Elastic Texture Research Articles

Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper.

Gummies belong to a confectionery category characterized by a hydrocolloid, acting as a stabilizer, forming a network to retain a high-moisture sugar syrup, and hydrocolloids play a key role in shaping the visual appeal, flavour release, and texture of the gel network. This study investigates the potential substitution of gelatin in gummies with plant-based hydrocolloids like agar-agar and guar gum. It is also aimed at optimizing the level of functional ingredients like curcumin and piperine in standardized gummies through incorporation of turmeric and black pepper, respectively. These plant-based gelling agents mimic gelatin's chewable, firm, and elastic texture, catering to broader consumption and suitability for versatile use. Consumer interest in healthier diets has spurred the transition towards plant-based functional foods, leading to the replacement of gelatin gummies with plant-based alternatives. Agar-agar significantly influences gummy texture by contributing to firmness, elasticity, and stable gel formation, imparting essential strength and consistency. Guar gum, recognized as a plant-based hydrocolloid, enhances gummy texture, consistency, and moisture retention through thickening and stabilization. While agar-agar and guar gum individually fell short in achieving the desired textural attributes in the gummies, their combined use (1% agar-agar and 5.5% guar gum) yielded optimal chewiness (1,455.12 ± 1.75 N), gumminess (2251.11 ± 2.14 N), and high overall acceptability (8.96), resembling gelatin-based gummies. The optimized formulation included 40% sugar, 2% citric acid, 2% turmeric, and 0.6% black pepper. The developed vegan gummies contained 56.9 ± 0.09 mg/100 g total phenols, 37.27 ± 1.4% antioxidant capacity, 0.054 ± 0.0012% curcumin, and 0.02 ± 0.008% piperine. Consequently, the combined use of agar-agar and guar gum emerged as stable and effective gelling agents, offering an alternative to gelatin for creating turmeric and black pepper-infused gummies with desirable texture and functional attributes.

A Study on the Cavitation Effect of Elastic Material with Textured Surfaces under Fluid Lubrication Conditions

This study investigates the effect of the elastic surface micro-texture on the cavitation and lubrication characteristics of the friction pairs through theoretical and experimental research. Through numerical simulations and experiments, the influences of the elastic modulus and sliding speed on the lubrication performance of the friction pair are studied. The results show that under certain speed and load conditions, the friction coefficient of the elastic texture is smaller, and the lubrication performance is better than that of the rigid texture. Increasing the sliding speed and texture spacing properly can improve the lubrication performance of elastic friction pairs. In addition, as the elastic modulus decreases, the elastic deformation and oil film thickness increase, and the cavitation phenomenon becomes more significant. Thus, the lubrication performance of the friction pair is improved.

Rice bran phytosterol nanoparticles: A promising approach to enhance yogurt quality and nutrition

AbstractThis study aimed to improve the comprehensive utilization value of rice bran by investigating catalysts for the methyl esterification reaction of rice bran oil deodorized distillates and preparing phytosterol nanoparticles for addition to yogurt. Fe2(SO4)3 was found to be an effective catalyst, achieving a methyl esterification rate of 98.07 ± 0.23% under optimal conditions. Then, phytosterol nanoparticles were prepared and added to yogurt, resulting in stable addition with the pH decreased from 4.23 ± 0.01 to 4.02 ± 0.01 and the titratable acidity increased from 106.48 ± 0.85 °T to 117.07 ± 0.82 °T during storage. The addition of phytosterol nanoparticles increased the apparent viscosity from 0.68 ± 0.01 Pa s to 0.72 ± 0.02 Pa s and the G* from 80.01 ± 5.50 Pa to 91.80 ± 1.99 Pa, resulting in thicker and more elastic texture. Phytosterol nanoparticle improves the dispersion and stability of phytosterols in yogurt, thus making it stable to be added to yogurt. Fe2(SO4)3 is a suitable catalyst for the methyl esterification reaction of rice bran oil deodorized distillates, and the addition of rice bran phytosterol nanoparticles to yogurt can enhance its texture and nutritional value, offering a promising strategy for producing high value‐added products from rice bran.

PENGOLAHAN LIMBAH HASIL PERAIRAN (UDANG) MENJADI OLAHAN PETIS

Petis is a fermented processed product that has a thick and elastic texture, which is black or brown in color depending on the ingredients used. Shrimp paste is made from shrimp broth which is added with a thickening agent such as tapioca flour or cornstarch and other additive. Petis can also be categorized as a semi-moist food which has a moisture content of around 10-40%, an Aw value (water activity) of 0.65-0.90, and has a thick texture.

KUALITAS IKAN NILA DENGAN PENGAWET ALAMI EKSTRAK DAUN POSLEN DAN VARIASI LAMA PERENDAMAN

Tilapia is a freshwater fish that is very popular with the public because it has thick meat, savory taste, is easy to cultivate, and has a fairly high nutritional content. Per 100g of tilapia meat contains 16.79g of protein, 0.18g of fat, and 0.32g of carbohydrates. The decrease in the quality of tilapia often occurs due to the activity of microorganisms, so preservation is needed. Active compounds in poslen leaves such as alkaloids, flavonoids, terpenoids, sterols, phenols, saponins, and tannins can be used as inhibitors of the decay process by microorganisms. The purpose of this study was to determine the quality (protein content, moisture content, pH, and sensory) of tilapia with natural preservatives poslen leaf extract and variations in immersion time. This research method used a completely randomized design (CRD) with 2 factors. Factor 1was the concentration of poslen leaf extract 50%, 60%, and 70%, and factor 2 was soaking time for 60 minutes and 90 minutes. The best results showed that the L1P3 treatment (70ml of poslen leaf extract + 100ml of distilled water with a soaking time of 60 minutes) with a protein content of 22.37%, water content 76.83%, and pH 6 with a fresh aroma and specific smell, prominent and bright eyeballs, bright color and less light, dense and elastic texture, and bright red gills and without mucus. The shelf life of tilapia in each treatment at room temperature after 5 shows the results are not suitable for consumption.

Nutmeg Essential Oil, Red Clover, and Liquorice Extracts Microencapsulation Method Selection for the Release of Active Compounds from Gel Tablets of Different Bases.

The current study presents the most suitable method for encapsulating nutmeg essential oil with liquorice and red clover. Two widely used methods, spray-drying and freeze-drying, were employed to find the most suitable for essential oil volatile compounds' protection. Results showed that freeze-dried capsules (LM) had a higher yield (85.34%) compared to the exact formulation of spray-dried microcapsules (SDM)-45.12%. All the antioxidant and total phenolic compounds' results obtained with the LM sample were significantly higher compared with SDM. LM microcapsules were incorporated in two different bases with no additional sugar (gelatin and pectin) for targeted release. Pectin tablets had firmer and harder texture properties, while gelatin tablets had a more elastic texture. There was a significant impact on texture changes caused by microcapsules. Microencapsulated essential oil with extracts can be used alone or in a gel base (pectin or gelatin, depending on user preferences). It could be an effective product to protect the active volatile compounds and regulate the release of active compounds and give a pleasant taste.

Improvement of Pempek Production Skills for People of Javanese Descendants in Sumber Rahayu Village, South Sumatera

Pempek is a food that contains a lot of protein from fish meat in the form of a homogeneous protein gel, white in color, chewy and elastic texture. Improvement of pempek production skills for people of Javanese descendants in sumber Rahayu Village, south sumatera can to be a provision for the community as a side-home business in the midst of economic difficulties due to the Covid 19 pandemic. The methods in this activity are survey to get 15 person participants, pre-test and post-test of knowledge participant, discussion, demonstration producing of pempek and organoleptic test. Before training, a number of 53.8% of participants had ever made pempek and 38.5% of participants had knowledge about nutritional value of pempek. The average pre-test score is 38 points while the post-test score is 96 points. This shows that there is an increase in the knowledge and abilities of participants before and after being given the training. The average participant's assessment of the color, taste, and aroma of pempek is between 2.54 - 2.67. This shows that the participants like the color, taste, and aroma of pempek.

Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel

Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics. During fermentation, the combined effects of acidification by Lactobacillus sake SMF-L5, increased sodium chloride, and decreased moisture content in the fish protein generated a suitable microenvironment for gelation. The mass transfer of sodium chloride was accompanied by NMR relaxation of the immobilized water. The ripening fermented fish had a functionally available MHC, a higher fractal dimension, and a stable α-helical structure. Also, it exhibited excellent gel-forming performances, mainly including garlic-cloves shaped protein gel, stronger springiness, and enhanced L* and whiteness. Correlation analysis showed that the gel’s physical properties were differently related to the protein’s physicochemical characteristics except for total free amino acids. These results could lay a theoretical foundation for the gel formation mechanism of fermented mandarin fish.

Pemanfaatan Tepung Pisang-Singkong Sebagai Alternatif Pengganti Tepung Terigu Pada Pembuatan Mie Dengan Penambahan Putih Telur atau Isolat Kedelai

In general, wheat flour noodles have a chewy and elastic texture, due to the presence of amylose, amylopectin and gluten proteins. People with celiac disease are gluten intolerant, so to enjoy noodles like people in general, an alternative gluten-free flour is needed to replace wheat flour, one of which is banana-cassava flour. To increase the nutritional value and texture of noodles, such as using wheat flour, egg white protein or soybean isolate and xanthan gum or ash water are added. This study aims to determine the effect of adding egg white protein or soybean isolate and the effect of xanthan gum or water ash on banana-cassava flour noodles on the physicochemical and sensory profiles. The research stages are the production of banana-cassava flour noodles, physicochemical profile analysis includes chemical profiles (moisture content, ash content and protein content), physical profile (optimum cooking time, swelling index, cooking loss and water absorption) and gluten content and sensory testing. The results of the analysis showed that the chemical profile of banana-cassava flour noodles met the wet noodle quality standard set by SNI 2987-2015, while the ash content was higher than the quality standard. Some good formulas, the water and ash content in the addition of egg white and xanthan gum (PTX) were around 4.95% and 1.80%, respectively, while the protein content in the addition of soybean isolate and water ash (PKA) was 12.89%. . Physical profiles for cooking time and swelling index on the addition of soybean isolate and water ash (PKA) were 2.50 minutes and 186.10%, respectively, cooking loss on the addition of egg white and xanthan gum (PTX) was 5.85%, while the water absorption in the addition of egg white and water ash (PTA) was 73.95%. Gluten levels in the addition of soybean isolates and water ash (PKA) ranged from 1.10%. The physicochemical profile of banana-cassava flour noodles was influenced by the type of protein and the best formula for gluten-free noodles was the addition of soy isolate. While the ash content, swelling index, water absorption, and gluten content are influenced by the type of agglomerate, and the best formulation for gluten-free noodles is the addition of ash water. The results of the organoleptic test obtained an average score of 4 (out of a scale of 5) on the attributes of color, aroma, taste, texture, and overall preference for the banana-cassava flour noodle sample.

Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility

The objective of this study was to elucidate the rheology differences between the dough with different thawing methods in terms of protein structure and water mobility. The frozen dough samples were thawed by three methods: refrigerator (4 °C), proofer (25 °C, 85% RH), and microwave (1000W), respectively. Results showed that the rheological properties of doughs produced by refrigerator and proofer-thawing were closer to untreated dough than that produced by microwave thawing. Contrastingly, microwave-thawing produced doughs with a harder and less elastic texture. Besides, refrigerator and microwave thawing tended to have highest and lowest percentage of large polymeric proteins (LPP), respectively. A significant decrease in the proportion of α-helices, accompanied with the increased β-sheets and random coils was obtained from the microwave thawing group (P＜0.05). Furthermore, microwave-thawing had the biggest impact on water mobility and distribution, followed by proofer and refrigerator-thawing. The refrigerator-thawing produced dough samples with a more intact inner structure, indicating less damage and impact on the quality of dough.

Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu

Abstract Muffin is a flour confectionery product with an elastic texture. Nowadays, vegetable products are replacing traditional dairy products more often in the food sector. Tofu, which is a quintessential soy protein product, is one of the alternatives for making vegan products. The aim of this research was to determine the influence of defrosting processes to changes of sensory and textural properties of a muffins with cottage cheese and its vegan substitutes. Five types of muffins were used in the study – muffin without cottage cheese (control), muffin with cottage cheese, muffin with lactose-free cottage cheese, tofu muffin and tofu chickpea muffin, which were thawed after freezing in two ways (at room temperature and in a microwave oven). For the determination of muffin quality, the Quantitative descriptive method (QDA) was used, and for overall liking, the 7-point hedonic scale and acceptance – Just-about-Right (JAR) method were used. To evaluate physical-chemical and textural analysis, standard methods were used. The method of defrosting muffins – room (ambient) temperature or microwave – has no significant effect (p>0.05) on the quality and JAR rating of the muffins with cottage cheese and tofu. The obtained results showed that the addition of plant-based protein sources significantly reduces the volume of muffins; the texture of the muffins becomes softer, but more sticky. In the process of defrosting using a microwave, the structure of the muffins is drier, softer, whitish, and less sticky, compared to a muffin thawed at 22 °C.

Consumer perception and sensory properties of bakery products fortified with chicken protein for older adults

Loss of appetite is common in older adults and as an adequate protein intake is recommended to support the maintenance of muscle mass and strength during ageing, a sufficient intake of dietary protein is essential. One strategy is to develop protein fortified foods for older adults. This study developed rye bread and chocolate cake fortified with chicken protein powder. Two independent trained panels were recruited to evaluate the sensory properties of the products. Seventy-five Danish older adults aged between 60 and 83 years were recruited to rate their overall liking on the 9-point hedonic scale; and their emotional response to each product was collected by check-all-that-apply (CATA). Results showed that fortification with chicken protein powder caused sensory changes especially in texture such as less firm, elastic texture and stronger floury mouthfeel for rye bread; less spongy, crumbly and stronger dense, moist texture for chocolate cakes. The sensory changes resulted in small yet significantly lower consumer acceptance of rye bread, but no significant differences in liking of chocolate cakes were found. All samples were above the acceptability level by Danish older consumers. Emotions pleased, interested, sad, disappointed and disgusted significantly discriminated the rye bread samples; disappointed and bored emotions significantly discriminated the chocolate cake samples. Moreover, significant correlations were found between the familiarity with protein fortified food products, appropriateness of rye bread or chocolate cakes for protein fortification and willingness to purchase of protein-fortified rye bread or chocolate cakes. This study was a first application of chicken protein powder in fortification of cereal products for older consumers.

Fish‐Wearable Data Snooping Platform for Underwater Energy Harvesting and Fish Behavior Monitoring

AbstractConventional approaches to studying fish kinematics pose a great challenge for the real‐time monitoring of fish motion kinematics. Here, a multifunctional fish‐wearable data snooping platform (FDSP) for studying fish kinematics is demonstrated based on an air sac triboelectric nanogenerator (AS‐TENG) with antibacterial coating. The AS‐TENG not only can harvest energy from fish swimming but also serves as the self‐powered sensory module to monitor the swimming behavior of the fish. The peak output power generated from each swing of the fishtail can reach 0.74 mW, while its output voltage can reflect the real‐time behavior of the fishtail. The antibacterial coating on the FDSP can improve its biocompatibility and the elastic texture of the FDSP allows it to be tightly attached to fish. The wireless communication system is designed to transmit the sensory data to a cell phone, where the detailed parameters of fish motion can be obtained, including swing angle, swing frequency, and even the typical swing gestures. This FDSP has broad application prospects in underwater self‐powered sensors, wearable tracking devices, and soft robots.

PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF STARFRUIT-RED GUAVA FRUIT LEATHER AS AFFECTED BY THE ADDITION OF ARABIC GUM

Fruit leather is one of the processed fruit products. It’s shaped similar to thin sheets that can be rolled, has an elastic texture, and has a specific flavour. One of the suitable fruit that can be processed to fruit leather is starfruit and guava. The aim of this research was to study the physicochemical and sensory characteristics of the fruit leather made from starfruit (Dewa variety) and guava which were added with Arabic gum with different concentration (0%, 0.5%, 1%, 2%, and 2.5%). Data were analyzed by analysis of variance (ANOVA) at α = 0.05. The result showed that the addition of Arabic gum had a significant effect on tensile strength, water, ash, vitamin C content, and pH value, but it did not has a significant effect on crude fiber, water activity content, total bacteria, and total yeast and mold. While the addition of Arabic gum had a significant effect on color and texture sensory test. The best fruit leather was determined based on the physicochemical and sensory test, and it showed that the addition of 0.5% Arabic gum was the best. Characteristics of the best starfruit and guava fruit leather were tensile strength value 437.38 gf, water content 7.38%, ash content 2.02%, vitamin C content 77.08%, crude fiber content 1.85%, pH value 4.22, water activity value 0.48 , total bacteria < 2.5 CFU/g, total yeast and mold < 1 CFU/g with golden yellow color, slightly strong starfruit aroma, strong starfruit flavor, and elastic fruit leather texture.

Development and Characterization of Oral <i>Mucuna pruriens</i> Seed Extract Jelly

The objective of this research was to develop Mucuna pruriens jelly formula to be suitable and easily edible for Parkinson’s patients. The recipe of jelly consisted of M. pruriens seed dry extract as an active ingredient, gelatin, glycerin, citric acid, sodium benzoate, steviol, coffee flavor, and purified water. The jelly was analyzed for physical and chemical characteristics by microscopy and UV-Vis spectrophotometry. It was found that pH of the M. pruriens jelly was 4.77. The microscopic characteristics showed that the jelly texture had a consistent distribution of various components (2.53 particles/cm2), with different particles sizes. The observation of the physical macroscopic characteristics found that M. pruriens jelly had dark brown color, smooth surface, and elastic texture, hence suitable for consumption. The analysis of physical stability by observing the changes of appearance with naked eyes for 4 weeks at 30 °C and 4 °C showed that M. pruriens jelly had physical stability at 4 °C better than at 30 °C. The chemical analysis of L-dopa by UV-Vis spectrophotometry revealed that M. pruriens jelly contained a sufficient amount of L-dopa i.e. 542 mg/piece. This research could be developed to be a health product for Parkinson’s patients by taking 2 pieces per day in the morning since the therapeutic dose for Parkinson’s disease is 1000 mg of L-dopa total/day (single dose in the morning).

Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel

This study presents a new method of 3D printing food constructs using wheat starch gel, with a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the gel and final product. The results showed that when the NaCl concentration in wheat starch was 150 mmol/L (mM), the support stability, line uniformity and height retention of printed samples all achieved an appropriate optimization. Highly concentrated NaCl helps the gel to flow from the nozzle quickly, yet still allows the gel to be viscous enough post deposit so that it can hold its good-resolution shape. Samples that were printed with starch gel containing the 150 mM NaCl maintained a soft and elastic texture, even after long-time storage. This may be attributed to the hindrance of the polymerization between starch molecules and the inhibition of crystal growth that occurs when Na+ enters starch molecules. NaCl thereby inhibits the retrogradation of starch and enhances its stability.

Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi

ABSTRACT Impact of bio-calcium from bone (FBC) of Asian sea bass (Lates calcarifer) at 8% (w/w) without and with calcium chloride (CC) or calcium lactate (CL) at different levels (0.1–0.6%, w/w) on gel characteristics of threadfin bream surimi was studied. Surimi added with 8% FBC (BC-8) showed the highest B-F with higher whiteness and water holding capacity (P < .05). When surimi gel containing 8% FBC was incorporated with CC or CL at either 0.4 or 0.6%, the highest B-F, the lowest expressible moisture content and higher whiteness was obtained for gel added with 8% FBC together with 0.6% CL (BC-CL-0.6) (P < .05) and had elastic texture as confirmed by the highest Gʹ and denser microstructure. FTIR spectra confirmed the presence of hydroxyapatite in BC-8 and BC-CL-0.6 samples. Thus, the addition of 8% FBC and 0.6% calcium lactate augmented the gel properties and consumer acceptability of threadfin bream surimi.

Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation

With the aging population trend, there is a great demand for dysphagia diet as the elderly suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed and not attractive dysphagia diet into appetizing foods with appealing appearance. Black fungus (Auricularia auricula) illustrates many health-promotion effects, but its elastic texture and great chewing efforts making it unfeasible for the elderly. In this work, we studied the feasibility to develop 3D printed visually appealing texture modified black fungus-based food as potential dysphagia diet, with addition of gums (0.3%, 0.6%, 0.9%, w/w), i.e. k-carrageenan gum (KG), xanthan gum (XG) and arabic gum (AG). Results indicated that KG and XG addition significantly increased the mechanical strength (yield stress and elasticity), viscosity, hardness and gumminess of ink samples by reducing water mobility and facilitating hydrogen bond formation, while AG addition showed an opposite effect. International dysphagia diet standardization initiative (IDDSI) tests indicated that AG and KG containing sample failed the spoon tilt test within IDDSI framework, while XG containing sample could be classified as level 5-minced and moist dysphagia diet. 3D printed samples using control or AG containing ink illustrated poor self-supporting capability. KG containing ink was not easy for extrusion with defective points in printed samples. In contrast, XG-0.9% samples demonstrated high printing precision with great self-supporting capability and smooth surface texture. This work provides insights for the development of visually appealing dysphagia diet using 3D printing.

A study on whey protein supplementation to improve emulsion sausage quality

Emulsion sausages are one of the most popular meat product groups in the world because of their delicious taste, nutritional value, and firm and elastic texture, which is very favourable. In Vietnam, the emulsion sausage product line currently occupies the most popular market share in the meat product group and is mainly produced by big companies such as Duc Viet, CP, Dabaco, Mavin, etc. The quality of this product is determined by many factors. Therefore, this study investigated the effect of whey protein supplementation on the quality of sausage emulsion to improve the structure, color, and stability, and provided suitable technology parameters (heating mode and store condition).

Valorization of Aquatic Weed and Agricultural Residues for Innovative Biopolymer Production and Their Biodegradation.

In this work, water hyacinths, bagasse and rice straw were valorized to produce an innovative biopolymer. Serial steps of extraction, bleaching and conversion of cellulose to be carboxymethylcellulose (CMC) as well as the last steps of blending and molding were performed. The CMC was mixed with tapioca starch solution by a ratio of 9:18, and a plastic sizer of glycerol was varied at 2%, 4% and 6% by volume. In addition, bioplastic sheets were further determined in their properties and biodegradation. The results revealed that bioplastics with 6% glycerol showed a high moisture content of 23% and water solubility was increased by about 47.94% over 24 h. The effect of temperature on bioplastic stability was found in the ranges of 146.28–169.25 °C. Furthermore, bioplastic sheets with 2% glycerol could maintain their shape. Moreover, for texture analysis, the highest elastic texture in the range of 33.74–38.68% with 6% glycerol was used. Moreover, bioplastics were then tested for their biodegradation by landfill method. Under natural conditions, they degraded at about 10.75% by weight over 24 h after burying in 10 cm soil depth. After 144 h, bioplastics were completely decomposed. Successfully, the application of water, weed and agricultural wastes as raw materials to produce innovative bioplastic showed maximum benefits for an environmentally friendly product, which could also be a guideline for an alternative to replace synthetic plastics derived from petroleum.