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Journal of Texture Studies

Martin Král, Matej Pospiech, Hana Běhalová, Dani Dordevic, Martina Ošťádalová, Bohuslava Tremlová, Adam Florkiewicz
This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were conducted: sodium content, salt structure analysis, dough hardness, dough stickiness and dough image analysis. The research showed how significantly (p < 0.05) the measured properties of dough can be influenced by the used type of salt, salt concentrations and fermentation time...
April 28, 2018: Journal of Texture Studies
Carol M Christensen
No abstract text is available yet for this article.
April 16, 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)...
March 25, 2018: Journal of Texture Studies
Jianshe Chen
No abstract text is available yet for this article.
April 2018: Journal of Texture Studies
Jianshe Chen
No abstract text is available yet for this article.
April 2018: Journal of Texture Studies
Jianshe Chen
No abstract text is available yet for this article.
April 2018: Journal of Texture Studies
Katsuyoshi Nishinari
No abstract text is available yet for this article.
April 2018: Journal of Texture Studies
Zata Vickers
No abstract text is available yet for this article.
April 2018: Journal of Texture Studies
Katsuyoshi Nishinari, Yapeng Fang
There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures...
April 2018: Journal of Texture Studies
Hsueh-Yuan Chang, Zata M Vickers, Cindy B S Tong
Loss of crispness in apple fruit during storage reduces the fruit's fresh sensation and consumer acceptance. Apple varieties that maintain crispness thus have higher potential for longer-term consumer appeal. To efficiently phenotype crispness, several instrumental methods have been tested, but variable results were obtained when different apple varieties were assayed. To extend these studies, we assessed the extent to which instrumental measurements correlate to and predict sensory crispness, with a focus on crispness maintenance...
April 2018: Journal of Texture Studies
Lampan Khurnpoon, Panmanas Sirisomboon
The near infrared (NIR) spectroscopy as the rapid nondestructive method was aimed to be applied for determination of the texture properties of melon intact fruit and pulp including initial firmness, rupture force, average firmness, rupture distance, toughness, average penetrating force and penetrating energy. The data from the reference method of texture analyzer were correlated with the NIR spectral data. The result showed that, only the two properties including rupture force and penetrating force in pulp could be predicted by NIR spectroscopy technique...
February 20, 2018: Journal of Texture Studies
Mahsa Majzoobi, Mahshid Mohammadi, Gholamreza Mesbahi, Asgar Farahnaky
Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP)...
February 20, 2018: Journal of Texture Studies
Arran Wilson, Melissa Jeltema, Marco P Morgenstern, Lidia Motoi, Esther Kim, Duncan Hedderley
The purpose of this study was to investigate the hypotheses that when presented with foods that could be chewed in different ways, (1) are participants jaw movements and chewing sequence measures correlated with Mouth Behavior (MB) group, as measured by the JBMB typing tool? (2) can MB group membership can be predicted from jaw movement and chewing sequence measures? One hundred subjects (69 female and 31 male, mean age 27 ± 7.7 years) were given four different foods (Mentos, Walkers, Cheetos Puffs, Twix) and video recordings of their jaw movements made...
February 15, 2018: Journal of Texture Studies
Ehsan Feizollahi, Leila Mirmoghtadaie, Mohammad Amin Mohammadifar, Sahar Jazaeri, Haleh Hadaegh, Bahman Nazari, Sajjad Lalegani
This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility, and quality (color, specific volume, textural properties, and sensorial properties) of a commercial gluten-free bread (GFB). Furthermore, the rice varieties' hydration properties, gelatinization temperatures, and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones...
February 8, 2018: Journal of Texture Studies
Andrew J 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 molded gelatin spheres, with rigid inclusions and a skin layer. Cross polarized 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...
February 2018: Journal of Texture Studies
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 International Dysphagia Diet Standardisation Initiative (IDDSI) framework provides a new global guideline on texture modification and standardization for dysphagia patients...
February 2018: Journal of Texture Studies
Mohammed Saleh, Fahed Al-Baz, Khalid Al-Ismail
This study was undertaken to investigate the effects of hydrocolloids when used as fat replacers on the physicochemical properties of Labneh. Four combination sets of carboxymethylcellulose, Arabic gum, carrageenan, and xanthan were used in a three factor mixture response surface methodology. Labneh water holding capacity (WHC), viscosity parameters, texture and sensory attributes were assessed. WHC played the critical role in affecting produced Labneh physical properties. Hydrocolloids influenced Labneh WHC in the following order; xanthan > Arabic gum > carrageenan > carboxymethylcellulose...
February 2018: Journal of Texture Studies
Pedro E D Augusto, Alberto C Miano, Meliza Lindsay Rojas
Biological materials are characterized by complex structures and compositions, leading to viscoelastic behavior. Their viscoelastic characterization is important for the evaluation, design, and optimization of processes to ensure high quality products. Proposals of methodologies of analysis and modeling are critical steps in studying the rheological properties of these materials. In this context, a new model, the Guo-Campanella Model, was recently proposed to describe the stress-relaxation behavior of biological material...
February 2018: Journal of Texture Studies
Minghui Wang, Yonghai Sun, Jumin Hou, Xia Wang, Xue Bai, Chunhui Wu, Libo Yu, Jie Yang
The cloud model is a typical model which transforms the qualitative concept into the quantitative description. The cloud model has been used less extensively in texture studies before. The purpose of this study was to apply the cloud model in food crispness comparison. The acoustic signals of carrots, white radishes, potatoes, Fuji apples, and crystal pears were recorded during compression. And three time-domain signal characteristics were extracted, including sound intensity, maximum short-time frame energy, and waveform index...
February 2018: Journal of Texture Studies
Kyle S Okada, Wan-Yuan Kuo, Youngsoo Lee
The effects of varying formulation and processing parameters on rheological properties in a model lipid/protein-based emulsion gel were studied. Heat-set model lipoproteic emulsion gels were prepared with varying levels of protein, lipid, and NaCl contents and high pressure homogenization treatments. Small deformation oscillatory rheometry, creep compliance, and pore size analysis experiments were used to characterize intrinsic structural properties, matrix interactions, and microstructure. Creep compliance behavior of the gel system was successfully modeled by a four-component Burgers model...
February 2018: Journal of Texture Studies
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