Effect of Test Conditions on Instrumental Texture Parameters of Kalakand

Kalakand, a semi-solid, Indian milk sweet, was analysed for various psychophysical and empirical texture parameters by subjecting it to linear compressions of 10-90% at cross-head speeds of 20, 50 and 100 mm/min in an Instron machine. Maximum stress, deformation energy and adhesive stress increased slowly with increasing compression up to 50% followed by a rapid rise upon further compression. Elasticity and cohesiveness followed the opposite trend Springiness increased reaching the highest value at about midway during compression and declined at higher compressions. Gumminess and chewiness exhibited a slight decline up to 50% compression, but an exponential increase at higher compressions. The yield point was not significantly affected by the degree of compression. The rate of compression affected springiness, yield point and, to a smaller extent, deformation energy and adhesive stress. Appropriate mathematical models were developed to relate the Instron test conditions to various texture parameters of the product.