Texture Analysis of Potato Chips using the CT3 Texture Analyzer

This application note describes a method for the evaluation of hardness of a premium brand and budget brand potato chips by bulk compression. The CT3 Texture Analyzer and the Ottawa cell are used to assess the textural qualities of crisps. Weighed samples are placed into an Ottawa cell and compressed by a plunger at a given speed and hardness is determined by the maximum force. The method finds that the budget chips are twice as hard and less brittle in comparison to the premium chips.