摘要:

The subjective measurement of food texture and the objective measurement based on a rheological model are described to clarify the relationship between texture and taste. The authors suggest that the most important sensory property is texture in foods which have relatively low flavor intensity. Additionally, from the fact that the multidimensional evaluation of palatability of foods is strongly influenced by properties requiring physical measurement, they propose the introduction of a new concept, physical taste, for making effective evaluations of food palatability. More quantitative texture studies related to food quality are required as well as research on the traditional four or five basic tastes.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00677.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Sensory texture profile data for butters, cheeses, fish gels, frankfurters, peanut butters, raw potatoes, and baked sweet potatoes were subjected to principal component analysis to study the interdependence and the underlying dimensions of the sensory textural characteristics.The results indicated that the character notes used by the panel to describe the texture profile of each product were not entirely independent but formed a pattern of interdependency in the underlying dimensional structure. The texture profile could be described by about ½ the orthogonal factors (underlying dimensions) compared to the original character notes and still explain about 72% of the original variance. It is concluded that the texture profile analysis for each of the products in this study could be simplified by reducing the character notes being evaluated

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00678.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

During the thermal processing of starch‐surimi systems, significant rheological changes due to the sol‐gel transformation of fish proteins and the gelatinization of starch were observed by rigidity scanning. Differential scanning calorimetry (DSC), produced results which corresponded well with rheological changes. Starch gelatinization in cooked fish‐starch gels was studied by DSC. The effects of starches on the textural properties of cooked gels were dependent on their gelatinization characteristics, such as gelatinization temperature, degree of swelling and water uptake of the granules. Gels producing higher failure stress values were obtained after starch gelatinized; however, no significant effect on failure strain was observed by the addition of starch. Pregelatinized starch had detrimental effects on the gelation of fish protein, and more water was absorbed by this starch compared to non‐pregelatinized starches. Resulting gels were weaker and less def

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00679.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

A sliding pin consistometer (SPC) has been shown to be particularly suitable for the assessment of hardness and spreadability of butter and margarine. It appears advantageous over other methods in that it is portable, self‐compensating for wear, and is convenient and rapid to use on undamaged samples in their original packaging. Four products, hard and soft butter, and hard and soft margarine, with product temperatures in the range 0.8 to 20.0deg;C, were used. The hardness and spreadability of these products at these temperatures were also scored by a panel of 21 adults using a 9‐point scoring scale. SPC measurements explained 96% of the variation in panel scores for both hardness and spreadability. The maximum panel score for spreadability was at an SPC value of 5.5 × 10−2N for all four products. The SPC should prove useful to manufacturers of butter and margarine in assessing consumer preference for their pr

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00680.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Twenty subjects judged a variety of tape recorded bite sounds and chew sounds for both crispness and crunchiness. Crispness scores were generally higher for the bite sounds than for the chew sounds. Crunchiness judgments showed no overall difference between bites and chews. However, the interaction between the eating technique and the individual food sounds was highly significant for both crispness and crunchiness judgments, and in several cases the result for a specific food differed from the general conclusions.From the results of the first test, two subsets of the sounds were selected based on significant t‐tests: one set in which the sounds were either more crisp than crunchy or more crunchy than crisp, and a second set in which the bite and chew sounds for the same product differed in crispness. These subsets were tested twice by a second group of twenty subjects to determine whether the differences might be related to loudness or pitch. The crisper sounds were typically both higher in pitch and louder than the crunchier sounds although exceptions occurred. In the majority of bite versus chew pairs, the crisper sounds were also louder‐ and/or higher‐pitched than the less crisp s

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00681.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The resistance of bread crumb to compression between parallel plates has been measured using cyclic deformation at constant rate with an Instron universal testing machine. The effects of various factors on different measures of the “firmness” taken from the force/deformation records have been studied using a split‐plot factorial analysis with six factors: position in the loaf, rate of deformation, direction of deformation, position in the oven, tray and time. Multi‐factor analysis of variance shows that, although time since baking was the dominant factor, the results show a very highly significant dependence on the direction of measurement with a strong interaction within t

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00682.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Developments in Food Proteins–3.B. J. F. Hudson, ed. Elsevier Applied Science Publishers, London and New York. 1984. 312 pp. $55.5

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00683.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

INSTRUMENTAL MEASUREMENTS: The Do‐Corder as a Possible Tool to Evaluate the Bread‐Making Properties of a Dough.S. Nagao, S. Endo, K. Takeya and K. TanakaINSTRUMENTAL MEASUREMENTS: Interpretation of Do‐Corder Curves. Identification of flour components influencing curve characteristics.S. Endo, S. Nagao, K. Takeya and K. TanakaINSTRUMENTAL MEASUREMENTS: Texture Analysis of Fish Fillets and Minced Fish by Both Sensory and Instrumental Methods.A. J. Borderies, M. Lamua and M. TegadaGENERAL PRINCIPLES: Applicability of Flow Models with Yield for lbmato Concentrates.M. A. Rao and H. J. CooleyGENERAL PRINCIPLES: Rheodynamics of Film‐Type Flow of Comminuted Meat Products.A. M. Brazhnikov, B. P. Filipenko and N. S. NikolaevGENERAL PRINCIPLES: Scanning Electron Microscopy of Flour‐Water Doughs Treated with Oxidizing and Reducing Agents.L. G. Evans, A. M. Pearson and G. R. HooperGENERAL PRINCIPLES: Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels.J. Longton and G. A. LeGrysGENERAL PRINCIPLES: A Mechanism by Which Shortening and Certain Surfactants Improve Loaf Volume in Bread.R. C. Junge and R. C. HoseneyGENERAL PRINCIPLES: Effect of Surface Tension in the Gas‐Dough Interface on the Rheological Behavior of Dough.A. H. BloksmaGENERAL PRINCIPLES: Correlation of Microscopic Structure of Corn Starch Granules with Rheological Properties of Cooked Pastes.D. D. Christianson, F. L. Baker, A. R. Loffredo and E. B. BagleyGENERAL PRINCIPLES: Myofibrils of Cooked Meat are a Continuum of Gap Filaments.R. H. Locker and D. J. C. WildGENERAL PRINCIPLES: The Chemistry of Textural Changes in Fruit During Storage.I. M. Bartley

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1985.tb00684.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY