摘要:

AbstractThis paper reviews the original work on food rheology and texture published by Japanese authors and integrates advances made in many areas of food science in Japan. The contents are divided into four sections: description of the native Japanese foods tested, experimental techniques for studying food rheology and texture, rheological properties of specific foodstuffs, and other research on the textural quality of foods.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1975.tb01106.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

AbstractCorrelations were determined between Texture Profile Analysis parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fresh‐pack processed whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a parthenocarpic slicer (MSU 6902 G). Further, correlations were determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. TPA hardness and total work correlated well with sensory responses; FPT firmness correlated satisfactorily with sensory firmness. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in the processed fruit. Processing reduced mean TPA values across the six varieties to 35‐58% of raw fruit values; it decreased mean FPT firmn

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1975.tb01107.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

AbstractCorrelations were determined between Texture Profile Analysis (TPA) parameters of brittleness, hardness or total work of compression obtained with the Instron testing machine and sensory responses of firmness or crispness in evaluating texture of fermented salt stock whole cucumbers (1‐in. diam) of three ‘firm’ pickling cultivars (Explorer, Chipper, GY 3), two ‘soft’ pickling cultivars (Green F, Mincu) and a partheonocarpic slicer (MSU 6902 G). Correlations were also determined between the TPA parameters and Magness‐Taylor fruit pressure test (FPT) firmness. Correlations were good between TPA parameters and FPT firmness. Correlations were poorer between instrumental and sensory methods due largely to inordinately high sensory scores assigned to salt stock of the slicer by all panelists. Mean textural values from the various methods were compared with those obtained in the same manner for raw cucumbers. TPA brittleness tended to disappear in salt stock. Processing reduced mean TPA values across the six varieties to 39‐86% of raw fruit values. Mean FPT firmness was relatively unchanged at 99% that of raw fruit. Desalting from 16% down to 8 % or 4% NaCl reduced TPA values but increased

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1975.tb01108.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

AbstractThe flow properties of dispersions of soy protein isolate (Promine‐D), casemate (Sodinol) and WPC were studied as a function of protein concentration, pH and salt concentration. Additional tests were also made on some other differently processed soy protein isolates and caseinates. The results showed that flow properties of protein dispersions could differ greatly due to differences in origin and processing conditions. The flow properties of Promine‐D dispersions were characterized by low n‐values according to the power equation, and the existence of yield values at concentrations above 8 % and pH 7. The addition of salt to soy protein dispersions reduced both yield values and the viscosity parameters. The flow properties of casemate dispersions were characterized by high n‐values and the absence of yield values with respect to changes in protein concentration, pH and salt concentration. The viscosity parameters increased enormously with concentration. Contrary to the effect on soy protein dispersions, the addition of salt caused an increase in the viscosity parameters of caseinate dispersions. The dispersions of whey protein were of low viscosity over a broad concentration range with high n‐values and no yield values. At high concentration (16‐20 %) the flow properties of WPC were more similar to those of Promine‐D than to those of caseinate. The viscosity parameters for all protein dispersions increased with pH to pH 10, whereupon the viscosity parameters of caseinate decre

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1975.tb01109.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

AbstractRaw cassava starch, dried at 50 d̀C, was cooked at four concentrations in the Stormer visco‐meter modified in such a manner that the viscosity measurements were made under conditions satisfying the requirements of theoretical viscometry. The measurements provided rheological data usable in engineering design problems involving mixing, heat transfer or transport of the pastes. Viscosity and yield stress of the pastes were measured at 5d̀C intervals through the cooking‐cooling process. Plots of viscosity values versus cooking‐cooling temperatures and time yielded viscosity profiles for different paste concentrations. The results showed that paste concentrations have pronounced effects on the magnitude of viscosity values, the rate of viscosity rise to the peak value, the time and temperature of this peak, the paste shear‐thinning tendency and the extent of retrogradation o

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1975.tb01110.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

AbstractThe force required to puncture a food has been described previously asF=Ka?A+Kp? P++CwhereAandPare, respectively, the area and perimeter of the punch,Cis a constant andKaandKpare two coefficients that are properties of the food. This paper describes how the equation can be rearranged for circular punches in a manner that allows the numerical values of the coefficients to be evaluated by a graphical method. A comparison of the numerical values obtained with the new method and those obtained with the older method using rectangular punches showed good agreement when carrots, two varieties of apples, agar gel, margarine, and polystyrene board were used as test materials. The method of deriving coefficientsKaandKpis relatively easy and the coefficients may be more meaningful than the raw puncture data.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1975.tb01111.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

Instrumentation and Methodology: ‘Study of the Mixing Behaviour of some Foods Using an Electronic Recording Mixer’ by G. C. Evans *, J. M. de Man*, and P. W. Voisey**.Instrumentation and Methodology:‘Measurement of Blood Viscosity’ by F. R. Spinelli and C. D. Meier.Instrumentation and Methodology:‘“Miniviscometer”, A Small Couette Instrument’ by C. W. McCutcheonInstrumentation and Methodology:‘Relationship Between the GRL Spaghettit Tenderness Tester and Sensory Testing of Cooked Spaghetti’ by R. R. Matsuo and G. N. Irvine.Instrumentation and Methodology:‘Apparatus for Routine Measurement of Food Deformation in Texture Tests at Low Deformation Rates’ by P. W. Voisey and D. J. Buckley.Instrumentation and Methodology:‘Evaluation of Methods for Measuring Texture Using Fresh Apples as the Test Material’ by M. V. Zaehringer*and M. M. Hard**Factors Affecting Texture: ‘Rheological and Sensory Evaluation of Sweet Corn Maturity’ by M. A. Tung*, M. R. Garland*, A. R. Maurer**, and T. K. Watson**(*.Factors Affecting Texture: ‘Surface‐Active Principle in Black Gram (Phaseolus mango) and Its Role in the Texture of Leavened Foods Containing the Legume’ by N. S. Susheelamma and M. V. L. Rao.Factors Affecting Texture: 'The Tenderising Effect of a Muscle Proteinase on Beef by I.F. Penny, C. A. Voyle, and E. Dransfield.Factors Affecting Texture: ‘Butterines Made from Rape Seel Oil’ by T. Alsafar.Factors Affecting Texture: ‘Post‐Mortem Glycolytic and Physical Changes in Turkey Breast

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1975.tb01112.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY