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You searched for: Journal Journal of texture studies Remove constraint Journal: Journal of texture studies Publication Year 2016 Remove constraint Publication Year: 2016 Source 2016 v.47 no.1 Remove constraint Source: 2016 v.47 no.1 Subject texture Remove constraint Subject: texture
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1. Effects of Carboxymethylcellulose, Yoghurt and Transglutaminase on Textural Properties of Oat Bread

Author:
Nitcheu Ngemakwe, Patrick Hermaan; Le Roes‐Hill, Marilize; Jideani, Victoria Adaora
Source:
Journal of texture studies 2016 v.47 no.1 pp. 74-84
ISSN:
0022-4901
Subject:
baking; breadmaking; breads; carboxymethylcellulose; chewiness; cohesion; dough; energy; functional foods; gluten; hardness; healthy diet; ingredients; loaves; oats; prices; protein-glutamine gamma-glutamyltransferase; texture; wheat flour; yogurt
Abstract:
... Oat bread was baked with carboxylmethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) following a 3³ Box‐Behnken design consisting of CMC (1, 2 g), YG (10.75, 33.75 g) and TG (0.5, 1.5 g) as independent variables. The dependent variables of interest for the textural properties were hardness, chewiness, gumminess, springiness and specific loaf volume. Increasing CMC (1–2 g) significantly ( ...
DOI:
10.1111/jtxs.12163

2. Influence of Stimulus Properties and Sensory Task Instructions on Oral Processing Behavior of Liquid Stimuli

Author:
Derks, J.A.M.; De Wijk, R.A.; De Graaf, C.; Stieger, M.
Source:
Journal of texture studies 2016 v.47 no.1 pp. 49-57
ISSN:
0022-4901
Subject:
beverages; coatings; cream; deglutition; drinking; electromyography; engineering; food industry; muscles; product development; seeds; sensory evaluation; sensory properties; skim milk; texture; tongue
Abstract:
... This study determined the influence of texture properties and sensory task instructions on oral processing behavior of liquid stimuli. Oral processing of one sip of water, skimmed milk, thickened skimmed milk, cream and cream with poppy seeds was quantified using Surface Electromyography. Oral behavior was determined while subjects performed or did not perform sensory evaluation. Oral clearance ti ...
DOI:
10.1111/jtxs.12159

3. New Estimation Methods of Young's Modulus and Rupture Strength of Snack Foods Based on Microstructure

Author:
Kadowaki, Ren; Kimura, Hitoshi; Inou, Norio
Source:
Journal of texture studies 2016 v.47 no.1 pp. 3-13
ISSN:
0022-4901
Subject:
children; elderly; finite element analysis; food safety; mastication; microstructure; modulus of elasticity; modulus of rupture; muscles; patients; people; processed foods; quantitative analysis; snack foods; test meals; texture
Abstract:
... This paper describes quantitative methods for measuring substantial values of rupture strength and Young's modulus considering the inner, crispy snack food structure at the microscale. The samples used are crispy snack food. A conventional mechanical food test was conducted on a large sample size (>100 mm³), and only the apparent, macroscopic mechanical property of the food was measured without co ...
DOI:
10.1111/jtxs.12154

4. Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole‐Wheat Flour and Fat Replacer

Author:
Scheuer, Patrícia Matos; Luccio, Marco Di; Zibetti, André Wüst; Miranda, Martha Zavariz; Francisco, Alicia
Source:
Journal of texture studies 2016 v.47 no.1 pp. 14-23
ISSN:
0022-4901
Subject:
analysis of variance; chronic diseases; corn starch; correlation; diet; fat replacers; hardness; ingredients; lipid content; loaves; low fat foods; principal component analysis; sensory evaluation; texture; weight control; wheat; whole wheat bread; whole wheat flour
Abstract:
... Food texture is one of the most widely measured quality attributes during processing and consumption, being measured by instrumental and sensory means. The aims of this study were to measure the textural parameters of the crumb of 14 whole‐wheat bread loaves made with whole‐wheat flour and fat replacer using instrumental methods and a sensory trained panel, and to determine the relationship betwee ...
DOI:
10.1111/jtxs.12155

5. Temperature and Time‐Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta‐Filata Cheese

Author:
Bähler, Balz; Nägele, Michaela; Weiss, Jochen; Hinrichs, Jörg
Source:
Journal of texture studies 2016 v.47 no.1 pp. 58-67
ISSN:
0022-4901
Subject:
cheeses; confocal laser scanning microscopy; heat transfer; milk curds; scalding; stress relaxation; temperature; texture
Abstract:
... Production of pasta‐filata cheese comprises a particular scalding and stretching step to obtain the unique fibrous structure. A simulation of this process on small scale was conducted with cheese curd cubes of 10 × 10 × 10 mm. Stretching was initiated with a texture analyzer and a custom‐built geometry in a water bath at 60C. Three parameters were varied: compression rate, pretempering time before ...
DOI:
10.1111/jtxs.12160

6. Time and Frequency Domain Response of Grape Berries to Nondestructive Impact during the Harvesting Period

Author:
Trnka, J.; Pavloušek, P.; Nedomova, Š.; Buchar, J.
Source:
Journal of texture studies 2016 v.47 no.1 pp. 24-33
ISSN:
0022-4901
Subject:
computer techniques; grapes; harvest date; mechanical properties; modulus of elasticity; monitoring; ripening; small fruits; sugar content; texture
Abstract:
... An experimental system was set up to generate the impact force, measure the response wave signal and analyze the frequency spectrum for detection of the behavior of grape berries at different harvest days. Seven varieties of grape berries harvested for six consecutive weeks have been tested. The response of grape berries to a nondestructive impact is studied both in time and in frequency domains. ...
DOI:
10.1111/jtxs.12156