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Sensory properties of thickened and protein-enriched plant-based frozen desserts 增稠和富含蛋白质的植物性冷冻甜点的感官特性。
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-03-07 DOI: 10.1111/jtxs.12825
Laurel Ettinger, Allison Stright, Kaitlyn Frampton, Laura Baxter, Tanvi Dabas, Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney

The number of consumers following plant-based diets has increased and in turn, the variety of plant-based foods available on the market has also increased. Many plant-based foods aim to mimic the functionality and sensory properties of conventional dairy products; however, they may not be suitable for specific populations. Dysphagia, for example, is a swallowing condition requiring texture-modified foods that meet specific criteria. While many conventional thickened products exist that are safe for individuals with dysphagia, the growing interest in plant-based eating alongside the increasing prevalence of dysphagia prompts a need for research on the use and safety of thickened plant-based alternatives. This study investigated the sensory properties of a thickened protein-enhanced ice cream (dairy and whey) compared to thickened protein-enhanced plant-based frozen desserts (cashew and pea, and coconut and pea). The formulations were evaluated using the International Dysphagia Diet Standardization (IDDSI) Spoon Tilt Test and a sensory trial (n = 104 participants, 47 flexitarians and 57 typical consumers) using static (hedonic scales and check-all-that-apply [CATA]), and dynamic (temporal check-all-that-apply (TCATA)) methods. The dairy and whey sample consistently passed the IDDSI test, while the plant-based samples did not. TCATA identified that the plant-based samples had an increased cohesiveness and adhesiveness, and decreased slipperiness when compared to the dairy and whey sample. The differences in textural properties may explain why the plant-based samples did not pass the IDDSI test. The study identified that although plant-based foods strive to mimic conventional dairy products, they have different textural and flavor properties.

以植物为基础饮食的消费者越来越多,市场上的植物基食品种类也随之增加。许多植物性食品旨在模仿传统乳制品的功能和感官特性,但它们可能并不适合特定人群。例如,吞咽困难是一种吞咽障碍,需要符合特定标准的质地改良食品。虽然许多传统增稠产品对吞咽困难患者是安全的,但随着人们对植物性饮食的兴趣日益浓厚,以及吞咽困难发病率的不断上升,促使人们需要对增稠植物性替代品的使用和安全性进行研究。本研究调查了增稠蛋白质冰淇淋(乳制品和乳清)与增稠蛋白质植物性冷冻甜点(腰果和豌豆、椰子和豌豆)的感官特性比较。采用国际吞咽困难饮食标准化(IDDSI)勺子倾斜试验和感官试验(n = 104 名参与者,其中 47 人为灵活饮食者,57 人为典型消费者),使用静态(享乐主义量表和 "检查所有应用"[CATA])和动态("时间检查所有应用"[TCATA])方法对配方进行了评估。乳制品和乳清样品一致通过了 IDDSI 测试,而植物性样品则没有通过。TCATA 发现,与乳制品和乳清样品相比,植物基样品的内聚性和粘附性增强,而滑爽性降低。质地特性的差异可能是植物基样品未能通过 IDDSI 检测的原因。研究发现,尽管植物基食品努力模仿传统乳制品,但它们的质地和风味特性却各不相同。
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引用次数: 0
Is food preference innate instinct driven or human's free will? 食物偏好是与生俱来的本能还是人类的自由意志?
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-02-17 DOI: 10.1111/jtxs.12822
Weiyue Shi, Thomas Eidenberger

The question whether food preference decisions are controlled by innate instincts, or a conscious decision-making process is still open. The answer to this question is important not only for neuroscientists, psychologists, and philosophers but also for food scientists and developers. Looking from different perspectives involved in food preference decisions could not only settle a long ongoing debate but also pave the way to understand why people prefer to eat what they eat.

食物偏好的决定是由先天本能控制,还是由有意识的决策过程控制,这个问题仍然悬而未决。这个问题的答案不仅对神经科学家、心理学家和哲学家很重要,对食品科学家和开发人员也很重要。从食物偏好决策所涉及的不同角度进行研究,不仅可以解决长期以来的争论,还可以为了解人们为什么喜欢吃他们所吃的东西铺平道路。
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引用次数: 0
New insight in characterization of red wine astringency using soft tribology method 使用软摩擦学方法表征红葡萄酒涩味的新见解
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-02-05 DOI: 10.1111/jtxs.12820
Chengxin Zhu, Yantao Liu, Jinhui Ma, Yongjia Chen, Xianwei Pan, Katsuyoshi Nishinari, Nan Yang

The variation of friction coefficient (μ) of model wine and model saliva mixtures with entrainment speed (VR) on simulated oral surfaces was evaluated by oral tribology. Combined with techniques of dynamic light scattering (DLS), atomic force microscopy (AFM), rheometer, and quartz crystal microbalance with dissipation monitoring (QCM-D), the correlation between characteristics of the model wine and model saliva mixtures (particle size and morphology, suspension viscosity, adsorption film thickness, and viscoelasticity) and the oral lubrication loss was established. The results showed that the higher the concentration of tannin in the model wine, the larger the size of the complexes with the model saliva, and the higher the thickness, viscoelasticity, and roughness of the adsorption film formed, which resulted in the increase of friction coefficient in the boundary lubrication regime. Different from previous results, it is found that the maximum value of the friction coefficient (μmax) in the boundary regime has the best positive correlation with the astringency perception intensity of the model wine accordingly.

通过口腔摩擦学评估了模型葡萄酒和模型唾液混合物在模拟口腔表面上的摩擦系数(μ)随夹带速度(VR)的变化。结合动态光散射(DLS)、原子力显微镜(AFM)、流变仪和石英晶体微天平耗散监测(QCM-D)等技术,建立了模型葡萄酒和模型唾液混合物特征(粒度和形态、悬浮液粘度、吸附膜厚度和粘弹性)与口腔润滑损失之间的相关性。结果表明,模型葡萄酒中单宁酸的浓度越高,与模型唾液形成的复合物的尺寸就越大,形成的吸附膜的厚度、粘弹性和粗糙度就越高,从而导致边界润滑机制中摩擦系数的增加。与以往结果不同的是,研究发现边界机制中摩擦系数的最大值(μmax)与模型酒的涩味感知强度具有最好的正相关性。
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引用次数: 0
Improving the swallowability of representative foods for the elderly and people with dysphagia 改善老年人和吞咽困难患者吞咽有代表性食物的能力
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-02-05 DOI: 10.1111/jtxs.12821
Xingbang Qiu, Min Zhong, Wenhu Xu

It is necessary to find food additives that can reduce the food friction coefficient, in order to make it easier for the elderly and people with dysphagia to swallow. The sesame paste and rice paste are two typical foods eaten by the elderly. In this research, the tribological and rheological properties of 2 paste with 12 hydrocolloids were investigated. The results showed that three hydrocolloids (xanthan gum, gellan gum, and pectin) could reduce the friction coefficients of sesame paste and rice paste within a certain range of oral friction velocity. The friction coefficients of two kinds of original paste are in the order of 10−1. The addition of three hydrocolloids can reduce them to about 10−2, effectively improving lubrication. After adding hydrocolloids, the particles cross-link to form a network structure, which improves the viscosity and lubrication of food to a certain extent. This has potential application value for designing food that is more conducive to swallowing.

为了让老年人和吞咽困难患者更容易吞咽,有必要寻找能够降低食物摩擦系数的食品添加剂。芝麻酱和米糊是老年人常吃的两种食品。本研究对添加了 12 种水胶体的 2 种糊状物的摩擦学和流变学特性进行了研究。结果表明,三种水胶体(黄原胶、结冷胶和果胶)可在一定的口腔摩擦速度范围内降低芝麻糊和米糊的摩擦系数。两种原糊的摩擦系数在 10-1 左右。添加三种水胶体后,摩擦系数可降至 10-2 左右,有效改善了润滑性。添加亲水胶体后,颗粒交联形成网状结构,在一定程度上提高了食品的粘度和润滑性。这对于设计更有利于吞咽的食品具有潜在的应用价值。
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引用次数: 0
Evaluating the sensory properties of hybrid (meat and plant-based) burger patties 评估混合(肉类和植物)汉堡肉饼的感官特性
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-01-18 DOI: 10.1111/jtxs.12819
Shu Wei Chin, Stefan K. Baier, Jason R. Stokes, Heather E. Smyth

Consumer interest in alternative plant-based foods is growing, including products where plant proteins are isolated and reformulated to mimic meat. This study aims to investigate the fundamental changes in sensorial (textural) properties between meat and plant proteins using a hybrid protein burger matrix. Burger patties were used as a model, prepared with a range of protein composition (beef: plant-based protein; 100:0, 75:25, 50:50, 25:75, and 0:100) with identical added fat (17%) and at two salt (0 and 0.6%) contents. Conventional sensory descriptive profiling elicited 21 sensory attributes and profiles of samples were obtained to explore relationship(s) with composition. Early-stage oral processing texture attributes were well-differentiated across the sample space, while less discrimination was observed across samples for latter stage mastication texture attributes. Animal meat content increased scores for saltiness and flavor intensity indicating that plant-based meat analogues require a higher salt content to achieve similar levels of salt and flavor perception. These findings provide key insights into the impact of meat and/or plant-based protein composition on sensory properties in a hybrid burger patty model system. Future work should consider the mechanical properties of such products with the objective of finetuning ingredients and processing to obtain meat analogues with desirable sensorial attributes.

消费者对替代性植物性食品的兴趣与日俱增,其中包括将植物蛋白分离并重新配制以模仿肉类的产品。本研究旨在利用混合蛋白质汉堡矩阵研究肉类和植物蛋白在感官(质地)特性上的根本变化。研究以汉堡肉饼为模型,采用不同的蛋白质成分(牛肉:植物蛋白;100:0、75:25、50:50、25:75 和 0:100)和相同的添加脂肪(17%),以及两种盐含量(0 和 0.6%)。传统的感官描述性分析得出了 21 种感官属性,并对样品进行了分析,以探索其与成分的关系。口腔加工初期的口感属性在不同样品间有很好的区分,而咀嚼后期的口感属性在不同样品间的区分度较低。动物肉类含量增加了咸度和风味强度的得分,这表明植物肉类类似物需要更高的盐含量才能达到类似的盐分和风味感知水平。这些发现提供了关于肉类和/或植物性蛋白质成分对混合汉堡肉饼模型系统感官特性影响的重要见解。未来的工作应考虑此类产品的机械特性,目的是对配料和加工过程进行微调,以获得具有理想感官属性的肉类类似物。
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引用次数: 0
Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant-based yogurt 大豆壳多糖影响植物酸奶的理化性质和乳酸菌增殖
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-12-13 DOI: 10.1111/jtxs.12818
Xiangrong Fan, Xiaoqing Liu, Yaxin Yan, Dong Hua, Jun Liu, Dafei Huo, He Liu

As a by-product of soybean processing, soybean hulls contain soybean hull polysaccharides (SHPS). This study aims to develop a plant-based yogurt with SHPS addition and assess the consequences of SHPS on the physicochemical properties and growth of lactic acid bacteria (LAB) in yogurts. The study investigated the water holding capacity (WHC), microstructure, rheological properties, texture, pH, organoleptic attributes, volatile compounds, flavor profile, and LAB population. The findings reveal that the addition of SHPS significantly impacted these properties. SHPS improved the physicochemical properties, increased the level of flavor compounds, and improved the organoleptic properties of yogurt. Yogurt with 0.6% SHPS demonstrated superior WHC, texture, rheological properties, and the highest organoleptic evaluation scores. However, when SHPS additions exceeded 0.6%, WHC, texture, and rheological properties of the yogurts decreased. Furthermore, SHPS-added yogurts contained more LAB compared to yogurt without SHPS. LAB grew better in media with SHPS than in media without glucose. Streptococcus thermophilus grew best among the LAB strains. This study highlights the potential of SHPS in yogurt production and its promising applications in fermented food products.

作为大豆加工的副产品,大豆皮中含有大豆壳多糖(SHPS)。本研究旨在开发一种添加SHPS的植物性酸奶,并评估SHPS对酸奶中乳酸菌(LAB)的理化性质和生长的影响。研究了保水能力(WHC)、微观结构、流变性能、质地、pH值、感官属性、挥发性化合物、风味特征和LAB种群。研究结果表明,添加SHPS显著影响了这些特性。SHPS改善了酸奶的理化特性,增加了风味化合物的含量,改善了酸奶的感官特性。含0.6% SHPS的酸奶表现出优越的WHC、质地、流变学特性和最高的感官评价分数。然而,当SHPS添加量超过0.6%时,酸奶的WHC、质地和流变性能都有所下降。此外,与不添加SHPS的酸奶相比,添加SHPS的酸奶含有更多的LAB。乳酸菌在含有SHPS的培养基中生长较不含葡萄糖的培养基好。嗜热链球菌在LAB菌株中生长最好。本研究强调了SHPS在酸奶生产中的潜力及其在发酵食品中的应用前景。
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引用次数: 0
Prediction of viscoelastic properties of peanut-based 3D printable food ink 预测花生基三维可打印食品油墨的粘弹性能。
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-12-05 DOI: 10.1111/jtxs.12817
Amaresh Kadival, Jayeeta Mitra, Manish Kaushal, Rajendra Machavaram

Viscoelastic properties of 3D printable peanut-based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, G′, and G′′ values, thus making food ink 3D printable. The addition of XG also caused a downward shift in the relaxation curve. This study evaluates the possibility of an artificial neural network (ANN) approach as a substitute for the Maxwell three-element and Peleg model for predicting the viscoelastic behavior of food ink. The results revealed that all three models accurately predicted the decay forces. The inclusion of XG decreased the hardness and enhanced the cohesiveness, so enabling the 3D printing of food ink. The hardness was highly positively correlated with Maxwell model parameters Fe, F1, F2, F3, and Peleg constant k2 (0.57) and negatively correlated with k1 (−0.76).

利用频率扫描和松弛试验研究了可三维打印的花生基食品油墨的粘弹性能。黄原胶(XG)的加入改善了剪切稀化行为(n 值范围为 0.139 至 0.261),降低了 η*、G'和 G''值,从而使食品油墨具有 3D 打印性。添加 XG 还导致弛豫曲线下移。本研究评估了用人工神经网络(ANN)方法替代麦克斯韦三元素模型和 Peleg 模型预测食品油墨粘弹性行为的可能性。结果表明,这三种模型都能准确预测衰减力。XG 的加入降低了硬度,增强了内聚性,从而实现了食品油墨的三维打印。硬度与麦克斯韦模型参数Fe、F1、F2、F3和Peleg常数k2(0.57)高度正相关,与k1(-0.76)负相关。
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引用次数: 0
A quantitative information measure applied to texture perception attributes during mastication 一种用于咀嚼过程中纹理感知属性的定量信息测量方法。
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-12-04 DOI: 10.1111/jtxs.12816
Luka Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, Markus Stieger, Erik van der Linden, Theo Odijk

We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two-layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.

我们已经计算了熵或信息测量先前报道的实验确定的感觉的时间优势(TDS)数据的纹理属性在整个咀嚼周期的两组乳剂填充凝胶。样品分为乳状液填充凝胶和双层乳状液填充凝胶。我们发现熵的度量遵循一条平均曲线,这是不同的每一组。熵曲线的细节可以作为对特定食物样本感知的指纹。
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引用次数: 0
Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut 蒸汽爆炸对槟榔形态、质地和成分特征的影响。
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-11-29 DOI: 10.1111/jtxs.12809
Bowen Yang, Yaping Xu, Xiaoning Kang, Zonghua Kang, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Haiming Chen

To reduce the adverse physical effects on the oral mucosa caused by excessive hardness of betel nut fibers, steam explosion was used to soften betel nuts. The effect of three operating parameters (pressure holding time, explosion pressure, and initial moisture content) on the morphology, texture, and chemical composition of the betel nuts was investigated. The fiber hardness and Shore hardness decreased by 56.17%–89.28% and 7.03%–34.29%, respectively, and the transverse tensile strength and fiber tensile strength also decreased by up to 60.72% and 24.62%, respectively. Moreover, the coefficient of static friction and moisture content increased. After steam explosion, the betel nut increased in transverse diameter, became darker and more yellow–red in color, and showed a damaged microstructure. The contents of free phenol and alkaloids decreased after steam explosion treatment, with free phenols and total alkaloids decreasing from 34.32 mg(GAE)/g and 7.84 mg/g to 21.58 mg(GAE)/g and 6.50 mg/g, respectively, after the A-50 s treatment condition. The steam explosion increased the quantity of phenols, alkaloids, and soluble solids released from the betel nut under the same simulated release conditions of the texture analyzer. The research also showed that increased pressure holding time and explosion pressure enhanced the explosion efficiency, while the initial moisture content was reduced the explosion efficiency. Therefore, steam explosion is an effective pretreatment approach to soften betel nut and facilitate healthy development of the betel nut industry.

为减少槟榔纤维硬度过大对口腔黏膜的不良物理影响,采用蒸汽爆炸软化槟榔。研究了三个操作参数(保压时间、爆炸压力和初始含水率)对槟榔形貌、质地和化学成分的影响。纤维硬度和邵氏硬度分别下降56.17% ~ 89.28%和7.03% ~ 34.29%,横向抗拉强度和纤维抗拉强度也分别下降60.72%和24.62%。静摩擦系数增大,含水率增大。蒸汽爆炸后,槟榔横向直径增大,颜色变深,呈黄红色,微观结构受损。蒸汽爆炸处理后,游离酚和总生物碱含量下降,游离酚和总生物碱含量分别从34.32 mg(GAE)/g和7.84 mg/g降至21.58 mg(GAE)/g和6.50 mg/g。在相同的质地分析仪模拟释放条件下,蒸汽爆炸增加了槟榔中酚类、生物碱和可溶性固形物的释放量。研究还表明,保压时间和爆炸压力的增加提高了爆炸效率,而初始含水率降低了爆炸效率。因此,蒸汽爆破是一种有效的软化槟榔的预处理方法,有利于槟榔工业的健康发展。
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引用次数: 0
Methodological approaches to assess tactile sensitivity in the food context—A scoping review 评估食物中触觉敏感性的方法学方法——范围综述。
IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-11-28 DOI: 10.1111/jtxs.12813
Martina Galler, Paula Varela

In contrast to taste sensitivity, the assessment of texture or tactile sensitivity has received relatively little attention in the food context. Texture plays an important role in food preferences and food intake, and individual differences make it important to understand physiological drivers of perception as tactile sensitivity. The multi-dimensional and dynamic aspects of texture perception suggest there is not one single method that can explain individual differences. This scoping review aims to systematically map methods assessing tactile sensitivity, in the context of food, highlighting differences in approach and implementation. Eligibility criteria included papers describing methods to assess individual differences in tactile sensitivity, that involved human participants and the context was relevant to food behavior. Sources are peer-reviewed publications of original research in English. In mapping the methods, we assessed how they relate to food texture parameters (mechanical, geometrical, and surface) and the dynamics of breaking down (touch with hand, first bite/sip, oral processing, residual or after-swallowing sensations). We also review other parameters associated (oral processing, preference, diet and food intake behavior). The literature in this relatively young area is still very fragmented and it is difficult to have a clear picture regarding best practices or recommendations for the measurement of tactile sensitivity in the food context. Future studies should aim to methodological harmonization for application in the food behavior area, with a design of experiment combining different aspects of tactile sensitivity to food, focusing on the thresholds and perceived intensity of textural parameters as well as affective and behavioral responses, and covering the whole spectrum of tactile texture perception (mechanical, geometrics, and surface), including the dynamics of perception.

与味觉敏感度相比,在食物环境中,对质地或触觉敏感度的评估受到的关注相对较少。质地在食物偏好和食物摄入中起着重要作用,个体差异使得理解触觉敏感性等感知生理驱动因素变得重要。纹理感知的多维性和动态性表明,没有一种单一的方法可以解释个体差异。这一范围审查的目的是系统地绘制评估触觉敏感性的方法,在食物的背景下,突出方法和实施的差异。资格标准包括描述评估触觉敏感性个体差异的方法的论文,涉及人类参与者和与食物行为相关的环境。来源是经过同行评审的英文原创研究出版物。在绘制这些方法时,我们评估了它们与食物质地参数(机械、几何和表面)和分解动力学(用手触摸、第一口/小口、口腔加工、残留或吞咽后的感觉)的关系。我们还回顾了其他相关参数(口腔加工、偏好、饮食和食物摄入行为)。在这个相对年轻的领域,文献仍然非常零散,很难有一个清晰的画面,关于在食物环境中测量触觉灵敏度的最佳实践或建议。未来的研究应着眼于方法的统一,以应用于食物行为领域,结合食物触觉敏感性的不同方面进行实验设计,重点关注纹理参数的阈值和感知强度以及情感和行为反应,覆盖触觉纹理感知的全谱(机械、几何和表面),包括感知的动力学。
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引用次数: 0
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Journal of texture studies
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