Higher Springiness Research Articles

Predicting quality, texture and chemical content of yam (Dioscorea alataL.) tubers using near infrared spectroscopy

Despite the importance of yam ( Dioscorea spp.) tuber quality traits, and more precisely texture attributes, high-throughput screening methods for varietal selection are still lacking. This study sets out to define the profile of good quality pounded yam and provide screening tools based on predictive models using near infrared reflectance spectroscopy. Seventy-four out of 216 studied samples proved to be moldable, i.e. suitable for pounded yam. While samples with low dry matter (<25%), high sugar (>4%) and high protein (>6%) contents, low hardness (<5 N), high springiness (>0.5) and high cohesiveness (>0.5) grouped mostly non-moldable genotypes, the opposite was not true. This outline definition of a desirable chemotype may allow breeders to choose screening thresholds to support their choice. Moreover, traditional near infrared reflectance spectroscopy quantitative prediction models provided good prediction for chemical aspects (R2 > 0.85 for dry matter, starch, protein and sugar content), but not for texture attributes (R2 < 0.58). Conversely, convolutional neural network classification models enabled good qualitative prediction for all texture parameters but hardness (i.e. an accuracy of 80, 95, 100 and 55%, respectively, for moldability, cohesiveness, springiness and hardness). This study demonstrated the usefulness of near infrared reflectance spectroscopy as a high-throughput way of phenotyping pounded yam quality. Altogether, these results allow for an efficient screening toolbox for quality traits in yams.

Effect of Individual and Combined Addition of Marine Fish Collagen and Sea Pineapple Shell Extract on Dough Rheology and Rice Bread Quality

ABSTRACT Marine fish collagen (MFC) and sea pineapple shell extract (SPSE) were used as functional supplements to manufacture fermented rice bread (FRB). The addition of MFC (0.5%), SPSE (0.5%), and the mixture of MFC (0.25%) and SPSE (0.25%) significantly decreased the storage (G’) and loss modulus (G”) of the rice dough and increased its values of phase shift tangent (tan δ = G”/G’) with increasing angular frequency. The addition of SPSE significantly decreased the brightness but increased the yellowness and redness of control FRB. On the first day, the FRB with SPSE had the highest hardness, while the mixture of MFC and SPSE had the highest springiness and cohesiveness. The hardness of all samples increased, but the springiness and cohesiveness decreased during storage. Based on sensory evaluation, the sequence of acceptance for overall are MFC, control, MFC+SPSPE, and SPSE. Moreover, MFC had the highest scores for texture, taste, and appearance; control had the highest score for flavor; and SPSE and MFC+SPSE had the highest scores for color. Therefore, the MFC or the mixture of MFC and SPSE is a good functional ingredient for FRB, which improved FRB’s quality properties.

Preparation of okara cellulose hydrogels using ionic liquids: Structure, properties, and performance

Hydrogels were prepared from okara cellulose, including the hemicellulose fraction, using ionic liquid (1-allyl-3-methylimidazole chloride or [Amim]Cl). The effects of treating cellulose with TEMPO oxidation and/or sonication on characteristics of these hydrogels were also investigated. The monosaccharide composition and structural properties of the cellulose before and after TEMPO oxidation were characterized by GC–MS and nuclear magnetic resonance (NMR) analysis. The structural and physicochemical properties of the cellulose were characterized by Fourier transform infrared spectroscopy, X-ray diffraction, microscopy, texture profile analysis, and thermal analysis. The monosaccharide composition, characteristic NMR peaks, and crystalline structure of cellulose were similar before and after TEMPO oxidation. Hydrogels formed under optimized conditions (TEMPO + sonication at 600 W for 30 min) had low crystallinity (53%), high hardness (139 g), high fracturability (127 g), high springiness (0.99), and high gumminess (103). This study will promote in-depth insight into use of food by-products (okara) to produce natural hydrogels.

Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage

Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabinet liquid nitrogen freezer at -40, -60 and -80 °C) and forced convection (ultra-low temperature freezer at -40 °C) freezing and stored at -18 °C for 6 months. Drip loss, relative moisture loss (RML), water holding capacity (WHC), color and texture of frozen fish were evaluated. The results showed that forced convection freezing had significantly higher drip loss and RML values compared to cryogenic freezing. WHC decreased dramatically irrespective of freezing methods employed. Cryogenic freezing at -60 and -80 °C had the highest yellowness values during storage; but the highest springiness, gumminess and shear force values were obtained only at -60 °C. We conclude that cryogenic freezing at -60 °C is appropriate for long-term storage of large yellow croaker.

Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries

The aim of this work was to explore the effect of combining pulsed electric field (PEF) with blanching pretreatment on the physiochemical properties of French fries. The effects of PEF plus blanching pretreatment on the color parameters, texture, content and spatial distribution of moisture and oil, microstructure, colony count and acrylamide content of French fries were investigated. Results showed that the pretreated French fries were brighter (L value was 60.44) and golden yellow, with lower hardness (312.27 g), higher springiness (0.81) and higher chewiness (119.71). In addition, moisture and oil contents of the fries were reduced, with more uniform distributions. The cross-section microstructure of these French fries also showed near-complete gelatinization of starch particles, and the internal structure of fries was fluffy. Finally, French fries obtained by the combined pretreatment had an improved food safety profile, with a lower colony count (13 CFU/g) and acrylamide content (1533.75 ng/g). Industrial relevanceBlanching is a traditional thermal processing technology widely used in the field of fried potatoes. However, blanching has some disadvantages such as slow heat conduction, long processing time, substantial loss of soluble nutrients, and huge water wastage. PEF is an emerging technology in the 21st century that can maintain the original flavor, color, taste, and nutritional value of foods treated by it. The French fries obtained by combining PEF and blanching pretreatment were brighter and golden yellow, and were also softer, and more springy and chewy – an overall net improvement in aesthetic appeal and organoleptic profile. The above findings may provide useful information to guide effective strategies for the practical application of PEF combined with blanching in the preparation of fried potato foods.

Novel approach for the development of dietary fibre‐anthocyanin enriched functional bread from culinary banana bract

SummaryDietary fibre (DF)‐anthocyanin formulation was incorporated in bread to develop anthocyanin rich DF powder (ARDFP) fortified bread. Prior to incorporation of DF‐anthocyanin formulation in bread preparation, the cytotoxicity of DF and anthocyanin extracts was assessed. The effect of incorporation of different level of ARDFP with moisture on bread quality characteristics such as specific volume, textural, colour, sensory properties and starch digestibility was studied. The results revealed that extracted DF and anthocyanin of culinary banana bracts were nontoxic towards peripheral blood mononuclear cell and cytotoxic towards HT29 cancerous cell line. Incorporation of 2% ARDFP with 68% moisture was rated as best with higher specific volume (5.50 cm3 g−1), improved textural properties (high springiness and cohesiveness), anthocyanin content (9.08 mg per 100 g), colour characteristics and sensory acceptability next to control. The in vitro digestibility study suggested increased incorporation of ARDFP in bread flour reduced the rate of starch digestibility (0.0035 min−1).

Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content

This research was aimed to investigate the influence of esterified starches on the quality and texture of fresh noodles by adding starches with different amylose contents (<1%, 23%, 50%, 80%). The application of pulsed electric fields (PEF) during esterification can improve the introduction of acetyl groups. The peak viscosity of esterified waxy starch was decreased obviously from 4,238 to 79 mPa s by PEF assistance. Compared to the conventional method, esterified starch with higher amylose content (>23%) by PEF assistance can improve the appearance and elasticity of its uncooked noodles, while the addition of waxy starch esters showed an opposite trend. The influence of PEF-assisted modification on the increase in cooking yield and the decrease in hardness was more obvious compared to conventional method. Additionally, waxy starch esterified by the dual method exhibited a decrease in rapidly digestible starch content during in vitro digestion. Practical applications This study was to explore the effects of esterification on maize starch with full range of amylose content as well as the modified starches applied on noodles. Conventional and PEF-assisted dual methods have different influence on the rheological, cooking, and textural properties of noodles. Bright appearance and higher springiness, which were the desired properties of raw noodles for consumers, can be obtained by adding starch esters (except for waxy starch) modified by PEF-assisted esterification rather than the conventional method. It can expand the application of PEF technology on flour products, especially for noodles.

Oral processing and dynamics of texture perception in commercial gluten-free breads

There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption. In this study, five-commercial gluten-free breads and two regular breads were analysed for their texture, crumb structure, and moisture content. Bread bolus particle size after three chews, bolus characteristics at the swallowing point, and oral activity were determined. The dynamics of textural sensations during bread consumption was evaluated using the temporal dominance of sensations (TDS) technique. Texture and structure properties vary among gluten-free breads being some of them close to regular breads (crumb with more and smaller cells that shows low hardness and high springiness) that lead to different in-mouth breakdown and TDS patterns. At the beginning, harder breads with low springiness values resulted in hard dominant sensations, in contrast, breads with low hardness and high springiness values were perceived soft and spongy. Breads that fragmented into a greater number of small size particles created crumbly and sandy sensations, characteristic of gluten-free breads with large air cell sizes. Compact sensation appeared in breads with low saliva uptake during bolus formation, while pasty and sticky sensations were related to a cohesive and adhesive bolus, respectively. Not only structure and mechanical properties, but also its oral behaviour in terms of fragmentation and bolus formation can fully explain the dynamics of texture perception of gluten-free breads.

Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins

The sensory characteristics, texture profiles, and volatile compounds were investigated for grape raisins dehydrated by pulsed vacuum drying (PVD) and shade drying (SD) from three varieties (Thompson Seedless, Flame Seedless, and Munage). Results indicated that raisins dried from PVD were less brown, possessed stronger fruity aroma and flavor. Texture profile analysis revealed that samples dried by PVD displayed lower hardness and higher springiness, cohesiveness and resilience than the SD ones. In terms of the volatiles analysis, 34 compounds were identified including 7 alcohols, 7 aldehydes, 5 acids, 3 esters, 2 ketones, 5 terpenoids, 1 pyrazine, 2 furfurals, and 2 aromatic compounds. Raisins dried by PVD displayed higher relative content of esters and terpenoids, which contributes to the floral and fruity aroma. The drying methods were well differentiated according to the principal component analysis. The current findings indicate that PVD is an alternative promising technology for production of high-quality raisins.

Fixed Orthodontic Treatment in a Child Patient with Dentoalveolar Fracture: A Case Report

The incidence of dentoalveolar fracture in children is high about 18% because they are often active, lack of body coordination, and immature mental. The dentoalveolar fractures treatment to the children differs from adults, because of the immature bone structure. The purpose of this study is to investigate the treatment of dentoalveolar fracture in child patient using fixed orthodontic appliance. A 15-year-old boy treated with braces caused by malocclusion class 1 Angle type 1. The child suffers from dentoalveolar fracture of the mandibular anterior tooth and mandibular alveolar bone injury after a motorcycle accident. Fortunately, the patient was using an orthodontic fixed appliance that served as a splinting so that severe damage could be prevented. Treatment: the wound was cleaned by betadine antiseptic solution, and braces bonding on the labial of anterior teeth. The lingual region was splinted with wire as 0.7 SS combined with composite resin to make splinting stronger. The patient was given 500mg amoxicillin and 500mg ibuprofen. Wire SS 0.016 is indicated to have superior strength, and the strength remains a support in fixed orthodontic therapy because the stainless steel alloys are of "18-8" austenitic type contain chromium (7-25%), Nickel (8-25% ) and Carbon (1-2%). Chromium in this stainless steel alloy customs a thin oxide layer which blocks the diffusion of oxygen into the alloy and allows the corrosion resistance of the alloy. Stainless steel is introduced for the use of creating appliances. Archwires have high stiffness, low springiness, corrosion resistance, low range and good formability. These wires are often less expensive than the other ones and they can be readily used as archwires in an orthodontic treatment and splinting as well. After two months of splinting treatment, the tooth position approximately back to normal; there was unification alveolar bone in the radiographic evaluation. Dentoalveolar fracture treatment is to restore the teeth and alveolar bone in order that dentoalveolar structure to function properly, and aesthetic function is achieved.

Preparation of High-Quality Fermented Fish Product.

This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of farmed sturgeon including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating fish cubes in 6-12% (w/v) salt solution (1:1, fish cube mass to solution volume); (3) drying fish cubes to a water content of 50-60% by hot air (40-60 °C) or by vacuum; (4) fermentation involving inoculating fish cubes with 0.4-1.6% (w/w) S. cerevisiae in flavor solution to fish cubes and fermenting at 25-35 °C for 6-10 h; (5) sealing fish cubes in vacuum packages with marinating and fermenting solutions; (6) sterilizing at 115-121 °C for 10-20 min. The sturgeon meat product prepared by this method has delicious taste which is mellow and thick, has various types and large amounts of volatile flavor compounds such as alcohols and esters which could mask musty and unpleasant odor from fish, has moderate salt content but good texture properties such as high springiness, gumminess and chewiness, and has bright russet color and attractive appearance. This new technique could also be applied in the processing of other fish to provide convenient fish snack foods which could be stored at room temperature. It is appropriate for both marine and freshwater fish.

Effect of Drying on Proximal Composition, Minerals, and Physical Properties of Chilean Sea Cucumber (Athyonidium chilensis) in Different Seasons, Captured in the Los Lagos Region

ABSTRACTProximal composition, zinc (Zn), calcium (Ca), and iron (Fe) contents, shrinkage percentage, water absorption capacity, rehydration capacity, hardness, and springiness of fresh and dried Chilean sea cucumber (Athyonidium chilensis) were evaluated in three seasons. Significant differences (P ˂ 0.05) were found in moisture, protein, and ash contents in spring and summer; however, fat content was not significant. The Fe and Ca contents were high in spring, while Zn was high in autumn. Products obtained in spring exhibited a higher quality index associated with lower shrinkage, higher rehydration capacity, and water absorption capacity as well as lower hardness and higher springiness.

Textural Properties of Newly Developed Cookies Incorporating Whey Residue

ABSTRACT Cookies vary considerably in composition, shapes, flavours or textures, being much appreciated by consumers, and providing easy ways of supplying nutrients and energy, besides bioactive components. The objective of this study was to develop new added-value cookies incorporating whey residue, which is a by-product from the dairy industry, thus finding alternative ways to avail this waste. The cookies were then evaluated for their textural characteristics by means of texture profile analysis. The results obtained revealed that the improved whey cookies were different that the other cookies, better looking and with better global appearance, and also presenting good textural properties, with low hardness and chewiness, allied to high springiness and cohesion, being thus suitable for elderly and children with increased eating difficulties. Furthermore, these properties were maintained along the storage period considered of 15 days, thus guarantying stability of the textural characteristics.

Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries

The aim of study was to determine the influence of sonication and freezing on the kinetic of the microwave-vacuum drying, energy consumption and physical properties of whole cranberries as well as evaluate the applicability of sonication instead of freezing in order to change their physical properties and the drying kinetic of whole cranberries. Microwave-vacuum drying of whole cranberries with/without initial treatments took from 12 ± 1 to 14.5 ± 0.5 minutes. All of treatments did not significantly shorten the drying time of cranberries. However, they increased SMER values even by 31%. Despite of cryogenic freezing, all of treatments significantly increased the values of Dew. Sonication combined with drying allowed to obtain dried berries characterized by the lowest cohesiveness (0.19±0.02), springiness (0.62±0.02) and chewiness (3.4±0.8 N), while cryogenic freezing combined with drying allowed to obtain dried fruits characterized by highest springiness (0.75±0.03) and low chewiness (3.3±0.5 N). The highest lightness (32.2±0.7), redness (32.6±0.8), and yellowness (11.1±0.7) were found for fruits subjected to initial convective freezing before drying. The efficiency of sonication in color change was comparable to cryogenic freezing and much lower than convective freezing. All of initial treatments increased such thermal properties of dried cranberries as thermal conductivity and thermal diffusivity.

Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams

The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt content implied (P < .05) high cooking loss (6.27 vs 3.25%), expressive moisture and C* values and low hardness. Products elaborated with PSE meat had (P < .05) lower cohesiveness, energy to fracture and hue tone colour and higher springiness than did samples elaborated with normal meat. Salty taste perception was slightly higher for the PSE meat-based products, which were also preferred by the assessors when salt contents lower than 1.6% were used. It was concluded that when PSE meat was used, the addition of 1.2% salt was sufficient to maintain the technological and sensory characteristics of the restructured cooked hams.

Pearl millet based pasta: optimization of extrusion process through response surface methodology

This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50-90°C), feed moisture content (FM) (25-35%, w.b.), feeder speed (FS) (8-16rpm) and screw speed to feeder speed ratio (SS:FS) (8-12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)]. The results indicated that raising BT and FM reduced CT, CL, but increased HC, SC, hardness, SP, CH of pearl millet based pasta. HC, SC, hardness, SP and CH of pasta were increased as FS and SS:FS increased, whereas, CT and CL showed decreasing trend. The optimum operating conditions for pear millet based pasta was obtained at BT of 70°C, FM of 30% (w.b.), FS of 12rpm and SS:FS ratio of 10 with low CT (≤ 5.25min), CL (≤ 7.45%) and high HC (≥ 2.30gg-1), SC (≥ 3.14mlg-1), good hardness (≥ 11.11N), SP (≥ 1.24N) and CH (≥ 6.09Nmm).

Improvement of the Characteristics of Steamed Bread by Supplementation of Recombinant alpha-L-arabinofuranosidase Containing xylan-binding domain

ABSTRACTCurrent study investigated the potential to increase the activity of α-L-arabinofuranosidase (TmAra) from Thermotoga marotima on insoluble arabinoxylan (IAX) through fusion to a family 6 xylan-binding domain (CtXBD6) from Clostridium thermocellum. CtXBD6 was fused to the carboxyl terminus of TmAra, and active forms of both TmAra and TmAraCtXBD6 were produced in E. coli and purified to homogeneity for biochemical characterization. TmAraCtXBD6 had similar temperature and pH profiles to TmAra with a decrease in the thermostability and pH stability at pH 7.0–8.2. It exhibited stronger IAX-binding and hydrolytic activity than TmAra. TmAra and TmAraCtXBD6-treated IAX were added to wheat flour to investigate the rheological and textural properties of the finished product. IAX alone had significant increase in dough development time (DDT) and dough stability (DS) and decrease in the softening degree (SD), crumb firmness (CF) and specific volume (SV). On adding TmAra and TmAraCtXBD6 to treat IAX texture, SV and DS improved but decreased DDT, SD, and CF. TmAraCtXBD6 reduced CF and increased SV, and had higher springiness, cohesiveness, and crumb chewiness than TmAra. These results demonstrated that the fusion of CtXBD6 into arabinofuranosidase enables the increase in catalytic performance on insoluble AX substrates, which can be used as more efficient biocatalysts that can improve the quality of AX-rich products.

Effects of probiotics and sex on physicochemical, sensory and microstructural characteristics of broiler chicken meat

The aim of the study was to determine the effects of probiotic preparations Pro-Biotyk Em-15 and EMFarma™ and sex on proximate chemical composition, physicochemical properties of breast and leg muscles, sensory properties (including texture) and microstructural characteristics of pectoralis major muscle in Ross 308 broiler chickens. The study used 48 carcases – 12 from males and 12 from females fed no probiotics, and 12 from males and 12 from females receiving the EM probiotics. At 42 days, the chickens receiving EM preparations had significantly higher WB-shear force of pectoralis major muscle, whereas the leg muscles contained significantly less water and fat and had higher pH24 value. Regardless of the treatment, males exhibited significantly higher springiness, chewiness, as well as significantly lower yellowness (b*), fibre perimeter, horizontal (H) fibre diameter and fibre cross section area of pectoralis major muscle when compared to females. In turn, male leg muscles had significantly higher fat content compared to female leg muscles. The genotype × sex interaction was significant for the content of water, protein and fat, and for electric conductivity (EC24) of leg muscles.HighlightsProbiotics did not improve the quality of chicken meat.The influence of sex on the quality of chicken meat was varied.

Using texture properties for clustering butter cake from various ratios of ingredient combination

This research aimed to study the effect of four main ingredients combination (sugar, butter, margarine and eggs) on the texture properties and microstructure of butter cake and clustering the experimental butter cakes with the commercial ones. The texture properties of 27 experimental butter cakes designed by central composite design were measured by texture profile analysis (TPA). Response surface methodology and the regression equation of full Quadratic model were used to illustrate the relationship between texture properties and the main ingredients combination. The interaction between butter and margarine was significantly affected on cake springiness in that low ratio of both ingredients led to high springiness of cake. Moreover, low ratio of sugar and butter as well as high ratio of sugar and eggs led to high cohesiveness of cake. The result of cluster analysis using principal component analysis of TPA values of the 27 experimental butter cake together with 12 commercial butter cake found that the cake could be divided into four groups according to their similarity in texture properties. The image analysis result of butter cake with low ratio of sugar and butter but high ratio of margarine and eggs showed the small mean cell area with the highest number of air cells per unit area. The clustering of butter cake with various ratio of ingredient combinations using texture properties provides a model for cake manufacturer in predicting cake properties with different ratio of cake ingredients to produce the butter cake that meet the requirement of consumers.

Effect of pressure-soaking treatments on texture and retrogradation properties of black rice

Cooking properties and retrogradation process of black rice (BR) with high hydrostatic pressure (HHP, 200–400 MPa/15 min) soaking were evaluated in this study. Results showed that the water absorption capacity of BR with HHP soaking was higher than that of control one. The HHP soaking also generated the lower leached amylose and hardness, while the higher springiness, cohesiveness, and resilience for cooked BR. In addition, the DSC data revealed that the enthalpy of cooked BR was influenced by HHP treatment, and the degree of retrogradation was decreed from 91% to 71% (storage for 21 days). Furthermore, the analysis of X-ray diffraction (XRD) revealed that the HHP treatment weakened the intensity of the peak of the 14 day-retrograded samples and decreased the relative crystallinity from 19.92% to 15.94% (storage for 21 days). These findings suggest that the HHP soaking could be a potentially applicable pretreatment for producing cooked BR with high quality.