Journal of texture studies最新文献_第7页

Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis 使用自动图像分析对肉类类似物视觉纤维性的定量表征。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-10-19 DOI: 10.1111/jtxs.12806

Yizhou Ma, Miek Schlangen, Jelle Potappel, Lu Zhang, Atze Jan van der Goot

{"title":"Quantitative characterizations of visual fibrousness in meat analogues using automated image analysis","authors":"Yizhou Ma, Miek Schlangen, Jelle Potappel, Lu Zhang, Atze Jan van der Goot","doi":"10.1111/jtxs.12806","DOIUrl":"10.1111/jtxs.12806","url":null,"abstract":"A desirable quality of plant-based meat analogues is to resemble the fibrous structure of cooked muscle meat. While texture analysis can characterize fibrous structures mechanically, assessment of visual fibrous structures remains subjective. Quantitative assessment of visual fibrous structures of meat analogues relies on expert knowledge, is resource-intensive, and time-consuming. In this study, a novel image-based method (Fiberlyzer) is developed to provide automated, quantitative, and standardized assessment of visual fibrousness of meat analogues. The Fiberlyzer method segments fibrous regions from 2D images and extracts fiber shape features to characterize the fibrous structure of meat analogues made from mung bean, soy, and pea protein. The computed fiber scores (the ratio between fiber length and width) demonstrate a strong correlation with expert panel evaluations, particularly on a per-formulation basis (r2 = 0.93). Additionally, the Fiberlyzer method generates fiber shape features including fiber score, fiber area, and the number of fiber branches, facilitating comparisons of structural similarity between meat analogue samples and cooked chicken meat as a benchmark. With a simple measurement setup and user-friendly interface, the Fiberlyzer method can become a standard tool integrated into formulation development, quality control, and production routines of plant-based meat analogue. This method offers rapid, cheap, and standardized quantification of visual fibrousness, minimizing the need for expert knowledge in the process of quality control.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12806","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49678870","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

Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties 菠菜汁结块的储存：物理、流动、结构和热特性。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-10-05 DOI: 10.1111/jtxs.12803

Gülşah Çalışkan Koç, Hira Yüksel Sarıoğlu, Safiye Nur Dirim, Ravi Pandiselvam

{"title":"Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties","authors":"Gülşah Çalışkan Koç, Hira Yüksel Sarıoğlu, Safiye Nur Dirim, Ravi Pandiselvam","doi":"10.1111/jtxs.12803","DOIUrl":"10.1111/jtxs.12803","url":null,"abstract":"The objective of this study was to investigate how the various storage temperatures affected the physical properties, flow characteristics, microstructure, and glass transition temperature of spinach juice agglomerates. For this purpose, spray-dried spinach juice powders were processed to agglomerates by using a modified fluidized bed dryer (1.6 m/s airflow rate, 60°C drying air temperature, 20 min processing time, and with different binder solutions containing agents as maltodextrin, gum Arabic, and whey powder isolate). The analyses were carried out every month throughout 6 months while the spinach juice agglomerates were stored at temperatures of 4, 20, and 35°C. The results revealed that over the storage time, the moisture content and water activity values of the agglomerates were generally under 11% and 0.6, respectively. The color values generally showed a decreasing trend depending on the storage time. The solubility times of the samples stored at 4°C were longer than those of stored at other storage temperatures. The SJA-GA had the lowest HR and CI values and thus the best flowability properties during all storage times. There was no detectable change in the structures of SJA stored at 20°C according to the storage time. Throughout the storage time, it was discovered that the glass transition temperature of all spinach juice agglomerates was remarkably similar. Overall, the investigation revealed that storage at 35°C for 6 months might be suitable because it delivered the intended outcomes such as greater flowability and cohesiveness, and shorter wettability and solubility times.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41099843","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

A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation 一种用于表征体外坚果破碎和预测人类口腔破碎的破碎指数。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-09-20 DOI: 10.1111/jtxs.12801

Zhaowei Cui, Hilbert W. van der Glas, Jianshe Chen

{"title":"A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation","authors":"Zhaowei Cui, Hilbert W. van der Glas, Jianshe Chen","doi":"10.1111/jtxs.12801","DOIUrl":"10.1111/jtxs.12801","url":null,"abstract":"Breakage of food influences eating experience and sensory perception. The aims of the study were to identify an appropriate breakage index and to develop an in vitro method for predicting the ease of oral breakage of nuts. Kernels of five types of nuts were fragmented in vitro using a texture analyzer and 12 subjects therefore performed molar bites. In addition, peanuts were differently roasted (over 0, 15, 25, and 35 min) to vary texture within the same nut type. Projected particle areas were determined using imaging. Two Breakage Indices were compared (1) BI-I, the difference, after and before fragmentation, in square root values of ratios between total projected area and volume [Agrawal et al., 1997, Archives of Oral Biology, 42(1), 1–9], and (2) BI-II, the ratio of the total projected area after and before fragmentation. BI-II gives a stronger linear regression than BI-I between in vivo and in vitro index values for different types of nuts; Pearson's r = 0.834 versus 0.499 (12 subjects with all data pooled). Using BI-II, a subject's regression result in fragmentation tests with differently roasted peanuts was as strong as when testing different nut types: Pearson's r = 0.984 versus 0.964. Since the range of the in vitro BI-II values was 5.5 times smaller in the peanut tests, the finding of a similarly strong regression indicates a high sensitivity of BI-II to detect differences in food texture. BI-II is useful for food industry to determine how easily solid foods break down and thereby compare the potential of flavor release between foods during chewing.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41099842","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

Rheology of liquid foods under shear flow conditions: Recently used models 剪切流条件下液体食品的流变学：最近使用的模型。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-09-19 DOI: 10.1111/jtxs.12802

Laura Patricia Martínez-Padilla

{"title":"Rheology of liquid foods under shear flow conditions: Recently used models","authors":"Laura Patricia Martínez-Padilla","doi":"10.1111/jtxs.12802","DOIUrl":"10.1111/jtxs.12802","url":null,"abstract":"Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non-Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non-Newtonian parameters such as those of the Ostwald-de Waele, Bingham, Herschel–Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu-Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12802","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41135372","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

Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compounds 口服加工、流变学和机械反应:各向异性化合物的两相食物模型中的关系。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-09-17 DOI: 10.1111/jtxs.12799

Dominic Oppen, Jochen Weiss

{"title":"Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compounds","authors":"Dominic Oppen, Jochen Weiss","doi":"10.1111/jtxs.12799","DOIUrl":"10.1111/jtxs.12799","url":null,"abstract":"Food-material poses a challenging matrix for objective material scientific description that matches the consumers' perception. With eyes on the emerging structured food materials from alternative protein sources, objectively describing perceived texture characteristics became a topic of interest to the food industry. This work made use of the well-known methodologies of jaw tracking and electromyography from the field of “food oral processing\" and compared outcomes with mechanical responses to the deformation of model food systems to meat alternatives. To enable transferability to meat alternative products, an anisotropic structuring ingredient for alternative products, high-moisture texturized vegetable protein (HM-TVP), was embedded in an isotropic hydrocolloid gel. Data of the jaw movement and muscle activities exerted during mastication were modeled in a linear mixed model and set in relation to characteristic values obtained from small- and large-strain deformation. For improvement of the model fit, this work makes use of two new data-processing strategies in the field of oral processing: (i) Muscle activity data were set in relation to true forces and (ii) measured data were standardized and subjected to dimensional reduction. Based on that, model terms showed decreased p-values on various oral processing features. As a key outcome, it could be shown that an anisotropic structured phase induces more lateral jaw movement than isotropic samples, as was shown in meat model systems.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12799","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10290288","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

Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels 明胶浓度、添加温度和混合速度对模型凝胶质地和质量特性的影响

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-09-17 DOI: 10.1111/jtxs.12800

Sevim Dalabasmaz, Mehmet Erhan Melayim, Nevzat Konar

{"title":"Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels","authors":"Sevim Dalabasmaz, Mehmet Erhan Melayim, Nevzat Konar","doi":"10.1111/jtxs.12800","DOIUrl":"10.1111/jtxs.12800","url":null,"abstract":"In this study, the effects of gelatin concentrations (GC) (5.0–10.0 g/100 g), mixing rate (MR) (100–1100 rpm), and gelatin addition temperature (GAT) (55, 60, and 65°C) were investigated on the main textural and various physicochemical properties of model gels (n = 72) prepared using sucrose and glucose syrup (40–42 DE). Considering the p-value of the F-statistic calculated by analysis of variance and the 5% significance level, the production parameters and their interactions had a significant effect on the quality parameters. The influence of the production parameters GC, MR, and GAT, and the interaction of these parameters, GC * MR, GC * GAT, MR * GAT, and GC * MR * GAT of the model gels on the quality characteristic were expressed by converting the Type III SS values into percent values. When all quality characteristics were considered together, MR was the most influential with a score of 58%. PCAmix, a combination of factorial analysis with PCA, was used to visualize the correlations between the production parameters and the quality characteristics of the modeled gels. A great influence was observed between MR and moisture content, color properties, and texture parameters, except springiness. A moderate effect of GC and a minor effect of GAT could be characterized. With the 2D-map of observations, the model gels could be clearly divided into two groups according to the MRs. In accordance with the observations diagram of PCAmix, the similarity dendrogram of AHC also formed two clusters, one cluster for the samples with MR 100 and 200 rpm and one cluster for the samples with MR 500 and 1100 rpm.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10286933","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

Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model 探讨粘度和乳头设计对仔猪模型饲用性能的影响。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-09-06 DOI: 10.1111/jtxs.12797

Stephen Howe, Kendall Steer, Maxwell Johnson, Khaled Adjerid, Chloe Edmonds, Rebecca German, Christopher Mayerl

{"title":"Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model","authors":"Stephen Howe, Kendall Steer, Maxwell Johnson, Khaled Adjerid, Chloe Edmonds, Rebecca German, Christopher Mayerl","doi":"10.1111/jtxs.12797","DOIUrl":"10.1111/jtxs.12797","url":null,"abstract":"Infant feeding behaviors are modulated via sensorimotor feedback, such that sensory perturbations can significantly impact performance. Properties of the nipple and milk (e.g., nipple hole size and viscosity) are critical sources of sensory information. However, the direct effects of varying milk and nipple properties on infant motor output and the subsequent changes in feeding performance are poorly understood. In this study, we use an infant pig model to explore the interaction between nipple hole size and milk viscosity. Using high-speed videofluoroscopy and electromyography, we measured key performance metrics including sucks per swallow and suck duration, then synchronized these data with the onset and offset of activity of jaw opening and closing muscles. The combination of a small nipple hole and thick milk resulted in negative effects on both suck and swallow performance, with reduced feeding efficiency compared to the other treatments. It also appears that this combination of viscosity and hole size disrupts the coordination between correlates of tongue and jaw movements. We did not see a difference in feeding efficiency between viscosities when infants fed on the large-hole nipple, which may be the result of non-Newtonian fluid mechanics. Our results emphasize the importance of considering both fluid and nipple properties when considering alterations to an infant's feeding system.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12797","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10541807","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 sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour-based doughs and noodles and the underlying mechanism 碳酸钠对70%苦荞复合面粉面团和面条性能的影响及其机理。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-09-04 DOI: 10.1111/jtxs.12798

Yajing Qi, Jiahao Cheng, Yu Chen, Bin Xu

{"title":"Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour-based doughs and noodles and the underlying mechanism","authors":"Yajing Qi, Jiahao Cheng, Yu Chen, Bin Xu","doi":"10.1111/jtxs.12798","DOIUrl":"10.1111/jtxs.12798","url":null,"abstract":"The impact of Na2CO3 on the properties of doughs and noodles containing 70% Tartary buckwheat flour was investigated. Low-field 1H nuclear magnetic resonance showed the mobility of water in the doughs significantly declined with the addition content of alkali from 0% to 0.9%. Na2CO3 promoted the transformation from free sulfhydryl groups to disulfide bonds in doughs because the sulfhydryl groups in cysteine preferred to form thiolate anion and then oxidate under alkaline conditions. As for non-covalent chemical interactions, a significant increase of hydrogen bonds and a decrease of hydrophobic interactions were observed after Na2CO3 addition. Quantitative analysis of microstructure showed that more uniform and denser gluten networks with higher branching rate and shorter average protein length and width formed in the doughs with 0.3%–0.6% of Na2CO3. The aggregated glutenin macropolymer and enhanced protein structure led to significantly stronger tensile of Tartary buckwheat dough sheets, which could meet the demand of continuous processing in the factory. Dough with alkali had higher swelling power and pasting viscosities, contributing to higher water absorption, and improved textural attributes of cooked noodles. This study demonstrated the possibility of adding Na2CO3 at a moderate level for promoting the sheeting, cooking, and eating properties of high Tartary buckwheat flour composite noodles.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10500267","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

Effect of caseinate salt addition on the structural characteristics of kefiran systems 酪蛋白酸盐的加入对kefiran体系结构特性的影响。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-08-30 DOI: 10.1111/jtxs.12795

S. Exarhopoulos, A. Goulas, G. Dimitreli, Stylianos N. Raphaelides

引用次数: 0

Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry 剪切载荷作用下面筋网络发育的显微分析-激光共聚焦扫描显微镜与流变学相结合。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2023-08-22 DOI: 10.1111/jtxs.12796

Leonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, Thekla Alpers, Katharina Anne Scherf, Mario Jekle, Thomas Becker

{"title":"Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry","authors":"Leonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, Thekla Alpers, Katharina Anne Scherf, Mario Jekle, Thomas Becker","doi":"10.1111/jtxs.12796","DOIUrl":"10.1111/jtxs.12796","url":null,"abstract":"A comprehensive in-situ analysis of the developing gluten network during kneading is still a gap in cereal science. With an in-line microscale shear kneading and measuring setup in a conventional rheometer, a first step was taken in previous works toward fully comprehensible gluten network development evaluation. In this work, this setup was extended by an in-situ optical analysis of the evolving gluten network. By connecting a laser scanning microscope with a conventional rheometer, the evaluation of the rheological and optical protein network evolution was possible. An image processing tool for analyzing the protein network was applied for evaluating the gluten network development in a wheat dough during the shear kneading process. This network evaluation was possible without interruption or invasive sample transfer comparing it to former approaches. The shear kneading system was able to produce a fully developed dough matrix within 125% of the reference dough development time in a classical kneader. The calculated network connectivity values from frequency testing ranged over all samples was in good agreement with traditional kneaded wheat dough just over peak consistency.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12796","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10040048","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: 1