Journal of texture studies最新文献

The aim of this study was to compare the investigations of various contents of egg white protein (2.0%–8.0%, EWP), microbial transglutaminase (0.1%–0.4%, MTGase), and konjac glucomannan (0.5%–2.0%, KGM) on the gelling properties and rheological behavior of Trachypenaeus Curvirostris shrimp surimi gel (SSG), and assessed the modification mechanisms through the analysis of structure characteristics. The findings suggested that all modified SSG samples (expect SSG-KGM_2.0%) had the higher gelling properties and the denser network structure than those of unmodified SSG. Meanwhile, EWP could give SSG a better appearance than MTGase and KGM. Rheological results showed that SSG-EWP_6% and SSG-KGM_1.0% had the highest G′ and G″, demonstrating that the formation of higher levels of elasticity and hardness. All modifications could increase gelation rates of SSG along with the reduction of G″ during the degeneration of protein. According to the FTIR results, three modification methods changed SSG protein conformation with the increasing α-helix and β-sheet contents and the decreasing of random coil content. LF-NMR results indicated that more free water could be transformed into immobilized water in the modified SSG gels, which contributed to improve the gelling properties. Furthermore, molecular forces showed that EWP and KGM could further increase the hydrogen bonds and hydrophobic interaction in SSG gels, while MTGase could induce the formation of more disulfide bonds. Thus, compared with another two modifications, EWP modified SSG gels showed the highest gelling properties.

The viscoelastic properties of food materials will change significantly while drying is in progress, which greatly influences the food deformation caused by drying. This study aims to predict the viscoelastic mechanical behavior of Hami melon during drying using the fractional derivative model. To characterize the relaxation characteristics, based on the finite difference method, an improved Grünwald–Letnikov fractional stress relaxation model is proposed to derive an approximate discrete numerical solution of the relaxation modulus by applying the time fractional calculus. The Laplace transform method is used to verify the obtained results, and the equivalence of the two methods is proved. In addition, the stress relaxation tests prove that the fractional derivative model has a better prediction effect on the stress relaxation behavior of viscoelastic food than classical Zener model. The significant correlations between the fractional order and the stiffness coefficient and the moisture content is also studied. Which is negative correlation and positive correlation respectively.

Food texture is a collective term for all texture-related features of a food product. A comprehensive description of food texture is therefore practically challenging due to too many parameters that are associated simultaneously with the food. Using every day, non-technical (layman's) language, we attempt in this work to rationalize the different dimensions that contribute to the texture of foods, and we explain the rheological reasons behind the concept. For solid foods, three dimensions are identified being the “hard–soft,” “strong–weak,” and “brittle–plastic.” For liquid foods, three further dimensions are suggested, being “elastic–viscous,” “thick–thin,” and “shear thinning–shear thickening.” As these dimensions are bipolar, for foods where any of the dimensions are not relevant, we conceive that dimension takes on a zero value, aligning at the center of the scale.

For cookie batters, there is a strong interaction between ingredient formulation and processing. Changing the amounts and types of sugar and fat in a recipe to change taste or healthiness influences the type of product formation in a production plant. In this study, the applicability of three measurement methods, a rheometer, a forward extrusion cell, and the Foodtexture Puff Device (FPD), was evaluated to measure the extrudability of cookie batters. When looking at the sugar and fat content, both the rheometer and the FPD proved to be consistent and reliable methods to describe the impact of those ingredients on extrudability. A further optimization of the measurement settings of the FPD may improve the performance of this new method. Although the forward extrusion cell performed well for recipes with an increasing sugar content, it did not yield proper results for recipes with a higher fat content due to a separating fat layer. This also limited the applicability of the forward extrusion cell for different fat types, while the other two methods performed well in that case. The small differences in consistency due to different sugar grain sizes were properly described by the forward extrusion cell and the FPD. Overall, it can be concluded that the rheometer performed best to analyze the extrudability of cookie batters, closely followed by the FPD, of which the measurement settings can be optimized. These methods can also be used in the product development phase.

During videofluoroscopic swallowing study (VFSS), barium sulfate (BaSO₄) is commonly added into food samples as a radiopaque contrast media for bolus visualization and examination. Accordingly, the consistency and flow behavior of barium stimuli can differ significantly from their non-barium counterparts. Such differences may have a subsequent impact on the validity of VFSS. Therefore, in this study, effects of barium sulfate on the shear and extensional rheological properties and IDDSI (International Dysphagia Diet Standardization Initiative) flow consistency of liquids prepared using various commercial thickening powders were investigated. Results showed that all barium stimuli exhibited shear thinning behavior but with significantly higher shear viscosity compared to the non-barium counterparts. A shift factor of viscosity at shear rate 50 s⁻¹ with values in range of 1.21–1.73 could be used to describe the increase in the viscosity for samples thickened with gum-based thickeners. However, the change in the viscosity was not invariant for the stimuli prepared starch-based thickener. The addition of BaSO₄ had a negative impact on extensional properties of samples by demonstrating a faster filament rupture. The extent of impact on the decrease in filament breakup time was more pronounced in xanthan > guar gum ≈ tara gum-based thickeners. Based on the IDDSI flow test, no significant effect of BaSO₄ was found on the gum-based thickeners, whereas there was a marked effect in the starch-based sample. These results can be used beneficially to assist clinicians in the dysphagia diagnosis for matching rheological properties of the barium stimuli to enhance effectiveness dysphagia interventions.

A device to measure the height loss of a sample extruded from a syringe on a surface is described thus emulating toothpaste extrusion from a tube with the goal to predict shape retention of the extruded ribbon. Correlations with rheological tests are considered with a special focus on experiments more likely to be implementable in an industrial environment. In agreement with previous studies, the instantaneous viscosity maximum measured in a stress ramp test is a good predictor of ribbon height loss. Up- and down-shear flow curves of the thixotropic loop were fitted with a generalized Casson equation and the correlations of the fitting parameters with the height loss were also considered. Yield stress extracted from the up-shear flow curve as well as the shape of the curve is found to define the ribbon height loss as well as the degree of thixotropy which may be quantified by the width of the loop or simply as the ratio of viscosities at low shear rate.

Aiming at the complex and cumbersome problems of current bread staling detection technology, a food constitutive modeling method based on the multiobjective particle swarm optimization (MOPSO) was proposed, which can quickly and efficiently identify the creep test parameters for bread, and predict the viscoelastic parameters of bread staling using the analyzed viscoelastic parameters, resulting in convenient and efficient detection of bread staling. Firstly, airflow-laser detection technology was used to carry out rapid, efficient, and non-destructive bread rheological tests to obtain bread creep test data. The MOPSO based on the Pareto set was then used to identify the generalized Kelvin model, and the discrimination accuracy was evaluated by using the inversion results established by the viscoelastic parameters, which resulted in efficient discrimination of creep test data of starch-based products represented by bread. Finally, using extreme learning machine regression (ELM), a prediction model between the analysis results and the moisture content of bread staling was established, and the prediction effect of the analysis results on bread staling was verified. The experimental results show that, when compared to finite element analysis (FEA) and non-linear regression (NLR) to identify creep parameters, the MOPSO overcomes the shortcomings of easy falling into the local optimal solution, is easy to implement, has strong global search ability, and is suitable for the analysis of high-dimensional viscoelastic models of complex foods. The correlation coefficient (R) of the prediction set established by the 12-membered viscoelastic parameters in the prediction model established by multi-element viscoelastic parameters and bread moisture content was 0.847, and the root mean square error (RMSE) was 0.021. This demonstrated that, when combined with MOPSO, airflow-laser detection technology could effectively identify the viscoelastic parameters of bread and establish a method suitable for monitoring bread staling in industrial production. The results of this study provide a reference for the identification of viscoelastic parameters of complex foods and to detect bread staling quickly and efficiently.

The present study aimed to investigate the potential of big data mining technology in conjunction with rapid sensory evaluation methods for the swift screening of sensory attributes of three kinds of frozen mackerel. Specifically, two rapid sensory evaluation methods, namely ideal profile method (IPM) and check-all-that-apply (CATA), were implemented and compared with the conventional descriptive analysis method. The results revealed that eight sensory attributes based on consumer network evaluations demonstrated significant consistency during the training process (p < .05). Notably, the application of web-based sensory attributes yielded highly comparable results between IPM and traditional descriptive analysis (0.915). Moreover, the results of the IPM preference map were in closer agreement with those of traditional descriptive analysis. While traditional sensory evaluation boasts high accuracy and a greater ability to detect nuances, the evolution of sensory evaluation technology has shifted its focus toward consumers. Rapid sensory evaluation analysis technology supports the collection of information directly from consumers, even by untrained or semi-trained groups, thereby presenting broad prospects for product qualitative analysis.