The particular texture of the cookies was designed for people with chewing problems
Experimental prototypes tested at the Center for Material Forming (CEMEF), Mines ParisTech, Sophia Antipolis, France
Protibis® cookies went through laboratory mechanical tests during their development phase, at the Center for Material Forming (CEMEF, Mines ParisTech, Sophia Antipolis, France). Protibis® prototypes (vanilla and chocolate) cookies were compared with non protein enriched brand cookies.
Observation with binocular magnifying glass
Appearance of the cookies with the magnifying glass (x10): the texture appears more granular with the experimental cookies than with the reference cookies. Thanks to this particular texture the experimental cookies are easier to eat, even by edentulous people.
Observation with a microscope
We observed with a microscope Protibis cookies and reference brand cookies:
- Surface: native look
- Break: surface look with the microscope.
- Dry thread cut: surface look with the microscope.
On the comparative micrographies with a x168 zoom, no significant difference was observed on the reference cookies and the vanilla Protibis cookies. With the chocolate cookies, grains can be more easily distinguished, which is probably due to a difference in composition.
Crushing tests and pressure evaluation in Pascal
With Instron 1121 equipment, we have compressed the cookies between a bottom plate covered with an aluminium sheet, in which we then collected the cookies, and a top plate covered with a Teflon sheet. After measuring the thickness, we carried out a 50% compression of the cookies at a 0.5mm /s speed. We maintained the cookies in this state for 30 seconds, and then released the pressure. For the reference cookies, which had an initial thickness of 5.95mm, we compressed for 6.5 seconds, which corresponds to a 3.25 mm move; for the Protibis cookies, which had an average initial thickness of 12.4mm, we compressed for 12.5 seconds. Force in relation to time was monitored. On the files it was negative (case of compression).
Results:
- Reference cookies (55mm diameter)
Trial 2 the maximum force reached was 2349N.
Trial 8 the maximum force reached was 1292N.
On the pictures we notice that the cookie was completely compacted.
- Prototype Protibis cookies (vanilla) (29mm diameter)
Trials 5 and 6, the trial was carried out in two sequences but without a complete release of the plates, a first pressure applied reaching 75N, and the second reaching 130N : the cookie is completely crumbled.
Trial 7, the maximum force reached was 75N, but we noticed that at 40N the cookie between the plates is already very cracked. In the end it widened and fissured on the sides.
- Prototype Protibis cookies (chocolate)(29mm diameter)
Trial 9, the maximum force is 62N, a part of the cookie remains on the Teflon.
Trial 10, the maximum strength is 42N, the cookie widens a little bit and crumbles on the sides.
As a conclusion for these trials, we can state that the reference cookie requires a significant strength to be compacted (if we focus on the surface for case 2, the constraint value is F/S= 2300/Π(55)2/4, so 0.97 .106N /m2, so 9.7.105 Pa, whereas the Protibis prototype cookies crumble with very low pressure (appr. F/S =50/ Π(29)2/4, so7,6 .104 Pa).
Reference :
Darque-Ceretti Evelyne, Fiorucci Gilbert, Burr Alain. Tests on mechanical properties of a high protein cookie In Final Report, Prestation Technologique de Réseaux, PTR 2009/09/037, OSEO – Méditerranée Technologie, Marseille 2009.
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