摘要:

ABSTRACTInstrumental Texture Profile Analysis (TPA) was developed about 30 years ago, constituting an interesting way of analyzing a series of textural parameters in only one test. Since then much work has been done and new tools have been developed. This paper focuses on gelled food systems, reviewing and discussing the evolution of the initial terminology, testing conditions and sampling methods. New parameters, experimental and calculation methods, and some newly proposed are also analyzed, updating the instrumental TPA as applied to gelled systems.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00996.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTAztec marigold oleoresin‐in‐water (O/W) emulsions were formulated with mesquite gum or gum arabic and their blends as emulsifying and protective agents, at pH values of 3, 5 and 7. Changes in the emulsions average particle size were determined by laser ray diffraction, in tinctorial power by visible spectrophotometry and in color by reflectance measurements. Both gums and their blends form highly stable O/W emulsions against drop coalescence and color loss. The emulsifying agent composition and pH have an important role in determining the degree of effectiveness of the emulsions against color loss and drop coalescence kinetics. Mesquite gum provided a better stability against drop coalescence than gum arabic, and furthermore their blends had a synergistic effect providing a higher stabi

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00997.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe use of resonance properties, measured by dynamic oscillation using a constant stress rheometer, as textural parameters for excised pericarp tissue of tomato (Lycopersicon esculentumMill cv Trust) fruit during 21 days of ambient temperature ripening was assessed relative to the large‐deformation behavior measured by flat‐plate compression. The resonance frequency (fr) of excised tissue discs decreased significantly (P<0.05) over the first 9–12 days, and then approached a relatively low and constant value with subsequent ripening. A significant (P<0.05) increase in associated resonance strain amplitude (ymax) became apparent after the first 9–12 days of tomato fruit ripening. Ripening‐associated changes in bioyield and failure strengths, toughness, and apparent elastic and failure deformability moduli derived from flat‐plate compression tests were similar to those observed for tissue fr. Results were consistent with a change in the dominant mode of tissue failure from cell relaxation and rupture to debonding after 9–12 days of fruit ripening. A significant (P<0.05) semilogarithmic relationship was observed between fr, but not ymax, and compression parameters, allowing for reasonable prediction of large‐deformation behavior on the basis of measurement of only fr. The results demonstrate that resonance frequency may provide a useful parameter in the evaluation of tomato pericarp

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00998.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTEffects of oil droplets in an agar gel matrix were investigated by mechanical analyses and sensory evaluation. The results for compressive and puncture properties were expressed in terms of relative values. All compressive properties; stress, strain and compressive energy of emulsion gels, as obtained by compression tests, decreased with both increases of oil droplet size and oil volume fraction. The stress, strain and energy of the emulsion gels obtained by puncture tests did not change with an increase in oil droplet size. Results of sensory evaluation showed that the sample containing small oil droplets was harder than that with large oil droplets. On the other hand, the large oil droplet sample was oilier than that with small oil droplets. The sensory evaluations for hardness and oiliness of emulsion gels did not exhibit significant relations to most of the properties of mechanical analyses.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00999.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe mixer viscometer constant (k1) of a Brookfield viscometer equipped with a flag impeller and small sample adapter was determined using the slope and matching viscosity methods. Results showed that k’ was equal to a constant value of 2.92 rad−1using the slope method and found to be a function of angular velocity (Ω), k’= 2.54(Ω)−0.176, using the matching viscosity method. An example problem illustrating how the mixer viscometry principle can be used to determine the relationship between apparent viscosity and average shear rate is

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb01000.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTCross‐sections of cooked muscle were prepared using a vibrating microtome. Average fiber cross‐sectional area was measured by confocal scanning laser microscopy and image analysis. Fiber cross‐sectional area significantly correlated with sensory perception of firmness (r = ‐0.91, p<0.01). Sensory firmness decreased with increasing fish species fiber cross

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb01001.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTIdentically formulated drum dried and cold formed half‐products were puffed in hot air or by frying to determine microstructure‐texture relationships. Structural attributes measured were cell size (CS), number of cells per unit area (CN), cell wall thickness (CW) and product specific volume (SV). Sensory attributes of crunchiness, hardness and density were also evaluated. Puffed product microstructure depended more on the half‐product preparation process than the method of puffing. Similarly prepared half products had the same microstructural attributes whether fried or hot air puffed. Sensory scores for crunchiness were not significantly different among all samples but scores for hardness and density were significantly different between hot air puffed and fried products even when microstructural attributes were similar. Higher compression force values reflected lower sensory scores for crunchiness and hardness of puffed products. Compression force was significantly correlated with microstructural attributes of CS, CW a

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb01002.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

Review of Design and Analysis of Sensory Optimization. Gacula, M.C., Jr.Pasta and Noodle Technology, Edited by J.E. Kruger, R.B. Matsuo and J.W. Dick.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb01003.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1996.tb00995.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY