Journal of texture studies最新文献

{"title":"Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time","authors":"Yuwei Du,&nbsp;Tiantian Tang,&nbsp;Min Zhang,&nbsp;Arun S. Mujumdar,&nbsp;Pattarapon Phuhongsung,&nbsp;Dongxing Yu","doi":"10.1111/jtxs.12765","DOIUrl":"10.1111/jtxs.12765","url":null,"abstract":"<p>With the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three-dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two-nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean-paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave-treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9507094","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":"Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition","authors":"María S. Varela,&nbsp;María A. Palacio,&nbsp;Alba S. Navarro,&nbsp;Diego K. Yamul","doi":"10.1111/jtxs.12774","DOIUrl":"10.1111/jtxs.12774","url":null,"abstract":"<p>Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0–50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30–97.90 g/100 g) and moisture content, water activity (0.987–0.884) and syneresis (36.03–1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82–1.35 N) and carrageenan gels (Hardness: 2.46–2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (<i>G</i>': 54.64–173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797–1.527; lacunarity: 1.687–0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9558346","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 acetic, malic, and citric acids on the large deformation behaviors of fish gelatin gels","authors":"Xiangjun Li,&nbsp;Xiang Liu,&nbsp;Keqiang Lai,&nbsp;Yuxia Fan,&nbsp;Yongle Liu,&nbsp;Yifen Wang,&nbsp;Yiqun Huang","doi":"10.1111/jtxs.12767","DOIUrl":"10.1111/jtxs.12767","url":null,"abstract":"<p>This research was aimed to quantify the effects of acetic acid, malic acid, and citric acid (0, 0.5, 1.0, and 2.0 g/100 g H₂O) on the stress–strain responses of fish gelatin (FG) gels (2, 4, and 6.67 g/100 g H₂O) under uniaxial compression up to 68% of deformation. The first-order Ogden model fitted quite well for the compression responses of FG gels (<i>R</i>² = 0.9909–0.9997). Protons from the acids played a key role on weakening the FG gel structures (gel rigidity, <i>μ</i>, decreased 11%–27%), as the <i>μ</i> values and pH values of FG gels were linearly correlated (<i>R</i>² = 0.8240–0.9748), regardless of the acid type. The addition of an acid also resulted in a significant increase (<i>p</i> &lt; .002) in the strain hardening capacity (<i>α</i>) of gels with 2 g FG/100 g H₂O. Both <i>μ</i> and <i>α</i> values of FG gels with higher gelatin concentrations were less affected by an acid partly due to their stronger buffering effects. The <i>μ</i> and <i>α</i> values of FG gels as affected by acids could not be fully explained based upon the pH changes, implying that the effects of acetate, malate, and citrate ions on the gel structure could not be ignored.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9443440","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":"Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system","authors":"Geunhyuk Yang,&nbsp;Sungmin Jeong,&nbsp;Suyong Lee","doi":"10.1111/jtxs.12766","DOIUrl":"10.1111/jtxs.12766","url":null,"abstract":"<p>Global interest in high-protein foods has been rapidly increasing and the gluten-free products are no exceptions. Gluten-free extruded noodles made from rice flour were thus fortified with soy protein concentrate (SPC) (0%, 15%, 30%, and 45% by weight), and the physicochemical properties of the noodles were characterized in terms of tomographical, rheological, and structural features. SPC-rice flour blends showed higher water absorption and swelling power at room temperature with increasing levels of SPC, which were reduced upon heating. The flour blends with high-levels of SPC also had lower pasting viscosities. Thermal analysis showed lower enthalpy values and higher temperatures derived from starch gelatinization. When the SPC-rice flour blends were applied to extruded gluten-free rice noodles, the noodles tomographically showed a dense and compact structure, that could be favorably correlated with their textural changes (increased hardness and reduced extensibility). FTIR analysis presented the structural changes of the noodles containing different levels of SPC by showing higher intensity of protein-related absorption peaks and lower starch peak intensity, which could be associated with the reduced cooking loss. Moreover, there existed two water components with different mobilities in the noodles whose spin–spin relaxation times had a tendency to increase with increasing SPC content. The results obtained from this study provided fundamental insights into the processing performance of protein-rich ingredients in gluten-free extruded noodles, probably promoting the development of a wider variety of protein-fortified gluten-free products.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9431840","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":"Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor","authors":"Toshitaka Yasuda,&nbsp;Kenji Shimokasa","doi":"10.1111/jtxs.12758","DOIUrl":"10.1111/jtxs.12758","url":null,"abstract":"<p>The purpose of this study was to improve the method of using an inclined parallel plate (IPP) in directly estimating the yield stress <math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>τ</mi>\u0000 <mi>iy</mi>\u0000 </msub>\u0000 </mrow></math> and evaluating the properties of a thickened liquid. The flow curve of the relationship between the shear rate and shear stress of a liquid thickened with a xanthan gum agent was predicted using the Herschel–Bulkley fluid model (<math>\u0000 <mrow>\u0000 <mi>τ</mi>\u0000 <mo>=</mo>\u0000 <msub>\u0000 <mi>τ</mi>\u0000 <mi>y</mi>\u0000 </msub>\u0000 <mo>+</mo>\u0000 <mi>k</mi>\u0000 <msup>\u0000 <mover>\u0000 <mi>γ</mi>\u0000 <mo>˙</mo>\u0000 </mover>\u0000 <mrow>\u0000 <mi>n</mi>\u0000 <mo>−</mo>\u0000 <mn>1</mn>\u0000 </mrow>\u0000 </msup>\u0000 </mrow></math>). We supposed that the yield stress <math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>τ</mi>\u0000 <mi>y</mi>\u0000 </msub>\u0000 </mrow></math> and the result of a line spread test (LST) indicate the deformation state and the flow state of shear stress (<math>\u0000 <mrow>\u0000 <mi>k</mi>\u0000 <msup>\u0000 <mover>\u0000 <mi>γ</mi>\u0000 <mo>˙</mo>\u0000 </mover>\u0000 <mrow>\u0000 <mi>n</mi>\u0000 <mo>−</mo>\u0000 <mn>1</mn>\u0000 </mrow>\u0000 </msup>\u0000 </mrow></math>), respectively. <math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>τ</mi>\u0000 <mi>iy</mi>\u0000 </msub>\u0000 </mrow></math>, the yield stress <math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>τ</mi>\u0000 <mi>ry</mi>\u0000 </msub>\u0000 </mrow></math> estimated adopting a rotational viscometer and LST, was investigated for three liquids thickened with xanthan gum at four concentrations (<i>C</i>) at intervals of 0.5 wt% within the range 0.5–2.0 wt%. Linear plots of the relations of <math>\u0000 <mrow>\u0000 <mi>C</mi>\u0000 </mrow></math> versus <math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>τ</mi>\u0000 <mi>iy</mi>\u0000 </msub>\u0000 </mrow></math> and <math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>τ</mi>\u0000 <mi>ry</mi>\u0000 </msub>\u0000 </mrow></math> and the LST show that with an increase in <math>\u0000 <mrow>\u0000 <mi>C</mi>\u0000 </mrow></math>, the resistance force (<math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>τ</mi>\u0000 ","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9960032","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":"Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva","authors":"Eleni Aidonidou,&nbsp;Iasmi Kalathaki,&nbsp;Vassilis Karageorgiou,&nbsp;Christos Ritzoulis","doi":"10.1111/jtxs.12752","DOIUrl":"10.1111/jtxs.12752","url":null,"abstract":"<p>The events occurring before and during the merging of a model liquid food emulsion with saliva have been captured ex vivo using confocal microscopy. In the order of a few seconds, millimeter-sized drops of liquid food and saliva touch and are deformed; the two surfaces eventually collapse, resulting in the merging of the two phases, in a process reminiscent of emulsion droplets coalescing. The model droplets then surge into saliva. Based on this, two distinct stages can be distinguished for the insertion of a liquid food into the oral cavity: A first phase where two intact phases co-exist, and the individual viscosities and saliva–liquid food tribology should be important to texture perception; and a second stage, dominated by the rheological properties of the liquid food–saliva mixture. The importance of the surface properties of saliva and liquid food are highlighted, as they may influence the merging of the two phases.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12752","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10016826","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":"Effects of pork fat and linseed oil as additives on gel quality of fish cake","authors":"Yu Liu,&nbsp;Yizhen Huang,&nbsp;Lin Zhang,&nbsp;Shengjie Li,&nbsp;Qiaofen Cheng,&nbsp;Beiwei Zhu,&nbsp;Xiuping Dong","doi":"10.1111/jtxs.12759","DOIUrl":"10.1111/jtxs.12759","url":null,"abstract":"<p>Pork fat (PF) is a necessary ingredient in making traditional fish cakes (TFCs), which contains saturated fatty acids with potential health concerns. While linseed oil (LO) containing α-linolenic acid is a potential nutrient-enhancing fat substitute. In this study, the effect of pork fat and linseed oil level on gel quality, sensory characteristics, microstructure, and protein conformation of TFCs were characterized. Results showed that the TFCs with 30% pork fat (wt/wt) had the highest gel strength. Additionally, sensory evaluation determined that TFCs with 30% pork fat scored the best by a sensory panel with high gel strength, water-holding capacity, and fresh and sweet taste. The gel strength, chewiness, and hardness of nutrient-enriched fish cakes with 20% linseed oil replaced for pork fat were higher than that only with pork fat (wt/wt) without changing in tenderness and elasticity. Visual results showed that the network was uniform at a moderate level of linseed oil addition (20% LO/PF replacement ratio). The results of this study provided technical guidelines for standardizing the TFC manufacture processes, and useful insight for the development of fish cakes with reduced animal fat content for additional health benefits for consumers.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9360988","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":"Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions","authors":"Jovan Ilic,&nbsp;Ilija Djekic,&nbsp;Igor Tomasevic,&nbsp;Marco van den Berg,&nbsp;Filip Oosterlinck","doi":"10.1111/jtxs.12763","DOIUrl":"10.1111/jtxs.12763","url":null,"abstract":"<p>Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10050172","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":"Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels","authors":"Mahdieh Zare,&nbsp;Mohammad-Taghi Golmakani,&nbsp;Seyed M. H. Hosseini","doi":"10.1111/jtxs.12761","DOIUrl":"10.1111/jtxs.12761","url":null,"abstract":"<p>Effects of different pH values (4–7) and whey protein isolate (WPI) concentrations (0.5–1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective than WPI concentration changes on emulgel properties. According to syneresis and texture profile analysis results, 1% WPI was selected as the optimum concentration. The XRD analysis showed that calcium alginate (CA) emulgel at pH 6 had a different peak at 2<i>θ</i> of 14.8°, likely indicating the highest amount of ion-bridging and maximum number of junction zones. The homogeneity of CA and CA + WPI emulgels (determined by image entropy analysis) decreased by pH reduction from 7 to 4, which can be related to acid-induced intermolecular interactions between alginate chains. The rheological properties of CA and CA + WPI emulgels revealed predominant elastic character (<i>G′</i> &gt; <i>G′′</i>) at different pH values. Creep test results showed that the relative recovery of emulgel prepared at pH 7 and 5 was 18.10 and 63.83%, respectively, suggesting pH reduction contributed to increase in the elastic component of material. The findings of this study can be applied for developing structured cold-set emulgels as solid fat replacers in meat and dairy products.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9722142","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":"Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products","authors":"Takahiro Funami,&nbsp;Kosuke Nakano,&nbsp;Kazuhiro Maeda,&nbsp;Hiroki Yamasaki,&nbsp;Makoto Nakauma","doi":"10.1111/jtxs.12757","DOIUrl":"10.1111/jtxs.12757","url":null,"abstract":"<p>The aim of the present study is to characterize the mechanical properties of O/W emulsion gels stabilized through soy protein isolate (SPI)-xanthan gum (XG) complex and to elucidate their practical usefulness in plant-based processed meat products. O/W emulsions prepared by mixing aqueous solutions of SPI-XG complexes, which was formed via electrostatic interactions under acidic conditions (pH 4.0), with plant oil were gelled in the presence of several hydrocolloids. Effects of hydrocolloid composition, oil type and load, and oil droplet size on the mechanical properties of the emulsion gels were investigated by dynamic viscoelasticity measurements, and fluorescence microscopy was performed for observation of the oil droplet dispersion. Results indicated that methylcellulose should be required to provide the gels with heat resistance and that the type of oil used should affect dynamic storage modulus (<i>G</i>') of the gels particularly at lower temperatures. It was also found that increased oil load should decrease the gel's resistance to deformation, making the gel structure brittle, and that oil drop size should affect <i>G</i>' and dynamic loss modulus (<i>G</i>\") at lower strains. Food application tests indicated that the emulsion gels used had a great impact on the mechanical properties of plant-based meat patties. These findings would contribute to the utilization of the emulsion gels as a lipid portion in plant-based processed meat products, leading to the progress of industrial practice.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9691771","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}