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Journal of Texture Studies

Eric Neyraud, Martine Morzel
The role of free-flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composition of such films (including its microbial constitutive part) may play a particular role in the sense of taste due to their proximity with the taste anatomical structures. This review compiles the current knowledge on the structure of biological films adhering to oral mucosae and on their biochemical and microbiological composition, before presenting possible implications for taste perception...
September 18, 2018: Journal of Texture Studies
Ana Carolina Mosca, Markus Stieger, Eric Neyraud, Hélène Brignot, Anne van de Wiel, Jianshe Chen
This case study investigated how macronutrient intake, BMI, ethnicity, age and gender are related to the composition of unstimulated saliva. First, two groups of Caucasian, Dutch subjects varying in daily intake of carbohydrate, fat and protein were selected. The daily intake of macronutrients differed by 2-3-fold between the low (n=14) and high (n=16) macronutrient intake groups. The same subjects were divided into two groups based on BMI: normal weight (n=14, 22.5±2.0 Kg/m2 ) and overweight (n=16, 28.1±3...
September 10, 2018: Journal of Texture Studies
Diego Taladrid, Laura Lorente, Begoña Bartolomé, M Victoria Moreno-Arribas, Laura Laguna
Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common palate cleansers (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panellists were collected after wine with and without PC trials...
September 10, 2018: Journal of Texture Studies
Yong-Hwan Kim, Geon Young Jeong, Byoungseung Yoo
The flow behaviors of thickened water samples prepared with six commercial instant thickeners (A-F) were investigated at different thickness levels using the inexpensive, simple and visual clinical tools, such as a line spread test (LST) and a syringe flow test developed by the International Dysphagia Diet Standardisation Initiative (IDDSI). Both the flow distance value measured by the LST and the volume remaining in syringe by IDDSI flow test were compared with the apparent viscosity (ηa,50 ) values measured with a sophisticated computer-controlled rheometer...
September 6, 2018: Journal of Texture Studies
Massume Mirzaei, Mazdak Alimi, Shirin Shokoohi, Laleh Golchoobi
In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%) and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation...
September 6, 2018: Journal of Texture Studies
Ana Carolina Conti-Silva, Anderson Kintaro Takenobu Ichiba, Alana Lisbôa Silveira, Kivia Mislaine Albano, Vânia Regina Nicoletti
Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and texture analyzer), as well sensory descriptive analysis, and establishing correlations between all these analyses. Eight materials were used: water, strawberry yogurt, condensed milk, honey, UHT cream, creamy dairy dessert, petit suisse strawberry flavor (a traditional French cheese from Normandy region, and sold as an infant product), and dulce de leche (obtained through cooking of a can of condensed milk, during 15 min under pressure, resulting in a brownish color product and more consistent than condensed milk)...
August 29, 2018: Journal of Texture Studies
Jinfeng Pan, Hui Jia, Meijun Shang, Chang Xu, Hongliang Lian, Haowei Li, Xiuping Dong
The study investigated the properties of gels from Japanese Spanish mackerel (Scomberomorus niphonius) (JSM) surimi received conventional washing (CW) or alkaline-saline washing (AW) and un-washing (UW). AW gel exhibited the highest breaking force and deformation as well as water-holding capacity, but CW gel only had higher breaking force than UW gel. Low-field NMR analysis showed that peak P22 in AW gel was shifted to higher relaxation time and the areas of peak P21 and P22 in AW gel were higher than those in UW and CW gels...
August 29, 2018: Journal of Texture Studies
Feng Xu, Laura Laguna, Anwesha Sarkar
Saliva is crucial to oral processing of food and consequently is also related to the sensory and textural experience. It is often assumed that the secretion and properties of saliva change with age, which can result in dry mouth conditions, taste aberrations. Such changes may result in reduced nutrient intake and malnutrition besides adversely affecting the quality of life. Based on some recent research findings, this article reviews our current understandings on age-dependent changes on quantity (bulk salivary flow rate) as well as quality of saliva (e...
August 8, 2018: Journal of Texture Studies
Xiuping Dong, Yawen Hou, Yang Wang, Xianbing Xu, Kexin Wang, Meiyu Zhao, Sangeeta Prakash, Chenxu Yu
The effects of temperature/time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai) meat with the same myofibril extraction rate (60-66.7%) were investigated. The abalone samples were categorized into control and four treatment groups of different heating temperature/heating time combinations as 50°C/120 min, 60°C/10 min, 70°C/5 min, and 80°C/2 min, respectively. Compared to the control samples, the abalone samples heated at 60°C/10 min were the most tender (minimum shear force)...
July 25, 2018: Journal of Texture Studies
Xiu-Ying Xu, Yong Cao, Hao Zhang, Sanabil Yaqoob, Ming-Zhu Zheng, Yu-Zhu Wu, Cheng-Bin Zhao, Jing-Sheng Liu
The effects of common starch (CS) and high amylopectin starch (HAS) from corn on the properties of heat induced black bean protein isolate (BBPI) gels prepared by heating at 95°C for 30 min were investigated by using dynamic oscillatory rheometer, texture analyzer, and scanning electron microscopy (SEM). Compared with BBPI alone, the presence of cornstarch (1-4%, wt/vol) could improve storage modulus (G') and textural properties of BBPI (10%, wt/vol) gels. The mixed system of BBPI and 4% (wt/vol) HAS exhibited the highest G' and formed the gel faster and more easily, which resulted in firmer and more elastic gel than BBPI-CS at all starch concentrations...
July 18, 2018: Journal of Texture Studies
Rasoul Niknam, Babak Ghanbarzadeh, Ali Ayaseh, Fatemeh Rezagholi
The effects of Plantago major seed (PMS) gum on the rheological properties of the sunflower oil-based emulsions (steady shear flow and dynamic oscillatory rheology) were investigated. The results of steady shear flow experiments showed that the shear stress-shear rate, apparent viscosity-shear rate, and shear stress-time data were well fitted with Herschel-Bulkley, Carreau, and Tiu-Bogar models, respectively, and showed the highest R2 and the lower root mean square error within different models. The strain and frequency sweep data indicated that all emulsions showed weak gel-like behavior, which showed stable interactions and entanglements in the emulsion structure...
July 5, 2018: Journal of Texture Studies
Samuel Chetachukwu Adegoke, Chakree Thongraung, Chutha Takahashi Yupanqui
The effect of short-chain inulin on the rheological and sensory properties of reduced fat set coconut milk yoghurt was studied with whole fat coconut milk yoghurt as reference. The concentration of short-chain inulin was varied at 0, 5, 10, 15, and 20% w/v respectively. All the yoghurt samples displayed higher elastic modulus G' than viscous modulus G". However, 15% inulin yoghurt had the highest value for G' & G". The 15 and 20% inulin yoghurts displayed high yield stress (1036.7 ± 2.39 & 368...
June 23, 2018: Journal of Texture Studies
Begoña Panea, José Luis Olleta, Carlos Sañudo, María Del Mar Campo, María Angels Oliver, Marina Gispert, Xavier Serra, Gilles Renand, María Del Carmen Oliván, Sylvie Jabet, Susana García, Montaña López, Mercedes Izquierdo, María Dolores García-Cachán, Raquel Quintanilla, Jesús Piedrafita
In the current study the collagen, texture and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. The breed-production system affected collagen and texture variables but affected sensory variables only slightly. There was a large amount of intra-breed-production system variation for all the variables. French breeds had lower values for collagen solubility (approximately 12%) than Spanish breeds (approximately 40%)...
June 23, 2018: Journal of Texture Studies
Ezequiel Maldonado, Alba S Navarro, Diego K Yamul
The rheological and textural properties of 26 eastern Argentinian honeys from two different regions (North and Central) were investigated. The viscosity curves of the samples were obtained using a rotational rheometer over a temperature range of 10 to 50°C. The viscosity decreased with temperature and all honeys showed a Newtonian behaviour. The temperature dependence of viscosity was described using the Arrhenius, Williams- Landel-Ferry, Vogel-Taumman-Fulcher and Power Law models. The glass transition temperatures of honeys were measured with differential scanning calorimetry and values ranged from -42...
June 23, 2018: Journal of Texture Studies
Tomoka Kurotobi, Takayoshi Hoshino, Yukari Kazami, Fumiyo Hayakawa, Yoshio Hagura
The primary objective of this study was to investigate the correlations between instrument measurements and sensory attributes of strawberry jam. For this purpose, a series of low sugar strawberry jams were prepared by using different contents of pectin from different sources, which were evaluated by sensory analysis for sensory attributes and by instrument measurements for specific physical properties. Model strawberry jams showed an elastic behavior that increased with higher low-methoxyl (LM) pectin content...
June 23, 2018: Journal of Texture Studies
Sung-Hwan Eom, Yong-Gi Chun, Chan-Eun Park, Bum-Keun Kim, Sang-Hoon Lee, Dong-June Park
The aims of this study were to determine the viability of using freeze-thaw infusion (FI) technology to produce a range of root vegetables using enzyme treatments with improved texture characteristics for elderly consumers with swallowing difficulties. We applied enzyme impregnation as a technology to soften the textures of root vegetables commonly consumed in Korea; balloon flower root (Platycodon grandiflorus), burdock root (Arctium lappa L.), carrot (Daucus carota L.), and lotus root (Nelumbo nucifera Gaertn) through the use of a texture analyzer after the FI of a commercial enzyme...
June 13, 2018: Journal of Texture Studies
Tran Hong Quan, Soottawat Benjakul
The effects of desugarization using glucose oxidase/catalase and spray-drying conditions on gelling properties of duck albumen powder were studied. Gelling temperatures increased as spray-drying inlet temperatures (140-180C) were increased (p < .05). ΔE*, a*-, and b*- values of gel increased but L* and whiteness decreased when higher spray-drying temperatures were used (p < .05). However, whiteness and lightness of albumen gel were drastically increased after desugarization (p < .05). Texture profile analysis showed that hardness, springiness, gumminess, and chewiness of gel decreased with increasing spray-drying temperatures...
June 13, 2018: Journal of Texture Studies
Davide Rabiti, Caroline Orfila, Melvin Holmes, Alessandra Bordoni, Anwesha Sarkar
During consumption of fruits, the breakdown of the fruit tissue due to oral processing (chewing, mixing with saliva) may activate or increase the rate of endogenous enzyme activities via the disruption of the cell wall, cellular decompartmentalization, and particle size reduction allowing the enzymes to reach their substrates. The aim of this study was to investigate the activity of one such endogenous fruit enzyme (pectin methylesterase [PME] [E.C.]) during in vitro oral processing of raw tomatoes and associated changes in viscosity and microstructure...
June 13, 2018: Journal of Texture Studies
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June 2018: Journal of Texture Studies
Chong-Yun Kim, Byoungseung Yoo
The effects of different setting times (15-120 min) on the rheological properties of cold thickened protein-based beverage (PBB) samples prepared with different xanthan gum (XG)-based food thickeners were examined. In this study, four commercial XG-based food thickeners (coded A-D) and three commercial PBB products (whole milk, skim milk, and soybean milk) were used to prepare thickened PBB samples at a 3% thickener concentration. The fastest increases in ηa,50 values of thickened PBB samples were observed at 15 min, and at longer time periods their ηa,50 values gradually increased or remained constant with an increase in setting time (15-120 min)...
June 2018: Journal of Texture Studies
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