No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Relation between sensory and instrumental texture profile attributes
Abstract
Texture relationships were studied using both sensory and instrumental texture profile analysis (TPA) techniques to evaluate twenty-one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No significant correlations were found between sensory and instrumental TPA parameters for cohesiveness and chewiness. Logarithmic transformations of data improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm of instrumental hardness was improved to r=0.96. The correlation between the logarithm of both sensory and instrumental springiness was improved to r=0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r=0.54, which was significant at P<0.05.
... Hardness was also lower in chewing gum containing MTP. According to Meullenet et al. [55], hardness corresponded to the "maximum force applied to a sample during the first compression cycle". Hardness was found to be the most important parameter affecting chewing gum's sensorial general acceptance [56]. ...
... The addition of propolis in chewing gum formulation led to an improvement in both hardness and chewiness. Chewiness is one of the most important parameters for determining chewing gum sensory quality and is defined as the "total effort required to chew" [55]. Results of hardness and chewiness agreed with texture analysis, since the addition of propolis to chewing gum resulted in a decrease of the product hardness, making chewing gum softer and more appealing. ...
... (Prakash et al., 2005). Significant correlations were also observed in the cases of instrumental hardness and springiness with sensory hardness and springiness (P<0.001) when 21 different foods samples, for examples caramel, egg white, cream cheese, corn muffin were considered (Meullenet et al. 1998). In the case of baked product, Young's modulus correlated with sensory elasticity. ...
... non-linearity) (P<0.05) (Meullenet et al., 1998). We observed similar results for our instrumental cohesiveness, which did not show any linear correlation however, correlation was improved in spearman's correlation with sensory cohesiveness (P<0.1), ...
Abstract.Food industries are constantly looking for optimum instrumental methods that can consistent-ly estimate sensory textural qualities of food products. Monitoring texture using instrumental methods is cheaper over time than maintaining a sensory quality panel. However, a good correlation between sensory and instrumental textural attributes is highly needed. In the present research, we aimed to report the cor-relation between instrumental and sensory textural attributes of date fruit varieties. Specifically, Instru-mental Texture Profile Analysis(TPA) and sensory textural attributes were correlated. We found significant correlations between sensory and instrumental TPA attributes of date fruit varieties and this suggests a great promise for developing quality control.
... consuming and expensive, but also demands proper reference standards for calibration (Joyner, 2018). Hence, much efforts have been devoted to the development of various instrumental methods, and attempts to establish the relationship or predictive model between sensory attributes and instrumental parameters (Jha et al., 2013;J.-F. Meullenet, 1998;J.-F. C. Meullenet & Gross, 1999;Taniwaki, Sakurai, & Kato, 2010;Thybo, 2002). Previous studies were carried out to explore the relationships between sensory attributes and instrumental parameters for several reasons including: (a) finding a suitable instrumentals to monitor food quality changes; (b) predicting the consumer response; (c) ...
... Meanwhile, sensory-cohesiveness was not well correlated with the compress-cohesiveness (r = .41), and previous studies also reported that there was no statistically significant difference between sensory cohesiveness and instrumental cohesiveness from 21 commercial samples (J.-F.Meullenet, 1998). Instrumental cohesiveness was calculated by the area of work during the second compression divided by the area of work during the first compression, maybe the arithmetical result did not correspond to the sensory cohesiveness. ...
The aim of the work is to explore the relationship between the instrument and sensory data and to select the type of probes suitable for determining the texture of French fries. Ten commercial French fries were assessed using different probe types and perceived sensations through descriptive analysis. The eight sensory attributes developed by trained panelists can distinguish samples well. Simultaneously, the result of instrument data analysis revealed that the variation coefficient of three‐point bending was the largest, which indicates that the measurement accuracy was lower. The compression test showed significant correlation with most of the sensory attributes (r=0.64‐0.90), while the cut test with a Volodkevich Bite Jaws probe does not correlate with all sensory attributes (r= 0.03‐0.49). Among these instrumental methods, compression, blade with guillotine probe and puncture test are recommended for texture measuring of French fries. These results will provide a time‐saving and efficient method for determining the texture of French fries. This article is protected by copyright. All rights reserved.
... Cheese texture is regarded as an important factor that impacts the overall sensory acceptance of the product. Numerous studies have concluded that the instrumental texture profile correlated well with the sensory scores of cheeses relating to texture [14,17,22]. ...
The objective of this study was to assess the impact of incorporating Saccharomyces boulardii yeast (a known probiotic culture) as an adjunct culture on the quality characteristics of Mozzarella cheese, prepared using two different cheesemaking protocols. Protocol I employed unhomogenized milk with cheddaring prior to plasticizing (CUMC), while Protocol II used a blend of homogenized and unhomogenized milk (1:1; BHMC) and obviating cheddaring step. A control cheese (UMC) was produced from unhomogenized milk. The study aimed to determine which cheesemaking protocol better supports S. boulardii survival and produces sensorily satisfactory cheese quality. Key findings showed that cheese made with Protocol II, particularly BHMC4.2 with a higher level of yeast, exhibited the highest yield. Textural properties of cheeses CUMC and BHMC were similar, with UMC and CUMC cheeses demonstrating superior baking characteristics such as shredding, melting, and controlled fat leakage. Sensory evaluation indicated that cheese made with a lower level of adjunct culture scored higher during pizza applications. Furthermore, higher adjunct yeast level produced cheeses having increased S. boulardii as well as Lactic Acid Bacteria counts. The study recommends using cheesemaking Protocol II, as it fosters a S. boulardii count of ~ 105 CFU/g through use of milder cheese curd plasticizing conditions, enhancing the survival of the probiotic yeast. These findings have practical implications for production of Mozzarella cheese having viable probiotic yeast count.
... Therefore, there should be certain requirement for the freshness of the eggs used for soft-boiled eggs, and eggs with poor freshness should not be used simply to improve the shelling scores. Springiness is related to the rapidity and degree of recovery from a deforming force (Rahman and Al-Farsi, 2005;Nakatomi et al., 2023), which affects consumers' sensory experience of egg white texture (Meullenet et al., 1998;Di Monaco et al., 2008). The springiness of egg white is influenced by heating temperature, heating time, salt concentration and pH (Kato and Nakai, 1980;Woodward and Cotterill, 1986). ...
... The texture of cheese also influences the overall sensory acceptance of the cheese. Numerous studies have concluded that the instrumental texture profile correlated well with the sensory score for such aspect (Meullenet et al. 1998). ...
The investigation was conducted to standardize the manufacturing protocol for Pizza cheese employing ‘dual acidification’ [i.e. glucono-delta-lactone (GDL) plus starter culture (SC)] and studying its impact on the quality characteristics of cheese as affected by milk pre-acidification. The recommended conditions for pre-acidification using GDL during Pizza cheese making were 0.7% GDL (2.0% strength) solution to achieve a milk pH of 6.2. Cheese PreGDL0.7 had the maximum values of fat, protein and ash; such cheese had the least moisture, calcium, yield and recoveries of milk solids. The calcium content, recoveries of milk solids and cheese yield were markedly higher for cheese PreGDL0.5 than control cheese. Cheese PreGDL0.7 was associated with higher values of hardness, cohesiveness, gumminess and chewiness, while springiness and adhesiveness were greater for PreGDL0.5. The total sensory score of cheese PreGDL0.7, evaluated as pizza topping, was somewhat better than the scores of the other two cheeses. Cheese PreGDL0.7 had ‘very good’ shredability, stretched to a maximum height, had superior meltability and controlled fat leakage compared to the other two experimental cheeses. Pre-acidification of milk with GDL was advantageous for cheese making with regard to reduced cheese making time, yield and superior baking properties.
... Cheese texture is regarded as an important factor that impacts the overall sensory acceptance of the product. Numerous studies have concluded that the instrumental texture pro le correlates well with the sensory score relating to texture [17]. Table 2 An increase in the values of textural attributes up to a certain level (viz., hardness, cohesiveness, springiness) of Mozzarella cheese is construed to be a positive feature; excessive adhesiveness and chewiness are undesirable. ...
Research pertained to investigate influence of utilizing Saccharomyces boulardii as an adjunct culture at two levels on the quality aspects of Mozzarella cheese. Two protocols were employed: Protocol I using unhomogenized milk, adopting cheddaring of curd before plasticizing (i.e. CCUM) and Protocol II using blend of homogenized and unhomogenized milks (1:1; i.e. CBHM) to evaluate which method lends led to more S. boulardii count. Control cheese (CUM) was prepared from unhomogenized milk involving stretching of curd, post whey draining. Cheese CBHM 4.2 showed the highest yield. The textural properties of cheeses CCUM 3.5 and CCUM 4.2 as well as CBHM 3.5 and CBHM 4.2 were at par. CUM and CCUM cheeses had excellent baking properties (viz., shred, melt, fat leakage, stretch), while CBHM demonstrated desirable baking properties. Cheese made using lower level of starter adjunct received higher sensory scores on pizza pie. Using adjunct culture at higher usage level led to cheese having increased S. boulardii and Lactic Acid Bacteria count. It is recommended to adopt Protocol II in order to have S. boulardii count of ~10 ⁷ /g product since such method enabled use of milder plasticizing condition.
... Though they should be correlated to each other, experimentation finds otherwise. Hence the, texture analysis in sensory evaluation has more importance (Meullenet et al., 1998). Maximum panelists likedblueberry-flavoured (BAD) gummy. ...
Gummy supplements are an exceptional medium for delivering pharmaceuticals and nutritional bioactives, especially for children. Interestingly, they are increasingly finding favor among adults as effective bioactive delivery systems. This study aimed to identify and select natural vegan components for creating and developing gummy prototypes. The gelling agent was agar-agar, sourced from red algae, and combined with carrageenan to enhance compressibility. Phycocyanin from Spirulina and anthocyanin from purple cabbage were used as colorants to provide a range of natural hues. The study resulted in five distinct formulations: Blueberry Anthocyanin Vitamin D (BAD), Blueberry Anthocyanin Vitamin C (BAC), Mango Antacid Anthocyanin (MAA), Mango Flavored Phycocyanin (MFP), and Kiwi Flavored Spirulina (KFS) gummies. Notably, the MAA gummy exhibited suboptimal texture quality during preliminary assessments and was consequently excluded from further analysis.Across the formulations, no visible color changes were noted upon room temperature storage for a week. The BAD gummy displayed heightened adhesiveness and springiness in texture, while the KFS gummy demonstrated superior cohesiveness, chewiness, and gumminess in its fresh state.Interestingly, the BAD gummy exhibited the highest adhesion even in the one-week-old samples.The outcome of the 9-point hedonic sensory evaluation unveiled that the cyan shade, derived from the phycocyanin pigment of Spirulina, was the most preferred color among the gummies. Regarding overall likability, the MFP and BAC formulations garnered the highest responses for being 'liked extremely'. The uniqueness of the present work lies in its meticulous exploration and selection of natural vegan ingredients to craft gummy formulations with diverse bioactive and sensory attributes.
... Each day of production, a total of 20 chunks of each dietary treatment (5 chunks randomly selected from 4 cans produced per treatment) were analyzed by Texture Profile Analysis (TPA) with the TA-XT2i analyzer (Stable Micro System, Surrey, UK) according to procedures described by Polo, 2011 [8]. TPA is a common and useful method used for years to evaluate food texture, and it is well correlated with sensory parameters [31][32][33]. For this analysis, chunks of similar size (35 × 17 × 30 mm 3 ) were produced with a special proprietary device. ...
Simple Summary
Fish and fish by-products are excellent sources of high-quality protein for cats and dogs. However, the handling, processing, and storage of raw materials can increase variation and negatively impact their technological properties. This study aimed to evaluate the use of spray-dried animal plasma (SDAP) as a binder in fish by-products recipes for chunks in gravy. The results showed that the inclusion of SDAP in recipes significantly improved the consistency (hardness), elasticity (springiness), cohesiveness, chewiness, and juiciness of the final wet products. These improvements were observed in a chunk recipe with a 35% content of mixed salmon and tuna by-products, and another recipe with chunks having a final content of a 4% salmon by-product. There was a positive linear effect of increased SDAP inclusion in the recipes for most of the technological parameters measured such as elasticity, flexibility, juiciness, and hardness. Our findings indicate that SDAP is an excellent nutritional binder that can enhance the final technological properties of wet pet food products using high-quality fish recipes and potentially in recipes containing protein-rich fish by-products with low functionality.
Abstract
Spray-dried animal plasma (SDAP) and wheat gluten (WG) are common binders in wet pet food that provide amino acids and energy, as well as texture and cohesiveness due to their gelling strength, water retention and fat emulsion properties. Binder use is a valuable tool especially in recipes based on ingredients with low technological properties such as fish by-products containing spines and scales and soft texture after cooking. Two basal recipes for chunks in gravy were produced to evaluate experimental treatments. One basal recipe used a mixture of salmon and tuna by-products as the only animal protein sources without binders or with a 20 g/kg inclusion of SDAP or WG. The other basal recipe mimicked a more typical commercial recipe containing meat animal ingredients and a 40 g/kg salmon by-product to develop experimental treatments with and 0, 10, 20, 30 or 40 g/kg inclusions of SDAP. Dry matter, protein, and viscosity were evaluated in raw emulsions. After a 1 h retorting at 121 °C, hardness was measured in emulsions and in cooked chunks, juiciness, and Texture Profile Analysis (TPA) were assessed. Results demonstrated the viability of producing quality chunks in gravy containing only fish by-products including 20 g/kg of SDAP, which significantly increased hardness, elasticity, cohesiveness, and juiciness. There was a positive linear correlation of increased SDAP inclusion rate in the commercial recipe for most of the quality parameters evaluated. Based on these results, the inclusion of SDAP in fish recipes can help manufacturers achieve technological quality control targets for commercial wet pet food and may help producers to successfully formulate new recipes for wet pet food products using fish by-products as the sole animal protein source.
... Samples were measured in triplicate. The peak maximum force at first compression was taken as the hardness [19]. ...
High-moisture extrusion (HME) is an effective process to make fibrous products that can be used as meat analogues. In this study, the effect of extrusion of already extruded products (i.e., re-extrusion) was tested with the aim to explore the potential of rework in HME. The rework of material is important because it is a route to reduce waste, which is always produced, for example during the start or at the end of a production run. Pea and soy protein isolates (PPI and SPI) were first extruded, then freeze-dried and ground, and extruded again. The visual and textural properties of the fibrous products were evaluated. Also, the rheological properties, solubility, and water-holding capacity (WHC) of the ingredients and the products after the first and second extrusion were quantified. The obtained freeze-dried powders after the first HME cycle had a reduction in solubility of 15% for PPI and 74% for SPI. Furthermore, WHC was reduced by 65% and 17% for PPI and SPI, respectively. After the second HME cycle, the reduction in solubility and WHC was augmented to 22% and 90% for PPI, and 79% and 63% for SPI. No effect on stock and loss moduli after heating and cooling were found, even after two HME cycles. SPI fibrous products did not differ in cutting strength, anisotropy index, or visual appearance after re-extrusion. Only, a decrease in hardness was detected, from 62.0 N to 51.1 N. For PPI, re-extrusion did reduce the cutting force and hardness but not the anisotropy index. It was concluded that even though HME induces a loss of solubility and WHC, this did not affect the fibrous texture formation of the protein. This means that the texture formed during HME does not depend on the process history and that rework is thus possible for fibrous products.
... Subsequently, samples were compressed twice with a 60 mm probe to 30% of the original height with a test speed of 1 mm/second and a waiting time between the two compressions of 5 s. The peak maximum force at first compression was taken as the hardness (Meulleneti, 1998). ...
... 2.2.8. Texture analysis: Texture analyzer (Brookfield CT3 No. M08-372-C0113, USA) was used to measure the texture profile of pretzels at zero time and during storage in terms of hardness (N), adhesiveness (mj) of the samples according to the method described by Meullenet et al., (1998). 2.2.9.Determination of pH: The pH was measured using a pH meter (Hanna Instruments, FC200B, USA). ...
... Although challenging, the human sensory experience of an increasing number of individual textures can be described and related to physical properties (Guinard & Mazzucchelli, 1996;Kohyama, 2020;Meullenet et al., 1998). However, isolating the effects of specific physical components, and understanding their individual and combined effects on sensory perception and physiological response is more complicated and certainly less studied. ...
The aim of this study was to identify the individual and interacting effects of varying the mechanical properties of two inserts (к-carrageenan beads; 1, 2 and 4% w/w and/or agar-based disks; 0.3, 1.2 and 3% w/w) in pectin-based gels on the perception of textural complexity. A full factorial design was utilised, 16 samples were characterised with sensory and instrumental tests. Rate-All-That-Apply (RATA) was performed by 50 untrained participants. RATA selection frequency provided different information to attribute intensity regarding the detection of low yield stress inserts. In the two-component samples, the perception of textural complexity (n = 89) increased with insert yield stress for both к-carrageenan beads and agar disks. However, with the addition of medium and high yield stress к-carrageenan beads to three-component samples, the increases in perceived textural complexity caused by increased agar yield stress were eliminated. The definition of textural complexity, the number and intensity of texture sensations, as well as their interactions and contrasts, was in line with the results, and the hypothesis that not only mechanical properties but also the interaction of components play a key role in the perception of textural complexity.
... while the taste of the bread was positively correlated with the viscous modulus (r = 0.98). Some authors found a direct correlation between dough elasticity and bread firmness and chewiness [54,55]. ...
Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics of optimal wheat–amaranth composite flour for each studied amaranth flour (AF) particle size at doses previously established based on an optimization process and to characterize from a physical, textural, nutritional, and sensorial point of view the obtained bread. The results revealed that the optimal wheat–amaranth composite flour with medium and small particle size, respectively showed a slightly lower α-amylase activity, while dough development time was significantly higher compared to the WF. A significant (p < 0.05) decrease was observed in the elasticity, deformation energy, and dynamic rheological parameters of the optimal composite dough for all the particle sizes, whereas fermentation parameters showed higher values compared to the control, indicating the ability of the gluten structure in large, medium, and small particle sizes of AF to hold the gas and to expand without collapsing. The physical, textural, and especially nutritional characteristics of the optimal WF-AF bread were enhanced. The sensory evaluation results revealed high scores (8.70) for the acceptability of optimal bread with a medium particle size as compared to wheat bread (8.25). The protein and ash content of the optimal breads with large, medium, and small AF particle sizes, respectively, increased significantly, from 8.92 to 10.58%, and 0.82 to 0.99%, respectively, relative to the wheat flour bread (8.35% and 0.72%, respectively). The mineral content was up to two times higher in the optimal breads compared to wheat flour bread. The findings generated from this study are helpful in bakery industry for designing products with enhanced nutritional properties and for introducing new products to the market.
... A traditionally used method to obtain detailed information on the sensory profile and quantitative data of attributes is the Quantitative Descriptive Analysis (QDA). To provide reliable and consistent results, QDA uses a sensory panel trained with benchmarks of the product and ingredient (Meilgaard et al. 2016). This method has some limitations, namely, it requires plenty of time to train the panelists and it may generate some inconsistencies typical of the intensity evaluation method (Richter et al. 2010). ...
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) ⁻¹ d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
... For each treatment, 9 samples were measured and averaged. The peak maximum force at first compression was taken as the hardness (Meulleneti, 1998). ...
Modern plant-based meat analogues should have a pronounced fibrous structure as an important characteristic. In this study, we demonstrate that the combination of high moisture extrusion cooking (HMEC) with well-defined shear during cooling is a new process to make fibrous products using common meat analogue ingredients. The shear was applied via a cooling die attached to the extruder that was specially designed for that purpose. The in–house developed cooling die consists of two sequential rotating inner cylinders with a separate drive-unit in an outer cylinder that can be thermo-regulated. Three rotational speeds of the inner cylinder, 45, 75 and 105 min⁻¹, were tested for pea protein isolate, soy protein concentrate, vital wheat gluten and blends of pea or soy with gluten. A large effect on macro- and micro-texture and anisotropy index was found when the concentration of gluten was increased. The different ingredients and blends had different optimal conditions and reacted differently to the applied shear. Interestingly, the angle of the fibers observed in the samples differed at the different rotational speeds. This was attributed to the shear thinning behavior of the plant proteins and the velocity gradient in the rotating die, arising from the temperature and viscosity gradient. The ability to change the shear rate as an independent parameter in the rotating cooling die is unique and allows texture adjustments during processing. This is an important improvement for industrial HMEC and opens new product design possibilities.
... Attributes such as chewiness, springiness, and cohesiveness are much more complex attributes. For some sensory attributes, multiple physical measurements may be required to explain sensory perception [73]. Still, several products received scores for texture attributes similar to those of real chicken (Table 5). ...
The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic properties of these foods. The objective of this study was to investigate possible relationships among structure, textural characteristics, consumer acceptance, and sensory evaluation of commercially available meat analogues. The microstructure and texture of 13 chicken analogue pieces and 14 analogue burgers were evaluated with confocal laser scanning microscopy (CLSM) and texture profile analysis (TPA). The moisture of the samples was related to cooking losses and release of liquid upon compression after cooking. Meat products were included as references. A sensory panel (n = 71) evaluated both flavour and texture characteristics. For the chicken analogue pieces, samples with more added fibres had a harder and chewier texture but were less cohesive. No other relations between composition and structure/texture could be found. In the sensory evaluation, lower hardness and chewiness were only seen in products with more fat. A lower sensory hardness was found to be related to the presence of small air pockets. For analogue burgers, there was no clear relation between composition and structure/texture. However, instrumentally measured hardness, chewiness, and cohesiveness correlated well with the corresponding sensory attributes, even though they could not be clearly linked to a structural feature. Next to this, fat content showed a clear correlation to perceived fattiness. CLSM images of burgers with high perceived fattiness showed large areas of fat. Therefore, the release of large fat pools from the meat was most likely responsible for the perception of this attribute. However, perceived fattiness was not related to liking, which was the case also for chicken analogue pieces. For both pieces and burgers, even if some of the measured textural attributes could be linked to the sensory profile, the textural attributes in question could not explain the liking scores. Liking was related to other aspects, such as meaty flavour and juiciness, which were not directly linked to compositional or textural features. Juiciness was not directly related to the moisture loss of the products, indicating that this attribute is rather complex and probably involves a combination of characteristics. These results show that to increase the appreciation of meat analogues by consumers, improving simple texture attributes is not sufficient. Controlling sensory attributes with complex cross-modal perception is probably more important.
... The high polar lipid content in amaranth may have functionality as a gas stabilizing agent during bread making, which likely improves bread elasticity (D'Amico et al., 2017). In fact, (Meullenet & Carpenter, 1998) they found a direct relationship between crumb elasticity from a sensory point of view and the measurement of bread firmness and cohesiveness. The cellular area of the crumb did not present much difference due to the technological process that involved using the sponge method see Annex 1. ...
Developing innovative products by rescuing ancestral raw materials with high nutritional value is a challenge for researchers; the objective of this research was to develop breads with high nutritional quality by partially substituting wheat flour with precooked amaranth and brown rice flour. To establish the formulations, the Design Expert Ver 8.0 software was used; the substitution levels cover a range from 5% to 30%; the sponge method was used because it offers better crumb quality. Bread quality was analyzed in terms of chemical composition, specific bread volume, width/height ratio of the central slice, crumb structure and firmness, and sensory analysis. Starch thermal properties were studied in terms of starch hydration properties. The incorporation of the flour blend increased protein, lipid, fiber, ash and myoinositol phosphate contents. The best mixture contains 20% amaranth and 10% brown rice, the bread obtained has a soluble/insoluble fiber ratio close to 1:2, which presents the most effective physiological action and has a protein content that could cover the protein requirement in adults.
... Also, the polar lipids can act as a gas stabilizing agent during breadmaking, leading to an improvement in bread springiness 53 . Some authors found a direct correlation between dough springiness/crumb chewiness and bread firmness 54 . ...
The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on their particle size (PS). When WF replacement increased and PS decreased the composite flour was richest in protein, lipids, and ash, while the moisture and carbohydrates of these flours decreased. Dynamic rheological behavior revealed significant variations depending on PS and replacement level. Bread volume and firmness increased when more than 15% AF from large PS replaced WF, while medium and small PS at 5–15% replacements was increased the loaf porosity. Chroma values decreased and samples became darker when the replacement level increased. Moreover, replacement of WF with various AF fractions impacted bread sensory characteristics, obtaining better acceptance for large and medium PS up to 10%.
... Texture, along with visual appearance, taste, and aroma, are important attributes of the sensory quality of food [79], and their analysis and evaluation are critical during new food product development. The hardness of light and dark brown FM biscuits increased significantly with an increasing period of SF. ...
Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary
fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from celiac disease. Spontaneous fermentation of FM grains has shown improved nutritional and functional properties of its flour and can be used as a functional ingredient for gluten free biscuits. The aim of this study was to determine the effect of spontaneous fermentation (SF) on the nutritional quality, antioxidant, microstructural, and sensory characteristics of gluten-free FM biscuits obtained from light and dark brown FM flours. Results showed that SF decreased ash, crude fibre, and crude fat contents as well as total phenolic and flavonoids contents. Protein content, carbohydrates content, energy values, antioxidant activity (DPPH and FRAP), and mineral content of FM biscuits increased due to SF. The colour properties such as lightness (L*), showed a significant increase as SF period increased in light brown FM biscuits, however dark brown FM biscuits showed no significant difference. The hue angle and colour differences (∆E) of FM biscuits increased with the increasing period of SF, ranging from 43.20 to 53.76◦ and from 0.67 to 7.96, respectively. Spontaneous fermentation also decreased physical properties of biscuits such as diameter (4.76 to 4.54 cm), weight (12.77 to 11.99 g), and spread ratio (7.25 to 6.05), while an increase in thickness and hardness was noted. Spontaneous fermentation also induced changes on
the microstructure of FM biscuits. Among the fermented biscuits, panelists preferred 24 h gluten-free fermented FM biscuits since they had better sensory properties. Overall, SF enhanced the nutritional value and health promoting compounds of gluten-free FM biscuits.
... Springiness is a degree to which cooked grains can return to their original shape after partial compression. Springiness negatively correlates with hardness and chewiness, suggesting that springier samples are less hard and less chewy (32). No effect of high pressure processing on springiness of cooked kabuli chickpeas was observed in this study. ...
High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples. When compared to the conventionally cooked chickpeas, high pressure processed chickpeas had a more desirable texture due to decrease in firmness, chewiness, and gumminess. The general nutrient composition and individual mineral content were not affected by high pressure processing, however, a significant increase in the slowly digestible starch from 50.53 to 60.92 g/100 g starch and a concomitant decrease in rapidly digestible starch (11.10–8.73 g/100 g starch) as well as resistant starch (50.53–30.35 g/100 g starch) content was observed. Increased starch digestibility due to high pressure processing was recorded, whereas in vitro protein digestibility was unaffected. Significant effects of high pressure processing on the polyphenol content and antioxidant activities (DPPH, ABTS and ORAC) were observed, with the sample treated at the highest pressure for the longest duration (600 MPa, 5 min) showing the lowest values. These findings suggest that high pressure processing could be utilized to produce a functional, ready to eat kabuli chickpea product with increased levels of beneficial slowly digestible starch.
... Also, the polar lipids can act as a gas stabilizing agent during breadmaking, leading to an improvement of bread springiness 46 . Some authors found a direct correlation between dough springiness/crumb chewiness and bread rmness 47 . ...
The aim of this research is to investigate the molecular features and microstructure amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on their particle size (PS). When WF replacement increased and PS decreased the composite flour was richest in protein, lipids, and ash, while the moisture and carbohydrates of these flours decreased. Dynamic rheological behavior revealed significant variations depending on PS and replacement level. Bread volume and firmness increased when more than 15% AF from large PS replaced WF, while medium and small PS at 5–15% replacements was increased the loaf porosity. Chroma values decreased and samples became darker when the replacement level increased. Moreover, replacement of WF with various AF fractions impacted bread sensory characteristics, obtaining better acceptance for large and medium PS up to 10%.
... The high lipid content from small and medium amaranth fractions ( Table 2) could have functionality as a gas stabilizing agent during breadmaking, which probably improves the bread's technological properties based on medium and small amaranth fractions (volume, elasticity) [58]. Some authors found a direct relation between dough elasticity/crumb chewiness and crumb firmness [59]. These results are in agreement with those reported by other authors [27,[60][61][62]. ...
Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive compounds, essential in supplying human health benefits, compared with white flour (WF). In this study, the effects of factors, different particles sizes (large, medium, and small), and levels of AF (5, 10, 15, and 20%) substituting WF on the responses, empirical and dynamic dough rheological properties, and some quality parameters of bread were successfully modeled using predictive models. Finally, the optimization of a formulation to maximize the AF level whilst maintaining bread quality for each type of particle size (PS) was performed based on the response surface methodology models generated. The rheological properties of the composite flour formulated were evaluated using Mixolab, alveograph, rheofermentometer, and dynamic rheometer. In addition, bread quality parameters, loaf volume, instrumental texture features, and firmness were evaluated. The anticipation of the optimal value for each response in terms of dough rheological properties during mixing, protein weakening, starch gelatinization and retrogradation, biaxial extension, fermentation, viscoelastic moduli, and creep and recovery compliance depending on PS. The optimal addition level was determined by a multi-objective optimization approach. The optimal addition level was 9.41% for large, 9.39% for medium, and 7.89% for small PS. The results can help manufacturers to develop bread products with the desired particle size with optimal technological and physical features.
... A high correlation between sensory and instrumental texture profile analysis (TPA) has been reported for meat and meat products [41,42]. Table 2 illustrates the TPA parameters of all samples on 0, third, and sixth day of storage. ...
Microbial flora of probiotic yogurt can have nutraceutical properties and improve beneficial health effects of food products. In this study, microbial and physicochemical properties of raw chicken fillets dipped in regular yogurt and probiotic yogurt containing Lactobacillus casei, preserved at 4°C for 9 days, were studied. In this regard, microbial analysis (Staphylococcus aureus, fecal coliform, yeasts, and molds) and physicochemical analysis (pH, water holding capacity, cooking loss percentage, Thiobarbituric acid reactive substances, and texture profile analysis) were performed during the storage time. In comparison with control samples, the amount of Staphylococcus aureus, fecal coliforms, yeast and mold counts, pH index, malondialdehyde value, and cooking loss percentage reduced significantly (P<0.05) in the chicken fillets treated with regular and probiotic yogurt, while the water holding capacity increased in six days. It was concluded that probiotic and regular yogurts reduced microbial growth and improved the physicochemical quality of chicken fillets during storage and cooking time.
... Over time, instruments have been developed to measure multiple attributes of texture, but how well this information represents human perception, has not been thoroughly investigated (Garcia-Loredo & Guerrero, 2011). Previous studies have examined the relationship between instrumental and sensory texture measurement, but apart from hardness, the correlation is not good (Szczesniak, Brandt & Friedman, 1963;Meullenet, Lyon, Carpenter & Lyon, 1998;Szczesniak, 2002). ...
Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to PCS due to expected decrease in perceptual quality. The aim of this study was to use sensory methodology (Check All That Apply [CATA], Descriptive Analysis [DA] and Napping®) in optimization of PCS processed CSS. A three‐step experiment was performed using five unique PCS condensates and varying process parameters. In each step, PCS processed CSS were perceptually evaluated and compared with conventional CSS. In Step one, PCS processed CSS was compared to conventional CSS, initiating process changes prior to the next step. In Step two, conventional CSS, two new condensates and the altered CSS from Step one, were screened to choose two prototypes for Step three. In Step three, perceptual differences, consumer acceptance, and physiochemical parameters of the two PCS prototypes and conventional CSS were examined. Napping® was proven effective for sorting and describing samples, distinguishing the dry and smoky ones from the shiny, soft, and mild varieties. CATA with hedonic scaling successfully characterized samples and the ideal CSS, gave useful information about consumer acceptance, and identified salty, smokey and natural to be important drivers of liking. The two descriptive tests CATA and DA in Step three, processing yield and physiochemical parameters gave a complete prototype description and input for further development. By combining the results from sensory perception and the physicochemical measurements, the experiment succeeded to produce a promising PCS prototype with sensory quality and consumer acceptance similar to conventional CSS.
Practical Application
The use of atomized purified condensed smoke (PCS) is considered healthier than conventional smoke processing (EU Regulation 2065/2003; Lingbeck et al., 2014). Even if PCS is widely used in meat processing, manufacturers of cold smoked salmon (CSS) are hesitant, fearing loss of perceptual quality. However, by using sensory methodology in product optimization of PCS processed CSS, a promising prototype was developed. With some more testing and adjustments, it will be possible to produce healthier CSS with similar sensory quality and consumer acceptance to conventionally CSS and offer this to a world‐wide market.
... Hence, the property can be related to the difference between the texture and sensory results. Chewiness defined as a total effort which is required to chewing ability (Meullenet et al., 1998). According to S4, gum base had a strong effect on the chewiness parameter of chewing gums (McGowan et al., 2005). ...
Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing gums were produced, and a D-optimal mixture design was used to optimize the amount of components based on the responses (texture, and sensory parameters). It was found that a high amount of propolis (10%) had a negative effect on sensory and textural properties of the samples, however, 5.06% and 4.75% propolis additions can improve the overall acceptance, taste, and odor of PSFC (sugar-free chewing gum) and PSC (sugary chewing gum), respectively. The biological activity of optimized PSC and PSFC were investigated in terms of total phenolic and flavanoid content, antioxidant power, and antibacterial effect against Streptococcus mutans. The results of the present study showed that the 5 min chewed PSC showed a higher inhibition zone on Streptococcus mutans, which was 7.10 mm. The second significant finding was that the total phenolic content, total flavonoid, and antioxidant power of the chewing gum bolus increased after the chewing simulation. Suitable bioactive molecule delivery kinetic model was used for the determination of caffeic acid phenethyl ester (CAPE) releasing, and CAPE was released 80% and 50% in 10 min for PSC and PSFC, respectively. One of the most significant findings in this study was that propolis resin was suitable for chewing gum formulations. Consequently, chewing gum can be a proper delivery product for transporting bioactive components of resin.
... Many researchers have investigated relations between the sensory evaluation of the test panel and the instrumental texture parameters, obtained by a TPA test. Meullenet et al. (1998) tested a wide variety of food products and found high correlations for the hardness and springiness, but not for cohesiveness and chewiness. However, Wee et al. (2018) did a similar study and found significant correlations for springiness, cohesiveness, chewiness, and resilience but not for the hardness. ...
The texture profile analysis test is an imitative test to determine texture properties of food, which quantify the consumer’s perception of eating food. The instrumental texture parameters obtained from this test depend on the specimen size and the nonstandardized test conditions. To overcome this problem, texture properties are here related to intrinsic mechanical properties, which are independent of the test conditions. Two types of materials are used to investigate the effect of viscoelasticity, plasticity and damage on the texture parameters for varying test conditions. Analytical relations between mechanical properties, test conditions, and the instrumental hardness, springiness, cohesiveness, and adhesiveness are determined. The hardness is obtained from the stiffness of the material, which is potentially rate-dependent, and the yield stress of a material in case of plasticity. The springiness is determined by the recoverable or irrecoverable strain in the material, which results from the mechanical properties in combination with the test conditions. Cohesiveness and springiness are found to be strongly related, unless structural damage is present in the material. Adhesiveness is only an indirect measure of the adhesion between the material and compression plate and depends on the test conditions and stiffness of the material. Finite element simulations reveal a decrease of hardness in case of a nonflat top surface, indicating the importance of geometrical effects.
... The results of sensory analysis corresponded in part with the results of the instrumental texture analysis (Table 4), as both methods indicated a greater similarity of FOS to the control cake than to other GFSs with ITFs. However, the instrumental texture parameters and the sensory descriptors are not defined similarly, while their methodology, including sample size and analysis conditions, are significantly different [60]. When comparing sensory and instrumental analytical methods, it should be noticed that the results of instrumental methods are related to the physical parameters that trigger sensory impressions, while the results of the sensory analysis inform directly about the sensations that these stimuli evoke [61]. ...
Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.
... The rheological parameters, such as stickiness [52,53], firmness, and extensibility [54], are commonly used to assess the characteristics of a dough. TPA is widely applied to determine food texture, which is one of the most studied attributes at both processing and consumption levels [55][56][57][58]. Stickiness affects dough processing or mixing; the Stickiness test helps to investigate this dough attribute related to overmixing, addition of excess water, overactivity of proteolytic enzymes, and difference in wheat varieties and composition [59]. ...
Food consumers make decisions primarily on the basis of a product's nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.
... Các thông số cấu trúc trong phương pháp TPA có mối quan hệ chặt chẽ đối với các thông số cảm quan tương ứng 40 . Các thông số cấu trúc gel tinh bột tự nhiên và gel tinh bột chiếu xạ được thể hiện ở bảng 4. Kết quả nghiên cứu cho thấy độ cứng, độ đàn hồi, độ gum và độ nhai có xu hướng tăng khi chiếu xạ. ...
Electron beam irradiation is one of the most effective starch modification methods. Moisture is one of the factors that is affected by the irradiation via the free radical formation. The effect of the moisture content on the technological properties of irradiated starch samples was studied. The moisture content of corn starch samples in this study was adjusted at 9.08, 12.96, 15.06, 20.39 and 29.09% (w w). Corn starch samples were irradiated at 5 kGy. Color, free acid, solubility, swelling, transparency, syneresis and starch gel structure were studied to elucidate the effect of the moisture on technological properties of corn starch treated by electron beam. The results showed that electron beam radiation caused starch samples at different moisture to break into small molecules due to the separation of the glycosidie bonds. Thus, free acid, swelling, solubility of irradiated starch samples were higher than those of natural starch samples and were increased with low moisture content. The results also indicated that electron beam treatment increased the syneresis of irradiated starch samples. The texture profile analysis (TPA) of starch gel structure showed that textural properties such as hardness, elasticity and chewiness of irradiated starch samples were higher than those of natural starch samples.
... According to the textural analysis, the definition of hardness is the force necessary to bite completely through food when placed between molars, and adhesiveness is defined as the work required to pull the food away from the surface of the tongue or teeth (Meulleneti et al., 1998;Sun et al., 2007). Figure 4 shows that the springiness and resilience properties of cooked CFNs at 2-min boiling time and cooked CDNs at 8-min boiling time were almost the same, while the hardness and the absolute value of adhesiveness properties of cooked CDNs at 8-min boiling time were higher than those of cooked CFNs at 2-min boiling time. ...
The water mobility, state and textural properties of Chinese fresh noodles (CFNs) and Chinese dried noodles (CDNs) made from same wheat cultivar were measured during boiling using low‐field nuclear magnetic resonance (LF‐NMR), low‐field nuclear magnetic Imaging (LF‐NMI) and a textural analyser. ‘The oil immersion method’ was applied to gain the clear images from LF‐NMI measurement. The distributions of the three water states (T21, T22 and T23) in the noodles were distinguished. The results indicated that water mobility in noodles was closely related to the gelatinisation of noodle starch. Compared with CFNs, CDNs need a longer cooking time for water mobility and starch gelatinisation. The results of the cooked noodle profiles showed that the cooked CDNs (8 min) had an undesirable textural properties compared with the cooked CFNs (2 min). The longer cooking time of CDNs is responsible for its undesirable texture since the textural properties change during the longer cooking time.
... It is always used in assessing consumer's responses during the development of existing or new products. Texture, a sensory attribute, is a presentation of the food's structure and response to force [7]. The classification of texture attributes into categories introduced by Szczesniak et al. [8] gave rise to a profiling method of texture description. ...
This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (magwinya). The physical properties, instrumental texture, and sensory profile were determined for magwinya (100:0, control) and for wheat flour to wheat-bran ratios of 95:5 (MWB5), 90:10 (MWB10), 85:15 (MWB15), and 80:20 (MWB20). An increase in the proportion of WB in the fried dough showed no significant difference on the specific volume (1.47–1.54) of samples. The chroma value (30.19–22.29), lightness (35.92–28.98), and hue angle (55.03–47.77) decreased, while ∆E increased distinctly with the addition of WB. Magwinya supplemented with WB was less cohesive and easy to chew. Significant correlations were found between instrumental hardness and sensory springiness (r = −0.63; p < 0.05), as well as between instrumental cohesiveness and chewiness (r = −0.71; p < 0.01). Two principal components were identified, which accounted for 85.1% of the variance in the instrumental data. A substitution level of 5 and 10% WB was similar to the sensory properties of the control in taste, texture, and overall acceptability and can replace part of the wheat flour in the cereal fried dough production.
... Cohesiveness is the internal force between components and is defined as the amount of force needed to modify the sample before breaking. In other words, it shows the quantity of sample initial deformation before rupture when the sample is pressed with teeth (Meullenet et al., 1998). By addition of the microcapsules, the cohesiveness of chewing gum was significantly decreased. ...
Nowadays, there is an increasing tendency toward using probiotics in different food systems. In this work, probiotic survival, texture features and sensory properties of synbiotic chewing gum containing encapsulated probiotic organisms (Lactobacillus reuteri) were studied. Probiotics were encapsulated using alginate, inulin (0–1%) and lecithin (0–1%). Storage trials showed that, unlike control, the viability of the probiotic in encapsulated samples was retained after 21 days. Probiotic survival was increased by increasing of inulin and lecithin in cell walls. Samples containing encapsulated organisms had different texture parameters compared to the control. Sensory panelists liked the chewing gum with encapsulated lactobacilli. Thus, chewing gum has been shown to be an excellent food for delivery of probiotic lactobacilli. Principal component analysis (PCA) allowed discriminating among probiotics survival and chewing gum specialties. Partial least squares regression (PLSR) models were applied to find out the relationships between sensory and instrumental data. Keywords: Food science, Food engineering, Food technology, Food quality, Food processing, Food analysis, Chewing gum, Synbiotic, Inulin, Lecithin, Encapsulation
... The high polar lipid content in amaranth may have functionality as a gas stabilizing agent during breadmaking, which probably improves bread elasticity (D'Amico et al., 2017). In fact, Meullenet, Lyon, Carpenter, and Lyon (1998) found a direct relation between dough elasticity/crumb chewiness and crumb firmness. In the current investigation, the same tendency was observed between the chewiness and firmness parameters ( Table 3). ...
The objective of this investigation was to develop bread, with high nutritional and technological quality, using whole flour of Amaranthus spinosus and Amaranthus hypochondriacus. Bread quality was analyzed in terms of chemical composition, loaf specific volume, width/height ratio of the central slice, crust/crumb color, crumb structure and firmness, and sensory analysis. Starch thermal properties were studied in terms of enthalpies of starch gelatinization during baking and amylopectin retrogradation during storage. Incorporation of amaranth flour significantly increased protein, lipid, fiber, ash, and myo-inositol phosphate contents. Bread with amaranth flours exhibited soluble/insoluble fiber ratios close to 1:2, which presents the most effective physiological action. Intake of products with high substitution of amaranth could cover the protein requirement in adults, and could contribute substantially to intake of dietary fiber, Fe, and Zn according to daily recommendations. Bread with A. hypochondriacus showed higher acceptability than formulations with A. spinosus. Inclusion of amaranth allowed delaying and decreasing crumb staling in terms of amylopectin retrogradation. The inclusion of amaranth could be limited to a maximum of 25 g/100 g, with considerable nutritional improvement and acceptable sensory and technological quality, even during the staling process.
... Hardness (N) was derived from the positive peak obtained at the first compression of the product or a maximum exhibited compression force. Chewiness (N·mm) was the mathematical product by the software Bluehill (Version 2.21) from the hardness, cohesiveness, and springiness [36]. Gumminess (N) was calculated by the software Bluehill automatically by multiply the hardness with the cohesiveness, which is a ratio of the positive force areas under the first and second compressions. ...
In this study, the effect of transglutaminase (TGase) (5 or 20 U/g of chickpea proteins) on falafel dough was investigated. The resulting falafel balls were either treated or not by dipping them into a pectin (PEC 1%) coating solution. Acrylamide (ACR), oil, and water content were then evaluated. Texture profile analyses and in vitro gastric digestion experiments were also carried out. The ACR content was reduced by 10.8% and by 34.4% in the samples prepared with 5 and 20 U TGase/g, respectively. In PEC-coated samples, the reduction of ACR was equal to 59.3%, 65.3%, and 84.5%, in falafel balls prepared either without TGase or containing 5 U or 20 U of the enzyme, respectively. However, TGase treatment did not affect oil content, while the PEC coating reduced oil uptake by 23.5%. No difference was observed in the texture properties between the control sample and the one dipped in PEC, while these properties changed in samples prepared with the enzyme. Finally, digestion studies, carried out under physiological conditions, demonstrated that the falafels prepared in the presence of TGase were efficiently digested in the gastric environment.
With growing consumer demand for plant‐based products that mimic the eating experience of animal‐based products, there is a need for improvement in instrumental measurements of sensory texture. This study aimed to characterize textural differences between dairy and non‐dairy cheeses, and to investigate whether Large Amplitude Oscillatory Shear (LAOS) rheometry could discriminate sensory texture better than Texture profile analysis. Commercial dairy and non‐dairy cheddar, mozzarella, and cream cheese were selected to provide a wide range of textures. Sensory evaluation used the check‐all‐that‐apply methodology with 73 consumers. Texture profile analysis force‐distance data were analyzed empirically, and also converted to stress and strain (see https://shiny.csiro.au/texture_dash ). The major textural differences between dairy and non‐dairy cheddar were related to structural cohesion, according to both instrumental measures (dairy cheddar had 1.5‐fold higher failure stress and 2.2‐fold higher failure strain) and sensory measurements (dairy cheddar was more chewy and less crumbly). In contrast, cream cheeses showed similar textural properties using sensory testing but significant instrumental differences (non‐dairy cream cheese had 5.7‐fold higher modulus of deformability, 4.7‐fold higher failure stress). For mozzarella, there were large differences in both sensory attributes (chewy, crumbly, jelly‐like, stretchy) and instrumental parameters (13.6‐fold difference in modulus, 2.7‐fold difference in failure stress). LAOS rheometry gave insights into the mechanisms by which samples absorbed or dissipated mechanical energy at nonlinear strains. The LAOS parameter correlated well with sensory attributes creamy, fatty/oily, and moist, indicating the potential of this technique to measure structural phenomena linked to sensory attributes that resonate with consumers.
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between “slightly like” and “like it very much”.
Background
Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Texture determined by sensory evaluation and consumer perception is time consuming and expensive. It can be instrumentally mimicked by texture analyzer, thereby providing an efficient alternative screening tool.
Results
Two instrumental methods (uniaxial extensibility and lubricated squeezing flow) were applied to assess the extensional properties of pounded yam. In order to evaluate the accuracy, repeatability and discrimination of the methods, six yam genotypes with contrasting extensional properties, previously evaluated by 13 panellists in terms of stretchability and moldability and by 99 participants randomly selected in terms of overall liking, were used. Both methods allowed the discrimination of different genotypes as a function of extensional properties. Principal components showed that the genotypes were grouped within separate components associated with specific sensory attributes and their related instrumental texture parameters. Moreover, significant correlations were found between uniaxial extensibility textural attributes, bi‐extensional viscosity and consumer overall liking. However, the sensory attributes were not significantly correlated with instrumental data and consumer overall liking.
Conclusion
Bi‐extensional viscosity and uniaxial extensibility attributes can be used to discriminate and screen yam genotypes for their stretchability characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Gluten-free breads made with egg whites, two-thirds egg white to one-third egg yolk, two-thirds egg yolk to one-third egg white, or egg yolks, were evaluated through sensory and mechanical testing. Breads were also made with adjustments to the water content differences between egg whites and yolks. Unadjusted bread formulations made with higher percentages of egg whites were larger in volume (2.60 cm³/g) compared to breads made with all egg yolk (2.07 cm³/g). Breads with higher levels of egg whites also had more consistent cell structure (10.7 ± 1.65 cells/cm² vs 8.1 ± 0.72 cell/cm², respectively), were moister and less firm, and had greater springiness than breads with egg yolks. Differences at the air cell interface were observed in the protein/lipid interaction through fluorescence microscopy and may contribute to lower volumes. Differences observed above were diminished in adjusted formulas, but significant differences in multiple sensory and mechanical attributes still remained. Although water content is an important factor, the addition of egg whites contributes to significant differences compared to breads made with higher levels of egg yolks on several sensory, mechanical and structural attributes. This study quantitatively confirms the characteristics contributed to egg whites versus egg yolks in gluten-free breads.
Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica , Pyropia spp., and Ulva lactuca . Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensorial properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg/100g d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes Analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.
Cocoa pod-husk is a by-product of cocoa processing, underutilized despite its phenolic compounds that can be an alternative to preserve the microbiological quality of food. The aim of this work was to evaluate the in vitro inhibitory activity of phenolic compounds from the cocoa pod-husk against Salmonella spp, which is commonly found in fresh cheese produced in Manabí, Ecuador; as well as the effect on the sensory characteristics of cheese after immersion in a solution of phenolic compounds. In vitro microbiological analyzes of the inhibitory activity of phenolic compounds, showed that the concentrations 1 and 1.5% had the highest zone of inhibition against Salmonella spp., with mean diameters of 10.67 and 11.8 mm, respectively. On the other hand, the growth curve of Salmonella spp. indicated that 2 h were required for complete inhibition of bacteria by phenolic compounds at concentrations of 1 and 1.5%. For the sensory analyzes of cheese treated with phenolic compounds, 56.3% of the panelists accredited the firmness and odor with “I like it”, while 37.5% of the panelists qualified the color of the cheese with “I neither like nor dislike”. Firmness and odor had higher values of acceptance than color. For 25 and 12.5% of the panelists, firmness and odor were rated as “I like it a lot”, respectively, and 56.3% of the panelists conferred the label of “I like it” to both attributes. Cheese color was the lowest rated attribute, given that 12.5% of the panelists chose “I like it a lot” and 25% for “I like it”.
Consumer characteristics such as age, gender and ethnicity influence food oral processing behavior. The aim of this study was to determine the effect of age, gender and ethnicity on consumption time, bolus properties and dynamic sensory perception of sausages. Consumption time, bolus properties (saliva incorporation, particle size distribution and rheological properties) and dynamic texture perception (Temporal Dominance of Sensations, TDS) of sausages were compared between young Dutch, Caucasians (n = 21; 22 ± 2.8 years), young Chinese, Asians (n = 21; 23 ± 1.6 years), and elderly Dutch, Caucasians (n = 22; 70 ± 4.3 years). Elderly Dutch masticated the sausage 22% longer (25.6 s) than young Dutch consumers (21.0 s). Elderly Dutch produced sausage boli that were softer, more adhesive, ess cohesive and contained more particles than those of young Dutch adults. Elderly females produced more adhesive and less cohesive sausage bolus than males. Young Chinese females had 75.6% longer consumption time (29.5 s) than young Dutch females (16.8 s). Young Chinese males masticated the sausages in less time (18.8 s) than young Chinese females (29.5 s). Young Chinese produced softer and less cohesive bolus with slightly smaller and more particles than young Dutch. Saliva incorporation and bolus particle size were not affected by age, gender and ethnicity. Mediation analysis revealed that the effect of consumer characteristics such as age, gender and ethnicity on bolus properties was mediated by consumption time. At the beginning and end of consumption time, dynamic texture perception of sausages was similar for all consumer groups and strongly correlated with bolus properties. Differences in dynamic texture perception between consumer groups were observed only during the middle stages of mastication with low dominance rates. We conclude that consumers differing in age, gender and ethnicity vary in oral processing time to produce bolus with textural properties optimized to their needs. Furthermore, consumption time is the underlying mechanism that explains the differences in bolus properties between the consumer groups. While variations in consumption time of sausages lead to considerable differences in bolus properties, it only leads to small differences in dynamic texture perception.
In this paper, in order to optimize the rheological properties of extruded alpha-linolenic butters, the effect of extrusion conditions, including extruder shear rate (500, 750, 1125, 1500 and 1750 S-1), feed temperature (5, 7, 10, 13 and 15°C) and storage temperature (5, 7, 10, 13 and 15°C) on the physicochemical and sensory properties of extruded alpha-linolenic butter were examined after 15 days storage, then the relationships between physicochemical and sensory properties of extruded alphalinolenic butters were evaluated using by principal component analysis (PCA) method. About the mechanical treatment, increasing extruder shear rate resulted in extruded and refrigerated samples with lower hardness, higher adhesiveness and L?value. Higher storage temperature increased the acid value, but reduced the hardness. Feed temperature had no significant (p>0.05) effect on the physicochemical and sensory properties of the extruded and refrigerated samples. The overall dispersal of variables in the principal components showed that the acid value, adhesiveness and firmness (instrumental measurement) were mainly related to the same sensory measurements. In addition, the close relationship between acid flavour and total acceptance of the samples showed that the acid flavor is more important factor for total acceptance of butter compared to the other parameters.
The aims of this research were: (1) to analyze textural, pasting and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate instrumental behavior to human perception. Ten starch‐pectin‐sucrose systems were elaborated: five with CPS and five with APS (at 2.5‐3.5‐4.5‐5.5‐6.5% starch concentrations), and characterized by textural profile analysis (TPA), back extrusion test (BET), rapid‐visco analyzer (RVA), oscillatory tests and sensory analysis. The systems had a weak gel behavior. The samples having the lowest concentrations of both starches were associated with springiness, while those with the highest concentrations were associated with sensory firmness, gumminess, chewiness, consistency, PV and G'. From 5.5%, effect of starch type was more important on gels behavior. Spreadability was the variable mostly affected by starch type and concentration.
Effect of different contents of ground ginger [0%, 1%, 3%, 5%, and 7% (w/w)] on flour quality, dough and biscuit characteristic and acrylamide content were investigated. Texture results showed that by adding 1% (w/w) ground ginger, hardness of dough, hardness and chewiness of biscuit decreased, which was beneficial for biscuit making. Moreover, the L* value of biscuit dropped while the a* and b* value rose with the increase of ginger contents, indicating darker, redder and yellower biscuits. Sensory score of biscuits became worse but acrylamide content reduced with the addition of ground ginger. The phenol hydroxyl group of gingerol played a more important role in the reaction of formation of acrylamide than the side chain. Finally, biscuit with 1% ground ginger content showed good texture, color and acceptable sensory evaluation, as well as lowering the acrylamide content by 6.2%.
The effect of flake-cutting on the texture of mechanically deboned poultry meat patties was evaluated by texture profile analysis. Mechanically deboned poultry meat with skin (MDPM) was flake-cut and then mixed with salt and seasoning for 5 min; structured protein fiber (SPF) was added as either 15 or 25% of the patty formulation. A reference or mixed sample containing 15% SPF was prepared without flake-cutting. The Instron Universal Testing Machine was used to objectively measure the textural properties of hardness, springiness, cohesiveness, and chewiness. A six-member trained panel also evaluated the same texture properties plus juiciness using a seven-point intensity scale.
Objectively, flake-cut patties were more springy than mixed patties when SPF level was equal (15%). Flake-cut patties with 25% SPF were significantly harder and more chewy than either the flaked or mixed patties with 15% SPF. Sensorially, both flake-cut patties were more springy and cohesive than the mixed product. Positive significant correlation coefficients between objective and sensory measures of hardness, springiness, and chewiness indicated that the Instron and sensory panel were in good agreement. Those parameters as measured by the Instrom and sensory panel changed at about the same rate and in the same direction depending on effects of flake-cutting or level of SPF.
A texture profile panel is a valuable tool for describing and quantifying textural characteristics of food products when the panel is carefully selected, trained and maintained. Guidelines to accomplishing this goal are presented.
By 3 types of direct scaling procedures, it was demonstrated that the apparent magnitude of handgrip grows approximately as a power function of the force exerted on a hand dynamometer. The apparent magnitude of a force applied to the passive skin grows roughly proportionally to the physical force. Equal-sensation functions were determined where Ss exerted forces on a dynamometer equal to a force applied to the palm. The matching procedure was also used to compare the scale of apparent handgrip with the veg scale of apparent heaviness.
Preliminary experiments showed that Os can make consistent judgments of tactual roughness and smoothness. The stimuli were 12 grits of emery cloth. Magnitude estimations of roughness and smoothness produced straight lines when plotted (loglog) against grit number. The exponents of these power functions were determined in two experiments with magnitude estimation and one with cross-modality matching against loudness. All three experiments gave results that were poewr functions of grit number with exponents in the vicinity of -1.5 for roughness and +1.5 for smoothness. The cross-modality matches also confirmed the exponents determined by magnitudes estimation.
The most popular instrumental imitative test is the Texture Profile Analysis (T.P.A.). It was originated in the General Foods Laboratories (Szczesniak et al. 1963) and adapted to the Instron by Bourne (1978). T.P.A. involves a double compression test that uses flat plates attached to an Instron Universal Testing Machine (I.U.T.M.). Several instrumental parameters can be extracted from the force/deformation curve generated by the test (e.g. hardness, cohesiveness, springiness, and chewiness). Recently developed in our laboratory, the Bi-cyclical Instrument for Texture Evaluation (B.I.T.E. master) uses the I.U.T.M. to generate its motion and features a set of artificial dentures as well as a tri-dimensional movement simulating a chewing motion. Five parameters were extracted from the force/deformation curve to evaluate their potential use for the prediction of cohesiveness.
Standard texture rating scales of hardness, adhesiveness, fracturability, cohesiveness, and denseness were modified during the training of a Texture Profile panel. New reference materials were selected for each scale to better illustrate the texture characteristics and intensities and to account for previously recommended food products no longer available. In addition, new reference scales for wetness, adhesiveness to lips, roughness, self-adhesiveness, springiness, cohesiveness of mass, moisture absorption, adhesiveness to teeth, and manual adhesiveness were developed. The application of new texture reference scales reduced the variability among panelists and provided consistent judgments in texture evaluations. Expanded and improved definitions and evaluation procedures for texture attributes are presented. Also, special considerations for the use of reference scales in texture evaluations are discussed.
Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food products and may be expanded at any desired point for greater precision in a narrower range. Each point on the scale is represented by a food product selected on the basis of availability, familiarity, constancy of textural characteristics, and other criteria. Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.
The textural attributes of 8 different heat-induced protein gel preparations evaluated by torsion failure testing and Instron texture profile analysis (TPA) were compared to sensory ratings by a trained texture profile panel. The gels presented a wide range of textural properties as determined by the instrumental and sensory parameters. Among the instrumental parameters, true shear strain at failure was the most frequent and significant predictor of sensory notes. Initial shear modulus and 50% compression force had the poorest correlations with sensory notes. Comparison of the two instrumental tests produced high correlations between shear stress at failure and TPA hardness; true shear strain at failure and TPA cohesiveness; and, initial shear modulus and 50% compression force. High correlations were also observed among various panel notes. Canonical correlation analyses showed that sets of linear combinations of parameters from each one of the 3 tests (torsion, TPA or sensory) were highly correlated to sets from either of the other two. Regression equations relating each of the instrumental tests to sensory notes were developed. Of the torsion failure parameters, the logarithm of true shear strain most commonly appeared in the equations. Of the TPA parameters, cohesiveness and its logarithm were the terms that were most frequent. High R2 values were obtained for regression equations developed for predicting torsion failure parameters based on TPA parameters.
Reasons for seeking correlations between sensory and instrumental measurements are discussed and factors which affect such correlations are pointed out. Considerable advances made in the last 1–2 decades in this field can be attributed to the general agreement that texture is a sensory and a multiple parameter quality, and to the interdisciplinary nature of new research approaches. Current trends include use of multiple correlations, attempts to understand the rheology of the human sensing apparatus, an engineering treatment of sensory perceptions, and greater attention to the rheological nature of test foods.
Four experiments were conducted to assess the relationships between judgments of the perceived texture of foods by trained and consumer panelists. In Experiment 1, no differences were observed between trained texture profile panelists and naive consumers in a similarities scaling task. In Experiments 2 and 3, good linear correlations were observed between scalar judgments of texture, although a broader perceptual range was evidenced for trained panelists. In Experiment 4, psychophysical exponents of texture were found to be larger for trained than for consumer panelists, and judgments of acceptability also differed between the two groups. It was concluded that, through experience, trained texture profile panelists develop a broader perceptual range of textures, but that regression equations can be developed to relate these data to consumer data.
Food items comprising the six “standard scales” of texture [Szczesniak et al., J. Food Sci. 28: 397 (1963)] were rescaled using the psychophysical method of modulus-free magnitude estimation. The category scale position of each food item on the standard scales was plotted against the geometric mean magnitude estimate for that item. The category (interval) scale data were concave downward relative to the magnitude (ratio) scale data. These results underscore the differences that can be obtained by using either interval or ratio procedures and suggest that the attributes of “hardness,”“chewiness,”“fracturability,”“viscosity,”“gumminess,” and “adhesiveness” can be classified as “prothetic” continua.
ABSTRACTA computerized sensory analysis system, based on an IBM-PC compatible local area network, was developed. Panelist input was simplified through the use of a light pen and interactive questionnaire program. The system was integrated to allow preparation of descriptive, hedonic, triangle, structured and unstructured ballots; registration of panelists; collection of data; statistical analysis and report generation. The primary benefits are the simplicity of response for panelists, flexibility for the sensory analyst to design questionnaires and the elimination of time-consuming manual scoring and data manipulation involved in conventional sensory analysis.
Correlations between objective and sensory texture measurements Review paper: instrumental texture measurements - An overview of recent developments Development of standard rating scales for mechanical parameters and correlation between the objective and sensory methods of texture evaluation
- Experimental Psychol
- A S Szczesniak
- A S Szczesniak
Experimental Psychol. 64, 489-494. SZCZESNIAK, A.S. 1968. Correlations between objective and sensory texture measurements. Food Technol. 22, 98 1-985. SZCZESNIAK, A.S. 1987. Review paper: instrumental texture measurements - An overview of recent developments. J. Texture Studies 18, 1-15. SZCZESNIAK, A.S., BRANDT, M.A. and FRIEDMAN, H.H. 1963. Development of standard rating scales for mechanical parameters and correlation between the objective and sensory methods of texture evaluation. J. Food Sci. 28, 397-403. J. Correlating sensory with
On the brightness of lights and the loudness of sounds
- STEVENS S.S.
STEVENS, S.S. 1953. On the brightness of lights and the loudness of sounds.
Science 118, 576.
Sensory and mechanical measurements of turkey tenderness
- R M Pangborn
- N Sharrah
- H Lewis
- A W Brant
PANGBORN, R.M., SHARRAH, N., LEWIS, H. and BRANT, A.W. 1965.
Sensory and mechanical measurements of turkey tenderness. Food Technol.
19, 1268-1272.
The standard scales of texture: Rescaling by magnitude estimation
- M C Bourne
- A V Cardello
- A Matas
BOURNE, M.C. 1978. Texture Profile Analysis. Food Technol. 32(7), 62-66,
72.
CARDELLO, A.V., MATAS, A. and SWEENEY, J. 1982a. The standard
scales of texture: Rescaling by magnitude estimation. J. Food Sci. 47, 17381742.
Texture Measurements of Foods
- H R Moskowitz
MOSKOWITZ, H.R. 1973. Texture Measurements ofFoods. pp. 136-138, D.
Reidel Publishing Company. Dordrecht-Holland/Boston, Mass.
Psychophysical Relations in Texture. Chapt. 19
- H R Moskowitz
- J G Kapsalis
MOSKOWITZ, H.R. and KAPSALIS, J.G. 1976. Psychophysical Relations in
Texture. Chapt. 19. pp. 554-581. In Rheology and Texture in Food Quality.
(J. deMan et al., eds.) Chapman & Hall, New York.
Elementary Rheology. Chapt. 13 Psycho-rheology, measurement of sensations: Craftmanship
- G W Scott
- Blair
SCOTT BLAIR, G.W. 1969. Elementary Rheology. Chapt. 13 Psycho-rheology,
measurement of sensations: Craftmanship. pp. 81-89, Academic Press, New
York.
Sensory and mechanical measurements of turkey tenderness
- PANGBORN R.M.