Sensory Texture Attributes Research Articles

Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity

Six low-methoxy pectins with different degrees of methylesterification and amidation, and molecular weights were used to prepare gels with similar moduli of elasticity by varying the concentrations of pectin and calcium phosphate. Five aroma compounds were added to the gels and their sensory textural properties, release and perception of aromas were investigated. Sensory firmness, springiness, adhesiveness, chewiness and cohesiveness differed according to the gel type, even though the moduli of elasticity were not significantly different (p<0.05). Release and perception of aromas also displayed significant difference according to the gel type (p<0.05). Low-methoxy amidated pectin exhibited the lowest release and perception for all the aroma compounds, while pectin-methylesterase-treated pectin gels exhibited relatively higher aroma release and perception. These results showed that the structural properties of pectins and gelling factors that increase the non-polar character of the gel matrices could decrease the release and perception of aromas in pectin gel systems.

Rheological and chemical predictors of texture and taste in dessert banana (Musa spp.)

To be able to account for sensory qualities earlier in the assessment of a new banana hybrid in a selection scheme, predicting the sensory perception of banana texture and taste by instrumental parameters was investigated. Thirteen cultivated banana and four new triploid hybrids were characterized by sensory profiling, and rheological and chemical analyses. Multilinear regressions were used to calibrate predictions using 13 cultivated bananas, and the quality of predictions was validated using four hybrids. The sensory characteristics sourness and sweetness were predicted by titratable acidity (R2=0.68) and pH (R2=0.66). Malate and citrate were the main contributors to sweetness and sourness. Astringency was predicted by total tannins (R2=0.55). Rheological parameters from texture profile analyses (stress at fracture, fracturability) were more suitable than pulp puncture force to predict the sensory texture properties firmness (R2=0.47) and melting (R2=0.60). These textural properties were predicted by titratable acidity and dry matter content (R2=0.62). Predictions of mealiness, adhesiveness, and heterogeneity were not efficient. Differences of 3.6–3.7meq100g−1 FW in titratable acidity or of 0.30g100g−1 FW in malate or citrate were required to ensure a detectable difference in sourness or sweetness (p=0.9). Pulp puncture force needed to differ by a minimum of 0.9N before a difference in firmness could be perceived by the panelists. In conclusion, while models to predict sourness and sweetness can now be used for high throughput phenotyping, we recommend additional tests for other sensory attributes.

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit.

Sensory evaluation is the ideal tool for shelf-life determination. With the objective to develop an easy shelf-life indicator, color (L*, a*, b*, chroma and hue angle), total soluble solids (TSS), firmness (F), pH, acidity, and the sensory attributes of appearance, brightness, browning, odor, flavor, texture, color, acidity and sweetness were evaluated in fresh cut mangoes (FCM) stored at 5, 10, 15 and 20°C. Overall acceptability was evaluated by consumers. Correlation analysis between sensory attributes and physicochemical variables was carried out. Physicochemical cut-off points based on sensory attributes and consumer acceptability was obtained by regression analysis and utilized to estimate FCM shelf-life by kinetic models fitted to each variable. The validation of the model was done by comparing the shelf life estimated by kinetic models and consumers. It was recorded large correlations between appearance, brightness, and color with L*; appearance and color with chroma and hue angle; sweetness and flavor with TSS, and between F and texture. The shelf life estimated based on consumer using a 9 point hedonic scale was in the range of 10-12, 2.3-2.6, 1.3-1.5 and 1.0-1.1days for 5, 10, 15 and 20°C. It was recorded large correlation coefficients between the shelf life estimated by consumer acceptability scores and physicochemical variables. Kinetic models based on physicochemical variables showed a tendency to overestimate the shelf life as compared with the models bases on the sensory attributes. It was concluded that physicochemical variables can be used as a tool to estimate the FCM shelf life.

Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development

The evolution of the sensory and instrumental properties of grape seeds was investigated during berry development, with a focus on the effects of the harvest season and growing location. The sensory and instrumental texture analyses gave a consistent description of the ripening process. Moreover, the effect of maturation on the seed sensory descriptors was clearly influenced by the harvest season, and astringency was the most appropriate sensory attribute for the assessment of grape seed ripening. Except for seed cracking, which was positively correlated with fracturability (R = 0.69) and toughness (R = 0.68) in 2006, the compression parameters were generally not correlated with the sensory textural attributes but were more likely correlated with other sensory attributes such as astringency and vegetal aroma. The compression indices showed a logarithmic behaviour pattern during grape development, and seed stiffness was shown to be the most valuable textural index for parcel discrimination and identification of the optimal grape harvesting date. This research showed that both seed sensory attributes and instrumental texture properties are indicators of grape ripening. However, these properties could be affected by the harvest season and growing location. As no clear correlation was found between the seed sensory attributes and instrumental texture parameters, a revision of the sensory method available in the literature could be suggested.

Predicting sensory texture properties of cosmetic emulsions by physical measurements

The aim of this work was to investigate how instrumental measurements could predict the sensory texture of cosmetic emulsions. Eight oil-in-water emulsions, only varying by their polymeric constituent and one “control” emulsion without any polymer were formulated for this purpose. Six texture attributes were selected and precisely defined, with accurate sensory evaluation procedures and notation scales, using the Spectrum™ Descriptive Analysis method; these were Gloss, Integrity of Shape, Penetration Force, Compression Force, Stringiness and Difficulty of Spreading. Besides, an extensive rheological characterization of the creams was carried out, including flow, creep and oscillation tests. In addition, an instrumental textural characterization of the emulsions was performed using a texture analyzer, with different tests of penetration, compression, extrusion, stretching and spreadability. The gloss was also measured on emulsion films using a gloss meter. Predictive models were developed using linear simple, linear multiple and Partial Least Square (PLS) regressions. Univariate analysis showed that Gloss, Compression Force and Difficulty of Spreading were very well predicted by imitative instrumental measurements (R2=0.994, 0.961 and 0.968, respectively). Several good calibration models were built for each of the three other attributes (Radjusted2>0.914). Five commercial cosmetic emulsions were then instrumentally and sensory assessed to test the robustness of each calibration model and cross-validation was used to evaluate their predictability. Stringiness was finally very well predicted by the breaking length of filament, resulting from the imitative test of the sensory protocol (Ratio of Performance to Deviation (RPD)=3.25); whereas Integrity of Shape and Penetration Force were very well predicted by a combination of rheological and textural parameters (RPD=3.62 and 2.90, respectively).

Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition

This research was conducted to compare the meat characteristics of Korean native duck and imported commercial duck. The Korean native ducks and imported commercial ducks (broiler duck: Grimaud) were raised under identical rearing and feeding conditions for 8 wk and 6 wk, respectively. At the end of the rearing period, ten ducks from each group were slaughtered, and breast and leg meat were obtained 24 h after slaughtering for analyses of meat characteristics. The results showed that the breast of Korean native ducks contained lower moisture and fat, and higher protein and water holding capacity (WHC) than those of imported commercial ducks (p<0.05). The breast of Korean native ducks also had higher CIE <TEX>$a^*$</TEX> and lower CIE <TEX>$L^*$</TEX> (p<0.05). After cooking, the breast meat of Korean native ducks had higher shear-force, sensory attributes of texture, taste and overall likeness (p<0.05). Also, the breast meat of Korean native ducks contained a higher percentage of palmitic acid (<TEX>$C_{16:0}$</TEX>) and arachidonic acid (<TEX>$C_{20:4}$</TEX>) (p<0.05) than those of imported commercial ducks. Furthermore, the leg meat of Korean native ducks contained higher percentages of total unsaturated fatty acid and lower percentages of total saturated fatty acid (p<0.05). It is concluded that the meat from Korean native ducks, especially breast meat, had better quality parameters and contained higher amounts of unsaturated fatty acids.

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

Yogurts differing in fat content, protein content, and casein to whey protein ratio were produced, and structurally as well as sensorially examined. The objective of the current research was to evaluate the predictive value of rheological and particle size measurements concerning sensory appearance and texture attributes in 13 differently composed stirred yogurt systems, with a focus on graininess, viscosity, and creaminess. Structural and sensory analyses showed large differences in texture properties between the tested yogurt systems. Both data sets were correlated by means of multivariate statistical methods. Sensory graininess was highly correlated with particle size-related parameters, sensory viscosity was highly correlated with destructive rheological parameters, and creamy perception was highly correlated with particle size-related parameters and destructive rheological parameters but was not as well described by any oscillatory parameter. Best predictive ability (r(2) > 0.89) was found for creaminess combining particle size related- and destructive rheological parameters tested within this study. Knowing the instrumental parameters describing sensory textural attributes provides important information for having a better understanding of the underlying processes during consumer's perception. Knowledge about the sensory behavior of a product and its oral processing imparts an opportunity to fasten the product development process. By means of yogurt systems instrumental parameters derived from particle size analysis and rheological measurements were correlated with sensory attributes in order to determine the main factors leading to the mouthfeel sensations grainy, viscous, and creamy of semisolid milk products.

Effect of Hydrocolloid Pre-Treatment on Instrumental and Sensory Texture Attributes of Frozen Carrot (Daucus carota)

The effect of different hydrocolloids (pectin, carboxy methylcellulose, xanthan gum, and sodium alginate) pre-treatment used at different concentrations (0.2–0.4%) on instrumental texture parameters as well as on the sensory attributes of frozen-thawed pre-cut carrots was evaluated. Instrumental texture profile analysis of frozen-thawed carrot showed a significant (P < 0.05) increase in cohesiveness with an increase in the concentration of all the hydrocolloids. Nevertheless, the increase in springiness was not significant (P > 0.05) over the untreated control samples, whereas chewiness did not show consistent results with an increase of any of the hydrocolloids. As the concentration of hydrocolloids increased, the firmness values obtained by cutting the frozen-thawed carrot samples with a Warner Bratzler Blade were also found to increase. Higher texture retention after freezing and thawing was observed in xanthan gum (0.4%) pre-treated samples than other hydrocolloids used as well as than the control samples. It increased the firmness up to 196.2% than the control samples. However, 0.3% xanthan pre-treatment gave the best sensory results. Sensory acceptability increased on increasing the pectin and carboxy methylcellulose concentrations, while lower concentration levels of alginate pre-treatment showed higher sensory preference than the higher concentration levels. Based on the results, untreated frozen samples suffered from a detrimental texture and sensory deterioration during 15 months of frozen storage. The carrot tissue integrity was well retained during frozen storage in the hydrocolloid pre-treated samples.

Sensory perception and understanding of food uniqueness: From the traditional to the novel

This study investigated the overall consumer experience of a common complex food product by comparing its traditional and modern form. The aim of the study was to uncover the mechanisms, occurring in the consumers' perception, responsible for defining the key elements of the product and therefore its uniqueness. Descriptive analysis was carried out for 59 sensory descriptive attributes covering odour, appearance: colour and shape, basic taste, flavour, texture, mouth feeling and after taste. Moreover, conceptual measurements of the descriptors, familiar, common, complexity, harmonious, balance, luxury, elegant, inviting, interesting, feminine and masculine were also measured for all sandwiches. Sensory, conceptual and design relationships were analysed by ANOVA Partial Least Squares Regression (APLSR).The conjoint results indicate that the combination of appearance, and texture sensory attributes were able to affect the overall conceptual understanding of this culturally defined complex food product and were considered key modalities in terms of the product quality assessment. Thus, the results stressed the fact that the overall consumer experience is a multisensory process in which cross-modal associations play a predominant role. Further the findings confirmed that cognitive processes, and therefore conceptualisations are responsible for this cross-modal associations and therefore of the overall consumer perception. However, retro nasal perception similar in both traditional and modern versions could be considered as core to the products' implicit definition in terms of uniqueness.

Prediction of Texture Sensory from Instrumental Measurements in Processed Cheeses with Different Fat Contents

This study evaluated the correlation between instrumental and sensory textural measurements of light processed cheeses. Nine formulations of cheeses with different contents of fat and moisture were processed. The sensory characterization of cheese texture was performed using Quantitative Descriptive Analysis. Nine trained judges evaluated the texture attributes “consistency”, “viscosity”, “adhesivity” and “spreadability” using an unstructured 9-centimeter scale. Rheological evaluations were measured at 10 and 25 ºC in a rotational rheometer, HAAKE MARS, using a serrated parallel plate sensor with a 1 mm gap. “Yield stress”, “apparent viscosity (η 10 )” and the mechanical spectra of cheeses at a frequency range from 0.01 Hz to 10 Hz were measured. Instrumental parameters, including “firmness”, “chewiness”, “gumminess”, “cohesiveness” and “springiness”, were also measured in a mechanical universal testing machine (Instron). All instrumental measurements, except “cohesiveness”, correlated with the sensory attributes of texture (|r| &gt; 0.50 and p &lt; 0.10). Keywords: Rheology, Texture Profile Analysis, Descriptive Analysis

Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat

Four replications were conducted to compare sensory descriptive profiles of cooked boneless skinless chicken breast categorized by fillet (pectoralis major) weight or size. In each replication, 20 heavy fillets, 20 medium fillets, and 20 light fillets (deboned at 6-8 h postmortem) were obtained from a commercial processing plant. Fillets were trimmed and weighed before chosen for each of 3 size categories based on their weight as follows: light, average weight 112 g; medium, average weight 153 g; and heavy, average weight 204 g. Descriptive sensory texture and flavor attributes were measured after the frozen samples were thawed for 24 h at a refrigerated temperature (2°C) and cooked to an endpoint temperature of 78°C. Sensory evaluations were performed by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Our results show that there were differences (P < 0.05) in intensity scores of sensory descriptive texture and flavor attributes cohesiveness, hardness, juiciness, cardboardy, and sourness, among the 3 weight categories. The average cohesiveness, hardness, and sourness scores of the heavy and light fillets were higher than the medium fillets. The juiciness score of the heavy fillets was higher than that of the light fillets, and the cardboardy score of the light fillets was higher than those of the medium and heavy fillets. The juiciness score of the medium fillets did not differ from that of either the light or heavy fillets, and there was no difference for cardboardy scores between the medium and heavy fillets. These results indicate that fillet weight or size in the range (95-230 g) assessed in this study may influence sensory descriptive flavor and texture profiles of cooked broiler breast fillets deboned 6 to 8 h postmortem. Current genetic selection of broiler lines based on growth rate and feed efficiency may sacrifice breast meat quality. However, it remains to be determined if the differences in the sensory descriptive evaluation can be perceived by consumers.

Influence of chewing gum packaging design on consumer expectation and willingness to buy. An analysis of functional, sensory and experience attributes

This paper studies the influence of two design variables of chewing gum packaging, those of colour and format, on consumer expectations of specific product attributes and willingness to buy. Some 390 consumers participated in this investigation, evaluating a total of 30 functional, sensory and experience attributes for nine different packaging designs. The results demonstrate that packaging format influences expectations of functional attributes, sensory attributes of texture and experience attributes, while colour influences expectations of sensory attributes of taste and flavour and experience attributes. The study also reveals that willingness to buy is more closely related to the colour of the packaging than to its format.

Sensory and Nutritional Quality of Madiga Produced from Composite Flour of Wheat and Sweet Potato

Madiga is a local bread product produced from wheat flour consumed by the people of the Niger Delta regions of Southern Nigeria. The use of sweet potato flour substitution in wheat flour at 0%, 15%, 20% and 25% each for the production of Madiga was investigated. Proximate analysis of the sample showed that there was a slight decrease in the protein and fat content with increasing sweet potato supplementation. On the other hand, the ash and crude fibre content increased with higher sweet potato supplementation. Carbohydrate contents ranged from 57.75-59.26%. Nutritional analysis of the Madiga samples showed an increase in the energy, Vitamin A, B6 C and magnesium contents as sweet potato flour substitution increased with the 25% supplementation having the highest values of 1023 kcal/100 g, 3.241 ug/100 g, 0.383 mg/100 g, 6.85 mg/100 g and 28 mg/100 g respectively. The results of sensory evaluation of the Madiga samples showed that no significant differences were observed between whole wheat Madiga and the sweet potato supplemented Madiga in sensory attributes of aroma, texture, taste and overall acceptability (p<0.05). In terms of Madiga colour, the 25% sweet potato supplemented Madiga sample had the highest scores. The findings from this work show that wheat substitution with sweet potato flour up to 25% can be adopted for improved nutritional quality and reduced cost in the production of Madiga.

FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS

ABSTRACTA series of biscuit‐like model foods that vary primarily in hardness, while keeping other sensory attributes less variable, was developed and used to investigate the relationship between fundamental fracture properties and the sensory perception of hardness of brittle solid foods. Fifteen biscuit samples were evaluated by both a trained sensory panel and three instrumental tests (three‐point bending test, single‐edge notched bend test and modified texture profile analysis), and their relationships were determined by simple linear regression analysis. Correlations revealed that the perceived hardness during biting or chewing is fracture related, and it is directly related to the amount of stress required to initiate and propagate a crack in a material (i.e., fracture stress [σ] and critical stress intensity factor [KIC], respectively). The fracturing of these hard and brittle biscuits appeared to be associated with the release of energy as sound, and thus, the perceived hardness and crunchiness were indistinguishable.PRACTICAL APPLICATIONSSensory evaluation is time consuming and expensive, and, therefore, reliable and practical (faster, less expensive and reproducible) instrumental methods are needed to accurately predict sensory texture attributes, at least, in the product development and quality control stages. This study demonstrated that the perceived hardness of biscuits can be tracked by σ and KIC with remarkable precision. These properties may be used as a reliable replacement for a sensory assessment of hardness in brittle solid foods, where applicable.

Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs

Three trials were conducted to investigate the effect of deboning times postmortem on sensory descriptive flavor and texture profiles of cooked boneless skinless chicken thigh muscles (iliotibialis, iliofibularis and the femoritibialis). Broiler carcasses (42-d old birds) were procured from a commercial processing plant. Thighs were hot-boned (about 45 min postmortem), cold-deboned 2 h (2 h) or 24 h (24 h) postmortem. Sensory descriptive tests were performed on cooked meat by 8 trained descriptive panelists using 0–15 universal intensity scale. Our results show that there were no significant differences in average intensity scores of the tested texture and flavor attributes between the hot-boned and 2 h thigh meat. No significant differences for the sensory flavor attributes were found due to three deboning times. However, the intensity scores of 24 h thighs were significantly lower than the hot-boned and 2 h thighs (p < 0.05) for the texture attributes hardness, cohesiveness of mass, bolus size and chewiness. The score of 24 h sample for the texture attribute cohesiveness was significantly lower than 2 h thighs, and did not differ from the hot-boned sample. These results suggest that the earlier deboning postmortem (within 2 h) does not result in the differences in flavor and texture profiles of cooked thigh meat. The time of thigh muscle removal within 24 h postmortem does not influence the flavor profiles of cooked meat; however, it can significantly affect the texture profiles. Cooked, 24-h deboned chicken thighs have different sensory texture properties from either cooked hot-boned or cooked 2-h deboned chicken thighs.

Effect of grazing and dietary protein on eating quality of Podolian beef1,2

Twenty-four young Podolian bulls were used to evaluate the effect of rearing system (extensive vs. intensive) in relation to postmortem aging (11 and 18 d) on the eating quality of the meat, with the diet of outdoor animals adjusted to the protein content of the indoor system (15% CP) or to the minimum protein content required for satisfactory growth (12% CP). At 415 ± 9.35 (SE) d of age, with a mean BW of 337.5 ± 16.51 (SE) kg, animals were allotted to 3 groups for the finishing period (172 d): 1) indoor group receiving a diet at 15% CP; 2) grazing animals receiving a diet at 15% CP of DM; and 3) grazing animals receiving a diet at 12% CP of DM. Longissimus dorsi lumborum muscle sampled from the right half and divided longitudinally into 2 sections was aged in vacuum packaging at 4°C until 11 and 18 d postmortem, respectively. Rearing system did not affect (P > 0.05) color, Warner-Bratzler shear force, texture profile, water-holding capacity, and most of the sensory attributes of the beef steaks. However, sensory tenderness was less in the meat from outdoor animals receiving a diet with 15% CP than in meat from outdoor animals receiving a diet with 12% CP or from the indoor group (P < 0.05). Meat aged 18 d showed decreased Warner-Bratzler shear force (P < 0.001), hardness (P < 0.001), cohesiveness (P < 0.05), springiness (P < 0.05), gumminess (P < 0.01), chewiness (P < 0.01), and thawing loss (P < 0.01) compared with meat aged for 11 d. Prolonging the aging time up to 18 d significantly increased b* (yellowness; P < 0.05), cooking losses (P < 0.001), and the intensity of all the texture sensory attributes, namely, juiciness and fatness (P < 0.05), chewiness, tenderness, and flavor (P < 0.01). Significant correlations were found between instrumental and sensory variables (range of r = -0.55 to -0.85, P < 0.05 to 0.001). Overall, in the present study, the rearing system did not markedly affect meat sensory and physical properties. Thus, we conclude that an outdoor system, even with reduced protein supplementation, may represent a valid farming system for local breeds in Mediterranean areas characterized by poor-quality pastures. However, an extended aging period is suggested to improve the main factor limiting the quality of this product, namely, reduced tenderness.

The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

The objective of the study was to understand how physical and structural properties of food translate into sensory perception. A range of gels with different structures were developed by combined mechanisms of ion-induced micro-phase separation of whey proteins, whey protein/к-carrageenan phase separation and network inversion. Descriptive sensory analysis was used to assess textural attributes of gels during the oral processing phases of first compression by tongue, first bite, mastication, and post swallow. Large deformation properties and fracture behavior of the gels were determined by uniaxial compression and single-edge notched bend tests. Mechanical properties at varying stages of deformation (before, during and after fracture) and sensory properties at different stages of oral processing (first compression, first bite and after 5–8 chews) followed similar trends based on the change in microstructure. Recoverable energies of gels were in agreement with springiness and compressibility evaluated at first compression in the mouth before biting. Young’s modulus together with fracture properties, including critical energy release rate and fracture toughness, varied among different microstructures along with firmness. After the fracture point, the speed of macroscopic breakdown determined the fracture type of the gels, which was related to the degree of fracturability at the first bite. Overall, five out of six microstructures were discriminated in sensory texture properties. It was demonstrated that defined physical and sensorial properties of soft-solid foods can be generated by modifying the gel microstructure through colloidal interactions.

Quality Evaluation of Banana Skin Extract Jellies

Due to the great volume of banana skin resulting from the industrialization of banana and to their high pectin content, the objectives of the present study were to evaluate the effect of the following factors: extract/sugar, pectin and citric acid on the chemical, physical and sensory qualities of the jellies obtained. A complete factorial experimental design was used (2(3)) with 3 central points to evaluate the influence of the factors on the dependent variables, testing the linear models. The chemical properties underwent few alterations and the instrumental and sensory texture attributes were mainly affected by the extract/sugar ratio and the pectin level. The brittleness, elasticity and gumminess increased with increases in the extract/ sugar ratio and pectin level. According to the sensory analysis and the purchasing intention, the best formulations were those obtained using a higher extract/sugar ratio (60/40) and lower pectin level (0.5 g/ 100), combined with the highest (20 mL) or lowest volumes of citric acid (15 mL), with scores for all the attributes in the range from 'I liked slightly' to 'I liked moderately'.

Effect of Processing, Packaging and Vibration Treatment on the Sensory Quality of Fresh‐cut Apple Slices

SUMMARYFresh‐cut fruit industry has seen tremendous growth in recent years. The present study was designed with the objective of studying the sensory quality of fresh‐cut apple slices that were treated with different antibrowning agents, packed in three types of packaging materials and subjected to vibration treatment to simulate commercial transportation. The slices were treated with two commercial antibrowning agents [NatureSeal (Mantrose‐Haeuser Co., Inc., Westport, CT, USA) and Ever‐Fresh (Kraft Foods, Inc., Rye Brook, NY, USA)] at 5% (w/v) application rate. The treated slices were packaged in 5 oz polystyrene rigid container, 2 lb polyethylene bag or 2 oz polyethylene bag. A nine‐member trained panel and a 100‐member consumer panel evaluated the treated slices for selected sensory attributes. The trained sensory small panel found minimal difference in the fresh‐cut slices in comparison with the control (non‐vibrated) sample, with the slices treated with NatureSeal better in quality than those treated with Ever‐Fresh. Case positions (bottom, middle or top) within the vibration stack did not affect the quality of the slices significantly; similar results were found from the consumer panel sensory evaluation. The consumer panel evaluation results showed that the slices treated with NatureSeal were better in sensory attributes of colour, texture, flavour and overall acceptability. Overall, package type had no or minimal effect on the slice quality attributes. Copyright © 2011 John Wiley &amp; Sons, Ltd.

Effect of inulin as a fat replacer on texture and sensory properties of muffins

SummaryEfforts related to nutrient optimisation are responsible for the increasing importance of tailoring bakery product formulations. Aim of this study was to replace 50%, 75% or 100% baking fat in a muffin formulation by commercial inulin preparations and to investigate its impact on baking characteristics, texture and sensory properties of the muffins. With increasing amounts of added inulin, product moisture and crumb density increased significantly, whereas muffin volume decreased. Quantitative descriptive analysis revealed significant effects on product appearance, sensory texture properties, and smell and taste. The replacement of 50% baking fat in the formulation resulted in muffins that were comparable or slightly higher in crumb firmness. The complete elimination of baking fat with inulin and water, however, led to products, which were downgraded because of high toughness, low volume and the lack of a product‐typical taste.