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Journal of Texture Studies

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https://www.readbyqxmd.com/read/29283180/effects-of-incorporating-non-modified-sweet-potato-ipomoea-batatas-flour-on-wheat-pasta-functional-characteristics
#1
Mohammed Saleh, Youngseung Lee, Hayat Obeidat
The effects of substituting wheat flour using fractions of blanched or non-blanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (P<0.05) increase in water holding capacity (WHC), cooked pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of non-blanched sweet potato flour and held at 55°C resulted in 27 percentage point increase in WHC compared to the control...
December 28, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29280136/the-influence-of-tongue-strength-on-oral-viscosity-discrimination-acuity
#2
Catriona M Steele
The influence of tongue strength on oral viscosity discrimination acuity The ability to generate tongue pressures is widely considered to be critical for liquid bolus propulsion in swallowing. It has been proposed that the application of tongue pressure may also serve the function of collecting sensory information regarding bolus viscosity (resistance to flow). In this study, we explored the impact of age-related reductions in tongue strength on oral viscosity discrimination acuity. The experiment employed a triangle test discrimination protocol with an array of xanthan-gum thickened liquids in the mildly- to moderately-thick consistency range...
December 27, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29266307/identification-of-a-melting-type-variant-among-peach-p-persica-l-batsch-fruit-textures-by-a-digital-penetrometer
#3
Angelo Ciacciulli, Remo Chiozzotto, Giovanna Attanasio, Marco Cirilli, Daniele Bassi
The increase of peach (P. persica L. Batsch) fruit shelf-life is one of the most important objectives of breeding activities, since peach is a highly perishable fruit which undergoes rapid softening during ripening. The loss of fruit firmness is accompanied by a modification of textural properties. At least four distinct textures were described in peach: melting, non-melting, stony hard and slow-melting (better defined as 'slow-softening'). Flesh textures are usually discriminated using different approaches, specific for each type...
December 20, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29266281/singular-approach-to-penetrometry-by-pre-processing-of-digitized-force-displacement-curves-and-chemometry-a-case-study-of-12-tomato-varieties
#4
Cedric Camps
The present study evaluated a singular approach to the analysis of digitized force-displacement curves from penetrometry performed on tomatoes. Penetrometry is commonly used to evaluate the texture properties of fresh fruits and vegetables. Currently, the parameters are computed from force-displacement curves. The parameters are statistically analysed to highlight differences, for instance, between fruit varieties or differentially stored fruits. In the present study, digitized force-displacement curves were considered "mechanical imprints" (MIs)...
December 20, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29226954/effect-of-carrot-puree-in-vegetable-juice-on-linguapalatal-swallowing-pressure
#5
Hatsue Moritaka, Machiko Mineki, Makoto Kobayashi, Takahiro Ono, Kazuhiro Hori
This study aimed to ascertain the influence of various amounts (0-30%) of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure in healthy volunteers. Twenty healthy women (age range: 20-22 years) swallowed a 17-mL drink in a natural state, and linguapalatal swallowing pressure was measured using a special sensor sheet. Peak magnitude (maximum pressure of the tongue pushing on the hard palate), integrated values of linguapalatal swallowing pressure on the waveform, and duration of linguapalatal swallowing pressure were increased with increases in CP concentrations...
December 11, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29205395/contribution-of-skin-and-stone-to-texture-measurements-of-spherical-model-fruits
#6
Andrew Rosenthal, Alice Lacresse, Emmy Voyer
Fruits are composite materials often surrounded by a skin and sometimes containing rigid stones (pits). To understand the contribution of skin and stone to the overall texture of the fruit, model fruits were constructed from moulded gelatin spheres, with rigid inclusions and a skin layer. Cross polarised light revealed the stress distribution during puncture testing and the mechanical measures of firmness, Poisson's ratio and breaking force were determined. Skin significantly raised the breaking force. Spherical stones raised the firmness - effectively reducing the deformable material in the sphere, resulting in inflated strains...
December 4, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29152740/microwave-as-a-rapid-cooking-method-for-beef-tenderness-evaluation
#7
Douglas R G Silva, Ludimila C Fernandez, Robledo A Torres Filho, Paulo R Fontes, Alcinéia L S Ramos, Eduardo M Ramos
M. Semitendinosus steaks were grouped according to three locations (proximal, middle and distal end), grilled to endpoint temperature of 71°C or cooked for 20, 30, 40, 50 or 60 s in a microwave oven (Mw). The location did not affect (P > 0.05) the cooking loss (CL) or shear force (SF) values. The CL increased (P < 0.05) with longer microwave cooking times, but only the Mw40 samples did not differ (P > 0.05) from the grill samples. None of the microwaves' SF values were different (P > 0...
November 20, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29148052/influence-of-the-addition-of-soy-product-and-wheat-fibre-on-rheological-textural-and-other-quality-characteristics-of-pizza
#8
Virginia Glicerina, Federica Balestra, Francesco Capozzi, Marco Dalla Rosa, Santina Romani
The effect of partial replacement of wheat flour with soy-paste and wheat fibre on rheological, textural, physico-chemical and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g. enriched cooked ham, whey cheese and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity and metabolic heat were tested...
November 17, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29139545/the-effect-of-ice-crystals-formations-on-the-flesh-quality-of-frozen-horse-mackerel-trachurus-japonicus
#9
Yao Wang, Riho Miyazaki, Shinobu Saitou, Katsuya Hirasaka, Satoshi Takeshita, Katsuyasu Tachibana, Shigeto Taniyama
It is known that the formation of ice crystals has a negative impact on the flesh quality of frozen meat. This study focuses on how the formation of ice crystals in the dorsal ordinary muscle affects the flesh quality of frozen horse mackerel (Trachurus japonicus). Freeze-thawed muscle specimens (F-TMS) of horse mackerel were first stored at -24°C and then thawed. The K-value, expressible water, breaking strength of unfrozen muscle specimens (UMS) and F-TMS, and histological structure (light microscope: LM, scanning electron microscope: SEM) of UMS, frozen muscle specimens (FMS) and F-TMS were investigated...
November 15, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29131335/shelf-life-characteristics-of-bread-produced-from-ozonated-wheat-flour
#10
Mohammed Obadi, Ke-Xue Zhu, Wei Peng, Abdellatif A Sulieman, Amer Ali Mahdi, Khalid Mohammed, Hui-Ming Zhou
The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Expousre to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity...
November 13, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29105087/predicting-rheological-behaviour-and-baking-quality-of-wheat-flour-using-a-glutopeak-test
#11
Slađana Rakita, Ljubica Dokić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, Aleksandra Torbica
The purpose of this research was to gain an insight into the ability of the Glutopeak instrument to predict flour functionality for bread making, as well as to determine which of the Glutopeak parameters shows the best potential in predicting dough rheological behaviour and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency...
November 4, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29068048/possibilities-for-developing-texture-modified-beef-steaks-suitable-for-older-consumers-using-fruit-derived-proteolytic-enzymes
#12
Cristina Botinestean, Carolina Gomez, Yingqun Nian, Mark A E Auty, Joseph P Kerry, Ruth M Hamill
Meat intakes in the older population are commonly reduced because the relatively tough texture of meat can impair mastication. Fruit-derived proteolytic enzymes have been reported to have beneficial effects on tenderness, by causing significant degradation of myofibrillar proteins and collagen. Three treatments including: papain, bromelain and a 50:50 mixture of papain/bromelain, alongside one control were applied to beef M. semitendinosus steaks. Effects on Warner - Bratzler shear force, texture parameters, color, and cook loss were determined...
October 25, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29058322/influence-of-different-functional-ingredients-on-physical-properties-rheology-tribology-and-oral-perceptions-of-no-fat-stirred-yoghurt
#13
Sophia Bao Xian Ng, Phuong T M Nguyen, Bhesh Bhandari, Sangeeta Prakash
Effects of adding four functional ingredients: inulin, pectin, galacto-oligosaccharides (GOS), and beta glucan on physical, rheology, tribology and sensory characteristics of skim (0.1% fat) stirred yoghurt were studied. Three levels of each ingredient were chosen: inulin (7%, 8% and 9%), pectin (0.2%, 0.25% and 0.3%), GOS (9.1%, 11.3% and 13.6%), and beta glucan (0.1%, 0.2% and 0.3%). Among the investigated ingredients, inulin and GOS appeared to be preferable choices due to their ability to both reduce syneresis and slightly increase sample lubrication while maintaining texture, rheology and sensory characteristics of skim yoghurt...
October 23, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29205381/the-extrusion-test-and-sensory-perception-revisited-some-comments-on-generality-and-the-effect-of-measurement-temperature
#14
Tom Brenner, Marta Tomczyńska-Mleko, Stanisław Mleko, Katsuyoshi Nishinari
Relations between sensory perception, extrusion and fracture in shear, extension and compression are examined. Gelatin-based gels are perceived as less firm and less hard than expected based on their mechanical properties compared to polysaccharide gels that have the same mechanical properties at room temperature but melt well above body temperature, underlying the importance of the measurement temperature for gels that melt during mastication. Correlations between parameters from extrusion and compression, extension and shear are verified using mixed polysaccharide gels...
December 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29205380/effect-of-serine-protease-inhibitor-from-squid-ovary-on-gel-properties-of-surimi-from-indian-mackerel
#15
Avtar Singh, Soottawat Benjakul
Effects of serine protease inhibitor from squid ovary (SOSPI) and egg white powder (EWP) on gel properties of surimi from Indian mackerel (Rastrelliger kanagurta) were investigated. Breaking force of gel increased when SOSPI levels increased up to 2%. However, EWP showed higher efficiency in increasing breaking force of resulting surimi gel. Nevertheless, SOSPI (0.5-3%) had no effect on deformation. Trichloroacetic acid-soluble peptide content in surimi gel decreased when the levels of SOSPI and EWP increased (p < ...
December 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29205379/in-vivo-measurement-of-swallowing-by-monitoring-thyroid-cartilage-movement-in-healthy-subjects-using-thickened-liquid-samples-and-its-comparison-with-sensory-evaluation
#16
Takahiro Funami, Shingo Matsuyama, Akira Ikegami, Makoto Nakauma, Kazuhiro Hori, Takahiro Ono
This research aimed to investigate the relationship between in vivo measurement of swallowing and sensory evaluation using thickened liquids as model foods. Healthy subjects (8 male and average 29.6-year old) participated in both tests, in which the subjects were asked to swallow the whole amount of sample (10 ml) at one time. In vivo measurement monitored thyroid cartilage movement during swallowing using a bendable pressure sensor synchronously with suprahyoid electromyography, whereas sensory evaluation measured perceived cohesiveness and adhesiveness on a visual analogue scale...
December 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29052849/clinical-applications-of-iddsi-framework-for-texture-recommendation-for-dysphagia-patients
#17
Mingsong Su, Gangying Zheng, Yanqiu Chen, Hua Xie, Weijia Han, Qing Yang, Jianqin Sun, Zhihong Lv, Jianshe Chen
Dysphagia is a highly prevalent eating and swallowing disorder among elderly people, impacting negatively on the health and well-being of those afflicted. With increasing populations of elderly people, food industries are under growing pressure to produce appropriately texture-modified food for safe consumption by these vulnerable populations. Recently published IDDSI framework provides a new global guideline on texture modification and standardization for dysphagia patients. This work was designed to test the feasibility of IDDSI framework for clinical applications by assessing the correlation between swallowing capability of dysphagia patients and the IDDSI texture levels...
October 20, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29052847/effects-of-oil-content-on-the-sensory-textural-and-physical-properties-of-pecan-butter-carya-illinoinensis
#18
Emily A Wagener, William L Kerr
It has been difficult to produce acceptable pecan butters as the high oil content results in a product that flows and separates too easily. The objective of this work was to create pecan butters with varying oil levels (50-70%) and determine which would give the most acceptable product. Consumers rated pecan butters with 55-60% oil the most acceptable, whether roasted or not. Acceptability varied most in terms of texture and spreadability, but not flavor. Under large deformation firmness varied from 51.8 g (70% oil) to 4880 g (50%) oil, while 'spreadability' ranged from 19...
October 20, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28976003/effect-of-crumb-cellular-structure-characterized-by-image-analysis-on-cake-softness
#19
M Dewaest, C Villemejane, S Berland, S Neron, J Clement, A Verel, C Michon
Sponge cake is a cereal product characterized by an aerated crumb and appreciated for its softness. When formulating such product it is interesting to be able to characterize the crumb structure using image analysis and to bring knowledge about the effects of the crumb cellular structure on its mechanical properties which contribute to softness. An image analysis method based on mathematical morphology was adapted from the one developed for bread crumb. In order to evaluate its ability to discriminate cellular structures, series of cakes were prepared using two rather similar emulsifiers but also using flours with different aging times before use...
October 4, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28967226/effect-of-ingredients-on-rheological-physico-sensory-and-nutritional-characteristics-of-omega-3-fatty-acid-enriched-eggless-cake
#20
N Abhay Kumar, U J S Prasada Rao, T Jeyarani, D Indrani
The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg...
October 2017: Journal of Texture Studies
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