanover Chamber of Agriculture were examined refractometrically (i) and by the resistance-to-cutting test (ii). The results were...

Johansson, S.; Joost, K., 1970: Relationship between scores for the consistency of butter and its hardness and spreadability. Correlations were established between (i) graders' consistency score and (ii) hardness and (iii) spreadability (extrusion value) determined on 256 samples; r was -0.59 between (i) and (ii) and -0.62 between (i) and (iii). For the correlation...

Frede, E.; Peters, K.H., 1988: Spreadability and cutting hardness of vacuum-treated butter. Butter produced under vacuum had similar chemical values to ordinary butter but was 8-10% firmer and less spreadable (P<0.01), and was yellower (P<0.001) than the ordinary butter.

Betscher, J.J.; Kristofferson, T.; Gould, I.A., 1959: The hardness and spreadability of butter as affected by edible additives. Butter consistency was evaluated by a 'consistency meter'. Variations up to 10% were found between replicates; only those additives producing an effect exceeding this level were considered effective. Improvements in hardness and spreadab...

Frede, E., 1997: Assessment of hardness and spreadability of butter - a critical literature survey. A comparison of current methods of evaluating butter spreadability is presented. The terms 'spreadability', 'firmness', 'yield stress', 'Bingham viscosity' and 'Bingham yield stress' are defined. T...