Instrumental Texture Parameters Research Articles

In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract

In this study, a toffee type soft candy product was developed for the first time with a new production process by means of using a plant based latex (kenger gum) obtained from Gundelia tournefortii L. D-optimal mixture design was used for the optimization of components in the kenger gum added sugared (KGS) and sugar-free (KGSF) candy samples. According to optimization step, the amounts of kenger gum that provided the best sensory scores were found as 2.16 g/100 g and 2.00 g/100 g sample for KGS and KGSF formulations, respectively, and then lactic acid (80 %) based propolis extract (LPE, 0.5 %, 1 %, 2.5 %) were added to these novel candy samples. According to the results, water activity values were determined as 0.6210–0.6315, 0.6197–0.6290 and 0.5226–0.5313 for the control, KGS, and KGSF groups, respectively. Considering the instrumental texture and color parameters, use of kenger gum and different amounts of LPE caused differences in the characteristic properties of samples. Compared to the control group, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, and rosmarinic acid were detected in the samples with added kenger gum. The presence of both kenger gum and LPE in candy samples might have resulted with an interaction and affected the in vitro bioaccessibility of the phenolic compounds.

Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham.

The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated. Results showed that the increase in processing time and temperature significantly enhanced (p < 0.05) ham proteolysis and amino acid content without adversely affecting its texture. No significant differences were observed in instrumental texture parameters or sensory attributes as evaluated by consumers. These processing conditions also increased the content of free amino acids, improving the product quality. Overall, these processing modifications resulted in hams with excellent sensory acceptability and enhanced bioactive potential despite the salt reduction.

Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

Along with the increasing demands for meat due to the growth of population, environmental concerns are raised. Under these circumstances, more substitutes for meat are brought to the market, however, with unsatisfying flavor characteristics. Hence, this research aimed to develop a new version of vegan nuggets based on texturized soy protein (TSP), but with the incorporation of tempeh for flavor improvement. A consumer tests (n = 92) was conducted for evaluating three types of nuggets: chicken nuggets, pure TSP-based nuggets and TSP-based nuggets with added tempeh. Results showed that the chicken nuggets were the most preferred and with more pleasing flavor characteristics; no differences were detected between the two TSP-based nuggets. Subsequently, a 2nd consumer evaluation (n = 80), focused on taste differentiation between the two TSP-based nuggets was conducted. Results indicated that the incorporation of tempeh in the formulation had little effect on overall liking but altered intensities of sweet, bitter and cheesy taste. Besides, texture profile analysis (TPA) showed significant differences on instrumental texture parameters among the types of nuggets. On the other hand, results of life-cycle assessment pointed out a variation of impacts which depended on different functional units used: carbon footprint based on kg of product and on kg of protein showed opposite results; other factors, especially formulation and processing method had significant impacts, indicating the importance of product design when developing a more environmentally friendly meat-alternative. Future research should focus on further improvement of the recipe for plant-based nuggets, both from sensory and environmental aspects.

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences.

Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Texture determined by sensory evaluation and consumer perception is time consuming and expensive. It can be instrumentally mimicked by texture analyzer, thereby providing an efficient alternative screening tool. Two instrumental methods (uniaxial extensibility and lubricated squeezing flow) were applied to assess the extensional properties of pounded yam. In order to evaluate the accuracy, repeatability and discrimination of the methods, six yam genotypes with contrasting extensional properties, previously evaluated by 13 panellists in terms of stretchability and moldability and by 99 participants randomly selected in terms of overall liking, were used. Both methods allowed the discrimination of different genotypes as a function of extensional properties. Principal components showed that the genotypes were grouped within separate components associated with specific sensory attributes and their related instrumental texture parameters. Moreover, significant correlations were found between uniaxial extensibility textural attributes, bi-extensional viscosity and consumer overall liking. However, the sensory attributes were not significantly correlated with instrumental data and consumer overall liking. Bi-extensional viscosity and uniaxial extensibility attributes can be used to discriminate and screen yam genotypes for their stretchability characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

The aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize two commercial categories of dry-cured pork loin, labelled as green (GL) and red (RL). For this objective, ultrasound inspection was carried out for two different frequencies (500 and 1000 kHz), considering parameters of ultrasonic pulse velocity (UPV), frequency components related to the fast Fourier transform (FFT), and variables related to the attenuation. Physicochemical (moisture and fat content, water activity, instrumental color), instrumental texture (TPA) and sensory analyses (QDA) were also carried out. Moreover, quality and ultrasonic parameters were subjected to a correlation analysis (Pearson). Several physicochemical, instrumental texture and sensory parameters allowed to discriminate the dry-cured loin category. Moreover, high significant correlations were found among quality and acoustics parameters. Thus, ultrasound inspection can determine quality parameters indirectly without the limitations of traditional methodologies, postulating as a tool for characterizing dry-cured loin samples of different category with a promising predictive nature. This work has showed new findings for dry-cured meat products that may be of interest to the meat industry.

Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf Extract.

Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extraction results with EY = 16%, IZD = 73.56 mm, and DPPH = 24.2% were obtained. To develop a novel Feta-cheese, the influence of SBL extract, rennet, and starter concentrations were evaluated in terms of rheological, textural, and sensorial properties. At the optimized condition, the acceptance, taste, the strength of the network (A), and the distance between sequential cross-linking points (ξ) were 8.13, 8.07, 34,036.12 Pa·s1/z, and 5.41 nm, respectively. At the 60th day of storage time, the lowest z value (the network extensity parameter) of the cheese samples was observed. SEM image texture indices showed a good correlation with the studied instrumental texture parameters during 60 days of storage. The mold and yeast counts and their growth rate in the SBL extract-added cheese were lower than those for control one; whereas, the former cheese showed a greater LAB population between the 80th and 120th days. The antimicrobial and antioxidant qualities of SBL extract showed a significant influence on cheese properties.

The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt.

There is an increasing interest in applying fruit-processing wastes as functional food ingredients. Hazelnut skin, an interesting and innovative ingredient has recently been evaluated as one of the richest edible sources of polyphenolic compounds. This study aimed to evaluate the use of hazelnut skin as a functional additive in yogurt and to determine the effect of various percentages (2%, 3%, and 4%) of hazelnut skin on the physicochemical, microbiological, rheological, biochemical, and sensorial properties of yogurt. The results showed that the addition of hazelnut skin significantly increased total solids from 16.5% to 17.7% and fat content from 3.45% to 4.60% and decreased titratable acidity by up to 36%. The enrichment with hazelnut skin also improved the viability of yogurt bacteria, water holding capacity (WHC), and antioxidant activity of yogurts. Better results for WHC and antioxidant values were found in yogurt enriched with 4% hazelnut skin. Total phenolic content and Fe2+ chelating activity of yogurts increased with the increasing hazelnut skin ratio. However, yogurts with hazelnut skin had low instrumental texture parameters and apparent viscosity values. On the other hand, acceptable sensorial properties similar to control yogurts increase the consumption potential of yogurts enriched with hazelnut skin.

Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods

Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods

Nondestructive evaluation of baking parameters on pogácsa texture.

This study aimed to investigate the potential application of image texture processing method on visible crumb structure of salty cake pogácsa, which was prepared with different baking times (5 and 7min) and temperatures (200, 215, and 230°C). For this purpose, changes in gray level co-occurrence matrix (GLCM) features including energy, contrast, correlation, homogeneity, and entropy were monitored and their relationship with the instrumental texture parameters (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) were assessed. The pore ratios were also extracted and visualized using image processing technique. Texture profile parameters indicated strong correlation (p<.01) with the image pattern parameters in different pogácsa groups. Gumminess showed strong correlation with contrast (0.503), correlation (-0.498), and homogeneity (0.401). Hardness also exhibited correlation with contrast (0.517), entropy (0.341), and correlation (-0.476). The pore ratio showed marked variation in crumb structure when different times and temperatures were used. Baking at 230°C for 7 min maximized the pore ratio (0.56). Penalty analysis revealed that oiliness, pore structure, and color of products were linked with baking time and temperature. Overall, the results suggested that the GLCM-based technique had the potential to be used as a nondestructive method for rapid quality assessment of pogácsa.

Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis.

The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity using the DigiEye® system. The discriminant ability, homogeneity, repeatability, and uniformity of a sensory panel were assessed after training on grape seeds. The aim was to evaluate the use of digital image techniques in order to accurately establish the maturity level of grape seeds, based on sensory and textural features. All sensory attributes (color, hardness, cracking, vegetal, bitterness and astringency) showed significant (p < 0.05) correlations with the chemical maturity stage. Color and vegetal (sensory attributes), together with deformation energy (instrumental texture parameter) (De), allowed for the classification of the seeds into four real maturity stages, hence their usefulness as grape seed ripening indicators. Significant (p < 0.05) and high-correlation factors were also found between instrumental and sensory attributes. Therefore, digital analysis can be a useful tool to better define the maturity stage in the vineyard, and to dispose of grape seeds with well-defined sensory profiles for specific oenological applications. This could help to determine the optimal harvest date to manage winemaking, in order to produce high quality wines in warm climates.

Intrinsic mechanical properties of food in relation to texture parameters

The texture profile analysis test is an imitative test to determine texture properties of food, which quantify the consumer’s perception of eating food. The instrumental texture parameters obtained from this test depend on the specimen size and the nonstandardized test conditions. To overcome this problem, texture properties are here related to intrinsic mechanical properties, which are independent of the test conditions. Two types of materials are used to investigate the effect of viscoelasticity, plasticity and damage on the texture parameters for varying test conditions. Analytical relations between mechanical properties, test conditions, and the instrumental hardness, springiness, cohesiveness, and adhesiveness are determined. The hardness is obtained from the stiffness of the material, which is potentially rate-dependent, and the yield stress of a material in case of plasticity. The springiness is determined by the recoverable or irrecoverable strain in the material, which results from the mechanical properties in combination with the test conditions. Cohesiveness and springiness are found to be strongly related, unless structural damage is present in the material. Adhesiveness is only an indirect measure of the adhesion between the material and compression plate and depends on the test conditions and stiffness of the material. Finite element simulations reveal a decrease of hardness in case of a nonflat top surface, indicating the importance of geometrical effects.

Heat penetration characteristics and quality of ready‐to‐eat shrimp in masala ( Litopenaeus vannamei ) in flexible retortable pouches

Shrimp in masala is a famous south Indian dish prepared using white leg shrimp (Litopenaeus vannamei) in the culinary style. The present investigation was aimed to optimize different F0 values of the shrimp in masala packed in flexible retortable pouches. The product was thermally processed at different lethality and heat penetration characteristics indicating similar heating and cooling lag factor. Fh value was 24.5 and 23 min for the product processed at Fo values of 8 and 9 min, respectively. Total processing time was 37.11 and 39.88 min, respectively, for Fo 8 and 9 min. Cook value of the processed product was 84.07 min for Fo 8 min and 92.41 min for Fo 9 min. Except cohesiveness, all other instrumental texture parameters showed significant differences (p < .05) between the two samples. Based on the organoleptic evaluation, product processed at Fo 8 min was rated better. Practical applications Shrimps are regarded as one of the delicacy food items across the globe and hence has great demand. Currently, Pacific white leg shrimp is the most widely cultured shrimp variety. Shrimp in masala, an ethnic dish is very popular among Asians and elsewhere. However, due to its limited shelf life and preparation time, its consumption is limited only during special occasions. The present study optimizes the thermal process conditions to develop ready-to-eat Shrimp masala, which can be kept at ambient temperature for prolonged duration which can be made available to consumers year-round. Apart from this, during the period of glut production, this highly efficient and economical technology can be used for preserving shrimps in RTE form.

Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage.

The impact of protein oxidation and degradation on texture deterioration of ready-to-eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein oxidation was revealed by a significant increase in the contents of free radicals and carbonyls. The increases in trichloroacetic acid-soluble peptide (TCA-soluble peptide) content and myofibril fragmentation index (MFI) were also observed, suggesting the degradation of protein. Pearson correlation analysis showed that the decreased instrumental texture parameters were negatively correlated with the increased carbonyl content, TCA-soluble peptide, MFI, porosity, and pore size as well as the decreased water-holding capacity (WHC), thus, it was hypothesized that protein oxidation and degradation were responsible for changes in the microstructure and reduction of WHC, which ultimately resulted in texture deterioration of RTE shrimps.

Comportamento reológico e perfil de textura de iogurte integral com polpa de achachairu (Garcinia humilis)

&lt;p&gt;One of the parameters that most influence the sensorial acceptance of yogurt is the texture presented. By determining the rheological behavior, we enable the sizing of the equipment. The aim of the present study is to determine the rheological behavior and the texture of whole yoghurts with different concentrations of achachairu pulp submitted to different temperatures. In addition to that we aim to adjust the data to the rheological models studied and to evaluate the influence of pulp and temperature on the instrumental texture profile. The rheological study was performed and the rheological models were adjusted to the experimental data. The Herschel-Bulkley rheological model presented the best fit for all formulations and temperatures with determination coefficients (R2 ) greater than 0.99 and low chi-square values (X2 ). Yogurt firmness decreased due to the increase of pulp concentration, however when submitted to 9 °C temperature they presented more firmness. On the other hand, yogurt showed non-Newtonian fluid behavior, in the specific case of pseudoplastic and instrumental texture parameters, they tended to decrease with increasing temperature. &lt;/p&gt;

Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters

With a wide range of beneficial effects on human health, various dietary fibres such as microcrystalline cellulose (MCC), inulin, oat fibre and wheat fibre were screened based on their bulking ability in the functional Chhana‐murki (FCM) with respect to sensory and physical properties. Sensory scores were maximum for MCC at 7.5% having optimum moisture content and water activity and minimum hardness, whereas oat and wheat fibres increased the hardness of the product while decreasing the moisture content and water activity thus lowering the sensory scores. Further, replacement of MCC with inulin in 1:1 ratio improved the product characteristics.

Application of electromyography (EMG) in food texture evaluation of different Indian sweets

The present study was undertaken to correlate surface electromyography variables acquired during chewing of different Indian sweets with the instrumental texture parameters and their sensory attributes. Firstly, a comparison of acquired absolute EMG variables with the relative EMG variables was conducted. The results revealed that the relative EMG mastication parameters can effectively distinguish different textured food products by eliminating the subject variance. Then, the two different recordings of masticatory parameters in an EMG session for human subjects were correlated to investigate the reproducibility of chewing patterns. The correlation coefficients were found to be statistically significant (p less than 0.05) indicating highly reproducible chewing behaviour within a session for human subjects. Finally, acquired surface EMG variables were clustered into six representative variables using dendrograms. The principal component analysis conducted for these representative variables could explain 76% of cumulative proportion of variance. The scores of first principal component correlated significantly with instrumental and sensory hardness and sensory stickiness, while scores of second component correlated with sensory stickiness.

Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese

The effect of ripening time on Gorgonzola-type cheeses at 12 ± 2 °C was investigated. Proteolysis indexes, free amino acids and bioactive amines increased throughout ripening. However, cohesiveness and lactic acid bacteria counts decreased; whereas pH, total protein, total mesophilic aerobic bacteria counts, and other instrumental texture parameters did not change. Valine, lysine, leucine and phenylalanine were the most abundant free amino acids throughout ripening. Glycine, histidine and isoleucine were first detected on the 21st day and aspartic acid and glutamine on the 28th after perforation. The levels of most amino acids increased, except serine that decreased and tyrosine remained constant. Among amines formed during ripening, tyramine and agmatine were first detected on the 21st day, serotonin on the 42nd and histamine and tryptamine on the 49th. On the 21st day, tyramine reached contents which could be of health concern for individuals taking classical monoamine oxidase inhibitor drugs. Principal Component Analysis and Hierarchical Cluster Analysis showed that proteolysis (extend and depth indexes) and free amino acid profile are suitable markers for ripening assessment of Gorgonzola-type cheese. They were also able to assess cheese characteristics, quality and safety.

Non-destructive Evaluation of Bread Staling Using Gray Level Co-occurrence Matrices

The potential application of image texture processing for non-destructive evaluation of bread staling was investigated by monitoring the changes in gray level co-occurrence matrix (GLCM) features (energy, contrast, homogeneity, correlation, and entropy) of baguette bread over a 5-day storage period. Energy experienced a significant reduction after 2 days of storage and increased significantly afterwards. However, contrast tended to increase dramatically over the entire storage time. While homogeneity and correlation showed a decreasing trend during the storage period, no meaningful trend was observed for changes of entropy. The GLCM texture features contrast, homogeneity, and correlation showed high correlations with the instrumental texture parameters and physicochemical properties of the bread during storage; in fact, the breads with firmer and less springy crumbs and higher crust moisture contents (the stale breads) had noticeably higher contrast and lower homogeneity and correlation values compared to the freshly baked samples. The results suggested that the GLCM texture features are promising indices for non-destructively assessing bread staling progress.

Relating texture perception of cooked ham to the bolus evolution in the mouth

The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In addition, the relationships between these properties and texture perception were studied. Five commercial samples which presented different mechanical properties and moisture contents were studied. Ten participants were asked to chew the cooked ham samples normally and to expectorate the bolus after different chewing periods. Oral activity measurements (chewing time and number of chewing strokes), moisture content, saliva uptake and particle size distribution in the boluses were obtained. Seventeen participants evaluated the sensory perceptions generated over the sample consumption time, using the Temporal Check-All-That-Apply (TCATA) method. The results revealed that the duration of mastication and number of chewing cycles through to swallowing varied significantly among the cooked ham samples and were mainly related to instrumental texture parameters. The pattern of fragmentation under mastication also varied greatly between samples. Sensations of softness and hardness during ham consumption were again linked to instrumental texture parameters (TPA hardness, TPA chewiness and shear force). The perception of fibrousness was related to the degree of fragmentation of the ham in the mouth, and juiciness seemed to be related to the amount of saliva taken up by the product.

Sensory space of battered surimi rings: Key features determined by Flash Profiling

AbstractThe aim of this study was to define the sensory space of commercial battered surimi rings (including final fried and baked samples), evaluated by the Flash Profiling (FP) method, focusing on the coatings, and to relate their principal sensory characteristics to their instrumental texture and color parameter values and to their final fat and moisture content. The instrumental texture of the coatings after cooking, the external color of the final cooked coatings, and the moisture and fat contents of the coatings before and after final cooking were also determined. The results showed that the sensory characteristics of the samples varied greatly, and that texture and color were the attributes most often mentioned by the participants to identify the differences between samples. Most of the texture characteristics of the coatings were explained by their mechanical behavior; and the sensations of fattiness and dryness, and other textural attributes, were related to differences in final moisture and fat content. In general, the pre‐cooking step and the composition of the coating were more important than the final cooking method for their sensory characteristics. FP proved to be a useful approach for obtaining the key features of hot served, complex foods such as battered surimi rings.Practical applicationsSelecting frying or baking does not decide the sensory characteristics of commercial battered food products. The ingredients and, notably, the final fat and moisture contents are decisive factors affecting the most important sensory features related to texture. Although color was also found to be important for the sensory appearance of the samples in the consumers’ mind, the differences observed between samples were not very large and their relation with sample composition is not straightforward.