Z1.0 tn texture analyzer

Manufactured by Zwick Roell

Sourced in Germany

The Z1.0 TN texture analyzer is a lab equipment product from Zwick Roell. It is designed to measure the texture and physical properties of various materials and samples.

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Lab products found in correlation

Testxpertii version 3, by Zwick Roell (3 mentions) Testxpertii v3, by Zwick Roell (2 mentions) Cm 600d, by Konica Minolta (1 mentions) Chromameter cm 600d, by Konica Minolta (1 mentions)

5 protocols using z1.0 tn texture analyzer

Instrumental Analysis of Food Texture

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The pH was measured with a pH meter edge^® HI2002 HANNA instrument (Colombus, OH, USA). Instrumental color evaluations of lightness (L*), green-red (a*) and blue-yellow (b*) were measured using a CM-600d Konica Minolta (Chiyoda, Tokyo, Japan) colorimeter. ΔE was calculated as follows:
The back extrusion (BET) test was performed using a Z1.0 TN texture analyzer (Zwick Roell, Ulm, Germany) equipped with a 5 kg load cell and an extrusion disc (Ø = 40 mm) [31 (link)]. The sample (80 mL) was loaded into a cylinder of 50 mm in diameter and compressed at 1.0 mm s⁻¹ to a depth of 50% of the product’s height. The reported values represent the averages of six replicates. Data were acquired by means of the TestXPertII version 3.41 software (Zwick Roell, Ulm, Germany). The parameters measured were firmness, which is the maximum positive force in compression; consistency, which is the positive area of the curve; cohesiveness, which is the maximum negative force of the curve; the viscosity index, which is the negative area of the curve.

Mefleh M., Faccia M., Natrella G., De Angelis D., Pasqualone A., Caponio F, & Summo C. (2022). Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods, 11(22), 3578.

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Physicochemical and Textural Analysis of Cheese

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Lightness (L*), green–red (a*) and blue–yellow (b*) were measured using a model CM‐600d Konica Minolta colorimeter (Osaka, Japan). The spreadability index of the cheese was determined directly after removing it from the cell at 4 °C, as described by Anitha and Satyanarayana.²⁷ Briefly, 0.5 g of the PCA was placed within a circle of 1 cm diameter pre‐marked on a glass plate, over which a second glass plate was placed. A weight of 500 g was allowed to rest on the upper glass plate for 5 min. The increase in diameter due to spreading of the cream was noted.
Texture profile analysis (TPA) was determined on samples of 2 cm thick slices (3.5 cm × 3.5 cm) directly after removal from the cell at 4 °C, using a Z1.0 TN texture analyzer (Zwick Roell, Ulm, Germany) with a 5 kg load cell, equipped with a 36 mm diameter cylindrical probe. TPA conditions in the cyclic compression test were: 1 mm s⁻¹ compression; 50% sample deformation in both compressions; and 5 s pause before the second compression. The reported values represent the averages of six replicates. Data were acquired by means of TestXPertII version 3.41 software (Zwick Roell). Hardness was reported as peak maximum force (in N) upon first compression. The other parameters reported – springiness, gumminess, chewiness and cohesiveness – were defined as reported in Summo et al.²⁸

Mefleh M., Pasqualone A., Caponio F., De Angelis D., Natrella G., Summo C, & Faccia M. (2022). Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel. Journal of the Science of Food and Agriculture, 102(12), 5478-5487.

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Texture Analysis of Fresh Pasta

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Firmness of cooked fresh pasta samples was carried out using a Z1.0 TN texture analyzer (Zwick Roell, Ulm, Germany) equipped with a blade set with guillotine. The test was conducted on the single pasta pieces, as described by the official method 66–50.01 [57 ], in the following conditions: 1.0 mm/s test speed; 50 N load cell. Firmness value was considered as the maximum cut force and expressed in Newton (N). Data acquisition was performed using the TestXPertII v3.41 software (Zwick Roell, Ulm, Germany). Pasta pieces were randomly selected and the mean of ten replicates was considered.

Costantini M., Summo C., Faccia M., Caponio F, & Pasqualone A. (2021). Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules, 26(15), 4442.

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Texture, Color, and Dimensional Analysis of Baked Goods

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Texture profile analysis (TPA) was performed on bread and focaccia. Pizza crust was not analyzed due to its very low thickness (0.7–1.0 cm). A Z1.0 TN texture analyzer (Zwick Roell, Ulm, Germany) was used, equipped with a stainless steel square probe (4 cm side) and a 50 N load cell. Data were acquired by means of the TestXPertII version 3.41 software (Zwick Roell, Ulm, Germany). Two centimeter thick slices (3.5 cm × 3.5 cm) were prepared and analyzed. The TPA conditions in the cyclic compression test were: 1 mm/s probe compression rate; 40% sample deformation in both the compressions; and a 5 s pause before second compression. The analyses were carried out in triplicate.
The color indices L*, a*, and b* were measured by using a Chromameter CM-600d (Konica Minolta, Tokyo, Japan). The brown index was calculated as 100 − L*. Five replicated analyses were made.
The respective diameter (D), length (L), width (W), and thickness (T) values of bread, focaccia, and pizza crust before and after baking were determined by a caliper and used to calculate the percentage variation due to baking as follows:
% of variation of D (or L, W, T) = [D (or L, W, T) after baking − D (or L, W, T) before baking]/D (or L, W, T) before baking × 100. The analyses were carried out in triplicate.

Pasqualone A., De Angelis D., Squeo G., Difonzo G., Caponio F, & Summo C. (2019). The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods, 8(10), 504.

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Texture and Viscoelastic Analysis of Orecchiette Pasta

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A Z1.0 TN texture analyzer (Zwick Roell, Ulm, Germany) equipped with a stainless steel square probe (4 cm side) and a 1 kN load cell was used for performing the texture profile analysis (TPA) and for determining the viscoelastic parameters. Due to irregular geometry of orecchiette, for these analyses the dough was 3-mm sheeted (Atlas 150 Wellness sheeting machine, Marcato, Campodarsego, Italy) and cut as 10-cm sided squares. The squared dough sheets were then left to dry at room temperature to reach 26±1 g 100 g -1 of moisture, cooked at OCT, drained, rinsed with distilled water, and allowed to rest for 5 min before analysis. Data were acquired by means of the TestXPertII v. 3.41 software (Zwick Roell, Ulm, Germany) at the frequency of 400 Hz. The TPA conditions involved a cyclic compression test: 1 mm/s probe compression rate; 25% sample deformation in both the compressions; 10 s pause before second compression. The analysis of viscoelastic parameters was set up as in D'Egidio et al.
(1993): load, 500 g; time of loading, 40 s; time of recovery after loading off, 20 s. The following parameters were taken from the strain-time curve: initial pasta thickness (E, mm); thickness before loading off (e1, mm); final thickness (e2, mm). Consistency (C), elastic recovery (ER), and viscoelasticity index (VI) were defined and calculated as in D' Egidio et al. (1993) .

Pasqualone A., Punzi R., Trani A., Summo C., Paradiso V.M., Caponio F, & Gambacorta G. (2017). Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by‐products by ultrasound‐assisted technology and quality characterisation of the end product. International Journal of Food Science & Technology., 52(9).

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