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Journal of Texture Studies

Xiu-Ying Xu, Yong Cao, Hao Zhang, Sanabil, 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 corn starch (1-4%, w/v) could improve storage modulus (G') and textural properties of BBPI (10%, w/v) gels. The mixed system of BBPI and 4% (w/v) 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 lower RMSE 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 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 use of a texture analyzer after the freeze-thaw infusion 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 (140-180°C) were increased (P < 0.05). ΔE*, a*- and b*- values of gel increased but L* and whiteness decreased when higher spray-drying temperatures were used (P < 0.05). However, whiteness and lightness of albumen gel were drastically increased after desugarization (P < 0.05)...
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 de-compartmentalization 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 (E.C. during in vitro oral processing of raw tomatoes and associated changes in viscosity and microstructure...
June 13, 2018: 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
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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
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...
June 2018: Journal of Texture Studies
Catriona M Steele
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...
June 2018: Journal of Texture Studies
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 show the best potential in predicting dough rheological behavior 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...
June 2018: Journal of Texture Studies
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...
June 2018: Journal of Texture Studies
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...
June 2018: Journal of Texture Studies
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 4,880 g (50%) oil, while "spreadability" ranged from 19...
June 2018: Journal of Texture Studies
Marine Dewaest, Cindy Villemejane, Sophie Berland, Stéphane Neron, Jérôme Clement, Aliette Verel, Camille 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...
June 2018: Journal of Texture Studies
Lida Shahsavani Mojarrad, Ali Rafe
The effect of addition of high amylose corn starch (Hylon VII or H) to wheat flour (WF) on the mechanical properties of the resulting binary composite gels (BCG) under small and large deformations was evaluated. To this end, the composite gels at different ratios of WF/H including 95:5, 90:10, and 85:15 were tested under a linear viscoelastic regime (LVE) in oscillatory angular frequency and a texture profile analysis in compression mode. However, the gel firmness was increased by Hylon VII addition, but the springiness was reduced...
June 2018: Journal of Texture Studies
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