摘要:

A listing is provided of 54 English terms for sensory textural/rheological properties of foods and their equivalents in 22 other languages. Translation into the other languages was done by about 50 collaborators who had a good command of English and their own language and who were well versed in textural/rheological terms.The original purpose of this work was to provide a new approach to developing a better understanding of textural/rheological properties and words used to describe them by utilizing the principles of linguistics. It is hoped that the publication of this list will stimulate interest in a deeper analysis.

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00417.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

A 3 X 3 X 3 factorial design with three grinds (fine, medium and coarse), three salt concentrations (0, 0.6 and 1.2%) and three sucrose concentrations (0, 3 and 6%) was used in formulating peanut butters. Eleven sensory descriptive characteristics were examined, along with instrumental hardness, hesion and power law flow model constants. A consumer panel rated the peanut butter texture using a 9‐point hedonic scale. Increased grind size decreased sensory smoothness, spreadability, adhesiveness and preference ratings, but increased instrumental hesion and hardness. Increased sucrose caused decreases in instrumental hesion and hardness, sensory adhesiveness and consumer texture ratings. Added salt increased the ease of swallowing, as well as consumer preference of textur

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00418.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Two corn meal extrudates with initial moisture contents of 22% and 31% W.B. were partially dried to moisture contents from 7% to 31% W.B. and stored in hermetically sealed containers to allow redistribution of the water. Compressive strength, compressive relaxation and instrumental texture profile analyses (fracturability, cohesiveness, springiness, gumminess and chewiness) were measured. Compressive strength increased with decrease in moisture content from 31‐15%, reached a maximum between 15‐10% and then decreased below 10%. Stiffness showed a similar relationship, with the maximum occurring between 10‐6%. Relaxation modulus increased with decrease in moisture content over the range studied. Relaxation time was a minimum at 15% moisture content. Fracturability had a similar relationship to moisture content as that of compressive strength. The textural behavior was ductile and chewy at moisture contents above 15% but became crisp or crunchy and collapsed with brittle fractures at lower moisture contents. Both compressive properties and texture profile parameters of the corn meal extrudates changed considerably with changes in moisture co

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00419.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Slip coefficients for apple sauce in concentric cylinder viscometers were determined using concentric cylinders of different radii according to the theory of Mooney. Wall slip was relatively low for highly shear‐thinning samples and for highly viscous samples; it also decreased with increase in pulp content until tunneling of the sample by the bob condition was reached. Wall slip coefficient varied with the applied torque so that any comparison of slip between samples must be made by determining the slip coefficients for the samples at the same magnitude of applied torqu

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00420.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Experimental results for Béchamel sauce are used to prove the validity of two rheological models for the study of thixotropic behaviour. The rheological‐kinetic parameters are: structural parameter (Λ), rate of structural breakdown (kb2) and Herschel‐Bulkley constants at zero and 40 min of shear stress i.e. yield stress (τλ), consistency index (K), flow index (n). The empirical parameters, obtained by multiple logarithmic regression, are a time consistency index (K'), a time flow index (n') and a thixotropic index (p'). For the two models the correlation coefficient were greater than 0.9. Parameters of both models suggest the milk protein‐wheat starch interactions are mainly responsible for Béchamel consistency. The breakdown of this interaction can explain the

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00421.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Texture profile analysis (TPA) parameters were determined with a Voland‐Stevens Texture Analyzer‐1000 (VSTA) and an Instron Universal Testing Machine. Because of the nature of the design of VSTA, reliable magnitudes of TPA parameters based on the force‐time curves recorded during the down stroke can be calculated. With a 2.54 cm diameter plexiglas plunger, the TPA parameters with the VSTA were higher than those with the Instron by 1.45% for hardness to 16.1% for fracturab

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00422.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Three pairs of milled rices with similar starch properties (low gelatinization temperature waxy, and low gelatinization temperature low amylose, and intermediate gelatinization temperature intermediate amylose) were assessed for cooked rice properties by two industry taste panels and for raw and cooked rice properties by 30‐member Filipino consumer panels. Only slight differences in texture within pairs were noted by the two industry taste panels who had not been trained to assess boiled raw rice or waxy rice. The Filipino consumer panel gave significantly higher ranked scores for one low‐amylose variety in both raw and cooked forms. Malagkit Sungsong suman sa antala was ranked higher than modern waxy rices. Instrumental methods for translucency and whiteness of raw rice and Instron hardness and stickiness of cooked rice were not able to detect differences perceived by the Filipino consumer pan

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00423.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Sensory Perception of Foods. 2nd edition (J.R. Piggott, ed.), Elsevier Science Publishers, London. 1988. 406 pp. 256.Food Structure ‐ Its Creation and Evaluation. (J.M.V. Blanshard and J.R. Mitchell, eds.) Butterworths, London. 1988. 504 pages. $22

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00424.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:0022-4901    

DOI:10.1111/j.1745-4603.1989.tb00425.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY