Journal of texture studies最新文献

{"title":"Correlations Between Textural Properties of Potato Chips and Diffusion Coefficients of Frying Oils","authors":"Şermin Demirpençe,&nbsp;Filiz Altay","doi":"10.1111/jtxs.70038","DOIUrl":"https://doi.org/10.1111/jtxs.70038","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches. First, they were experimentally measured in a model matrix using dynamic light scattering (DLS) at 60°C, 70°C, and 80°C and subsequently extrapolated to the frying temperature (180°C) using the Arrhenius equation. Second, the effective diffusion coefficients were calculated based on Fick's law of diffusion. All chips were fried to a low moisture content (~1%–2%), but fat contents ranged widely from about 32% to 43% depending on the oil used. Chips fried in the highly saturated palm olein absorbed the least oil (~32%) and had the highest hardness (peak force), whereas those fried in polyunsaturated sunflower oil had the highest oil content (~43%) and lowest hardness. Diffusion coefficient measurements in the model system also differed by oil type (e.g., sunflower oil showed the lowest molecular diffusion rate), although the calculated effective diffusion coefficients of oils into chips were of similar order (~10⁻⁶ m²/s) for all oils. The correlation analyses revealed strong correlations between oil diffusion coefficients and chip moisture, fat content, and texture, highlighting the role of oil mobility in determining product quality. Understanding these correlations can help optimize frying processes and oil selection to produce chips with lower oil content and desirable crispness.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145007991","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":"An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism","authors":"Jiale Kuang,&nbsp;Xiaojun Sun,&nbsp;Yan Zhang,&nbsp;Yanfeng Li,&nbsp;Shikun Liu,&nbsp;Shixin Yu,&nbsp;Jingjing Liu","doi":"10.1111/jtxs.70040","DOIUrl":"https://doi.org/10.1111/jtxs.70040","url":null,"abstract":"<div>\u0000 \u0000 <p>Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol-rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has become a prominent research focus in the food science field. In this study, an in vitro oral tribological method was developed based on a soft–hard friction interface. An oral-like sensory structure was constructed using biomimetic materials to replicate tongue–palate contact. The frictional behavior carried out in this structure is similar to that of the palate-tongue friction contact in the oral cavity. Thus, the structure allows for the detection of the effect of changes in the nature of food in the oral cavity on the tongue and the palate, which can be quantified by the coefficient of friction. Porcine gastric mucin (PGM), which shares functional similarities with salivary proteins, was employed as a model sensory material. This allowed the device to capture the interaction mechanisms between astringent compounds (e.g., tannins) and salivary proteins. A calibration curve was established by fitting friction coefficient data across a range of tannin concentrations. Subsequently, commercial wine samples were tested. The tribological system detected changes at the mucin–wine soft–hard interface, and the measured friction coefficient served as a quantitative indicator of astringency intensity. This study provides a feasible and reproducible experimental approach for the quantification of food astringency.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144998909","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":"Texture Discrimination of Agar Gels in Rats","authors":"Takutoshi Wakao,&nbsp;Chihiro Nakatomi,&nbsp;Hiroshi Ikeda,&nbsp;Chia-Chien Hsu,&nbsp;Masahiro Mizuhara,&nbsp;Kaori Kometani-Gunjigake,&nbsp;Tatsuo Kawamoto,&nbsp;Kentaro Ono","doi":"10.1111/jtxs.70039","DOIUrl":"https://doi.org/10.1111/jtxs.70039","url":null,"abstract":"<div>\u0000 \u0000 <p>Food texture is a pivotal factor influencing consumer preference, acceptance, and eating experience. Although human sensory studies have underscored the importance of the sensations of springiness and hardness in mastication and swallowing, the underlying mechanisms remain unknown due to the lack of an animal model. We therefore hypothesized that rats can discriminate textures based on mechanical properties-springiness and hardness-independent of taste, odor, and visual cues. To investigate texture perception, we evaluated rats' discrimination of agar gels using a conditioned texture aversion paradigm with a two-bottle preference test. Agar gels at 1%–3% concentrations were cut into 5 mm cubes or strained through a 100-mesh sieve to form paste. In the two-bottle preference test comparing 1% and 3% agar cubes, the conditioned stimulus (CS) applied to the cubes induced selective aversion to the CS cubes, but the CS applied to the paste form eliminated this aversion. Moreover, to exclude taste or odor cues, gelatin cubes with physical properties similar to those of the 3% agar cubes were prepared, and conditioning with these gelatin cubes induced aversion to the 3% agar cubes. To eliminate visual cues, resin cubes resembling agar cubes were prepared; however, conditioning with the resin cubes did not produce aversion to agar cubes. These results indicated that aversion learning to the agar cubes was acquired based on textures rather than taste, odor, or visual properties. The newly developed experimental system offers a valuable framework for exploring mechanisms of food texture perception and guiding the development of texturally optimized food products.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144935042","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":"In Vitro Robotic Chewing Studies of Food Texture Changes During Mastication","authors":"Xudong Wang,&nbsp;Bangxiang Chen,&nbsp;Jaspreet Dhupia,&nbsp;Macro Morgenstern,&nbsp;Weiliang Xu","doi":"10.1111/jtxs.70037","DOIUrl":"https://doi.org/10.1111/jtxs.70037","url":null,"abstract":"<p>The aim of this study was to investigate food texture changes during mastication using a robotic chewing system. Roasted peanuts and white bread were used as representative food samples to explore how different chewing behaviors affect textural transformations. Initially, the number of cycles required to chew each food sample for swallowing was recorded through in vivo experiments. Subsequently, various molar chewing trajectories, occlusal forces, and artificial saliva flow rates were applied in the robotic chewing system to simulate a range of chewing behaviors. Each food type was chewed by the robot for 0%, 25%, 50%, 75%, and 100% of the total determined number of chewing cycles. Nine food texture variables were measured using texture profile analysis (TPA). Principal component analysis (PCA) and partial least squares regression (PLSR) were employed to assess the correlations between chewing behaviors and food texture changes. Results showed that for roasted peanuts, hardness, adhesive force, and cohesiveness had strong correlations with chewing cycles, while for white bread, these relationships were less pronounced. The mechanisms underlying the texture changes were analyzed and explained. For roasted peanuts, texture changes were primarily governed by chewing stages, with an average hardness reduction of 81.5% over the chewing process. Springiness and its index were mainly influenced by saliva secretion rate. Conversely, white bread initially exhibited increased hardness due to compression, followed by gradual softening. Its adhesive force was chiefly impacted by saliva secretion, while cohesiveness was more strongly affected by chewing trajectory. These findings should be interpreted cautiously, as the limited and homogeneous participant sample restricts their broader applicability.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905566","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":"Correction to “Microwave Treatment to Modify Textural Properties of High Protein Gel Applicable as Dysphagia Food”","authors":"","doi":"10.1111/jtxs.70034","DOIUrl":"https://doi.org/10.1111/jtxs.70034","url":null,"abstract":"<p>Ebrahimi Pure, A., M. S. Yarmand, M. Farhoodi, and A. Adedeji. 2021. “Microwave Treatment to Modify Textural Properties of High Protein Gel Applicable as Dysphagia Food.” <i>Journal of Texture Studies</i> 52, no. (5–6): 638–646. https://doi.org/10.1111/jtxs.12611.</p><p>There was an error in the originally published metadata for Ali Ebrahimi Pure. The correct surname is “Ebrahimi Pure.” The metadata has been corrected online accordingly, and the correct citation is above.</p><p>We apologize for this error.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 4","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144814867","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":"Sensory Perception Optimization of Consumer Products: Toothpaste Tube Squeezability.","authors":"Baran Teoman, Mark Vandeven, Aileen Cabelly, Monica Morelli, Andrei Potanin","doi":"10.1111/jtxs.70036","DOIUrl":"https://doi.org/10.1111/jtxs.70036","url":null,"abstract":"<p><p>This study examines the \"squeezability\" of toothpaste tubes, focusing on how ease of dispensing influences consumer acceptability of the product. Eight toothpaste samples, modified from a commercial product, were evaluated by 27 panelists in terms of acceptability scale. In parallel, instrumental measurements were conducted using a tactile glove and a texture analyzer to assess grip force and squeeze rate. A toothpaste tube can be too hard (paste does not flow easily) or too soft (paste flowing out uncontrollably) to squeeze. In this work, the optimal range or the \"golden middle\" of squeezability was determined via statistical analysis of the sensory and textural data, offering insights for improving product design and packaging.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 4","pages":"e70036"},"PeriodicalIF":2.5,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144804310","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":"Microstructural, Rheological, and Melting Behavior of Plant-Based Frozen Desserts Produced From Soy and Pea Protein Isolates","authors":"Didem Sözeri Atik,&nbsp;Richard W. Hartel","doi":"10.1111/jtxs.70035","DOIUrl":"https://doi.org/10.1111/jtxs.70035","url":null,"abstract":"<div>\u0000 \u0000 <p>Despite the growing interest in plant-based frozen desserts, they still have significant difficulties mimicking the microstructural properties of dairy ice cream using plant-based ingredients. Therefore, the impact of mono and diglyceride (MDG) and polysorbate 80 (PS80) at 0.15% and 0.30% levels, as well as different stabilizer levels (0%, 0.2%, and 0.4%) on the microstructural, rheological, and melting behavior of plant-based frozen desserts produced from soy and pea protein isolates was evaluated to provide a comprehensive understanding regarding their structure. The mean ice crystal size values of the samples were not affected by changing emulsifier type, level, stabilizer level, and protein source, whereas the partial coalescence was found to increase with increasing amounts of PS80. The samples containing MDG had higher total drip-through compared to those with PS80. This study provides a more comprehensive understanding of the effect of ingredients on the microstructure and meltdown properties of plant-based frozen desserts.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 4","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740159","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 Reduced-Sugar Messages on Chiffon Cake Ratings and Human Chewing Behavior","authors":"Qi Zhao,&nbsp;Kexin Jiang,&nbsp;Shiwen Liu,&nbsp;Xiaoya Liu,&nbsp;Qian Mao","doi":"10.1111/jtxs.70033","DOIUrl":"https://doi.org/10.1111/jtxs.70033","url":null,"abstract":"<div>\u0000 \u0000 <p>Reducing sugar in baked goods has become a widely discussed healthy eating topic today. Reduced-sugar messages on product packaging can help consumers make smarter food choices and reduce their sugar intake. Therefore, the aim of this study was to investigate the effects of different types of reduced-sugar messages (including nutritional, taste, and social messages) and reduced-sugar interest groups on chiffon cake ratings and consumer chewing behavior over time. To assess public attitudes toward reduced-sugar foods and related information, we collected and analyzed 300 valid responses from an online survey. We then recruited 525 participants (aged 18–24) for an offline, five-week study. The results of the survey showed that the number of consumers who were influenced by the reduced-sugar message to purchase reduced-sugar products was significantly higher than those who were not influenced, with the possibility increasing by 4.502 times (Hazard Ratio = 4.502, <i>p</i> &lt; 0.05). Expectations after the message intervention were significantly higher, being 4.418 times greater than those who were not influenced by the message (Hazard Ratio = 4.418, <i>p</i> &lt; 0.05). There was no significant main effect of the reduced-sugar interest group on consumer chewing behavior. Reduced-sugar products with a social message had the lowest chewing time and chewing cycles. In addition, we did not find a significant association between purchasing behavior and chewing behavior. It is hoped that this study will lead to a better understanding of consumer behavior patterns and preferences, which will help companies to better formulate marketing strategies and product designs to meet consumer needs and expectations.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714710","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":"A Developmental Texture Framework for Food Texture Progression: Implications for Feeding Development, Oral Motor Skills, and Pediatric Feeding Disorder","authors":"Amy L. Delaney,&nbsp;Sarah Staskiewicz,&nbsp;Suzanne Evans Morris,&nbsp;Sarah Smith-Simpson,&nbsp;Praveen S. Goday","doi":"10.1111/jtxs.70026","DOIUrl":"https://doi.org/10.1111/jtxs.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>The introduction of food textures in a child's first 2 years of life plays a vital role in growth, nutrition, and feeding development. However, the absence of a standardized texture framework for studying texture progression limits both pediatric feeding research and the ability to diagnose pediatric feeding disorder (PFD) based on age-appropriate expectations. To address this gap, authors Delaney and Goday proposed data sharing from the Nestlé Feeding Infant-Toddler Study (FITS) to explore texture progression and define age-appropriate texture expectations. In response, Nestlé assembled a multidisciplinary panel of feeding experts to create standardized textures but did not provide financial or nonfinancial assistance for this study. This panel integrated literature on global guidelines, texture classification systems, the International Dysphagia Diet Standardization Initiative, food properties, and developmental research. Through an iterative process, they developed a framework with standardized definitions based on food properties. The framework categorizes food textures into five main groups: liquids, purees, mashed solids, chewable solids, and combination foods. These categories are based on food properties (flow rate/cohesiveness, moisture content, firmness, particle size, and particle distribution) and oral motor skills (biting, chewing, tongue force, and tongue control). Each category is further divided into three subcategories. The texture category is determined by how the food is prepared and presented, rather than its original form. This property-based framework offers flexibility in classifying foods based on preparation and presentation, making it ideal for coding existing data and supporting at-home data collection. By establishing a standardized language for food textures, the framework will help fill gaps in normative data, assist in PFD diagnostics, and support future research and clinical applications.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144300111","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":"Synergistic Effects of Steam Impinged Microwave–Vacuum Blanching on the Textural Behavior of Vegan Patties","authors":"Piyush Sharma,&nbsp;P. P. Sutar,&nbsp;Arun Prasath Venugopal","doi":"10.1111/jtxs.70029","DOIUrl":"https://doi.org/10.1111/jtxs.70029","url":null,"abstract":"<div>\u0000 \u0000 <p>The present study was carried out to understand the effect of the process variables of the combined microwave–vacuum–steam blanching process on the textural behavior of vegan patties. This novel blanching technique was systematically evaluated to optimize parameters, including microwave power density (3.8 W/g), steam duration (3 s), pea-to-potato mash ratio (0.252), patty thickness (0.866 cm), and microwave irradiation time (133 s). Fourier transform infrared (FTIR) spectroscopy was employed to examine molecular-level structural and compositional changes across treated samples, providing insights into protein and starch interactions. Results demonstrated significant improvements in textural properties, attributed to enhanced protein denaturation and starch gelatinization. The study highlights the potential of this innovative technique to produce high-quality plant-based foods by optimizing process efficiency and product functionality. These findings contribute to the research area aimed at advancing sustainable processing methods for the development of vegan products to resemble their traditional counterparts in texture and sensory properties.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256180","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}