Journal of texture studies最新文献

The structural recoverability of white bread was investigated by texture profile analysis (TPA) using the cohesiveness parameters A₂/A₁ (Area ₂/Area ₁). Several simple measurements of structural recoverability were proposed using TPA parameters and the method of the American Association of Cereal Chemists for white bread. At 120 min after the baking of white bread, the A₂/A₁ was 0.9–1.0 values irrespective of the sugar content. Cohesiveness decreased after 1 day at 5°C and fluctuated thereafter; the maximum firmness values, F₁ (Firmness 1) and F₂, increased irrespective of the sugar content. Thus, the addition of sugar during the production of white bread did not affect the A₂/A₁ cohesiveness value. Although the values of F₂/F₁ and CFV_20-2 (Compressive Force Value _20–2)/CFV_20-1 reflected those of A₂/A₁, CFV_20-2/CFV_20-1 had greater potential for commercial application based on the similarity of their numerical values.

Rheological property is a key factor not only in how consumers choose and enjoy foods, but also in ensuring the safe eating and swallowing for dysphagia patients. The rheological measurements of fluid foods containing millimeter-sized ingredients, however, have still been challenging due to the limitations of a standard torque-type rheometer. We herein examine the efficacy of a wide-gap torque-type rheometer for evaluating shear-rate-dependent viscosity of heterogeneous fluid foods containing millimeter-sized ingredients. In addition to numerical validation using a shear-thinning fluid obeying the power law model, the apparent flow curves of silicone oil and carboxymethyl cellulose aqueous solution were compared with those obtained by the standard rheometer. It was also confirmed that the shear-thinning properties of plain, egg, and bean porridge well match those identified by the recently developed velocity-profiling-assisted rheometry. These results reinforce the wide-gap torque-type rheometer to be practical for probing the rheology of the complex fluid foods.

Modification of liquid viscosity using commercial thickeners is a recognized strategy to ensure safe swallowing for patients with oropharyngeal dysphagia. This study investigated the rheological, physicochemical, and sensory properties of functional apple drinks formulated for dysphagia management. Various concentrations of gellan gum (0.042% to 0.050%), inulin (3.5%), maltodextrin (3%), and stevia were tested to optimize the viscosity and sensory characteristics of the drinks. The results indicated that gellan gum concentrations of 0.045%–0.047% and 0.048%–0.050% achieved viscosities corresponding to IDDSI Levels 1 and 2, respectively, making the drinks suitable for dysphagia patients. All samples exhibited time-independent, non-Newtonian, shear-thinning behavior, with the Herschel-Bulkley model providing the best fit for describing flow properties (R² > 0.93). Higher gellan concentrations enhanced apparent viscosity (ηa,50), consistency index (κ), yield stress (σ0), and viscoelastic moduli (G′ and G″). Physicochemical properties such as acidity, pH, Brix, and color remained stable during 15 days of refrigerated storage. Clinical trials demonstrated a significant improvement in swallowing function among patients who consumed the thickened drinks. These findings highlight the potential of low-acyl gellan gum to develop functional beverages tailored for dysphagia management, providing both safety and sensory appeal.

Cocoa butters and its equivalents are predominantly comprised of symmetrical monounsaturated triacylglycerols (SUS), namely, SUSfats. The packing of SUS will be changed significantly during crystallization as the polymorphous forms are transferred from α- to β-crystals. The transformation of the SUS-fat phase during crystallization and tempering determines the properties and qualities of final chocolate products. It is important to monitor and determine the crystallization behaviors and crystal structures of SUS-fats at cooling and melting conditions. This review systematically discusses typical tempering procedures of SUS-fats and evaluation methods on their crystallization, mainly crystallization behaviors and kinetics, crystallinity, crystal microstructures, and polymorphism. Differential scanning calorimetry (DSC) is currently widely used to determine crystallization behaviors of SUS-fats, while MultiTherm TC and temperature modulated optical refractometry are typical newly developed approaches for determining their phase transitions. Both crystallization kinetics and crystallinity could be obtained from nuclear magnetic resonance (NMR). Avrami, Gompertz, and Jeziorny are the important models to reveal the number, size, polymorph, and shape of SUS-fat crystals. Polarized light microscopy, scanning electron microscopy, and three-dimensional laser-scanning confocal microscopy are applied to observe morphological changes of fat crystal surfaces, and the order of SUS packing could be extracted from the fractal dimension. Detailed packing and polymorphism information could be obtained from synchrotron X-ray diffraction, DSC, NMR, rheology, infrared spectroscopy, and their combinations. The results contribute to realizing precise control in the manufacture of chocolates, especially tempering and its simplified process.

Consumer preferences are shifting from traditional animal-derived meat products to plant-based alternatives, which fulfill the demand for protein and the growing need for nutritious, sustainable food. The innovative plant-based meals offer textures, flavors, and cooking properties similar to traditional meat and fish, making them a popular choice for those seeking a more sustainable diet. Many cereals and non-cereal-based proteins, including soy, wheat, rice, and corn, are well suited to simulate and mimic the fibrous properties of meat and fish counterparts. Various technologies, including texturization of vegetable protein, extrusion, wet spinning, and 3D/4D printing, are being explored for their role in achieving the desired texture and taste of meat/fish substitutes. Additionally, the bioactive peptides derived from plant co-products are under study, focusing on their solubility, emulsifying, foaming, water/oil holding capacity, surface properties, antioxidant, antimicrobial, anticarcinogenic, hypocholesterolemic, antihypertensive, immunomodulatory, and opioid activities. Using cereal and non-cereal ingredients as equivalents to meat and fish offers a promising path toward sustainable, plant-based protein alternatives. Overall, this review provides insight into the development of plant-based fish analogues, highlighting their potential to address sustainability challenges and meet consumer demands for ethical and environmentally friendly food alternatives.

This research focuses on the measurement of the modulus of elasticity as a key elasto-mechanical property for three Iranian rice varieties—Tarom Hashemi, Anbarbu, and Dom Siah—using macroscopic compression tests and Atomic Force Microscopy (AFM) at the microscopic scale. The results indicated that Anbarbu exhibited the highest modulus of elasticity, reaching 1656.940 MPa at the macroscopic level and 786.102 MPa at the microscopic level. These values represent measurements at different scales and should not be directly compared; instead, they reflect the structural resistance to deformation at each scale. Tarom Hashemi, in contrast, showed lower modulus values, with an average of 1466.263 MPa in macroscopic measurements and 697.630 MPa in microscopic measurements, indicating comparatively lower rigidity. The statistical t-test, conducted at a significance level of p < 0.05, confirmed significant differences between the macroscopic and microscopic measurements, emphasizing the importance of microscopic approaches for understanding detailed structural mechanics. These findings provide valuable insights for tailoring rice processing techniques by highlighting how the modulus of elasticity influences grain breakage and deformation, ultimately aiding in preserving grain quality during post-harvest handling and processing.

This concise review provides a current overview of hydrocolloid applications across various food products, including fruit, bakery, meat, and dairy products. Hydrocolloids are gaining popularity for their role in producing healthier and high-quality food products that meet consumer expectations. Hydrocolloids are used in fruit-based products such as purees, jams, jellies, fruit fillings, juices, and fruit leathers to enhance textural stability by preventing syneresis and improving nutritional value as well as their consumer appeal. In bakery products such as muffins, bread, cakes, and cookies, hydrocolloids enhance thermal stability, texture, and sensory properties while also supporting the development of low-fat formulations. Hydrocolloids act as fat substitutes and texture modifiers in meat-based products, enhancing water retention, emulsion stability, and overall quality. They also help in developing texture-modified foods suitable for individuals with dysphagia. The use of hydrocolloids in dairy products, particularly yoghurts, cheeses, ice-cream, and milk beverages, aims to reduce fat content while retaining creamy texture as well as viscosity and preventing phase separation. This review highlighted recent advancements in hydrocolloid applications, their mechanisms of interaction with food components, and their potential for improving nutritional, textural, and functional properties across various food matrices. By addressing current research gaps and challenges, this work highlighted the important role of hydrocolloids in bringing innovation and sustainability to food product development.