Journal of texture studies最新文献

{"title":"Investigation of Emulsifying Properties and Stability of Fish Gelatin and Tea Saponin Complex Emulsion System","authors":"Kaixuan Wang,&nbsp;Shengnan Zhan,&nbsp;Jianyuan Yang,&nbsp;Qiaoming Lou,&nbsp;Tao Huang","doi":"10.1111/jtxs.70016","DOIUrl":"https://doi.org/10.1111/jtxs.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, environmental stability, rheological properties, and structural characterization of co-stabilized emulsions using fish gelatin (FG) and tea saponin (TS) were investigated. The results demonstrated that the addition of TS significantly enhanced the emulsifying properties of FG, and the FG-TS_0.1% emulsion had the smallest particle size. TS and FG co-stabilized emulsions provided resistance to salt and high temperatures. Optical microscopy and CLSM showed that the addition of TS made FG more effectively adsorb at the oil–water interface, leading to the formation of more uniform oil droplet sizes. Additionally, the addition of TS increased the viscosity of FG emulsions, which reduced emulsion flocculation. Results of intrinsic fluorescence, FTIR, and surface hydrophobicity revealed that the addition of TS altered the secondary structure of FG, enhancing surface hydrophobicity and improving emulsification. In conclusion, the moderate addition of TS significantly enhanced the emulsification and rheological properties of FG, suggesting new potential applications for FG in various industries.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143762115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory Investigation of Toothpaste Particle Perception in the Mouth","authors":"Baran Teoman,&nbsp;Andrei Potanin","doi":"10.1111/jtxs.70018","DOIUrl":"https://doi.org/10.1111/jtxs.70018","url":null,"abstract":"<div>\u0000 \u0000 <p>In this work, we investigated the mouthfeel attributes of toothpaste, specifically particle perception in the mouth that is the root cause of the “grittiness” feeling. Employing panel evaluation, rheology, tribology, and surface characterization techniques, we explored the correlations between particle presence, size, and homogeneity ratings and the rheological and tribological properties of toothpastes. Panel assessments revealed that particle size and homogeneity perception positively influenced particle presence perception. Rheological analyses identified that yield stress and flow index of the pastes obtained by the Herschel–Bulkley model, as well as a high shear viscosity of the diluted (1:2) slurries of these pastes (calculated from power-law at 3000/s) can be used to predict particle perception ratings. Moreover, the coefficient of friction and surface roughness parameters from tribological and surface characterizations are also statistically significant parameters in particle perception in the mouth. We then presented predictive models involving these parameters with high accuracy (<i>R</i>² &gt; 0.88). These findings provide valuable insights into the physicochemical drivers of toothpaste mouthfeel and contribute to predicting and optimizing consumer experience in product development.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143762114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Meat-Based Formulations for 3D Printed Products Oriented to Dysphagia Diet","authors":"Aušrinė Kurapkienė,&nbsp;Rimantė Vinauskienė,&nbsp;Viktorija Eisinaitė,&nbsp;Daiva Leskauskaitė","doi":"10.1111/jtxs.70015","DOIUrl":"https://doi.org/10.1111/jtxs.70015","url":null,"abstract":"<div>\u0000 \u0000 <p>Textural modification and nutritional customization of food is considered an effective strategy to ensure safe swallowing and prevent malnutrition in people with dysphagia, while improving quality of life and physical health. The aim of the present study was to evaluate the effect of added fat 15%–16% (in form of pork fat, liquid oil or bigel structured with collagen and mono- and diglycerides of fatty acids), fibers (3.0%) in the form of lingonberry pomace and protein collagen (2.0%–3.0%) as well as interactions between them on the stability, the rheological and textural properties, the color and printing performance of meat-based ink formulations and its application in the dysphagia diet. Results showed that all samples exhibited shear-thinning behavior (the viscosity of a material decreases as the shear rate increases) with <i>n</i> &lt; 1. Pork fat, fiber incorporation and increase in protein concentration affected the increase in apparent viscosity, consistency coefficient, elasticity and loss modulus values. Structured oil addition helped to create a more stable gel-like network (confirmed by higher elastic modulus G′ and hardness values) that provided stability to the matrix by trapping inside the oil phase, affecting higher post-printing stability (&gt; 98%) as well as stability after thermal treatment (80%–93%). Thermally treated samples with structured oil addition were selected and labeled as Level 6 (soft and bite-sized), as defined by the International Dysphagia Diet Standardization Initiative (IDDSI) framework, suggesting that they suit people with mild dysphagia. The outcome of this study provides insights into how to tailor meat-based ink formulations to meet the needs of dysphagia patients.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Osmotic Dehydration on the Physical, Mechanical, and Textural Properties of Paneer From Different Milk Sources","authors":"K. Kamaleeswari,&nbsp;N. Karpoora Sundara Pandian,&nbsp;B. Murugan,&nbsp;P. Gokul,&nbsp;M. Pugazhmani,&nbsp;V. Nithyalakshmi,&nbsp;R. Arulmari,&nbsp;S. Ganga Kishore,&nbsp;M. Arulkumar,&nbsp;Ramachandran Ramkumar,&nbsp;R. Pandiselvam","doi":"10.1111/jtxs.70013","DOIUrl":"10.1111/jtxs.70013","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluates the effects of osmotic dehydration (OD) on the physical, mechanical, and textural properties of paneer made from buffalo, cow, and full-cream milk. Paneer slices were pre-treated at 4°C with four different concentrations of salt solution for 12 h at an osmotic solution-to-product ratio of 1:4 (w/w). Following pre-treatment, the samples were dried in a tray dryer at 50°C. The full-cream milk paneer was found to have the highest moisture content compared to other paneer varieties due to the homogenization process. The overall dimensional properties of OD-treated paneer, including average length, width, thickness, geometric mean diameter, surface area, and volume, ranged from 0.0174 to 0.0196 m, 0.0164 to 0.0186 m, 0.004 to 0.0054 m, 0.0108 to 0.0121 m, 0.34 × 10⁻³ to 0.464 × 10⁻³ m², and 11.71 × 10⁻⁷ to 17.991 × 10⁻⁷ m³, respectively. The highest sphericity value of 0.6656 was noted in 12% OD-treated full-cream milk paneer. Bulk and true density increased non-linearly, while porosity decreased linearly with a reduction in moisture content from 12.46% to 9.25% (w.b) in buffalo milk samples. Untreated full-cream milk paneer exhibited the lowest angle of repose (29.89°) and volume shrinkage (19.82%) with an 8.37% decrease in moisture (w.b). Osmotic dehydration was found to have a favorable effect on the weights of 10, 50, and 100-paneer slice samples in buffalo milk, while cow milk paneer with higher solute concentration exhibited the highest rehydration ratio of 1.89. The OD-treated paneer sample with 12% concentration from cow milk exhibited a higher volume shrinkage value of 37.84%. The OD-treated paneer with a solute concentration of 3% from cow and buffalo milk was found to have the highest volume expansion of 60.25% and 88.81%, respectively, at room temperature. Regarding external friction coefficients, the highest value was observed for aluminum plates (0.59) in full-cream milk paneer, followed by galvanized iron (0.52) and stainless steel (0.42) in buffalo milk paneer. Paneer prepared from buffalo milk with a 3% solute concentration showed a significant decrease in hardness value to 393.56 N.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143674224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue Texture","authors":"Beatriz Herranz,&nbsp;Susana Chamorro,&nbsp;Victor G. Almendro-Vedia,&nbsp;María Dolores Álvarez","doi":"10.1111/jtxs.70010","DOIUrl":"https://doi.org/10.1111/jtxs.70010","url":null,"abstract":"<div>\u0000 \u0000 <p>The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage affects the rheological behavior of this important gel. This study aimed to investigate the impact of egg storage time on the viscoelastic properties of the thick egg white (TKEW) fraction from two genetic lines (ISA-White (W) and ISA-Brown (B) hens), assessing the modification mechanisms through the analysis of microstructural characteristics. Haugh units (HU) and foaming properties of albumen were also determined. Experiments were conducted after laying (Day 0) and after 15 and 30 days of egg chilling storage. The effects of storage duration on the TKEW viscoelastic properties differed between the W and B lines, causing an increase and a decrease in gel strength (<i>a</i> slope) of the W and B thick albumen, respectively. These findings, together with the microstructure analysis, indicated that after 30 days of storage, the W TKEW developed a more elastic (lower loss factor, tan <i>δ</i>) but brittle (lower strain amplitude, <i>γ</i>_max) albumen network structure, whereas the B TKEW exhibited a weaker but much more deformable (higher <i>γ</i>_max) structure. The textural properties of freshly made meringue batters containing chilled whole egg white (EW) presented similar behavior, supported by the microstructural features observed in foams and batters. Additionally, the W TKEW showed higher HU, and the W EW produced a more stable foam (FS) during storage, although its foam capacity (FC) was lower than that of the whole albumen from the B genetic line.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese","authors":"Pietro Andrigo,&nbsp;Sara Spilimbergo,&nbsp;Belinda P. C. Dewi","doi":"10.1111/jtxs.70012","DOIUrl":"https://doi.org/10.1111/jtxs.70012","url":null,"abstract":"<p>This study proposed a method for objectively measuring the stretchiness of cheese using a texture analyzer equipped with a double-sided fork probe. The method measures the force required to stretch melted cheese samples at a constant speed. Using a central composite design (CCD) experimental approach, the impact of test parameters (i.e., sample quantity, temperature, speed) has been evaluated. Subsequently, an optimal combination of the test parameters (i.e., 66°C, 17.5 mm/s, 6.7 g sample) has been proposed. These aimed to minimize variability and ensure the reproducibility of the results in the stretchiness of the observed cheese. The key stretch descriptors' significance to describe the stretchiness of cheese, namely peak force, force and work at a distance of 40 mm, and breaking distance has also been indicated. With the proposed method, changes in the stretch properties of Mozzarella during storage at 4°C were able to be monitored. An initial decrease was observed up to day 7, followed by a slight increase by day 25, suggesting changes in the cheese protein network. The method was then used to compare the properties of 15 dairy-based cheeses and 6 vegan Mozzarella-style cheese alternatives. The peak force and filament strength (i.e., force at a distance of 40 mm) were used to cluster various cheeses showing distinct stretch profiles. Mozzarella cheeses generally showed lower resistance to filament formation compared to other dairy-based cheeses, while vegan cheeses exhibited minimal to no filament formation and lower meltability. By comparing and clustering the stretchiness properties of dairy cheeses and their vegan alternatives, the present method can be used to guide researchers and product developers on better profiling the stretch properties of target cheese and subsequently producing (new) products with a more desirable stretch profile.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Salivary Flow Rate, Particle Size, and Concentration on Sensations and Liking for Fiber-Fortified Beverages","authors":"Kai Kai Ma,&nbsp;Nicole M. Etter,&nbsp;John E. Hayes","doi":"10.1111/jtxs.70009","DOIUrl":"https://doi.org/10.1111/jtxs.70009","url":null,"abstract":"<p>Xerostomia (perceived oral dryness) is a common problem in older adults, often due to hyposalivation, which can cause difficulty in eating and swallowing, resulting in insufficient dietary fiber intake. Recent work shows salivary flow rate, particle size, and concentration are major factors for particle perception in beverages. Given that disliking drives non-consumption, here we explore how particle size, concentration, and salivary flow rate may affect liking in a fiber-fortified model beverage. Beverages made with 2 particle sizes of wheat brans (D₉₀ = 976 μm and 209 μm) in 3 concentrations (5%, 7.5%, 10% w/v) were compared to a control beverage (no fiber added) and 2 commercial fiber-fortified beverages (Detoxifiber, ARG Cellulose) at 7.5% w/v concentration. Under controlled laboratory conditions, 90 adults (30% men, 58% women; age range = 18–79 years) rated beverage liking and the intensity of particles remaining in the mouth/throat. Individuals were divided into low and high salivary flow groups; rinsing time and rinse water weight were also recorded following consumption. As expected, higher particle concentration reduced liking, but particle size showed no main effect on liking. Surprisingly, no significant difference was found between salivary flow groups on liking and remaining particles perception. However, we saw a significant negative correlation (<i>r</i> = −0.93) between liking and particles remaining ratings. Collectively, higher concentration reduced liking, but finer particles have less impact on liking at moderate concentrations. Product developers should avoid formulating highly concentrated fiber supplement beverages and consider using finer particles to prevent beverage unacceptability.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70009","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments","authors":"Cong Xiang,&nbsp;Qian Zhang,&nbsp;Yaojia Li,&nbsp;Zahoor Ahmed,&nbsp;Bin Xu","doi":"10.1111/jtxs.70011","DOIUrl":"https://doi.org/10.1111/jtxs.70011","url":null,"abstract":"<div>\u0000 \u0000 <p>To address the issue of soup turbidity in yellow alkaline dried noodles after cooking, this study examined the mechanisms of quality formation and control strategies from two perspectives: materials (flour, salt, and alkali) and processes (mixing method, water addition during mixing, and resting time). The results indicated that high-gluten flour had a higher gluten content but inferior gluten quality, as evidenced by lower stability time, gluten index, and farinograph quality number compared to low and medium gluten flours. However, high-gluten flour contributed to the production of noodles with greater hardness, tensile strength, and tensile displacement, while also reducing cooking loss at elevated alkali levels. Increased salt addition was found to decrease cooking loss, whereas the addition of alkali had the opposite effect. To achieve a high relative content of mainly characteristic volatile compound (hexanal), the alkali addition should exceed 0.4%, with optimal performance observed at 0.8%. Moreover, increasing the water content during mixing significantly reduced cooking loss but adversely affected the textural properties of the noodles. Noodles prepared using vacuum mixing exhibited a hardness that was 6.67% greater than those prepared by normal mixing. Extending the dough resting time to 30 min further reduced cooking loss by 2.02%. Considering textural properties, cooking loss, and volatile compounds, the optimal production conditions for yellow alkaline dried noodles were identified to be: high gluten flour, 2% NaCl, 0.8% Na₂CO₃, 35% water, vacuum mixing, and a resting period of 30 min. Under these conditions, the cooking loss was measured at 8.63% (±0.16, <i>p</i> &lt; 0.05).</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception","authors":"M. Calderón-Oliver,&nbsp;E. Ponce-Alquicira,&nbsp;H. B. Escalona-Buendía","doi":"10.1111/jtxs.70008","DOIUrl":"https://doi.org/10.1111/jtxs.70008","url":null,"abstract":"<div>\u0000 \u0000 <p>Nisin and avocado peel extract are effective alternatives to synthetic preservatives, but they may alter sensory properties or lose their effectiveness. To address this, these compounds are microencapsulated to protect them, control their release, and mask undesirable flavors. However, using microcapsules can significantly affect food's texture, juiciness, color, and other sensory attributes. This study analyzed the sensory characteristics, texture, and consumer preferences for minced meat containing microcapsules of nisin and avocado peel extract (MNE), minced meat with empty microcapsules (EM), minced meat without microcapsules (C), and minced meat with avocado peel extract (AE). An A-Not-A test modified with an <i>R</i>-index was conducted with 80 consumers, revealing differences between EM and MNE compared to C. A check-all-that-apply test showed that texture, juiciness, and consommé flavor were statistically different in AE samples but not in the microencapsulated treatments. Additionally, an overall liking test indicated that both EM and MNE were rated close to “neither like nor dislike,” similar to sample C. A preference ranking test found no significant differences among the samples. Sensory changes were linked to reduced water loss during cooking and differences in hardness and cohesiveness in EM and MNE compared to the control, as measured by texture profile analysis. Thus, microencapsulation of additives presents a promising option for the food industry.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Informing Starch-Based Food Product Designs With Seaweeds Using an Analytical Kano-Quality Function Deployment Model","authors":"Reciel Ann Cullano,&nbsp;Ann Myril Tiu,&nbsp;Samantha Shane Evangelista,&nbsp;Lanndon Ocampo","doi":"10.1111/jtxs.70007","DOIUrl":"https://doi.org/10.1111/jtxs.70007","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;p&gt;Developing starch-based food products poses challenges in achieving an optimal nutritional profile and functional qualities. Adding seaweed is essential to potentially enhance these products' nutritional and functional attributes. This study addresses the development of an analytical tool based on the Kano-quality function deployment (QFD) model to guide food product design teams and demonstrates this tool in designing new starch-based food products enhanced with seaweeds. The analytical tool is illustrated in two starch-based food products (i.e., fish crackers and fresh noodles) with evaluations populated by 14 experts while comparing the effects of adding seaweed on fulfilling consumer requirements. In the case study 1 (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;n&lt;/mi&gt;\u0000 &lt;mo&gt;=&lt;/mo&gt;\u0000 &lt;mn&gt;172&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ n=172 $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), 13 consumer requirements for fish seafood crackers were considered, with texture (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mn&gt;0.1078&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ 0.1078 $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), crispness (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mn&gt;0.1053&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ 0.1053 $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), and flavor (0.1038) receiving the largest aggregate weights. Among 21 technical attributes, frying time (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mn&gt;3.4755&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ 3.4755 $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), amount of seaweed (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mn&gt;3.4258&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ 3.4258 $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), and type of seaweed (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mn&gt;3.3297&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ 3.3297 $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;) were ranked the highest. In the case study 2 (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;n&lt;/mi&gt;\u0000 &lt;mo&gt;=&lt;/mo&gt;\u0000 &lt;mn&gt;159&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ n=159 $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), 14 consumer requirements for fresh noodles were evaluated, with texture (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mn&gt;0.1542&lt;/mn&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ 0.1542 $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), smoothness (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 ","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}