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Journal of Texture Studies

Katsuyoshi Nishinari
No abstract text is available yet for this article.
February 25, 2018: Journal of Texture Studies
Lampan Khurnpoon, Panmanas Sirisomboon
The near infrared (NIR) spectroscopy as the rapid non-destructive 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 was 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 costumers' 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 (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 (3757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical...
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 Behaviour (MB) group, as measured by the JBMB® typing tool? 2) can Mouth Behaviour 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
Zata Vickers
No abstract text is available yet for this article.
February 14, 2018: Journal of Texture Studies
K Nishinari, Y 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 behaviour 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...
February 13, 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...
February 8, 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. 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
Kaoru Kohyama
I learned about food texture by reading many articles in the Journal of Texture Studies (JTS) and Prof. Bourne's textbook Food Texture and Viscosity, Concept and Measurement. I present here his great contributions as both the Editor-in-Chief of JTS and as the author of a superior textbook in the cultivation of future food texture researchers. Prof. Bourne has provided significant guidance to those in the industry using his textbook to suggest appropriate approaches to measure, evaluate, and alter the textures of agro-products and processed foods...
January 27, 2018: Journal of Texture Studies
J L Valenzuela-Lagarda, E García-Armenta, R Pacheco-Aguilar, R Gutiérrez-Dorado, M A Mazorra-Manzano, M E Lugo-Sánchez, M D Muy-Rangel
The giant squid (Dosidicus gigas) is a species of commercial interest as a source of protein, and it can be developed into ready-to-eat food products, including expanded extrusion snacks (EES). EES are prepared primarily from starch; however, adding animal protein increases the nutritional contents. The objective of this study was to evaluate the effect of the protein-carbohydrate interactions on the physical and morphological characteristics of an extrusion-expanded snack made of squid mantle and potato-corn flour...
January 24, 2018: Journal of Texture Studies
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
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
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
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
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
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
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
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
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
Edgar Chambers, Alicia Jenkins, Jane Mertz Garcia
Practitioners support the use of thickened liquids for many patients with disordered swallowing. Although physical measures have highlighted differences among products there are questions about the ability of the measures to fully explain the sensory texture effects during swallowing of thickened liquids. This study used a trained sensory panel to describe the textural aspects of liquids during ingestion and swallowing. The lexicon was able to characterize differences in beverages, thickeners, and thickness levels with the most important attribute being viscosity, which loaded heavily in the almost one-dimensional space that resulted from the sensory analysis of these beverages...
December 2017: Journal of Texture Studies
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