Journal of texture studies最新文献

{"title":"Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels","authors":"Bin Luo,&nbsp;Lin Chen,&nbsp;Jiaqi Peng,&nbsp;Jianxia Sun","doi":"10.1111/jtxs.12855","DOIUrl":"10.1111/jtxs.12855","url":null,"abstract":"<p>The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion-filled gel (SPI-FG) and TFSP emulsion-filled gel (TFSP-FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion-filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP-FG decreased with the increasing of emulsion content, but those of SPI-FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP-FG and SPI-FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP-FG, and SPI-FG showed higher G′ values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP-FG and SPI-FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI-stabilized emulsion behaved as active fillers in SPI-FG reinforcing the gel matrix; however, the gel matrix of TFSP-FG still had many void pores when SPI-stabilized emulsion was involved. In conclusion, compared to SPI-FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP-FG.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141590607","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":"Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean","authors":"Gurpreet Singh,&nbsp;Baljit Singh,&nbsp;Arashdeep Singh","doi":"10.1111/jtxs.12854","DOIUrl":"10.1111/jtxs.12854","url":null,"abstract":"<p>The effect of varying extrusion conditions on the functional properties of hulless barley–mung bean (70:30) extruded snacks was investigated using response surface methodology with feed moisture (FM), barrel temperature (BT), and screw speed (SS) as process variables. Results revealed significant impacts on functional characteristics with varying extrusion conditions. Bulk density (BD) of extruded snacks ranged from 0.24 to 0.42 g/cm³, showing that lower FM and higher BT results in lower BD while it increased with increasing FM, SS, and BT. The expansion ratio (ER) of extruded snacks ranged between 2.03 and 2.33, showing BT and SS had a desirable positive effect, whereas increasing FM led to decreased ER. Increasing BT and SS depicted a negative effect on water absorption index, whereas FM showed positive effect, which ranged between 4.21 and 4.82 g/g. A positive effect on water solubility index was depicted by BT and SS, which ranges between 9.01% and 13.45%, as higher SS and BT led to starch degradation and increased solubility suggesting better digestibility. The hardness of extruded snacks ranged from 32.56 to 66.88 Newton (N), showing increasing FM increased hardness, whereas higher SS and BT resulted in lowering the hardness. Scanning electronic microscope (SEM) analysis revealed structural changes in extrudates in comparison with nonextruded flour, indicating starch gelatinization and pore formation affected by varying processing parameters. Shifts in absorption bands were observed in Fourier transform infrared spectroscopy (FT-IR), suggesting structural changes in starch and protein. Understanding the effects of extrusion parameters on product properties can help tailored production to meet consumers' preferences and the development of functional snacks with improved nutritional quality.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141498270","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 assessment methods for measuring individual differences in oral somatosensory perception","authors":"Reisya Rizki Riantiningtyas,&nbsp;Anestis Dougkas,&nbsp;Camille Kwiecien,&nbsp;Florence Carrouel,&nbsp;Agnès Giboreau,&nbsp;Wender L. P. Bredie","doi":"10.1111/jtxs.12849","DOIUrl":"10.1111/jtxs.12849","url":null,"abstract":"<p>While taste and smell perception have been thoroughly investigated, our understanding of oral somatosensory perception remains limited. Further, assessing and measuring individual differences in oral somatosensory perception pose notable challenges. This review aimed to evaluate the existing methods to assess oral somatosensory perception by examining and comparing the strengths and limitations of each method. The review highlighted the lack of standardized assessment methods and the various procedures within each method. Tactile sensitivity can be assessed using several methods, but each method measures different tactile dimensions. Further investigations are needed to confirm its correlation with texture sensitivity. In addition, measuring a single textural attribute may not provide an overall representation of texture sensitivity. Thermal sensitivity can be evaluated using thermal-change detection or temperature discrimination tests. The chemesthetic sensitivity tests involve either localized or whole-mouth stimulation tests. The choice of an appropriate method for assessing oral somatosensory sensitivity depends on several factors, including the specific research objectives and the target population. Each method has its unique intended purpose, strengths, and limitations, so no universally superior approach exists. To overcome some of the limitations associated with certain methods, the review offers alternative or complementary approaches that could be considered. Researchers can enhance the comprehensive assessment of oral somatosensory sensitivity by carefully selecting and potentially combining methods. In addition, a standardized protocol remains necessary for each method.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12849","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141498269","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":"Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour cream","authors":"Anaïs Lavoisier,&nbsp;Tino Jamme,&nbsp;Florence Rousseau,&nbsp;Martine Morzel","doi":"10.1111/jtxs.12851","DOIUrl":"10.1111/jtxs.12851","url":null,"abstract":"<p>Rheological properties of gastric contents depend on the food ingested, and on the volume and composition of secretions from the host, which may vary. This study investigates the impact of saliva regular incorporation in the stomach after a meal on the rheological properties of gastric contents, considering two levels of salivary flow (low = 0.5 and high = 1.5 mL/min). In vitro chymes were obtained by mixing sour cream, simulated gastric fluid, two different volumes of oral fluid (at-rest human saliva, SSF for Simulated Salivary Fluid or water) and adjusting pH at 3. Chymes samples were characterized at 37°C for their particle size and rheological properties. Overall, particle size distribution was not different between samples: incorporating a larger volume of saliva resulted in more heterogeneity, but the surface area moment D[3,2] and volume moment D[4,3] did not differ significantly with the oral fluid type. Shear viscosity of chyme samples was higher when saliva was incorporated, in comparison with water or SSF. In addition, as shown from data extracted at <span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <mover>\u0000 <mi>γ</mi>\u0000 <mo>̇</mo>\u0000 </mover>\u0000 </mrow>\u0000 <annotation>$$ dot{gamma} $$</annotation>\u0000 </semantics></math> = 20 s⁻¹ the higher the fluid volume the lower the shear viscosity, which is attributed to a dilution effect. However, this dilution effect was attenuated in the case of saliva, most likely due to its composition in organic compounds (e.g., mucins) contributing to the rheological properties of this biological fluid. In these in vitro conditions, both saliva and the salivation rate had a significant but slight impact on the rheological properties of gastric contents (of the order of 1–5 mPa s at <span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <mover>\u0000 <mi>γ</mi>\u0000 <mo>̇</mo>\u0000 </mover>\u0000 </mrow>\u0000 <annotation>$$ dot{gamma} $$</annotation>\u0000 </semantics></math> = 20 s⁻¹).</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141476801","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":"Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads","authors":"Laura Principato,&nbsp;Daniele Carullo,&nbsp;Alice Gruppi,&nbsp;Milena Lambri,&nbsp;Andrea Bassani,&nbsp;Giorgia Spigno","doi":"10.1111/jtxs.12850","DOIUrl":"10.1111/jtxs.12850","url":null,"abstract":"<p>This study examined the effects of spread formulation and the structural/lubricant properties of six different commercial hazelnut and cocoa spreads on sensory perception. Rheology, tribology, and quantitative descriptive analysis (QDA) was assessed by also evaluating the correlation coefficients between the quality descriptor and the rheological and textural parameters. The viscosity was evaluated at different temperatures to better simulate conditions before and after ingestion. Tribological analysis was executed at 37°C to mimic the human oral cavity. The effect of saliva presence and the number of runs on tribological behaviors was investigated. Moreover, textural, calorimetric, and particle size distribution measurements were performed to reinforce the correlation between structural/thermal parameters (e.g., firmness, stickiness, sugar melting point) and sensory aspects. “Visual viscosity,” defined as a sensory attribute evaluated prior to consumption, negatively correlated with apparent viscosity measured at 20°C and 10 s⁻¹, whereas “body,” defined during oral processing and related to creaminess, positively correlated with apparent viscosity measured at 37°C and 50 s⁻¹. These attributes were mainly influenced by particulate microstructure and solid volume fraction within the formulation. Textural stickiness positively correlated with sensory “adhesiveness” and was related to fat composition and milk powder addition, while “sweetness” was related to sucrose content and sugar melting enthalpy. Tribological data provided meaningful information related to particle-derived attributes, as well as after-coating perception (fattiness/oiliness), thus better predicting food evolution during oral consumption.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141476799","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":"Oral size perception and texture preferences for particle-containing foods in children aged 5–12","authors":"Ching Yue Chow,&nbsp;Anne C. Bech,&nbsp;Annemarie Olsen,&nbsp;Russell Keast,&nbsp;Catherine G. Russell,&nbsp;Wender L. P. Bredie","doi":"10.1111/jtxs.12848","DOIUrl":"10.1111/jtxs.12848","url":null,"abstract":"<p>Foods containing bits and pieces are often less liked by children; however, there is a limited understanding of how perceptions and preferences for foods with particles change during childhood. This study aimed to investigate preferences and perceptions of particle-containing foods in children aged 5–12 years. Children (<i>n</i> = 485) completed a forced-choice questionnaire on drawings of six pairs of foods, each available with or without particles. Additionally, children tasted yogurts added with muesli differing in particle size (median diameter: 3.9 or 7.5 mm) and evaluated their perception of particle size in mouth and their liking. The questionnaire results showed that children had a clear preference for foods without particles. The average probability of choosing the ‘with-particle’ foods was 28%, significantly below the midpoint of 50% (<i>p</i> &lt; .0001). Preferences for particle-containing foods were lowest at age six and increased significantly with age (<i>p</i> = .0007). In the taste test, muesli particle size affected oral size perception (<i>p</i> &lt; .0001) but not liking (<i>p</i> = .60). Older children were better able to differentiate particle size than younger children. However, there was no relationship between individual preferences for particle-containing foods and oral size perception of muesli particles. The observation that children's texture preferences changed with age highlights the role of increased experience in shaping preferences for foods with particles.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12848","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141476802","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 dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids","authors":"Akapong Kongjaroen,&nbsp;Chaiwut Gamonpilas,&nbsp;Pawadee Methacanon","doi":"10.1111/jtxs.12852","DOIUrl":"10.1111/jtxs.12852","url":null,"abstract":"<p>The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM-thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk &lt; skim milk ≈ apple juice &lt; water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum-based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 4","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141476800","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":"Various factors affecting the gel properties of surimi: A review","authors":"Dongfei Xie,&nbsp;Yu Tang,&nbsp;Gua Dong","doi":"10.1111/jtxs.12847","DOIUrl":"10.1111/jtxs.12847","url":null,"abstract":"<p>As an important aquatic prepared food, surimi products are favored by consumers due to their unique viscoelastic properties and high nutritional value. Gel properties are the main indicators to measure the quality of surimi products. The gelation of surimi mainly involves intramolecular (conformational change) and intermolecular (chemical force) changes. Factors such as processing treatments, raw fish species and exogenous additives affect surimi protein structure, chemical forces and endogenous enzyme activities, which further affect the gel properties of surimi products. This review focuses on the mechanism of surimi heat-induced gel, mainly including protein chain expansion and aggregation through various chemical forces to form a three-dimensional network structure. In addition, the mechanism and application of different factors on the gel properties of surimi were also discussed, providing a reference for the selection of fish species, the control of heating conditions in the gel process of surimi products, the selection of additives and other measures to improve the gel performance.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141457684","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":"Perspective on oral processing of plant-based beverages","authors":"Gintu Sara George,&nbsp;Craig J. Fleming,&nbsp;Rituja Upadhyay","doi":"10.1111/jtxs.12846","DOIUrl":"10.1111/jtxs.12846","url":null,"abstract":"<p>Around the world, the market for plant-derived beverages is one of the fastest-expanding segments in the functional and specialty beverage areas of newer food product development. Consumers are increasingly likely to choose alternatives to bovine beverages due to factors including lactose intolerance, hypercholesterolemia prevalence, allergies to bovine beverages, and preference for vegan diets that contain functionally active ingredients with health-promoting characteristics. Due to health, ecological, and ethical concerns, many customers are interested in reducing their usage of animal products like bovine milk. A variety of plant-based beverage substitutes are being created by the food sector as a result. To create viable alternatives, it is first necessary to provide an overview of the chemical composition, structure, features, and nutritional attributes of ordinary bovine milk. Sensory acceptability in the case of substitutes for beverages made from legumes is a significant barrier to their widespread acceptance, and thus saliva acts as a sophisticated fluid that serves a variety of purposes in the cavity of the mouth. Designing and producing next-generation plant-based beverages that mimic the physicochemical and functional qualities of conventional bovine-based beverages is gaining popularity, and many of these products can be thought of as colloidal materials that contain the particles or polymers that give them their unique qualities NG-PB foods can have a wide range of rheological qualities, such as fluids with low viscosity (such as plant-based beverages), high-viscosity liquids (like creams), soft liquids (like yogurt), as well as hard solids (such as some cheeses).</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 3","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141427138","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":"Comparing the sensory properties of commercially available animal and plant-based burgers","authors":"Rebecca A. Forster,&nbsp;Emma Hassall,&nbsp;Louwrens C. Hoffman,&nbsp;Stefan K. Baier,&nbsp;Jason R. Stokes,&nbsp;Heather E. Smyth","doi":"10.1111/jtxs.12838","DOIUrl":"10.1111/jtxs.12838","url":null,"abstract":"<p>The number of plant-based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant-based meat products, specifically burger-type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal-based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant-based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel (<i>n</i> = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal-based burgers scored high for <i>meaty</i> (aroma), <i>meaty</i> (flavor), and <i>umami</i> but not <i>legume</i>, <i>vegetative</i>, <i>bitterness</i>, and <i>lingering spice</i> attributes. They also received higher average scores for <i>juiciness</i>, <i>fattiness</i>, and <i>final moistness</i> than the plant-based burgers but scored lower in <i>cohesiveness</i>. The plant-based burgers scored high for <i>legume</i> and <i>bitterness</i> but not <i>meaty</i> (aroma), <i>meaty</i> (flavor), and <i>umami</i> attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant-based meats market.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12838","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141179852","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}