bluuebunny/crossref_metadata_2025_split huggingface dataset:
RELATIONSHIPS BETWEEN SENSORY VISCOSITY AND APPARENT VISCOSITY OF CORN STARCH PASTES
Authors: ZAMORA M. C. 
Published: February 2007

ABSTRACTSensory viscosity and apparent viscosity of corn starch pastes were studied at 15°, 25°, 37° and 50C, within the concentration range 0.9%–6.2%. The oral and visual sensory viscosity estimations were obtained by the converging limits method, a modified version of magnitude estimation. The exponents (perceptual growth rate) were similar (0.40 oral and 0.41 visual). No significant differences were detected between the two evaluations. Visual stimulation yielded results with a lower deviation, suggesting that this type of judgment is easier for the subject. The consistency of results obtained by the converging limits was determined by comparison of the viscosity of starch pastes with silicone oil by cross‐modality matching. The ratio upper/lower limit of physical range used (13/0.03 for corn starch ∼ 1100/1.80 for silicone oil) is approximately the same for both substances. This is also shown by the fact that the slope of the log‐log function relating them equals 1.11 ± 0.21. No significant effect of temperature was observed on the oral viscosity estimates. The effective range of sensory viscosity for corn starch pastes was between 340 and 1300 cP.
RHEOLOGICAL CHARACTERIZATION OF BUTTER USING LUBRICATED SQUEEZING FLOW
Authors: SHUKLA A. , RIZVI S.S.H. , BARTSCH J.A. 
Published: February 2007

ABSTRACTRheological characteristics of butters made from anhydrous milk fat (AMF) and supercritically fractionated high melting triglyceride (HMT) fraction were compared. An Instron Universal Testing Machine was used to compress the samples between two lubricated plates at constant deformation rate (0.5 mm/min). Stress growth coefficients, computed from the ratios of stresses and biaxial strain rates, were plotted as function of time. HMT butter had higher stress growth coefficients than AMF butter, indicating its greater degree of firmness. Stress growth coefficients were negatively correlated to temperature due to lower crystallinity of fat at higher temperatures and increased on storage due to formation of weak van der Waal forces of attraction between crystalline fat chains.
RHEOLOGICAL AND SENSORY CHARACTERIZATION OF VISCOUS AND PASTY FOOD PRODUCTS: APPLICATION OF FRACTAL CONCEPTS AND FOURIER ANALYSIS
Authors: MAURER K. , HARDY J. 
Published: February 2007

ABSTRACTThe jaggedness of the force‐time relationship of capillary extrusion profiles of pasty foods was assessed by the power spectrum of the Fast Fourier Transform and the apparent fractal dimension of the curves. The same products were tested by a trained sensory panel for their smooth, soft, homogeneous and adhesive characteristics. The apparent fractal dimension, calculated through the dilation function of an image analysis system, gave a convenient measure of the overall capillary extrusion profile. It was hypothesized that this apparent fractal dimension represented the smoothness of the product which was correlated with the sensorial smooth character. The mean magnitude and the density of power spectra, determined by the Fourier analysis, were used to characterize the product consistency. Their shape was related directly to the smooth textural property.
RHEOLOGICAL BEHAVIOR OF LOQUAT (ERIOBOTRYA JAPONICA) JUICES
Authors: IBARZ A. , GARVÍN A. , COSTA J. 
Published: February 2007

ABSTRACTThe rheological behaviour of two different loquat juices was studied. Juices containing pectins and pulp exhibited non‐Newtonian with yield stress behavior. Juices from which pectins and pulp were removed exhibited Newtonian behavior. The Bingham model described the relationship between shear stress and shear rate for the first type of juice and the Newtonian model described the second type. The effect of temperature on the Bingham plastic viscosity and the Newtonian viscosity was described by Arrhenius equation. The effect of soluble solids contents was described by power‐law and exponential expressions. Finally, two equations that described the combined effect of temperature and concentration were developed.
INELASTICITY AND BRUISING OF CHERRIES
Authors: BLAHOVEC J. , PATOČKA K. , PAPRŠTEIN F. 
Published: February 2007

ABSTRACTCherries of three varieties were compressed between two plates in the loadingunloading test to determine the energy dissipated during the test. After compression, the bruise volume of the deformed fruit was determined. Bruise resistance coefficient (BRC) and bruise sensitivity (BS) were evaluated in a similar way as for apples. It is shown that, contrary to the results for apples, the BRC and BS values depend on the compression ratio in a more complicated way for cherries than for apples. The principal differences in bruise sensitivity were observed for different cherry varieties. These differences cannot be explained by the macroscopic mechanical properties of the fruits only.
INFLUENCE OF CHEWING EFFICIENCY ON TEXTURE AND FLAVOUR PERCEPTIONS OF FOOD
Authors: BROWN WENDY E. , DAUCHEL CÉLINE , WAKELING IAN 
Published: February 2007

ABSTRACTThis study examined the effect of differences in chewing efficiency on selected panellists' perceptions of the stickiness and flavour of cooked pasta. Chewing efficiency was measured by the degree of breakdown of an almond, and weight loss of chewing gum after predetermined numbers of chews. Pasta was cooked for various lengths of time in tomato juice to provide a series of samples varying in texture and flavour. The attributes considered in this study were clearly understood and detected in all of the samples by all the subjects. Nevertheless the subjects differed in the time intensity representations of their perceptions of these attributes. Differences in the efficiencies with which subjects break down food in the mouth may account for the abilities of subjects to distinguish between samples in terms of texture and flavour.
DIVERSITY OF PERCEPTIONS OF MEAT TENDERNESS AND JUICINESS BY CONSUMERS: A TIME‐INTENSITY STUDY
Authors: BROWN WENDY E. , GERAULT STEPHANE , WAKELING IAN 
Published: February 2007

ABSTRACTSeven judges, untrained in sensory assessment, were trained in the use of Time Intensity (TI) and asked to monitor the tenderness and juiciness of a range of cooked beef and pork samples. The subjects were given no definitions concerning sensory cues to monitor in their assessments, nor did they confer with each other. The shapes of the TI curves they recorded for tenderness and juiciness differed between individuals, although there were similarities in the curve shapes for the 2 attributes for each individual. Correlations between the intensity parameters of the curves (maximum intensity and area under curve) and the chewing time were not significant for the subjects as a group for tenderness, although significant correlations were found for some of the subjects when examined individually. The results indicate that subjects differ in their concepts of sensory tenderness and juiciness, and that perceived tenderness does not correlate with chewing time for all subjects. In more general terms the study supports the use of TI assessments for interpreting individual differences in sensory perceptions.
FLOW BEHAVIOUR OF CALCIUM COMPLEXED HYDROXYPROPYL RICE STARCHES
Authors: ISLAM M. NURUL , AZEMI B.M.N. MOHD. 
Published: February 2007

ABSTRACTThe flow behaviour characteristics of native, hydroxypropyl starches and their calcium complexes were determined at different levels of starch concentrations, temperatures and shear rates. Hydroxypropyl starch with different Molar Substitution (MS = 0.02–0.12) were used. Both native and hydroxypropyl starch were treated with varying amount of calcium (50–250 μg/g starch). Flow properties were affected due to hydroxypropylation and their calcium treatment. The flow properties were evaluated by power law equation.
OCCURRENCE OF RUPTURES ON THE SURFACE OF FOODS DURING FRYING
Authors: NAGAO KEIKO , HATAE KEIKO , SHIMADA ATSUKO 
Published: February 2007

ABSTRACTAn attempt was made to clarify the mechanism of ruptures on the surface of foods occurring during frying. Two different products were fried in a corn oil bath at a temperature of 160C or 180C. One of the products was ellipsoidal croquettes coated by the crust with different thicknesses ranging from 1 mm to 4 mm, while the other was ring doughnuts consisting of the three different compositions of a fixed size. The type of ruptures on the crust of croquette samples could roughly be divided into two categories according to the results obtained by the precise observations during the process of frying, i.e., a small hole and a crack. The small hole, like a pinhole, occurred in the crust of the croquette with 1 mm thickness early in the procedure, while the cracks could be observed with the crusts of croquettes more than 2 mm thicknesses after 120 s or more of frying time. The cracks also occurred on the curved surface of all the doughnut samples tested, although the location of cracks on the three surfaces, i.e., upper, outer and inner, was much influenced by the composition of the samples. A variety of measurements were made to obtain information on the changes in mechanical properties of the core region and crusted surfaces of the samples in the frying process so as to confirm generalized simple considerations assumed for the occurrence of ruptures.
IMPERFECT SQUEEZING FLOW VISCOSIMETRY OF NEWTONIAN LIQUIDS – THEORETICAL AND PRACTICAL CONSIDERATIONS
Authors: DAMRAU EVI , PELEG MICHA 
Published: February 2007

ABSTRACTImperfect squeezing flow viscosimetry is an experimental procedure based on pressing a liquid specimen in a shallow container by a wide plate. Unlike in proper squeezing flow viscosimetry the specimen does not have a perfect cylindrical shape. Consequently, the flow regime is affected by factors other than squeezing and hence the name. Newtonian fluids, silicone oils of known viscosity and two honeys, were employed to evaluate the roles of the hydrostatic pressure and entry effects on the method's performance. Because of these, the shape of the initial part of the flow curve differs significantly from the ideal and it appears that a fully developed squeezing flow is only reached after a penetration of several millimeters. The magnitude of the viscosity calculated through nonlinear regression is extremely sensitive to the mathematical model used. Thus, added terms, to account for secondary effects, which improve the fit almost to perfection, can also result in a substantial error – or underestimate of the viscosity. Theoretical analysis shows that with a sensor of a size of Petri dish (plate and container diameters on the order of 120 and 140 mm respectively, and a specimen height on the order of 5 mm) the method is only suitable for fluids whose viscosity is in excess of about 100 Pa.s. Nevertheless, the method was still sensitive enough to monitor differences in the viscosity of commercial honeys which was merely on the order of 5–10 Pa.s at ambient temperature.
FAST FOURIER TRANSFORMATION ANALYSIS OF THE FORCE‐DISPLACEMENT CURVE AS A TEXTURE METHOD RELATED TO FRUIT MORPHOLOGY1
Authors: BRUSEWITZ G.H. , RIGNEY M.P. , ANZALDÚA‐MORALES A. 
Published: February 2007

ABSTRACTA method is proposed to quantify localized food texture by cutting through a cylindrical sample with a wire probe in an Instron universal testing machine. For probe wire diameters of 0.10, 0.63, 0.80, and 1.23 mm, finer wire was more sensitive to force changes for the fruit tested but required a preload tension and may not be strong enough for harder materials. A frequency analysis (FFT) was performed on the force‐displacement curves generated as the wire penetrated the sample. FFT peak energies were found at frequencies below 4 Hz for both a standard material and fruit. The first energy peak was the narrowest for a nonbiological material and widest for apples and pears. Peaches stored 28 days had three times more FFT energy in the lowest frequency band.
STABILITY OFCAPSICUM ANNUUMOLEORESIN‐IN‐WATER EMULSIONS CONTAININGPROSOPISANDACACIAGUMS
Authors: VERNON‐CARTER E. J. , PEDROZA‐ISLAS R. , BERISTAIN C.I. 
Published: February 2007

ABSTRACTChilli oleoresin‐in‐water emulsions were stabilized with very low concentrations of mesquite (Prosopis juliflora), arabic (Acacia Senegal) and acacia (Acaciaspp.) gums at different pH values in order to establish which polysaccharide had the best emulsifying capacity and provided the best stability against droplet coalescence and pigment degradation. Mesquite gum was the best emulsifying and stabilizing agent, followed by gum arabic and acacia gum. In all cases, pH had a dramatic effect on the emulsion stability against droplet coalescence and color degradation. The stabilizing mechanisms governing these two deteriorative processes were opposite. While coalescence kinetics was hindered at high pH values, color degradation kinetics took place at a higher rate, while the opposite effect occurred at lower pH values. A number of factors were important in determining the emulsifying capacity, the droplet coalescence stability and the color degradation stability of the gums among them, the protein content, the molecular weight, the surface charge and the steric configuration adopted at different pH values.
ASSOCIATION OF PERCEPTUAL FEEL AND GENERAL DESCRIPTORS WITH FOOD CATEGORIES BY 8–11 YEAR OLDS AND ADULTS
Authors: ORAM NICHOLAS 
Published: February 2007

ABSTRACTThis study assessed the association of perceptual feeling and general descriptors with food categories by Grade 3 (8–9 year olds), Grade 5 (10–11 year olds), and adults. Subjects judged whether 38 descriptors were appropriate for Bread and Cereals, Dairy Products, Fruit, Meat, Sweets, and Vegetables. The number of associations increased cumulatively with age. Three developmental trends were evident in this study in combination with an earlier one by Oram (1998). First, word‐category associations increased with age for words already in the food vocabulary. Second, words were associated with specific food categories before the superordinate label ‘Food'. Third, a few word‐category associations decreased from school‐age to adulthood. The first two trends may reflect increases with age in word comprehension, focussing on less salient attributes, and food category size. The third trend may be attributable to an agerelated shift in food typicality within individual categories. The present study also has several sensory evaluation implications. It shows an easy and quick way to estimate the vocabulary of children for food products, and the results of this study can be used to generate descriptor lists for 8–11 year olds.
SUITABILITY OF SINGLE‐COMPRESSION AND TPA TESTS TO DETERMINE ADHESIVENESS IN SOLID AND SEMI‐SOLID FOODS
Authors: FISZMAN S. M. , DAMÁSIO M. H. 
Published: February 2007

ABSTRACTSingle compression tests were applied to carrageenan plus locust bean gum model gels (1:1) without sucrose and with 40% added sucrose, and two commercial samples of quince jelly containing high levels of sucrose (55 and 72 °Brix). The samples were glued to the main platform of the texturometer. The tests were performed up to two different levels of compression. Negative area (Aadh), the time that the samples remained adhering to the probe (tadh), and maximum negative force (Fmax) during the decompression stroke were determined. All the parameter values for the commercial samples were greater than those for the model systems. Aadh and Fmax were good indices of adhesiveness. The highest discriminative capacity in detecting sucrose levels of these two parameters was obtained at a low degree of compression; this could be because the samples had not suffered damage to their internal structure. Since the samples had high instantaneous recoverable springiness, the application of automated TPA proved inappropriate for obtaining a measurement of adhesiveness.
VISCOELASTIC PROPERTIES OF WHITE FRESH CHEESE FILLED WITH SODIUM CASEINATE
Authors: LOBATO‐CALLEROS C. , AGUIRRE‐MANDUJANO E. , VERNON‐CARTER E. J. , SANCHEZ‐GARCIA J. 
Published: February 2007

ABSTRACTThe yield, moisture loss and viscoelastic properties of white fresh cheeses containing sodium caseinate were determined and compared to those of a reference cheese without sodium caseinate. Added sodium caseinate resulted in higher cheese yields and lower moisture losses during aging. Creep compliance tests were performed on the cheeses using a parallel plate viscoelastometer. Multiple regression analysis of the experimental data provided first order models that explain the variation of most of the viscoelastic parameters of the white fresh cheeses in terms of sodium caseinate level, moisture content, aging and pH. The instantaneous elastic compliance and the Newtonian viscosity increased with moisture content and pH, respectively. The retarded elastic compliances increased and the first retardation time decreased during aging. The influence of sodium caseinate on most of the viscoelastic parameters was significant.
SMALL DEFORMATION MEASUREMENTS OF SINGLE AND MIXED GELS OF LOW CHOLESTEROL YOLK AND EGG WHITE
Authors: PARASKEVOPOULOU ADAMANTINI , KIOSSEOGLOU VASSILIS , ALEVISOPOULOS STEFAN , KASAPIS STEFAN 
Published: February 2007

ABSTRACTIsolates of reduced‐cholesterol egg yolk were prepared by extracting cholesterol from spray‐dried yolk using the following solvents: (1) petroleum ether, (2) petroleum ether/ethanol, (3) ethanol/water and (4) supercritical carbon dioxide. Differential scanning calorimetry demonstrated that the temperature of minimum heat flow of the denatured isolates was about 75C. Mechanical properties of extracts were compared using small deformation oscillatory rheology. Ethanol/water and petroleum ether treated yolk had the strongest and weakest gelling characteristics respectively, following protein denaturation at 75C. When compared to egg white, yolk isolates formed stronger networks at 75C. Heating at higher temperatures denatured ovalbumin which produced slightly stronger gels than egg yolk. Binary mixtures of egg white and yolk formed phase separated gels. The best agreement between experimental data and calculated composite moduli by using isostrain and isostress Takayanagi models, was obtained for egg white keeping 37% more water per unit concentration than the egg yolk.
MICROSTRUCTURE AND TEXTURE OF MANCHEGO CHEESE‐LIKE PRODUCTS MADE WITH CANOLA OIL, LIPOPHILIC AND HYDROPHILIC EMULSIFIERS
Authors: LOBATO‐CALLEROS C. , RAMÍREZ‐SANTIAGO C. , OSORIO‐SANTIAGO V. J. , VERNON‐CARTER E. J. , HORNELAS‐URIBE Y. 
Published: February 2007

ABSTRACTThe effect of lipophilic and hydrophilic low‐molecular weight emulsifiers on microstructure and textural characteristics of Manchego cheese‐like products (MCLP) made from canola oil‐skim milk emulsions were studied. Nine emulsifier blends comprised of different proportions of polyoxyethylene sorbitan monostearate (P), sorbitan monostearate (S) and glycerol monostearate (G) were used to prepare the emulsions. A control cheese (MCFF) was made from whole milk. The cheeses were matured thirty days prior to Instrumental Texture Profile Analysis and Scanning Electron Microscopy analysis. High proportions of P in the emulsifier blend resulted in MCLP cheeses having smaller and individual oil droplets surrounded by a dense protein structure, which exhibited elevated values of hardness, springiness and chewiness, but low values of adhesiveness and cohesiveness. High proportions of G″ and S in the emulsifier blend yielded MCLP cheeses with larger and more agglomerated oil droplets immersed in a relaxed and porous protein matrix associated with less hard, springy and chewy, but higher cohesive and adhesive texture. The microstructural arrangement of the MCLP‐4 cheese (0.5P‐0.2S‐0.3G) showed texture closer to the MCFF cheese. Polynomial models were obtained that estimate the textural characteristics of the MCLP cheeses as a function of emulsifiers’ concentration.
VISCOELASTIC BEHAVIOR OF ARZÚA‐ULLOA CHEESE
Authors: TOVAR C.A. , CERDEIRIÑA C.A. , ROMANÍ L. , PRIETO B. , CARBALLO J. 
Published: February 2007

ABSTRACTA study of the viscoelastic properties of ten samples of commercial Arzúa‐Ulloa cheeses produced according to the regulations of the designation of origin is reported. The linear viscoelastic range at 20C was determined from stress sweep tests and later confirmed by transient tests. The shear creep compliance curves were analyzed in the framework of the generalized Burgers model. Mechanical spectra at 20C obtained from frequency sweep tests completed the study. The results thus obtained were highly consistent themselves and they manifested the structural differences among the samples. Some correlation between the dry extract content and the viscoelastic behavior was found.
FOOD TEXTURE AND ITS EFFECT ON INGESTION, MASTICATION AND SWALLOWING
Authors: LUCAS P.W. , PRINZ J.F. , AGRAWAL K.R. , BRUCE I.C. 
Published: February 2007

ABSTRACTThe oral processing of most semisolid and solid foods can be summarized in terms of two opposing mechanical influences: forces that fracture food particles versus those that make them adhere to each other. During either the ingestion of food into the mouth or the early stages of mastication, the aim of processing solid food particles is usually to fracture them. However, later on towards swallowing, adhesion is desirable in order to try to form a sticky food bolus that could clear the mouth of isolated food fragments. Neither of these tendencies is actually a function of any particular force (or stress) or displacement (or strain) on food particles, but is instead controlled by energy. Food particles can adhere not only to each other but to the mouth's surfaces. This produces friction. While this is essential for the tongue to grip food particles and move them around the mouth, it also adds to the work that mouthparts must do during processing and may affect sensory perception of food quality. Successful processing of foods in the mouth requires a considerable amount of neural feedback from sensory receptors. We focus here on recent evidence about these sensory receptors with an attempt to reinterpret their role in terms of textural perception.
TEXTURE PROFILE ANALYSIS AND COMPOSITION OF A MINCED CATFISH PRODUCT1
Authors: WILES J.L. , GREEN B.W. , BRYANT R. 
Published: February 2007

ABSTRACTTexture Profile Analysis of minced catfish products indicated that minced proteins from the belly flap meat have excellent functional properties to form gels or restructured products. Belly flap meat is considered a low‐value trimming, with about 16.9% protein and 11.2% total lipid. Washing of minced catfish trimmings increased the moisture content from 71.5% to 77.9% while reducing mechanical hardness (19.1 N to 11.9 N), chewiness index (14.2 N to 8.83 N) and shear energy (0.82 J to 0.51 J). No significant changes were found in cohesiveness, resilience, and springiness of the minced fish after washing or the addition of 3.3% (v/w) of 4% starch solution. Washing of minced fish reduced the total lipid content from 9.82% to 4.39%. Overall, washed minced channel catfish belly flap meat had functional characteristics that enabled its proteins to be formed and restructured. Products made from minced catfish had acceptable textural characteristics.