Journal of texture studies最新文献

{"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}

{"title":"A Review of Processing Techniques and Rheological Properties of Yogurts","authors":"Thong Le Ba,&nbsp;Mai Sao Dam,&nbsp;Lien Le Phuong Nguyen,&nbsp;László Baranyai,&nbsp;Tímea Kaszab","doi":"10.1111/jtxs.70006","DOIUrl":"https://doi.org/10.1111/jtxs.70006","url":null,"abstract":"<p>The rheology of yogurt, a critical factor influencing its texture, stability, and sensory appeal from production to consumption is explored in this review. Yogurt undergoes a transformation from a Newtonian liquid to a non-Newtonian thixotropic gel during fermentation, a process shaped by factors such as milk source, starter culture, and fat content. Recent advances in non-thermal treatments, such as ultrasound, microfiltration, high-pressure processing (HPP), and ultraviolet C (UV-C) light treatment, promise to enhance nutritional and sensory qualities of yogurt. Additionally, incorporating herbs and fruits into yogurt not only diversifies consumer options but also affects its texture, viscosity, and overall mouthfeel. The review examines how different yogurt styles—set, stirred, Greek, and drinkable—develop unique textures through varied production processes. Advances in rheological techniques and microstructural analysis have deepened our understanding of the interactions between proteins and fat globules, providing insights into the complex gel network of yogurt. Despite significant progress, further research is needed in areas such as non-destructive rheological testing during production, the impact of extended storage, and the development of plant-based yogurt alternatives. The insights are valuable for the dairy industry to support innovation and meet growing consumer demands.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143248455","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":"Characterize Firmness Changes of Nectarine and Peach Fruit Associated With Harvest Maturity and Storage Duration Using Parameters of Force–Displacement Curves","authors":"Xuan Luo,&nbsp;Yiran Zhao,&nbsp;Shijie Tian,&nbsp;Yonghua Yu,&nbsp;Xiuqin Rao,&nbsp;Wendao Xu,&nbsp;Yibin Ying,&nbsp;Huirong Xu","doi":"10.1111/jtxs.70003","DOIUrl":"10.1111/jtxs.70003","url":null,"abstract":"<div>\u0000 \u0000 <p>Fruit firmness is a critical attribute for evaluating the quality of peaches and nectarines. The precise measurement of fruit firmness plays a key role in maturity assessment, determining harvest periods, and predicting shelf-life. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors compared to the traditional Magness–Taylor test. However, the parameters defining firmness vary across the literatures. To optimize the parameter(s) for characterizing the firmness of peaches and nectarines, we evaluated 31 parameters derived from force–displacement curves using fruit with various maturity levels and storage durations. Our findings affirmed that the conventional Magness–Taylor measurement effectively delineated firmness changes associated with varying maturity levels, while its ability to capture firmness changes due to storage duration was constrained. On the contrary, parameters extracted from the steady phase (P2), which depict flesh properties after penetrating to a specified depth, exhibited strong performance across diverse maturity stages and storage durations. As effective firmness characterization parameters should differentiate various sample groups based on both maturity and storage duration criteria—pivotal factors influencing softening, the P2-derived parameters are thus deemed more appropriate for firmness characterization. Given the stability of the steady phase (P2) within the force–displacement curve and the high correlation among the P2-derived parameters, it is more recommended to use the end force value of P2, corresponding to the force value at 10 mm depth to represent the firmness of peaches and nectarines.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143007480","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":"Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High-Temperature Ethylene Using Support Vector Regression","authors":"G. Madasamy Raja,&nbsp;P. Selvaraju,&nbsp;P. Pathmanaban,&nbsp;P. Vamsi Sagar","doi":"10.1111/jtxs.70004","DOIUrl":"10.1111/jtxs.70004","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high-temperature ethylene (HTE) exposure at varying temperatures (20°C, 30°C, or 35°C) and durations (24, 48, or 72 h) on the postharvest quality and antioxidant properties of mature green tomatoes (MG). Color changes, physicochemical characteristics, antioxidant compounds, and overall antioxidant ability were assessed. HWT increased β-carotene levels and oxygen radical absorbance capacity (ORAC) while preserving color metrics, despite later HTE exposure. Exposure to HTE delayed ripening, increased titratable acidity, and reduced dry matter content. The effects on antioxidant compounds varied depending on temperature and duration of exposure. A support vector regression (SVR) model predicted color parameters with high performance (<i>R</i>² &gt; 0.85) for lightness (L*), greenness-redness (a*), blueness-yellowness (b*), chroma, and hue values. The findings highlight the potential of HWT in postharvest quality management and underscore the complex interplay between HWT and HTE on tomato quality parameters.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142978933","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":"Correction to “Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream”","authors":"","doi":"10.1111/jtxs.70005","DOIUrl":"10.1111/jtxs.70005","url":null,"abstract":"<p>Zhou, X., Y. Jiang, M. Youssef, Y. Teng, J. Li, B. Li, and F. Zhan. 2024. “Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream.” <i>Journal of Texture Studies</i> 55: e12870. https://doi.org/10.1111/jtxs.12870.</p><p>In the originally published version, the order of authors and institutions were incorrect. The correct order appears below. The online version of this article has been corrected accordingly.</p><p>We apologize for this error.</p><p>Fuchao Zhan¹, Xiaorui Zhou², Ying Jiang², Mahmoud Youssef^2,3, Yongxin Teng⁴, Jing Li², Bin Li²</p><p>¹College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China</p><p>²College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China</p><p>³Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt</p><p>⁴School of Food Science and Engineering, South China University of Technology, Guangzhou, China</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142950695","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 Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat","authors":"Rita Chuang,&nbsp;Arin Naidu,&nbsp;Josephine Galipon","doi":"10.1111/jtxs.70001","DOIUrl":"10.1111/jtxs.70001","url":null,"abstract":"<p>The increasing demand for protein-rich, plant-based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant-based fibrils and electrospun silk fibroin fibers have been explored for texture enhancement and scaffolding in both meat analogs and cell-based meats, the use of wet-spun fibroin protein fibers as a food ingredient remains underexplored. This study investigates the potential of wet-spun recombinant fibroin fibers to enhance the textural properties of meat analogs. Short fibers, with varying tensile strengths and diameters, were incorporated into a commercial ground pork analog to create improved patty samples. The results showed that adding hydrophilic, 30 μm-diameter, 3-mm short protein fibers at 1% (w/w) significantly increased the springiness of the pork analog by 45%. Additionally, fiber sheets designed to mimic the endomysium structure of intramuscular connective tissue were integrated into the minced pork analog using a three-dimensional needle punching technique. This approach successfully recreated the interlacing endomysium structure found in whole-muscle pork, yielding a texture that closely matched the slice shear force, springiness, and cohesiveness of traditional pork. In conclusion, the incorporation of wet-spun protein fibers offers a promising strategy to enhance the textural qualities of meat analogs, making them more comparable to animal meat and potentially more appealing to consumers seeking high-quality plant-based alternatives.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11704076/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142950697","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":"Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner-Bratzler Shear Method","authors":"Ana Cristina Agulheiro-Santos,&nbsp;Graça Machado,&nbsp;Teresa Eusébio,&nbsp;Maria João Lança","doi":"10.1111/jtxs.70002","DOIUrl":"https://doi.org/10.1111/jtxs.70002","url":null,"abstract":"<div>\u0000 \u0000 <p>Assessment of sea lamprey texture from the Guadiana and Mondego River basins. Lamprey has served as food for centuries, and nowadays it is highly appreciated, mainly in southern European countries. Therefore, the quality requirements of the lamprey are closely scrutinized by consumers. The texture is commonly referred to as tenderness, and is one crucial sensory attribute valued by consumers. A deep search for scientific publications about texture evaluation of lamprey allows us to conclude that there is no work published. So, a wide review was carried out on methods for evaluating fish texture. This study aims: (i) to assess the texture of specimens caught in two Portuguese rivers, Guadiana, and Mondego and (ii) to validate the Warner-Bratzler shear method for assessing sea lamprey's texture. Our results on texture of sea lampreys caught in Guadiana and Mondego River basins revealed significant differences in texture parameters, obtained through the Warner Bratzler test. Sea lamprey from Guadiana River basin exhibited lower values of firmness (123.15 N) and energy indicating softer flesh, and lampreys from Mondego River basin displayed higher firmness values (147.37 N), indicating harder flesh. This study confirmed the adequacy of the Warner-Bratzler shear method for assessing sea lamprey texture due to its sensitivity and accuracy in measuring the texture parameters obtained through force deformation curve. This knowledge will allow future studies to use a consistent method to assess texture. The certification of regional food products increases fishing communities' income and gives consumers greater confidence in the quality of these delicatessen products.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112594","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":"Partial Substitution of Egg White Protein by Sodium Caseinate/Tannin Acid/Octenyl Succinate Starch Composite: A Study on the Physicochemical Properties in Cake and Ice Cream","authors":"Xiaorui Zhou,&nbsp;Ying Jiang,&nbsp;Mahmoud Youssef,&nbsp;Yongxin Teng,&nbsp;Jing Li,&nbsp;Bin Li,&nbsp;Fuchao Zhan","doi":"10.1111/jtxs.12870","DOIUrl":"https://doi.org/10.1111/jtxs.12870","url":null,"abstract":"<div>\u0000 \u0000 <p>The development of egg substitutes to partially or completely replace eggs is a noteworthy food trend in academia and industry. Previous studies have systematically investigated the potential of sodium caseinate (Na-Cas)/tannic acid (TA)/octenyl succinate starch (OSA-Starch) composites as foaming agents. The objective of this study was to extend the previous study and explore the potential application of Na-Cas/TA/OSA-Starch composites as egg replacers. Cakes and ice creams were produced by replacing 25%, 50%, and 75% of egg white with Na-Cas/TA/OSA-Starch composites. Some physical, rheological, and textural properties of cake and ice cream were determined to evaluate the feasibility of replacing egg white with Na-Cas/TA/OSA-Starch. Compared to the control, 25% Na-Cas/TA/OSA-Starch composites replacement of egg whites resulted in an increase in specific volume of the prepared cakes, an increase in hardness, a decrease in elasticity, and an increase in chewiness. As the amount of Na-Cas/TA/OSA-Starch composites substituted for eggs increased, the melt resistance of the ice cream decreased, the hardness increased, and the viscosity decreased, while the hardness and chewiness of the cake tended to increase. In conclusion, Na-Cas/TA/OSA-Starch composites have great potential as a new food ingredient for functional dairy ingredients in ice cream and cakes.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764174","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}