Journal of texture studies最新文献

Despite the growing interest in plant-based frozen desserts, they still have significant difficulties mimicking the microstructural properties of dairy ice cream using plant-based ingredients. Therefore, the impact of mono and diglyceride (MDG) and polysorbate 80 (PS80) at 0.15% and 0.30% levels, as well as different stabilizer levels (0%, 0.2%, and 0.4%) on the microstructural, rheological, and melting behavior of plant-based frozen desserts produced from soy and pea protein isolates was evaluated to provide a comprehensive understanding regarding their structure. The mean ice crystal size values of the samples were not affected by changing emulsifier type, level, stabilizer level, and protein source, whereas the partial coalescence was found to increase with increasing amounts of PS80. The samples containing MDG had higher total drip-through compared to those with PS80. This study provides a more comprehensive understanding of the effect of ingredients on the microstructure and meltdown properties of plant-based frozen desserts.

Reducing sugar in baked goods has become a widely discussed healthy eating topic today. Reduced-sugar messages on product packaging can help consumers make smarter food choices and reduce their sugar intake. Therefore, the aim of this study was to investigate the effects of different types of reduced-sugar messages (including nutritional, taste, and social messages) and reduced-sugar interest groups on chiffon cake ratings and consumer chewing behavior over time. To assess public attitudes toward reduced-sugar foods and related information, we collected and analyzed 300 valid responses from an online survey. We then recruited 525 participants (aged 18–24) for an offline, five-week study. The results of the survey showed that the number of consumers who were influenced by the reduced-sugar message to purchase reduced-sugar products was significantly higher than those who were not influenced, with the possibility increasing by 4.502 times (Hazard Ratio = 4.502, p < 0.05). Expectations after the message intervention were significantly higher, being 4.418 times greater than those who were not influenced by the message (Hazard Ratio = 4.418, p < 0.05). There was no significant main effect of the reduced-sugar interest group on consumer chewing behavior. Reduced-sugar products with a social message had the lowest chewing time and chewing cycles. In addition, we did not find a significant association between purchasing behavior and chewing behavior. It is hoped that this study will lead to a better understanding of consumer behavior patterns and preferences, which will help companies to better formulate marketing strategies and product designs to meet consumer needs and expectations.

The introduction of food textures in a child's first 2 years of life plays a vital role in growth, nutrition, and feeding development. However, the absence of a standardized texture framework for studying texture progression limits both pediatric feeding research and the ability to diagnose pediatric feeding disorder (PFD) based on age-appropriate expectations. To address this gap, authors Delaney and Goday proposed data sharing from the Nestlé Feeding Infant-Toddler Study (FITS) to explore texture progression and define age-appropriate texture expectations. In response, Nestlé assembled a multidisciplinary panel of feeding experts to create standardized textures but did not provide financial or nonfinancial assistance for this study. This panel integrated literature on global guidelines, texture classification systems, the International Dysphagia Diet Standardization Initiative, food properties, and developmental research. Through an iterative process, they developed a framework with standardized definitions based on food properties. The framework categorizes food textures into five main groups: liquids, purees, mashed solids, chewable solids, and combination foods. These categories are based on food properties (flow rate/cohesiveness, moisture content, firmness, particle size, and particle distribution) and oral motor skills (biting, chewing, tongue force, and tongue control). Each category is further divided into three subcategories. The texture category is determined by how the food is prepared and presented, rather than its original form. This property-based framework offers flexibility in classifying foods based on preparation and presentation, making it ideal for coding existing data and supporting at-home data collection. By establishing a standardized language for food textures, the framework will help fill gaps in normative data, assist in PFD diagnostics, and support future research and clinical applications.

The present study was carried out to understand the effect of the process variables of the combined microwave–vacuum–steam blanching process on the textural behavior of vegan patties. This novel blanching technique was systematically evaluated to optimize parameters, including microwave power density (3.8 W/g), steam duration (3 s), pea-to-potato mash ratio (0.252), patty thickness (0.866 cm), and microwave irradiation time (133 s). Fourier transform infrared (FTIR) spectroscopy was employed to examine molecular-level structural and compositional changes across treated samples, providing insights into protein and starch interactions. Results demonstrated significant improvements in textural properties, attributed to enhanced protein denaturation and starch gelatinization. The study highlights the potential of this innovative technique to produce high-quality plant-based foods by optimizing process efficiency and product functionality. These findings contribute to the research area aimed at advancing sustainable processing methods for the development of vegan products to resemble their traditional counterparts in texture and sensory properties.

Sodium chloride (NaCl), one of the most commonly used additives, is used to improve the taste, flavor, shelf-life, and aroma of dough-based products. However, excessive sodium consumption plays a negative role in public health concerns, resulting in chronic diseases like cardiovascular disease (CVD) and hypertension. Therefore, the food industry faces the challenge of manufacturing low-sodium dough-based products while the original quality of the dough-based products does not deteriorate. This review comprehensively summarized the latest published paper on salt reduction in dough-based food over recent years. The role of salt in the production of dough-based food was first discussed. Furthermore, the effects of salt reduction on the quality of dough-based food and the corresponding quality regulation strategies were highlighted. The application of natural components, salt substitutes, and dough-making technologies to improve the quality of dough-based food was also explored. Salt is crucial for texture, flavor, fermentation, and shelf-life of dough-based products. Salt reduction in dough-based foods compromises processing efficiency and product quality. Specific strategies could counterbalance the negative impact of salt reduction on the quality of dough-based food. The natural components (e.g., fruit and vegetable products), salt substitutes (e.g., taste agents), and optimizing the dough-making process (e.g., temperature and pressure) can effectively reduce salt and improve the sensory properties of dough-based products. Future studies could focus on process optimization and evaluating economic feasibility and consumer acceptance.

The evolution of gluten network formation and starch swelling during noodle-making and its impact on the texture of cooked noodles were explored. Numerical analysis of whole and local cooked noodle microstructure was applied in this study. The findings indicated that the expansion of starch and the development of gluten network exhibited synergistic effects during the processing of dried noodles, while the interaction during cooking was antagonistic. Starch exhibiting high swelling power had the potential to enhance the firmness and stability of the gluten network throughout noodle-making when wheat flour with comparable gluten characteristics. The development of a compact gluten network during dried noodle making could inhibit excessive expansion of starch with high swelling power during cooking. Thus, the chewiness of noodles with a stronger gluten network improved from 2094.92 g.mm to 3182.65 g.mm, corresponding to increased starch swelling power. However, in regard to noodles with less and weaker gluten network, increased starch swelling power had a negative impact on cooked noodle chewiness. Therefore, the cooked noodles with high chewiness and low adhesiveness obtained from wheat flour with high gluten content and strength, as well as high swelling power. In addition, analyzing the local microstructure numerically could elucidate the structural basis of cooked noodle texture. Cooked noodles featured a higher branching rate and more small holes that exhibited better chewiness. As a consequence, the development of a dense gluten network could restrict the over-expansion of starch that possessed high swelling capacity, thereby endowing noodles with enhanced chewiness and reduced adhesiveness.