Many simple tests have been developed in order to measure physical/textural attributes of food materials as part of the quality control process. The quantification of gel strength is particularly relevant to the sensory and functional properties of finished products and their ingredients.
Three flavour variations of jelly were tested in small plastic conical containers. A specially designed holder was used to support the conical shaped gels in a reproducible manner. It is critical to be consistent in sample presentation within the QC environment to prevent variation in results.
An average of 3 readings was taken from each sample group where the jellies were centrally located beneath the test probe and penetrated to a distance of 20mm following the test settings in Table 1.