Journal of texture studies最新文献_第9页

Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids 分散介质对罗勒籽粘液增稠液体的流变学和摩擦学特性的影响。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-07-01 DOI: 10.1111/jtxs.12852

Akapong Kongjaroen, Chaiwut Gamonpilas, Pawadee Methacanon

{"title":"Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids","authors":"Akapong Kongjaroen, Chaiwut Gamonpilas, Pawadee Methacanon","doi":"10.1111/jtxs.12852","DOIUrl":"10.1111/jtxs.12852","url":null,"abstract":"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 < skim milk ≈ apple juice < 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.","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}

引用次数: 0

Various factors affecting the gel properties of surimi: A review 影响鱼糜凝胶特性的各种因素：综述。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-06-25 DOI: 10.1111/jtxs.12847

Dongfei Xie, Yu Tang, Gua Dong

引用次数: 0

Perspective on oral processing of plant-based beverages 植物饮料口腔加工透视。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-06-20 DOI: 10.1111/jtxs.12846

Gintu Sara George, Craig J. Fleming, Rituja Upadhyay

{"title":"Perspective on oral processing of plant-based beverages","authors":"Gintu Sara George, Craig J. Fleming, Rituja Upadhyay","doi":"10.1111/jtxs.12846","DOIUrl":"10.1111/jtxs.12846","url":null,"abstract":"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).","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}

引用次数: 0

Comparing the sensory properties of commercially available animal and plant-based burgers 比较市售动物性汉堡和植物性汉堡的感官特性。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-05-30 DOI: 10.1111/jtxs.12838

Rebecca A. Forster, Emma Hassall, Louwrens C. Hoffman, Stefan K. Baier, Jason R. Stokes, Heather E. Smyth

{"title":"Comparing the sensory properties of commercially available animal and plant-based burgers","authors":"Rebecca A. Forster, Emma Hassall, Louwrens C. Hoffman, Stefan K. Baier, Jason R. Stokes, Heather E. Smyth","doi":"10.1111/jtxs.12838","DOIUrl":"10.1111/jtxs.12838","url":null,"abstract":"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 (n = 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 meaty (aroma), meaty (flavor), and umami but not legume, vegetative, bitterness, and lingering spice attributes. They also received higher average scores for juiciness, fattiness, and final moistness than the plant-based burgers but scored lower in cohesiveness. The plant-based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami 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.","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}

引用次数: 0

Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation 从蛋白质降解的角度洞察不同热灭菌条件下即食鸡胸肉质地和多汁性的演变：从蛋白质降解的角度。

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-05-22 DOI: 10.1111/jtxs.12835

Xiaoyan Liu, Kai Zhou, Bo Chen, Yong Xie, Yunhao Ma, Hui Zhou, Baocai Xu

{"title":"Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation","authors":"Xiaoyan Liu, Kai Zhou, Bo Chen, Yong Xie, Yunhao Ma, Hui Zhou, Baocai Xu","doi":"10.1111/jtxs.12835","DOIUrl":"10.1111/jtxs.12835","url":null,"abstract":"Texture deterioration of meat products upon high-temperature sterilization is a pressing issue in the meat industry. This study evaluated the effect of different thermal sterilization temperatures on the textural and juiciness of ready-to-eat (RTE) chicken breast. In this study, by dynamically monitoring the texture and juiciness of chicken meat products during the process of thermal sterilization, it has been observed that excessively high sterilization temperatures (above 100°C) significantly diminish the shear force, springiness and water-holding capacity of the products. Furthermore, from the perspective of myofibrillar protein degradation, molecular mechanisms have been elucidated, unveiling that the thermal sterilization treatment at 121°C/10 min triggers the degradation of myosin heavy chains and F-actin, disrupting the lattice arrangement of myofilaments, compromising the integrity of sarcomeres, and resulting in an increase of approximately 40.66% in the myofibrillar fragmentation index, thus diminishing the quality characteristics of the products. This study unravels the underlying mechanisms governing the dynamic changes in quality of chicken meat products during the process of thermal sterilization, thereby providing theoretical guidance for the development of high-quality chicken products.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141080958","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

Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective 从微观结构和水分分布角度解释面团面包屑-面片复合轧制对新鲜面条质量的改善作用从微观结构和水分分布角度

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-05-04 DOI: 10.1111/jtxs.12836

Xiaoqian Zhou, Jin Chen, Haitao Zheng, Di An, Mohammed Obadi, Bin Xu

{"title":"Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective","authors":"Xiaoqian Zhou, Jin Chen, Haitao Zheng, Di An, Mohammed Obadi, Bin Xu","doi":"10.1111/jtxs.12836","DOIUrl":"https://doi.org/10.1111/jtxs.12836","url":null,"abstract":"A new technique known as dough crumb–sheet composite rolling (DC–SCR) was used to improve the quality of fresh noodles. However, there is a dearth of theoretical investigations into the optimal selection of specific parameters for this technology, and the underlying mechanisms are not fully understood. Therefore, the effects of dough crumb addition times in DC–SCR on the texture, cooking, and eating quality of fresh noodles were first studied. Then, the underlying regulation mechanism of DC–SCR technology on fresh noodles was analyzed in terms of moisture distribution and microstructure. The study demonstrated that the most significant enhancement in the quality of fresh noodles was achieved by adding dough crumbs six times. Compared with fresh noodles made without the addition of dough crumbs, the initial hardness and chewiness of fresh noodles made by adding six times of dough crumbs increased by 25.32% and 46.82%, respectively. In contrast, the cooking time and cooking loss were reduced by 28.45% and 29.69%, respectively. This quality improvement in fresh noodles made by DC–SCR came from the microstructural differences of the gluten network between the inner and outer layers of the dough sheet. A dense structure on the outside and a loose structure on the inside could endow the fresh noodles made by DC–SCR with higher hardness, a shortened cooking time, and less cooking loss. This study would provide a theoretical and experimental basis for creating high-quality fresh noodles.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140826120","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

Study on the evaluation method of cigarette astringency in the simulated oral environment 模拟口腔环境下卷烟涩味评价方法研究

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-05-04 DOI: 10.1111/jtxs.12837

Xiaofei Song, Shanhua Qian, Hui Li, Yujun Shen, Da Bian, Kai Shan, Jingquan Shi

{"title":"Study on the evaluation method of cigarette astringency in the simulated oral environment","authors":"Xiaofei Song, Shanhua Qian, Hui Li, Yujun Shen, Da Bian, Kai Shan, Jingquan Shi","doi":"10.1111/jtxs.12837","DOIUrl":"https://doi.org/10.1111/jtxs.12837","url":null,"abstract":"Cigarettes with pronounced astringency can diminish consumers' enjoyment. However, due to the complex composition of cigarettes, quantifying astringency intensity accurately has been challenging. To address this, research was conducted to develop a method for assessing astringency intensity in a simulated oral environment. The astringency intensity of four cigarette brands was determined using the standard sensory evaluation method. The mainstream smoke absorbing solution (MS) was prepared by simulating the cigarette smoking process, and its physicochemical properties (such as total phenol content and pH levels) were analyzed. The lubrication properties of the five solutions were tested using the MFT-5000 wear tester, and factors influencing cigarette astringency were examined. The findings showed that total phenol content and pH of MS were positively and negatively correlated with astringency intensity, respectively. Particularly, the lubrication properties of MS were significantly correlated with astringency intensity, and the correlation coefficient was affected by load and speed during testing. The study concluded that coefficient of friction was a more reliable measure for assessing the extent of astringency in cigarettes than the total phenol content and pH of MS, offering new insights into astringency evaluation and development of high-grade cigarettes.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140826121","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

IDDSI-compliant recipes containing oral contrast agents for radiological dysphagia diagnostics 符合 IDDSI 标准的含口服造影剂的食谱，用于放射学吞咽困难诊断

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-04-18 DOI: 10.1111/jtxs.12833

M. Ihrke, A. Beck, D. Mürbe, L. J. Voß

{"title":"IDDSI-compliant recipes containing oral contrast agents for radiological dysphagia diagnostics","authors":"M. Ihrke, A. Beck, D. Mürbe, L. J. Voß","doi":"10.1111/jtxs.12833","DOIUrl":"https://doi.org/10.1111/jtxs.12833","url":null,"abstract":"Videofluoroscopic swallowing study (VFSS), alongside flexible endoscopic evaluation of swallowing, represents the gold standard for diagnosing swallowing disorders and to determine severity, pathophysiology, and effective interventions, including texture modification. The clinical swallowing examination and assessment supplements these instrumental methods and serves as the basis for the modules of swallowing diagnostics. The adaptation of food and drink consistencies in dysphagia management has become widespread. For valid results of a VFSS with respect to confirming swallowing safety and efficiency of different liquid and food consistencies and textures, the use of uniform recipes containing radio-opaque contrast media is important. Our goal was to identify recipes that would produce consistencies that conform to the liquid and food levels of 0–7, as defined by the International Dysphagia Diet Standardization Initiative (IDDSI), with barium- and iodine-based contrast media, xanthan gum-based thickeners, and other edible components, which also show sufficient contrast on VFSS. In this study, we determined the different recipes using IDDSI testing methods and explored their radiological characteristics using a Philips MultiDiagnost Eleva fluoroscopy system and two different fluid contrast agents: barium- (Micropaque®) and iodine-based (Telebrix®). All recipes showed sufficient contrast on fluoroscopy and could be visualized in the amounts used for swallowing examinations. They were practical and easy to implement in terms of production and availability of the components. The homogeneity of the recipes diminished with higher IDDSI levels, which represent transitional food, but appeared still sufficient for fluoroscopic examination. The opacity did not significantly differ between the barium- and iodine-based contrast media.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12833","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140606290","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

Correlation between acoustic characteristics and sensory evaluation of puffed-grain food based on energy analysis 基于能量分析的膨化谷物食品声学特性与感官评价之间的相关性

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-04-13 DOI: 10.1111/jtxs.12832

Chengkai Zhu, Xinnan Hu, Xiwu Jia, Zhili Ji, Zhan Wang, Wangyang Shen

{"title":"Correlation between acoustic characteristics and sensory evaluation of puffed-grain food based on energy analysis","authors":"Chengkai Zhu, Xinnan Hu, Xiwu Jia, Zhili Ji, Zhan Wang, Wangyang Shen","doi":"10.1111/jtxs.12832","DOIUrl":"https://doi.org/10.1111/jtxs.12832","url":null,"abstract":"Puffed-grain food is a crispy snack whose consumer satisfaction depends on snack crispness and crunchiness, which can be characterized by the sound and the acoustic signals of food breaking. This study aimed to evaluate whether acoustic characteristics can be used to predict the crispness of various puffed-grain food. Sensory evaluation was performed on puffed-grain products with varying hygroscopic durations and different types. The relation between sensory evaluation and acoustic characteristics of nine different types of food was examined. The Hilbert–Huang transform was used to perform energy segmentation of the acoustic signal of puffed-grain food and observe its energy migration process. The results showed that energy release was more concentrated in the low-frequency range for grain-puffed foods with different hygroscopic durations. No notable correlation was observed between the low-frequency interval and sensory crispness for the different types of puffed-grain foods. However, the acoustic features extracted from their inherent low-frequency intervals showed a significantly improved correlation with sensory crispness. Therefore, it provides a theoretical reference for applying acoustic characteristics to describe food texture.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140550094","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

The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate 发酵时间对酸面包的影响：质地、淀粉消化率和蛋白质水解率分析

IF 3.2 3区农林科学

Journal of texture studies Pub Date : 2024-04-13 DOI: 10.1111/jtxs.12831

Paulina Terrazas-Avila, Heidi M. Palma-Rodríguez, Ricardo O. Navarro-Cortez, Juan P. Hernández-Uribe, Javier Piloni-Martini, Apolonio Vargas-Torres

{"title":"The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate","authors":"Paulina Terrazas-Avila, Heidi M. Palma-Rodríguez, Ricardo O. Navarro-Cortez, Juan P. Hernández-Uribe, Javier Piloni-Martini, Apolonio Vargas-Torres","doi":"10.1111/jtxs.12831","DOIUrl":"https://doi.org/10.1111/jtxs.12831","url":null,"abstract":"To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 2","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140550097","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