摘要:

ABSTRACTSeven judges, untrained in sensory assessment, were trained in the use of Time Intensity (TI) and asked to monitor the tenderness and juiciness of a range of cooked beef and pork samples. The subjects were given no definitions concerning sensory cues to monitor in their assessments, nor did they confer with each other. The shapes of the TI curves they recorded for tenderness and juiciness differed between individuals, although there were similarities in the curve shapes for the 2 attributes for each individual. Correlations between the intensity parameters of the curves (maximum intensity and area under curve) and the chewing time were not significant for the subjects as a group for tenderness, although significant correlations were found for some of the subjects when examined individually. The results indicate that subjects differ in their concepts of sensory tenderness and juiciness, and that perceived tenderness does not correlate with chewing time for all subjects. In more general terms the study supports the use of TI assessments for interpreting individual differences in sensory perceptions.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00090.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTDescriptive sensory analysis, time‐intensity (TI) profiling and differential scanning calorimetry (DSC) were used to study the textural and thermal properties of a confectionary‐like model food system consisting of cocoa butter, sucrose and an aromatic flavorant. Varying amounts of microcrystalline cellulose (MCC) and guar gum were substituted for cocoa butter at levels ranging from 5% to 20% (by weight), alone and in combination. Descriptive analysis of the following attributes was conducted: aroma, sweetness, total flavor, hardness, fracturability, adhesiveness, cohesiveness, amount of particles, particle size, smoothness llum‐piness, viscosity of the melted mass, melt rate, mouth drying, residual amount of particles and mouthcoating. Added fat substitution decreased sweetness, flavor and the rate of melting. Increases were seen in viscosity, perceived amount of particles, hardness, adhesiveness, mouthcoating and mouth drying. These changes were concentration dependent and were more pronounced for guar than for MCC. TI changes in sweetness, melting and overall flavor paralleled the descriptive panel results, with the largest effects observed in the 20%/20% mixture of guar gum and MCC. Melting enthalpies determined using DSC suggested a lowered

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00091.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe small amplitude rheological properties of doughs of different compositions were measured using a dynamic rheometer. In the first study, the effect of water, flour, and added gluten on the dynamic properties was investigated. Frequency sweep was carried out in the range of 0. 1 to 100 s−1at an applied strain of 0. 1%. Storage (G') and loss (G”) moduli for each composition were recorded. The storage modulus versus frequency plots were a series of parallel curves indicating that the moisture‐to‐flour ratio was the most important parameter. The loss modulus versus frequency plot showed a falling‐off after a frequency of 40 s−1. A plot of tan δ versus frequency indicated a more elastic dough at

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00092.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe generalized fracture mechanics approach (GFM) developed by Andrews (1974) was applied to measure the fracture toughness of potatoes of the cultivarShepody. Specimens were fashioned from the centre portions of 10 tubers, and were soaked in distilled water overnight to attain full turgor pressure in the cells. Tensile tests were performed on specimens with different initial crack lengths. The function k1(W0) for potatoes was evaluated. This function is an explicit distribution function of input energy in the specimen (work done on unit volume of the specimen). From the form of the function, a simple mathematical model was developed to describe k1(W0) for potatoes. The critical apparent energy release rate defined by GFM theory was found to be constant (T= 2650 J m−2) and independent of initial crack length and applied load. The fracture toughness (T0) of Shepody potato obtained from this value ofTwas 212 J m−2, which is in good agreement with the results of other researchers using uniaxial compressive and tensile te

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00093.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTA close examination of mechanical “noise” produced during the cutting of potato tuber parenchyma tissue suggested that the signals reflected the summation of the stretching and breaking of individual cell walls. Replacement of the cutting blade by a thin parallel‐sided glass probe, together with the use of very sensitive load‐ and deflection‐transducers, produced a micro‐penetration test capable of resolving individual cell‐wall stretching and breaking events. The use of such data to provide information about mean cell diameters, cell wall fracture energies and cell wall stiffness, together with associated limitations,

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00094.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

Book reviews in this article:MICROWAVE FOODS: NEW PRODUCT DEVELOPMENT. Robert V. DecareauFOOD CONCEPTS AND PRODUCTS. JIJST‐IN‐TIME DEVELOPMENT. Howard R. Moskow

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00095.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

GENERAL PRINCIPLES:Influence of Amylose Content on the Viscous Behavior of Low Hydrated Molten Starches.G. Della Valle, P. Colonna, A. Patria and B. VergnesGENERAL PRINCIPLES:Viscoelastic Behavior of Whey Protein Isolates at the Sol‐Gel Transition Point. A.E. Labropoulos, Shan‐Hui HsuGENERAL PRINCIPLES:Kinetics of Thermal Softening of Six Legumes During Cooking. A. Anzaldua‐Morales, A Quintero and R. BalandrainGENERAL PRINCIPLES:Textural Characteristics of Wholewheat Pasta and Pasta Containing Non‐Starch Polysaccharides. N.M. Edwards, C.G. Biliaderis and J.E. DexterINSTRUMENTAL MEASUREMENTS:Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate. N. Lagoueyte, A. Lagaude and B. Tarodo de la FuenteFACTORS AFFECTING TEXTURE:Prerigor Treatment and Endpoint Temperature Effects on U.S. Choice Beef Tenderness. H. Wang, J.R. Claus and N.G. MarriottFACTORS AFFECTING TEXTURE:Rheological Properties of Cheddar Cheese as Influenced by Fat Reduction and Ripening Time. Z. Ustunol, K. Kawachi and J. SteffeFACTORS AFFECTING TEXTURE:Texture Evaluation of Ultrafiltered Teleme Cheese. S. Raphaelides, K.D. Antoniou and D. PetridisFACTORS AFFECTING TEXTURE:Texture of Cheddar Cheese as Influenced by Fat Reduction. A. Bryant, Z. Ustunol and J. SteffeFACTORS AFFECTING TEXTURE:Blanch Temperature/Time Effects on Rheological Properties of Applesauce. A.M. Godfrey Usiak, M.C. Bourne and M.A. RaoFACTORS AFFECTING TEXTURE:Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology. J.C. Jackson, M.C. Bourne and J.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00096.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY