Journal of texture studies最新文献_第7页

Folding during sheeting improved qualities of dried noodles through gluten network proteins 在压片过程中进行折叠可通过面筋网络蛋白质改善干面的质量。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-03-25 DOI: 10.1111/jtxs.12826

Yaojia Li, Haitao Zheng, Yajing Qi, Jawad Ashraf, Shuyun Zhu, Bin Xu

{"title":"Folding during sheeting improved qualities of dried noodles through gluten network proteins","authors":"Yaojia Li, Haitao Zheng, Yajing Qi, Jawad Ashraf, Shuyun Zhu, Bin Xu","doi":"10.1111/jtxs.12826","DOIUrl":"10.1111/jtxs.12826","url":null,"abstract":"The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140288412","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}

引用次数: 0

Analytical rheology as a tool for the structural investigation of citrus pectin 作为柑橘果胶结构研究工具的分析流变学。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-03-14 DOI: 10.1111/jtxs.12828

Evdoxia Asimakopoulou, Thomas Goudoulas, Ioannis I. Andreadis, Dimitrios G. Fatouros, Mehraj Ahmad, Chrisi Vasiliadou, Athina Theocharidou, Christos Ritzoulis

{"title":"Analytical rheology as a tool for the structural investigation of citrus pectin","authors":"Evdoxia Asimakopoulou, Thomas Goudoulas, Ioannis I. Andreadis, Dimitrios G. Fatouros, Mehraj Ahmad, Chrisi Vasiliadou, Athina Theocharidou, Christos Ritzoulis","doi":"10.1111/jtxs.12828","DOIUrl":"10.1111/jtxs.12828","url":null,"abstract":"Rheological analysis of citrus pectin at pH 3 and 7 elucidates its structural dynamics, revealing distinct behaviors influenced by pH. At pH 3, pectin exhibits shear-thinning, with solvent-independent unified rheological profiles identifying three concentration regimes: 0.5%–1.5%, 2%–3%, and 3.5%–4%. These regimes, alongside Cox–Merz superpositions, outline the semi-dilute (c*) and concentrated (c**) transitions at 1.5%–2% and 3%–3.5%, respectively. Moreover, a Morris equation exponent of 0.65 indicates flexible, mobility-restricted macromolecules. Conversely, at pH 7, increased viscosities and Morris plot linearity for p = .1 suggest rigid chain behavior due to electrostatic repulsion among ionized acidic groups. This rigidity leads to concentration-dependent self-assembly structures that diverge from expected unified rheological profiles, a deviation amplified by heating–cooling cycles. This study clarifies the impact of pH on citrus pectin's rheology and emphasizes the intricate relationship between polymeric chain rigidity, self-assembly, and viscosity. By providing a refined understanding of these mechanisms, our findings contribute to the broader field of polysaccharide research, offering insights critical for developing and optimizing pectin-based applications in various industries.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12828","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140131798","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}

引用次数: 0

Effect of modifying pumpkin preparation on oral processing of breads 改变南瓜制备方法对面包口腔加工的影响

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-03-14 DOI: 10.1111/jtxs.12827

Wenjiao Li, Qi Zhao, Qian Mao

{"title":"Effect of modifying pumpkin preparation on oral processing of breads","authors":"Wenjiao Li, Qi Zhao, Qian Mao","doi":"10.1111/jtxs.12827","DOIUrl":"10.1111/jtxs.12827","url":null,"abstract":"There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140131799","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}

引用次数: 0

Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods 使用不同冷冻方法冷冻储存孟买鸭（Harpadon nehereus）鱼糜期间的质量变化。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-03-07 DOI: 10.1111/jtxs.12824

Jing Yang, Yuxin Jiang, Mingao Li, Shanggui Deng, Yuanpei Gao, Yi Hu

{"title":"Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods","authors":"Jing Yang, Yuxin Jiang, Mingao Li, Shanggui Deng, Yuanpei Gao, Yi Hu","doi":"10.1111/jtxs.12824","DOIUrl":"10.1111/jtxs.12824","url":null,"abstract":"To inhibit the quality deterioration caused by the frozen storage of surimi products, this work investigated the effect of freezing methods, including raw-freezing-setting-heating, raw-setting-freezing-heating, and raw-setting-heating-freezing, on quality changes in surimi gel. The moisture loss, physical–chemical properties, and protein structure conformation of surimi gel derived from Bombay duck (BD) were assessed following frozen storage periods of 20, 40, and 60 days. The findings suggest that the raw-setting-heating-freezing method yielded optimal surimi gel properties with extended frozen storage time. Employing this approach led to a reduction in thawing loss, while cooking loss remained constant. After 60 days of frozen storage, the hardness exhibited an initial increase followed by a subsequent decrease, and water-holding capacity increased to 68.2%. Notably, the impact on surimi gel during the late stage of frozen storage was more pronounced throughout the formation of ice crystals, resulting in decreased disulfide bond content. Scanning hematoxylin–eosin (HE) staining slices of samples following thawing and heating demonstrated that the raw-setting-heating-freezing method could better resist the effect of ice crystals in frozen storage period on surimi tissue, while the gel on setting process could delay the erosion imposed on by ice crystals during frozen storage. This study provides a scientific foundation for the industrialization on frozen BD surimi products.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140059683","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}

引用次数: 0

Sensory properties of thickened and protein-enriched plant-based frozen desserts 增稠和富含蛋白质的植物性冷冻甜点的感官特性。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-03-07 DOI: 10.1111/jtxs.12825

Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney

{"title":"Sensory properties of thickened and protein-enriched plant-based frozen desserts","authors":"Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney","doi":"10.1111/jtxs.12825","DOIUrl":"10.1111/jtxs.12825","url":null,"abstract":"The number of consumers following plant-based diets has increased and in turn, the variety of plant-based foods available on the market has also increased. Many plant-based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture-modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant-based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant-based alternatives. This study investigated the sensory properties of a thickened protein-enhanced ice cream (dairy and whey) compared to thickened protein-enhanced plant-based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (n = 104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check-all-that-apply [CATA]), and dynamic (temporal check-all-that-apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant-based samples did not. TCATA identified that the plant-based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant-based samples did not pass the IDDSI test. The study identified that although plant-based foods strive to mimic conventional dairy products, they have different textural and flavor properties.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12825","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140059684","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}

引用次数: 0

Is food preference innate instinct driven or human's free will? 食物偏好是与生俱来的本能还是人类的自由意志？

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-02-17 DOI: 10.1111/jtxs.12822

Weiyue Shi, Thomas Eidenberger

引用次数: 0

New insight in characterization of red wine astringency using soft tribology method 使用软摩擦学方法表征红葡萄酒涩味的新见解

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-02-05 DOI: 10.1111/jtxs.12820

Chengxin Zhu, Yantao Liu, Jinhui Ma, Yongjia Chen, Xianwei Pan, Katsuyoshi Nishinari, Nan Yang

{"title":"New insight in characterization of red wine astringency using soft tribology method","authors":"Chengxin Zhu, Yantao Liu, Jinhui Ma, Yongjia Chen, Xianwei Pan, Katsuyoshi Nishinari, Nan Yang","doi":"10.1111/jtxs.12820","DOIUrl":"https://doi.org/10.1111/jtxs.12820","url":null,"abstract":"The variation of friction coefficient (μ) of model wine and model saliva mixtures with entrainment speed (VR) on simulated oral surfaces was evaluated by oral tribology. Combined with techniques of dynamic light scattering (DLS), atomic force microscopy (AFM), rheometer, and quartz crystal microbalance with dissipation monitoring (QCM-D), the correlation between characteristics of the model wine and model saliva mixtures (particle size and morphology, suspension viscosity, adsorption film thickness, and viscoelasticity) and the oral lubrication loss was established. The results showed that the higher the concentration of tannin in the model wine, the larger the size of the complexes with the model saliva, and the higher the thickness, viscoelasticity, and roughness of the adsorption film formed, which resulted in the increase of friction coefficient in the boundary lubrication regime. Different from previous results, it is found that the maximum value of the friction coefficient (μmax) in the boundary regime has the best positive correlation with the astringency perception intensity of the model wine accordingly.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139695313","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}

引用次数: 0

Improving the swallowability of representative foods for the elderly and people with dysphagia 改善老年人和吞咽困难患者吞咽有代表性食物的能力

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-02-05 DOI: 10.1111/jtxs.12821

Xingbang Qiu, Min Zhong, Wenhu Xu

引用次数: 0

Evaluating the sensory properties of hybrid (meat and plant-based) burger patties 评估混合（肉类和植物）汉堡肉饼的感官特性

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-01-18 DOI: 10.1111/jtxs.12819

Shu Wei Chin, Stefan K. Baier, Jason R. Stokes, Heather E. Smyth

{"title":"Evaluating the sensory properties of hybrid (meat and plant-based) burger patties","authors":"Shu Wei Chin, Stefan K. Baier, Jason R. Stokes, Heather E. Smyth","doi":"10.1111/jtxs.12819","DOIUrl":"https://doi.org/10.1111/jtxs.12819","url":null,"abstract":"Consumer interest in alternative plant-based foods is growing, including products where plant proteins are isolated and reformulated to mimic meat. This study aims to investigate the fundamental changes in sensorial (textural) properties between meat and plant proteins using a hybrid protein burger matrix. Burger patties were used as a model, prepared with a range of protein composition (beef: plant-based protein; 100:0, 75:25, 50:50, 25:75, and 0:100) with identical added fat (17%) and at two salt (0 and 0.6%) contents. Conventional sensory descriptive profiling elicited 21 sensory attributes and profiles of samples were obtained to explore relationship(s) with composition. Early-stage oral processing texture attributes were well-differentiated across the sample space, while less discrimination was observed across samples for latter stage mastication texture attributes. Animal meat content increased scores for saltiness and flavor intensity indicating that plant-based meat analogues require a higher salt content to achieve similar levels of salt and flavor perception. These findings provide key insights into the impact of meat and/or plant-based protein composition on sensory properties in a hybrid burger patty model system. Future work should consider the mechanical properties of such products with the objective of finetuning ingredients and processing to obtain meat analogues with desirable sensorial attributes.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12819","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139494462","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}

引用次数: 0

Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt 大豆壳多糖影响植物酸奶的理化性质和乳酸菌增殖

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-12-13 DOI: 10.1111/jtxs.12818

Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, Dong Hua, Jun Liu, Dafei Huo, He Liu

{"title":"Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt","authors":"Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, Dong Hua, Jun Liu, Dafei Huo, He Liu","doi":"10.1111/jtxs.12818","DOIUrl":"10.1111/jtxs.12818","url":null,"abstract":"As a by-product of soybean processing, soybean hulls contain soybean hull polysaccharides (SHPS). This study aims to develop a plant-based yogurt with SHPS addition and assess the consequences of SHPS on the physicochemical properties and growth of lactic acid bacteria (LAB) in yogurts. The study investigated the water holding capacity (WHC), microstructure, rheological properties, texture, pH, organoleptic attributes, volatile compounds, flavor profile, and LAB population. The findings reveal that the addition of SHPS significantly impacted these properties. SHPS improved the physicochemical properties, increased the level of flavor compounds, and improved the organoleptic properties of yogurt. Yogurt with 0.6% SHPS demonstrated superior WHC, texture, rheological properties, and the highest organoleptic evaluation scores. However, when SHPS additions exceeded 0.6%, WHC, texture, and rheological properties of the yogurts decreased. Furthermore, SHPS-added yogurts contained more LAB compared to yogurt without SHPS. LAB grew better in media with SHPS than in media without glucose. Streptococcus thermophilus grew best among the LAB strains. This study highlights the potential of SHPS in yogurt production and its promising applications in fermented food products.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 1","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138631527","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}

引用次数: 0