Journal of texture studies最新文献

The Baijiu market is complex and vast, rapid and effective identification of Baijiu quality will be beneficial to Baijiu production and market management. Here, tribological methods were employed to distinguish Baijiu from varying quality levels based on their physicochemical properties. The nano Zetasizer, atomic force microscope (AFM), rheometer, and contact angle meter were used to characterize the particle size, viscosity, and wettability of Baijiu with different qualities. Results reveal distinct physicochemical properties among different grade Baijiu, affecting their tribological responses. They also significantly depend on the friction pairs and applied loads. These findings demonstrate that tribology offers a rapid and reliable approach for Baijiu quality assessment. Additionally, differences in metal element composition, polarization curves, and electrochemical impedance spectra (EIS) across samples were explored. The comparison between two identification methods further proves the effectiveness and simplicity of the tribology test. This research helps to identify Baijiu quality quickly and simply.

This study examined the effects of tea types and teapot materials on catechin content and the sensory and emotional responses of tea consumers. Green, oolong, and black teas were brewed using glass, stainless steel, food-grade silica gel, earthenware, and porcelain teapots, with catechin concentrations quantified via high-performance liquid chromatography (HPLC). Twenty tea experts and nineteen novice tea drinkers participated in blind taste tests and completed the Pleasure-Arousal-Dominance (PAD) emotional questionnaire. Results showed that black tea had the highest catechin content, followed by green and oolong teas, and tea brewed in food-grade silica gel teapots yielded the highest catechin concentrations. Experts' taste evaluations were primarily influenced by tea type, whereas novices' perception of umami was significantly affected by teapot material, with earthenware performing best. Both groups reported pleasure in response to sweet, bitter, salty, sour, and umami tastes, with umami particularly enhancing novices' sense of energy and purchase intention. Tea preference rankings were consistent across groups: oolong, black, and green tea. These findings indicate that tea type and teapot material not only affect catechin content but also shape sensory experiences and emotional responses, providing practical guidance for consumer selection and product development in the tea industry.

Transitional foods, as defined by the International Dysphagia Diet Standardization Initiative (IDDSI), are foods that change texture with moisture or temperature. They show promise for dysphagia management, but their clinical use is limited due to unclear guidelines and insufficient understanding of their transitional characteristics. This study aimed to identify key textural attributes of transitional foods through qualitative insights from 15 practicing speech and language therapists in Singapore. Four focus group discussions were conducted, during which participants also evaluated 10 food samples using sensory testing and supplemented by parallel IDDSI testing. Thematic analysis revealed key criteria: rapid transition time (ideally 5-10 s), even texture change, minimal force for breakdown, cohesive bolus formation, and absence of stickiness or mixed consistencies. Foods transitioning with minimal effort, such as baby puff, baby milk biscuit ball, and baked meringue samples, were considered transitional (> 90% participant agreement), while those requiring greater mechanical manipulation or showing uneven transitions, such as cheese puff and chiffon cake, were deemed less suitable (≤ 50% agreement). Discrepancies between sensory evaluations and IDDSI test outcomes, such as for tofu pudding and gelatin jelly, highlighted limitations in current testing protocols, which use a 1-min observation period at ambient temperature and do not account for total mechanical effort. Participants also emphasized the importance of age-appropriate appearance, localized flavors, and practical considerations for implementation. These findings support refining definitions and testing methods for transitional foods and provide foundational data to guide future product development and standardization in dysphagia care.

When lingual tactile sensitivity has received less attention than taste, it plays a critical role in food textural preferences and eating behavior. The anterior tongue, rich in specialized mechanoreceptors, is particularly sensitive to tactile stimuli. This study investigated inter-individual variability in lingual tactile sensitivity and its potential relationship with astringency sensitivity. To this end, three distinct aspects of lingual tactile sensitivity as well as tongue strength were assessed in 39 subjects (26 F, mean age = 35 ± 5 years). The three tactile dimensions included: (i) light touch (assessed with Von Frey monofilaments in a one-point pressure test), (ii) spatial perception (two-point discrimination test), and (iii) roughness sensitivity (using paper coupons with varying grit sizes). Astringency detection thresholds, previously determined using tannic acid solutions, were available for all participants. Results revealed significant inter-individual variability across all tactile measures. Notably, no significant correlations were found between the three different tactile sensitivity tests (light touch, spatial perception, roughness), suggesting that each one captures a distinct aspect of lingual tactile functions. Tongue strength was not associated with either tactile or astringency sensitivity. A key finding was a significant positive correlation between the tannic acid astringency detection threshold and the pressure discrimination threshold, suggesting that astringency sensitivity may involve a tactile component possibly mediated by the slowly adapting mechanoreceptors (SAI and SAII types). However, no relationship was found between astringency sensitivity and roughness sensitivity. The study emphasizes the need for standardized methods to better understand distinct dimensions of lingual tactile sensitivity and their influence on food texture perception.

Creamed honey has high added value. During its processing, the mixing conditions of macerated crystal seeds with liquid honey can influence crystallization and product creaminess. Therefore, the effects of propeller type (Naval and ARA-S) and stirring speed (180 and 360 rpm) in a mechanical stirrer on the rheological, physicochemical, and sensory properties of creamed honey were evaluated. The physicochemical characteristics of the products complied with the limits established by the Codex Alimentarius. The creamed honeys exhibited typical pseudoplastic flow curves (R² > 0.9997 and RMSE < 12.81), with higher apparent viscosity at 10 s⁻¹ (η₁₀) (p < 0.05) for samples stirred with the Naval propeller (42.54 ± 1.84 Pa s) compared with those stirred using ARA-S (36.30 ± 1.94 Pa s). The temperature dependence of η₁₀ was described by the Arrhenius model (R² > 0.9978 and RMSE < 1.35). All treatments presented thixotropic behavior, fitted to the Weltman model (R² > 0.9632 and RMSE < 60.11), with no significant differences (p > 0.05) among treatments in terms of hysteresis area. Oscillatory rheological data revealed a liquid-like behavior (viscous modulus (G″) > elastic modulus (G′)) for the creamed honeys. Both G′ and G″ were significantly affected (p < 0.05) by the interaction between propeller type and stirring speed. Temperature sweep tests revealed the low thermal stability of the crystalline structure in all treatments. Creamed honey showed high sensory acceptance (≥ 7.32) and purchase intent (≥ 3.78), with no significant differences (p > 0.05) among treatments, and superior (p < 0.05) scores compared with naturally granulated honey. Overall, these findings offer honey producers practical guidance to optimize processing and enhance sector profitability by supporting the commercialization of a higher-quality, value-added product.