Journal of texture studies最新文献

{"title":"Extrudability of cookie batters evaluated with three measurement methods","authors":"Rachel De Souter,&nbsp;Dries Vandeweyer,&nbsp;Johan Claes","doi":"10.1111/jtxs.12786","DOIUrl":"10.1111/jtxs.12786","url":null,"abstract":"<p>For cookie batters, there is a strong interaction between ingredient formulation and processing. Changing the amounts and types of sugar and fat in a recipe to change taste or healthiness influences the type of product formation in a production plant. In this study, the applicability of three measurement methods, a rheometer, a forward extrusion cell, and the Foodtexture Puff Device (FPD), was evaluated to measure the extrudability of cookie batters. When looking at the sugar and fat content, both the rheometer and the FPD proved to be consistent and reliable methods to describe the impact of those ingredients on extrudability. A further optimization of the measurement settings of the FPD may improve the performance of this new method. Although the forward extrusion cell performed well for recipes with an increasing sugar content, it did not yield proper results for recipes with a higher fat content due to a separating fat layer. This also limited the applicability of the forward extrusion cell for different fat types, while the other two methods performed well in that case. The small differences in consistency due to different sugar grain sizes were properly described by the forward extrusion cell and the FPD. Overall, it can be concluded that the rheometer performed best to analyze the extrudability of cookie batters, closely followed by the FPD, of which the measurement settings can be optimized. These methods can also be used in the product development phase.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9668276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders","authors":"Akapong Kongjaroen,&nbsp;Pawadee Methacanon,&nbsp;Chaiwut Gamonpilas","doi":"10.1111/jtxs.12784","DOIUrl":"10.1111/jtxs.12784","url":null,"abstract":"<p>During videofluoroscopic swallowing study (VFSS), barium sulfate (BaSO₄) is commonly added into food samples as a radiopaque contrast media for bolus visualization and examination. Accordingly, the consistency and flow behavior of barium stimuli can differ significantly from their non-barium counterparts. Such differences may have a subsequent impact on the validity of VFSS. Therefore, in this study, effects of barium sulfate on the shear and extensional rheological properties and IDDSI (International Dysphagia Diet Standardization Initiative) flow consistency of liquids prepared using various commercial thickening powders were investigated. Results showed that all barium stimuli exhibited shear thinning behavior but with significantly higher shear viscosity compared to the non-barium counterparts. A shift factor of viscosity at shear rate 50 s⁻¹ with values in range of 1.21–1.73 could be used to describe the increase in the viscosity for samples thickened with gum-based thickeners. However, the change in the viscosity was not invariant for the stimuli prepared starch-based thickener. The addition of BaSO₄ had a negative impact on extensional properties of samples by demonstrating a faster filament rupture. The extent of impact on the decrease in filament breakup time was more pronounced in xanthan &gt; guar gum ≈ tara gum-based thickeners. Based on the IDDSI flow test, no significant effect of BaSO₄ was found on the gum-based thickeners, whereas there was a marked effect in the starch-based sample. These results can be used beneficially to assist clinicians in the dysphagia diagnosis for matching rheological properties of the barium stimuli to enhance effectiveness dysphagia interventions.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10042909","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":"Visual assessment and rheological characterization of shape retention of products on a surface","authors":"Mark Mintel,&nbsp;Jonghun Lee,&nbsp;Baran Teoman,&nbsp;Andrei Potanin","doi":"10.1111/jtxs.12783","DOIUrl":"10.1111/jtxs.12783","url":null,"abstract":"<p>A device to measure the height loss of a sample extruded from a syringe on a surface is described thus emulating toothpaste extrusion from a tube with the goal to predict shape retention of the extruded ribbon. Correlations with rheological tests are considered with a special focus on experiments more likely to be implementable in an industrial environment. In agreement with previous studies, the instantaneous viscosity maximum measured in a stress ramp test is a good predictor of ribbon height loss. Up- and down-shear flow curves of the thixotropic loop were fitted with a generalized Casson equation and the correlations of the fitting parameters with the height loss were also considered. Yield stress extracted from the up-shear flow curve as well as the shape of the curve is found to define the ribbon height loss as well as the degree of thixotropy which may be quantified by the width of the loop or simply as the ratio of viscosities at low shear rate.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9989231","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":"Structural analysis and texture study of plant-based (meat) products","authors":"Xiaonan Sui","doi":"10.1111/jtxs.12782","DOIUrl":"10.1111/jtxs.12782","url":null,"abstract":"","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9694183","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":"Bread staling prediction with a multiobjective particle swarm optimization-based bread constitutive modeling method","authors":"Yusheng Zhang,&nbsp;Hui Yu,&nbsp;Haiyu Zhang,&nbsp;Xiuying Tang","doi":"10.1111/jtxs.12775","DOIUrl":"10.1111/jtxs.12775","url":null,"abstract":"<p>Aiming at the complex and cumbersome problems of current bread staling detection technology, a food constitutive modeling method based on the multiobjective particle swarm optimization (MOPSO) was proposed, which can quickly and efficiently identify the creep test parameters for bread, and predict the viscoelastic parameters of bread staling using the analyzed viscoelastic parameters, resulting in convenient and efficient detection of bread staling. Firstly, airflow-laser detection technology was used to carry out rapid, efficient, and non-destructive bread rheological tests to obtain bread creep test data. The MOPSO based on the Pareto set was then used to identify the generalized Kelvin model, and the discrimination accuracy was evaluated by using the inversion results established by the viscoelastic parameters, which resulted in efficient discrimination of creep test data of starch-based products represented by bread. Finally, using extreme learning machine regression (ELM), a prediction model between the analysis results and the moisture content of bread staling was established, and the prediction effect of the analysis results on bread staling was verified. The experimental results show that, when compared to finite element analysis (FEA) and non-linear regression (NLR) to identify creep parameters, the MOPSO overcomes the shortcomings of easy falling into the local optimal solution, is easy to implement, has strong global search ability, and is suitable for the analysis of high-dimensional viscoelastic models of complex foods. The correlation coefficient (<i>R</i>) of the prediction set established by the 12-membered viscoelastic parameters in the prediction model established by multi-element viscoelastic parameters and bread moisture content was 0.847, and the root mean square error (RMSE) was 0.021. This demonstrated that, when combined with MOPSO, airflow-laser detection technology could effectively identify the viscoelastic parameters of bread and establish a method suitable for monitoring bread staling in industrial production. The results of this study provide a reference for the identification of viscoelastic parameters of complex foods and to detect bread staling quickly and efficiently.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10318179","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":"Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods","authors":"Yi-Zhen Huang,&nbsp;Yu Liu,&nbsp;Xi-Liang Yu,&nbsp;Ke Li,&nbsp;Guo-Dong Li,&nbsp;Bei-Wei Zhu,&nbsp;Xiu-Ping Dong","doi":"10.1111/jtxs.12776","DOIUrl":"10.1111/jtxs.12776","url":null,"abstract":"<p>The present study aimed to investigate the potential of big data mining technology in conjunction with rapid sensory evaluation methods for the swift screening of sensory attributes of three kinds of frozen mackerel. Specifically, two rapid sensory evaluation methods, namely ideal profile method (IPM) and check-all-that-apply (CATA), were implemented and compared with the conventional descriptive analysis method. The results revealed that eight sensory attributes based on consumer network evaluations demonstrated significant consistency during the training process (<i>p</i> &lt; .05). Notably, the application of web-based sensory attributes yielded highly comparable results between IPM and traditional descriptive analysis (0.915). Moreover, the results of the IPM preference map were in closer agreement with those of traditional descriptive analysis. While traditional sensory evaluation boasts high accuracy and a greater ability to detect nuances, the evolution of sensory evaluation technology has shifted its focus toward consumers. Rapid sensory evaluation analysis technology supports the collection of information directly from consumers, even by untrained or semi-trained groups, thereby presenting broad prospects for product qualitative analysis.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9565537","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":"Mechanical approach for the evaluation of the crispiness of food granular products.","authors":"I. Boudina, M. Delalonde, Laurène Koegel, I. Maraval, N. Forestier-Chiron, Romain Domingo, J. Ricci, T. Sharkawi, E. Rondet","doi":"10.2139/ssrn.4170524","DOIUrl":"https://doi.org/10.2139/ssrn.4170524","url":null,"abstract":"Crispiness of food products is a key parameter for consumer acceptance. Available methods to evaluate this attribute are subjective and have limitations. They are particularly difficult to implement when granular products are considered. The present study aims to provide a physical characterization of the crispiness of food granular products (gari and grinded corn flakes) based on the compression cycle modeling and the determination of the Py (yield pressure) parameter of the Heckel model. High Py values attributed to the brittle behavior, are indicative of product crispiness. Furthermore, Py parameter showed sensitivity to the plasticizing effect of water. This developed physical method was validated through sensory analysis and acoustic measurements which are both considered as reference methods for crispiness evaluation. The brittle/plastic behavior attributed to crispy/non crispy products respectively was confirmed through image analysis using X-ray microcomputed tomography. The latter made it possible to distinguish the brittle from the plastic behavior through the particle size distribution evolution. This work suggests that the Py value is a relevant indicator for the crispiness evaluation of granular products. This physical characterization is expected to contribute in food engineering as an alternative method for granular products crispiness in a simpler and a more objective way.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41960219","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":"Mechanical approach for the evaluation of the crispiness of food granular products","authors":"Imen Boudina,&nbsp;Michèle Delalonde,&nbsp;Laurène Koegel,&nbsp;Isabelle Maraval,&nbsp;Nelly Forestier-Chiron,&nbsp;Romain Domingo,&nbsp;Julien Ricci,&nbsp;Tahmer Sharkawi,&nbsp;Eric Rondet","doi":"10.1111/jtxs.12764","DOIUrl":"10.1111/jtxs.12764","url":null,"abstract":"<p>Crispiness of food products is a key parameter for consumer acceptance. Available methods to evaluate this attribute are subjective and have limitations. They are particularly difficult to implement when granular products are considered. The present study aims to provide a physical characterization of the crispiness of food granular products (gari and grinded corn flakes) based on the compression cycle modeling and the determination of the Py (yield pressure) parameter of the Heckel model. High Py values attributed to the brittle behavior, are indicative of product crispiness. Furthermore, Py parameter showed sensitivity to the plasticizing effect of water. This developed physical method was validated through sensory analysis and acoustic measurements which are both considered as reference methods for crispiness evaluation. The brittle/plastic behavior attributed to crispy/non crispy products respectively was confirmed through image analysis using X-ray microcomputed tomography. The latter made it possible to distinguish the brittle from the plastic behavior through the particle size distribution evolution. This work suggests that the Py value is a relevant indicator for the crispiness evaluation of granular products. This physical characterization is expected to contribute in food engineering as an alternative method for granular products crispiness in a simpler and a more objective way.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12764","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9561705","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":"Stress-relaxation properties of French fries as a function of moisture content, oil content, frying temperature, and testing temperature","authors":"Guilherme Simoes Alves Pinto,&nbsp;Pawan Singh Takhar","doi":"10.1111/jtxs.12781","DOIUrl":"10.1111/jtxs.12781","url":null,"abstract":"<p>There is insufficient information on the effect of temperature, moisture content (MC), and oil concentration on the mechanical properties of fried potatoes. The static mechanical testing capabilities of a dynamic mechanical analyzer (DMA) were utilized to measure the stress relaxation function of fried potatoes as a function of frying time, temperature, and testing temperature. The French fries were prepared in oil heated at 177°C, 184°C, and 191°C, and their MC and oil content (OC) values were measured as a function of frying time. The samples loaded in DMA were subjected to 2% strain, and the stress relaxation was performed for 600 s. The DMA furnace temperature was set at 37°C, 60°C, and 90°C. A two-element generalized Maxwell model was fitted into the DMA data. French Fries lost more than 70% of their moisture and absorbed more than 80% of their final OC during the first 180 s of frying. During the same interval (up to 180 s), the relaxation modulus parameters (<i>G</i>₀, <i>G</i>₁, and <i>G</i>₂) did not change significantly and then increased linearly. These parameters also did not change considerably for MC above 2 g/g solids. At lower MC values, <i>G</i>₁ and <i>G</i>₂ increased as the MC was reduced, but the elastic modulus <i>G</i>₀ stayed almost constant, independent of the MC.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12781","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9962948","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 cell morphology on the textural attributes of fruit cubes in freeze-drying: Apples, strawberries, and mangoes as examples","authors":"Shuhan Feng,&nbsp;Jianyong Yi,&nbsp;Xinye Wu,&nbsp;Youchuan Ma,&nbsp;Jinfeng Bi","doi":"10.1111/jtxs.12779","DOIUrl":"10.1111/jtxs.12779","url":null,"abstract":"<p>The influence of cell morphology on the textural characteristic of freeze-dried apple, strawberry, and mango cubes was evaluated. Corresponding restructured cube samples without intact cell morphology were prepared as controls. Results indicated that the presence of cell morphology strengthened the shrinkage and collapse of samples during freeze-drying, especially in mangoes due to the high content of sugar. Intact cell morphology was found in natural fruit cubes after freeze-drying by scanning electron microscopy (SEM) observation, making them exhibit a more regular microporous structure, further resulting in higher hardness than the restructured cubes. However, the intact cell morphology negatively affected the crispness of freeze-dried cubes since it enhanced structural collapse. The freeze-dried samples without cell morphology would destroy the cellulose structure and form a continuous open-pore structure under the concentration effect of ice crystals during freezing, which accelerates the escape of water molecules, increases the drying rate, and avoid collapse. Sensory experiments found that restructured cubes without intact cell morphology exhibited greater comprehensive acceptance, suggesting the potential application of cell morphology disruption in the future freeze-drying industry.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":3.2,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9593808","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}