Journal of texture studies最新文献

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.

Background: The therapeutic effect and optimal rheological properties of thick purees for hospitalized patients with oropharyngeal dysphagia (OD) have not yet been settled. Objectives: The objectives of this study were to (a) Quantify the rheological properties of 6 thick purees Texture C, BDA; (b) Determine the biomechanics of oral processing and its effect on the rheological properties; (c) Evaluate the safety and efficacy of swallowing the purees in patients with OD. Methods: Six pureed dishes (30 g) were given to 20 patients with OD aged 84 ± 7.2 years. Oral processing was measured using electromyography. Rheological and textural properties were analyzed before and after oral processing using a rheometer and texture analyzer. The safety and efficacy of swallowing were evaluated using the Volume-Viscosity Swallow Test (V-VST). Results: All dishes met Texture C BDA. Basal shear viscosity at 50s-1 ranged from 1200 to 2200 mPa·s; maximum force, 0.47–0.67 N; cohesiveness, 0.73–0.82; and adhesiveness, 0.77–1.1 N·s. Oral processing reduced shear viscosity and maximum force without altering cohesiveness. To achieve bolus ready-to-swallow, 17–20 mastication cycles (MC) and 15–22 s at 0.98–1.44 MC/S frequency were needed. All purees were significantly safer to swallow (98%–100%) compared to thin liquids (87%) (p < 0.001) and 250 mPa·s nectar fluids (94% p < 0.008). Oral residue prevalence increased to 28% and pharyngeal residue to 21% for purees. Palatability resulted in 40%–60% liking all dishes. Conclusion:This study shows that thick purees within a viscosity range of 1200–2200 mPa·s are a safe treatment for nutritional support for most hospitalized older patients with oropharyngeal dysphagia.

In this study, environmental stability, rheological properties, and structural characterization of co-stabilized emulsions using fish gelatin (FG) and tea saponin (TS) were investigated. The results demonstrated that the addition of TS significantly enhanced the emulsifying properties of FG, and the FG-TS_0.1% emulsion had the smallest particle size. TS and FG co-stabilized emulsions provided resistance to salt and high temperatures. Optical microscopy and CLSM showed that the addition of TS made FG more effectively adsorb at the oil–water interface, leading to the formation of more uniform oil droplet sizes. Additionally, the addition of TS increased the viscosity of FG emulsions, which reduced emulsion flocculation. Results of intrinsic fluorescence, FTIR, and surface hydrophobicity revealed that the addition of TS altered the secondary structure of FG, enhancing surface hydrophobicity and improving emulsification. In conclusion, the moderate addition of TS significantly enhanced the emulsification and rheological properties of FG, suggesting new potential applications for FG in various industries.

In this work, we investigated the mouthfeel attributes of toothpaste, specifically particle perception in the mouth that is the root cause of the “grittiness” feeling. Employing panel evaluation, rheology, tribology, and surface characterization techniques, we explored the correlations between particle presence, size, and homogeneity ratings and the rheological and tribological properties of toothpastes. Panel assessments revealed that particle size and homogeneity perception positively influenced particle presence perception. Rheological analyses identified that yield stress and flow index of the pastes obtained by the Herschel–Bulkley model, as well as a high shear viscosity of the diluted (1:2) slurries of these pastes (calculated from power-law at 3000/s) can be used to predict particle perception ratings. Moreover, the coefficient of friction and surface roughness parameters from tribological and surface characterizations are also statistically significant parameters in particle perception in the mouth. We then presented predictive models involving these parameters with high accuracy (R² > 0.88). These findings provide valuable insights into the physicochemical drivers of toothpaste mouthfeel and contribute to predicting and optimizing consumer experience in product development.

Textural modification and nutritional customization of food is considered an effective strategy to ensure safe swallowing and prevent malnutrition in people with dysphagia, while improving quality of life and physical health. The aim of the present study was to evaluate the effect of added fat 15%–16% (in form of pork fat, liquid oil or bigel structured with collagen and mono- and diglycerides of fatty acids), fibers (3.0%) in the form of lingonberry pomace and protein collagen (2.0%–3.0%) as well as interactions between them on the stability, the rheological and textural properties, the color and printing performance of meat-based ink formulations and its application in the dysphagia diet. Results showed that all samples exhibited shear-thinning behavior (the viscosity of a material decreases as the shear rate increases) with n < 1. Pork fat, fiber incorporation and increase in protein concentration affected the increase in apparent viscosity, consistency coefficient, elasticity and loss modulus values. Structured oil addition helped to create a more stable gel-like network (confirmed by higher elastic modulus G′ and hardness values) that provided stability to the matrix by trapping inside the oil phase, affecting higher post-printing stability (> 98%) as well as stability after thermal treatment (80%–93%). Thermally treated samples with structured oil addition were selected and labeled as Level 6 (soft and bite-sized), as defined by the International Dysphagia Diet Standardization Initiative (IDDSI) framework, suggesting that they suit people with mild dysphagia. The outcome of this study provides insights into how to tailor meat-based ink formulations to meet the needs of dysphagia patients.

This study evaluates the effects of osmotic dehydration (OD) on the physical, mechanical, and textural properties of paneer made from buffalo, cow, and full-cream milk. Paneer slices were pre-treated at 4°C with four different concentrations of salt solution for 12 h at an osmotic solution-to-product ratio of 1:4 (w/w). Following pre-treatment, the samples were dried in a tray dryer at 50°C. The full-cream milk paneer was found to have the highest moisture content compared to other paneer varieties due to the homogenization process. The overall dimensional properties of OD-treated paneer, including average length, width, thickness, geometric mean diameter, surface area, and volume, ranged from 0.0174 to 0.0196 m, 0.0164 to 0.0186 m, 0.004 to 0.0054 m, 0.0108 to 0.0121 m, 0.34 × 10⁻³ to 0.464 × 10⁻³ m², and 11.71 × 10⁻⁷ to 17.991 × 10⁻⁷ m³, respectively. The highest sphericity value of 0.6656 was noted in 12% OD-treated full-cream milk paneer. Bulk and true density increased non-linearly, while porosity decreased linearly with a reduction in moisture content from 12.46% to 9.25% (w.b) in buffalo milk samples. Untreated full-cream milk paneer exhibited the lowest angle of repose (29.89°) and volume shrinkage (19.82%) with an 8.37% decrease in moisture (w.b). Osmotic dehydration was found to have a favorable effect on the weights of 10, 50, and 100-paneer slice samples in buffalo milk, while cow milk paneer with higher solute concentration exhibited the highest rehydration ratio of 1.89. The OD-treated paneer sample with 12% concentration from cow milk exhibited a higher volume shrinkage value of 37.84%. The OD-treated paneer with a solute concentration of 3% from cow and buffalo milk was found to have the highest volume expansion of 60.25% and 88.81%, respectively, at room temperature. Regarding external friction coefficients, the highest value was observed for aluminum plates (0.59) in full-cream milk paneer, followed by galvanized iron (0.52) and stainless steel (0.42) in buffalo milk paneer. Paneer prepared from buffalo milk with a 3% solute concentration showed a significant decrease in hardness value to 393.56 N.

The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage affects the rheological behavior of this important gel. This study aimed to investigate the impact of egg storage time on the viscoelastic properties of the thick egg white (TKEW) fraction from two genetic lines (ISA-White (W) and ISA-Brown (B) hens), assessing the modification mechanisms through the analysis of microstructural characteristics. Haugh units (HU) and foaming properties of albumen were also determined. Experiments were conducted after laying (Day 0) and after 15 and 30 days of egg chilling storage. The effects of storage duration on the TKEW viscoelastic properties differed between the W and B lines, causing an increase and a decrease in gel strength (a slope) of the W and B thick albumen, respectively. These findings, together with the microstructure analysis, indicated that after 30 days of storage, the W TKEW developed a more elastic (lower loss factor, tan δ) but brittle (lower strain amplitude, γ_max) albumen network structure, whereas the B TKEW exhibited a weaker but much more deformable (higher γ_max) structure. The textural properties of freshly made meringue batters containing chilled whole egg white (EW) presented similar behavior, supported by the microstructural features observed in foams and batters. Additionally, the W TKEW showed higher HU, and the W EW produced a more stable foam (FS) during storage, although its foam capacity (FC) was lower than that of the whole albumen from the B genetic line.

To address the issue of soup turbidity in yellow alkaline dried noodles after cooking, this study examined the mechanisms of quality formation and control strategies from two perspectives: materials (flour, salt, and alkali) and processes (mixing method, water addition during mixing, and resting time). The results indicated that high-gluten flour had a higher gluten content but inferior gluten quality, as evidenced by lower stability time, gluten index, and farinograph quality number compared to low and medium gluten flours. However, high-gluten flour contributed to the production of noodles with greater hardness, tensile strength, and tensile displacement, while also reducing cooking loss at elevated alkali levels. Increased salt addition was found to decrease cooking loss, whereas the addition of alkali had the opposite effect. To achieve a high relative content of mainly characteristic volatile compound (hexanal), the alkali addition should exceed 0.4%, with optimal performance observed at 0.8%. Moreover, increasing the water content during mixing significantly reduced cooking loss but adversely affected the textural properties of the noodles. Noodles prepared using vacuum mixing exhibited a hardness that was 6.67% greater than those prepared by normal mixing. Extending the dough resting time to 30 min further reduced cooking loss by 2.02%. Considering textural properties, cooking loss, and volatile compounds, the optimal production conditions for yellow alkaline dried noodles were identified to be: high gluten flour, 2% NaCl, 0.8% Na₂CO₃, 35% water, vacuum mixing, and a resting period of 30 min. Under these conditions, the cooking loss was measured at 8.63% (±0.16, p < 0.05).