bluuebunny/crossref_metadata_2025_split huggingface dataset:
TEXTURE—STRUCTURE RELATIONSHIPS IN SCALLOP
Authors: FINDLAY C. J. , STANLEY D. W. 
Published: February 2007

ABSTRACT Warner‐Bratzler shear, Instron compression and extension were screened for sensitivity to the textural changes caused by heating scallop (Placopecten magellanicus) adductor muscle. Instron compression, expressed as hardness, was selected since it gave the greatest slope with respect to temperature. Previously frozen commercial scallop were heated to internal temperatures of 25 to 80°C. A linear increase in hardness of 0.033 N/g/°C occured during heating from 25 to 60°C; this increase was primarily a function of water loss. This was followed by a stepwise increase of 0.14 N/g/°C between 60 and 65°C which is considered to be a result of denaturation of myofibrillar proteins. Hardness continued to increase above 65°C at a rate of 0.055 N/g/°C. Quantitative scanning electron microscopic (SEM) measurement of the proportion of irregular muscle fibers, expressed as % damage, was performed on the same heated scallop used for texture analysis. Scallop heated from 25 to 50°C exhibited 30% damaged fibers; from 55 to 65°C, damage increased from 45% to 63%, paralleling the increase in hardness. Above 65°C, damage reached a maximum of 70%. The relationship between hardness and damage fit a linear model, with an R2 of 0.86 (P = 0.004); thus, the microstructural measurement of damage to scallop muscle can be used to predict the textural property of hardness.
CRISPNESS AND CRUNCHINESS ‐ A DIFFERENCE IN PITCH?
Authors: VICKERS ZATA M. 
Published: February 2007

ABSTRACTInitially two groups of foods were selected, one containing foods that were more crunchy than crisp and the other containing foods that were more crisp than crunchy. Subjects then compared each of the crisper foods with each of the crunchier foods and selected the product producing the higher‐pitched sound. More crisp than crunchy foods nearly always produced higher‐pitched sounds than the more crunchy than crisp foods. When the pitch of the eating sounds was altered (lowered) by changing the eating technique from a bite to a chew, judgments ofcrispness were depressed.
REVIEW FOOD TEXTURE AND DENTAL SCIENCE
Authors: BOYAR M. M. , KILCAST D. 
Published: February 2007

ABSTRACTThe techniques used in dentistry which enable the monitoring of mastication include gnathosonics, electromyography, cinematography and the use of various electronic, intra‐oral, instruments. The forces involved during the masticatory cycle have been estimated using a variety of both extra‐and intra‐oral devices. The possible implications of this knowledge are discussed in relation to obtaining greater information from instrumental techniques, developing more meaningticl mechanical test methods, improving methodology used in the establishment of texture panels and in acquiring a greater understanding of results obtained from such sensory evaluations.
OBJECTIVE MEASUREMENTS OF THE CONSISTENCY OF CHAPATI DOUGH USING A RESEARCH WATER ABSORPTION METER
Authors: RAO P. HARIDAS , LEELAVATHI K. , SHURPALEKAR S.R. 
Published: February 2007

ABSTRACTA Research Water Absorption Meter (RWAM) was adapted to measure the consistency of chapati doughs made from whole wheat flour (WWF). Doughs of optimum consistency were characterized by an extrusion time of 60 ± 5 s when extruded with an additional weight of 2 Kg, after resting the dough for 20 min. The RWAM consistency was Significantly correlated to the farinograph consistency (r=+ 0.97), as well as to hardness (r=+ 0.96) recorded on a General Foods Texturometer. The water required to prepare a chapati dough of this consistency can be determined from a semi‐logarithmic plot of the extrusion time of doughs of varying water contents against the water added. Chapati water absorption can be determined by multiplying the farinograph water absorption measured at 500 B. U. by a factor of 0.85, or by adjusting the farinograph consistency to 460 ± 20 BU at a lever setting of 1:3 instead of 1:1. A multiple regression equation, derived for predicting chapati water absorption based on particle size, damaged starch, and protein content, accounted for 88% of the variation.
PHYSICAL AND RHEOLOGICAL CHARACTERISATION OF A CONFECTIONERY PRODUCT
Authors: McMASTER T. J. , SMITH A. C. , RICHMOND P. 
Published: February 2007

ABSTRACTThe mechanical and rheological properties of caramel have been measured in the context of a continuous extrusion forming operation, including a repetition of the processing route. The sensitivity of mechanical testing of samples to processing is borne out by the changes in microstructure, as observed using the scanning electron microscope, which also affect the velocity of transmitted ultrasound. The effect of repeated processing is also greater at a lower processing temperature.
CREAMY PERCEPTION I: IN MODEL DESSERT CREAMS
Authors: DAGET N. , JOERG M. , BOURNE M. 
Published: February 2007

ABSTRACTModel caramel creams containing four levels of dairy fat and nine levels of xanthan gum as thickener were tasted and submitted to viscometric measurements. The panel of 15 tasters evaluated their liking of the consistency, the perceived creaminess and the thickness, using a magnitude estimation scoring method. Results were correlated with rheological parameters: viscosity and flow behavior index. There is a quadratic relationship between rheological parameters and both liking consistency and perceived creaminess, with an optimum value. The optimum liking does not coincide with that for maximum creaminess; these values depend on the amount of the two ingredients: fat content and thickener. They can be obtained from response surfaces. The perceived thickness is related to viscosity. Some modalities of changes in optimal values for different groups of people are considered.
MEASURING MILK GELIFICATION BY MEANS OF AN INSTRON UNIVERSAL TESTING MACHINE OPERATING IN DYNAMIC MODE1
Authors: MASI P. , ACIERNO D. , ADDEO F. 
Published: February 2007

ABSTRACTThis note describes a simple method to measure the kinetics of milk coagulum formation using an Instron Universal Testing Machine operating in dynamic mode. Coaxial cylinder geometry is used, applying to the internal cylinder a vertical periodical motion of 2 mm amplitude and constant speed of 1 cm/min. The flow conditions are similar to that applied in a sliding rheometer. The experiment can be equated to a periodical stress growth experiment as coagulation proceeds. Data produced according to this technique provides information on the kinetic parameters which characterize the kinetic model currently used to describe milk coagulation
THE EFFECT OF MONOVALENT CATIONS AND ANIONS ON THE RHEOLOGICAL PROPERTIES OF KAPPA‐CARRAGEENAN GELS1
Authors: WATASE M. , NISHINARI K. 
Published: February 2007

ABSTRACTThe change in dynamic Young's modulus E' and in volume of 2% and 4% kappa‐carrageenan gels induced by immersion in alkali metal salt solutions was observed for various kinds of salts, LiCl, NaCl, KCl, CsCl, LiBr, NaBr, KBr, CsBr, Nal, KI, Csl, and for various salt concentrations. E' of the gels increased rapidly up to 1 h after immersion, and then it increased more gradually. However, E' decreased after a certain immersion time when the concentration of the salt exceeded a certain value which depended on the kind of the salt. The volume of the gel immersed in salt solutions for 24 h decreased with increasing concentration of the salt except in the case of Nal where the gel swelled remarkably.
BOOK REVIEWS
Authors: SHERMAN P. , BOURNE MALCOLM C. , RAO M. A. 
Published: February 2007

EXTRUSION COOKING. (C. Mercier, P. Linko, and J. M. Harper, eds.), American Association of Cereal Chemists, Inc., St. Paul, MN, 1989. 471 pp., $89.00.WHEAT IS UNIQUE. (Y. Pomeranz, ed.) American Association of Cereal Chemists. 1989. 715 pp. $68.00.
TEXTURE AND MICROSTRUCTURE OF AFRICAN YAM BEAN (SPHENOSTYLIS STERNOCARPA) PRODUCTS
Authors: ENWERE N. J. , HUNG Y.‐C. , NGODDY P. O. 
Published: February 2007

ABSTRACTThe microstructure of African yam bean (Sphenostylis sternocarpa) cotyledons, flour, starch and gel prepared from flour were examined using scanning electron microscopy. Smooth starch granules varying in size and shape were embedded in the protein matrix. The starch granules maintained their integrity in the flour after milling. The texture profile parameters of starch and flour gels were studied at both 50 and 75% double compression and relaxation levels using the Instron Universal Tester. Significant variations were observed in the texture of the top and bottom portions of the gel. Increased solid content from 10.00% to 25.04% significantly increased the hardness of yam bean gel; however, further increase of solid content to 30.80% had only limited effect. Addition of oil decreased hardness of plain gel which may be due to the shortening and softening effects.
SENSORY AND MECHANICAL ASSESSMENT OF THE QUALITY OF FRANKFURTERS
Authors: BEILKEN S. L. , EADIE L. M. , JONES P. N. , HARRIS P. V. 
Published: February 2007

ABSTRACTA sensory profile was established for quantifying the texture and flavor of frankfurter‐type sausages. The technique of Free Choice Profiling was used to enable panelists to set up and test their individual sensory profiles using their own list of descriptors or attributes. These profiles were then converted to a consensus or Fixed Choice profile by group discussion and rationalisation. Consensus profile sensory results were compared with results obtained using various compression and punch tests on samples at both room temperature (22°C) and 50°C. Compression tests related best to the sensory data and increasing the sample temperature to 50°C significantly (P<0.001) improved the objective‐sensory relationships.
DYNAMIC VISCOELASTIC PROPERTIES OF SOME COMMERCIAL SALAD DRESSINGS
Authors: MUÑTOZ J. , SHERMAN P. 
Published: February 2007

ABSTRACTA controlled stress rheometer (Carrimed CS) was used to carry out oscillatory viscoelastic experiments within the linear viscoelastic region for some commercial salad dressings: mayonnaise, reduced calorie mayonnaise and salad creams. All the mayonnaise samples exhibited higher values of maximum stress amplitude which guarantee linear viscoelasticity than either the reduced calorie mayonnaise samples or salad creams.The frequency dependencies of the storage modulus and the phase angle revealed that all the standard mayonnaise samples exhibited similar viscoelastic properties, showing a higher elasticity than the reduced calorie mayonnaise samples and these, in turn had a higher elasticity than salad creams.The absolute magnitude of the complex viscosity, |η*|, followed the power law equation with respect to frequency except for the salad creams and was compared to the steady viscosity, η. |η*|/η was related to the degree of shear destruction in the structure, which was minimum for one of the reduced calorie mayonnaise samples.The viscoelastic properties of the salad dressings studied are related to their different structures.
RECOVERABLE WORK VERSUS ASYMPTOTIC RELAXATION MODULUS IN AGAR, CARRAGEENAN AND GELLAN GELS1
Authors: NUSSINOVITCH A. , KALETUNC G. , NORMAND M. D. , PELEG M. 
Published: February 2007

ABSTRACTCylindrical specimens of agar, carrageenan and gellan gels (1&2%) were uniaxially compressed to various predetermined strain levels and then decompressed. In an independent set of tests, specimens of the same gels were compressed to the same strains and then allowed to relax. Both the percent recoverable work, calculated from the stress‐strain relationships in the compression‐decompression cycles and the magnitude of the asymptotic relaxation modulus, calculated from the normalized and linearized relaxation curves, decreased as the strain increased. In all three gels there was a linear correlation between the percent recoverable work and the magnitude of the asymptotic modulus at corresponding strains, a sign that both parameters are indicative of these gels’ degree of elasticity and the latter's strain dependency.
PALATAL PRESSURE PATTERNS OF GELATIN GELS IN THE MOUTH
Authors: TAKAHASHI JUNKO , NAKAZAWA FUMIKO 
Published: February 2007

ABSTRACTPalatal pressures of gelatin gel at various concentrations were detected by pressure transducers set at three locations in the palate. The following parameters were derived from the palatal pressure patterns: P, mean of palatal pressure from the beginning of eating to the end of swallowing; S, the last pulse of swallowing; T, retaining time of the sample in the mouth and W, energy consumed in the course of time until swallowing. P and W increased as the gelatin concentration increased from 1.0–4.0% and then they decreased as the gelatin concentrations exceeded 4.0%. T increased linearly over the whole range of gelatin concentrations. Changes in gelatin concentration had little effect on S. It was concluded that oral action changed primarily from crushing by the tongue against the palate to biting by the teeth as the toughness of the gelatin gel increased.
NONLINEAR RHEOLOGICAL BEHAVIOR CHARACTERIZATION OF SOLID FOODS
Authors: LEITE D. M. B. , PIAZZA L. , MASI P. 
Published: February 2007

ABSTRACTNutting's general law of deformation was used to characterize the nonlinear rheological behaviour of bread. A simple experimental technique submits a sample of regular geometry to a sequence of compression runs in which the ultimate strain, or the ultimate load, was kept constant. In order to avoid sample failure as a consequence of mechanical fatigue an ultimate strain as low as 5% and an ultimate load of 150 g were chosen. An extremely good agreement (correlation coefficient 0.9997) between the model prediction of bread stress‐strain behaviour and the experimental results was found up to 80% compression. This result appears quite promising since it provides a simple way to predict and compare material performances under very large deformations.
RHEOLOGICAL BEHAVIOR OF PROCESSED MUSTARD. I: EFFECT OF MILLING TREATMENT
Authors: AGUILAR C. , RIZVI S. S. H. , RAMIREZ J. F. , INDA A. 
Published: February 2007

ABSTRACTThe influence of milling level on the rheological behavior of processed mustard was investigated using three different particle sizes (slightly‐coarse, standard, and fine) prepared according to a standard formulation and pilot‐plant replication of the commercial methodology. All samples showed unimodal population‐based particle size distributions which were described by the population‐mode (dpop). On a volume basis, all milling levels had well‐defined bimodal distributions consisting of a smaller‐ and a larger‐size group of particles described by their modes (d and D). The most important particle size index in relating milling level to rheological behavior was not the population mode (dpop) but the larger‐size volume mode (D) from the bimodal distribution. The coarser the milling, the higher the larger‐size volume mode (D), and higher the values of: a) Apparent viscosity of nonmixed samples (ηp), b) Bingham yield stress (o−o) and plastic apparent viscosity (σp), c) Shear stress constant (A) and coefficient of thixotropic breakdown (B) from the Weltman stress decay model, d) Yield stress (o−o) and consistency index (K) from the Herschel‐Bulkley model, and e) Storage (G1) and loss (G”) moduli. As indicators of structure‐texture relationship, the above rheological parameters can be profitably utilized to study the effect of manufacturing practices on long term storage stability of the product.
CREAMY PERCEPTION II: IN MODEL SOUPS
Authors: DAGET N. , JOERG M. 
Published: February 2007

ABSTRACTModel cream soups prepared with different levels of several thickeners were evaluated by a panel who scored their liking of consistency, perceived creaminess and thickness. Their viscosities were measured with a Haake viscometer. The perceived thickness is linearly related to the logarithm of viscosity for all thickeners. Liking consistency shows a quadratic relation with viscosity. Perceived creaminess changes according to the type of thickener. The optimal values of viscosity and flow behaviour index for maximum creaminess and best liking consistency do not coincide. The viscosity and the flow behavior index affect the sensorial responses of liking consistency and creaminess. Response surfaces show that other rheological factors affect the model. The results for soups are compared with result for creams from a previous study. The viscosity for maximum creaminess is higher for creams than for soups while the flow behaviour is higher for soups than for creams.
BRUISING AND SPLITTING OF APPLE FRUIT UNDER UNI‐AXIAL COMPRESSION AND THE ROLE OF SKIN IN PREVENTING DAMAGE
Authors: KHAN ALI A. , VINCENT JULIAN F. V. 
Published: February 2007

ABSTRACTWhole apples were compressed uni‐axially with the core at right angles (horizontal compression) and parallel (vertical compression) to the direction of force. Under horizontal compression, the apple begins to bruise as soon as force is applied. The energy absorbed is proportional to the volume of bruise produced. Resistance to bruising varies with variety. In this orientation the fruit does not deform elastically, bruises easily, and the skin is not important in preventing bruising. Under vertical compression the apple is a much more elastic structure and can expand laterally. It can withstand greater deformation without damage. Rock Pippin can elastically absorb up to 0.5 J before damage. In this orientation, skin plays an important part in preventing cracking under tension. Any damage to the skin greatly reduces the structural strength of the fruit and renders it much more susceptible to cracking. Apples stacked in boxes seldom experience energies greater than 0.5 J. Storing apples in a vertical orientation can therefore reduce risk of bruising.
RHEOLOGICAL PROPERTIES OF PROTEIN/STARCH MIXED GELS
Authors: MUHRBECK P. , ELIASSON A.‐C. 
Published: February 2007

ABSTRACTThe influence on the viscoelastic behaviour of the heat transition temperatures of starch and protein in gelatinous systems prepared from the two components was studied. Four different starches were combined with Bovine Serum Albumin (BSA) in several protein‐to‐starch ratios. Both the transition temperature and the rates of gelation of the components were critical for the behaviour of the complex systems. In those cases where the starch gel was formed before the protein gel, the storage and loss moduli of the complex system could be predicted by a simple addition of the moduli of the components at corresponding concentrations. When the gelation occurred in the reverse order, the gels were considerably stronger than predicted by the additivity model. When the starches were combined with gelatin, the complex gels were all weaker than predicted. The gelation of gelatin was very slow compared to that of the starches and the BSA, and it is likely that the weakness of these gels was due to the aggregation of the amylose molecules or some other part of the starch retrogradation process.
RHEOLOGICAL INDICES OF FRUIT CONTENT IN JAMS: INFLUENCE OF FORMULATION ON TIME‐DEPENDENT FLOW OF SHEARED STRAWBERRY AND PEACH JAMS
Authors: CARBONELL E. , COSTELL E. , DURÁN L. 
Published: February 2007

ABSTRACTThe influence of formulation factors [fruit content (25–55%), soluble solids content (60–70° Brix) and added pectin (0.3–0.7% in strawberry jams and 0.1–0.5% in peach jams)] on time dependent parameters has been analyzed in previously sheared jams. Twenty three samples of each fruit jam were prepared according to a second order composite rotatable design. Weltmann A values depended mainly on fruit content and on its interaction with the other two composition factors for both fruit jams. Weltmann B values, depended on the three variables and on fruit‐pectin interaction for strawberry jams, while for peach jams B values depended also on fruit‐soluble solids interaction.Predictive power of time dependent parameters for estimation of fruit content was low, but considering them in conjunction with soluble solids content and total pectin values explained 91.7% of the variability of fruit content in strawberry jams and 83.7% of same in peach jams.
STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION
Authors: VAN VLIET T. , JANSSEN A.M. , BLOKSMA A.H. , WALSTRA P. 
Published: February 2007

ABSTRACTMechanisms that can be responsible for the ability of wheat flour doughs to retain gas are discussed. It is concluded that the relevant types of physical instabilities are Ostwald ripening (disproportionation) and coalescence of gas cells. The extent of Ostwald ripening is probably primarily controlled by surface rheological properties; it certainly affects crumb structure, but it cannot explain the differences in gas retention among doughs from various cereals or various wheat cultivars. It is argued that surface forces only provide a stabilizing mechanism for dough films between gas cells, i.e., against coalescence, for films that are much thinner than the diameter of a starch granule. It is concluded that variation in the potential for gas retention among wheat flour doughs is largely due to variation in bulk rheological properties. We propose a new rheological criterion for the extensibility of dough films between gas cells (and thereby for gas retention) that is based on the strain hardening of the dough in biaxial extension exceeding a specific lower limit. The criterion is translated into measurable parameters. Preliminary experiments on doughs with poor and with satisfactory baking performance illustrate its potential importance.
FAILURE MECHANISMS OF TOMATO PERICARP TISSUE SUGGESTED BY LARGE AND SMALL DEFORMATION TESTS
Authors: JACKMAN ROBERT L. , STANLEY DAVID W. 
Published: February 2007

ABSTRACTFailure mechanisms of tomato pericarp tissue were investigated by measuring puncture and viscoelastic properties of tissue from fruit stored at 22C (nonchilled) or 5C (chilled) for 28 days, or at 5C for 15 days prior to transfer to 22C for an additional 13 days (prechilled) to facilitate ripening. The puncture properties of tissue remained unchanged during 28 days of chilling. However, tissue shear strength and rigidity increased with chilling, as demonstrated by increases in storage and loss moduli, and decreases in oscillatory strain and the loss tangent. Puncture failure force, failure firmness and storage and loss moduli of nonchilled and prechilled tissues decreased to low, constant levels by 12 and 9 days, respectively. Simultaneously, pseudoplastic and failure strains and oscillatory strain each increased. These data suggest that the loss of tissue compressive strengths and transition in the dominant mode of failure from cell relaxation and rupture to cell debonding occurred at a faster rate during ripening of prechilled (i.e., chill‐injured) compared to nonchilled fruit.
TWIST TEST FOR MEASURING FRUIT FIRMNESS
Authors: STUDMAN CLIFFORD J. , YUWANA  
Published: February 2007

ABSTRACTA new test for measuring in‐situ crushing strength of flesh of a range of fruits and other crops is described. The device consists of a blade on a spindle, which is pushed into the fruit and rotated about the axis of the spindle. The resisting moment is measured by an offset arm arrangement. The tester can measure fruit properties in‐situ at any depth, including the core of the fruit. This has advantages for fruits that ripen from the centre, or where internal properties are more important than those close to the surface. Each full test can be completed in under 15 s. The tester is easier to use and more reliable than a conventional penetrometer. Some typical experimental results conducted on kiwifruit and apples harvested at various stages of growth and maturation are presented.