bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE PSYCHOPHYSICS OF POURING, SPREADING AND IN‐MOUTH VISCOSITY
Authors: ELEJALDE CESAR C. , KOKINI JOZEF L. 
Published: February 2007

ABSTRACTThe sensory viscosity of low calorie viscoelastic syrups in the mouth, while pouring out of a bottle, and spreading over a flat surface was satisfactorily estimated from the fundamental physical properties of these fluids. Appropriate sensory perception mechanisms were identified and linked to the operating conditions of each sensory test through psychophysical models. Oral sensory viscosity correlated with the shear stress in the mouth (R2= 0.96) (Kokini et al. 1977); pouring sensory viscosity correlated with the cross sectional area filled by the fluid at the neck of the bottle (R2= 0.86); and spreading sensory viscosity correlated inversely with the radial growth of the spreading fluid puddle (R2= 0.96).
EFFECT OF SPRAY‐DRIED OR REDUCED‐CHOLESTEROL YOLK AND TEMPERATURE ON THE LINEAR VISCOELASTIC PROPERTIES OF MAYONNAISE
Authors: GUERRERO ANTONIO F. , BALL HERSHELL R. 
Published: February 2007

ABSTRACTThe dynamic viscoelastic properties of five mayonnaise products were evaluated at 5–30C and 0,031‐31,4 s−1. The composition of the products was held constant, while the type of egg product was varied. Two egg yolks (native and spraydried) and three whole egg products (native, dried‐yolk containing and low‐in‐cholesterol‐yolk containing) were used as the emulsifiers. Temperature generally produces a decrease in the viscoelastic functions. A replacement of yolk (native or not) by egg white reduces the viscoelastic properties of mayonnaise. Processed yolk gives rise to greater viscoelastic parameters than native yolk. This effect loses significance when yolk is diluted by native egg white. The low‐cholesterol mayonnaise has similar viscoelastic properties when compared to commercial mayonnaise.
EFFECT OF PARTICLE SIZE ON VISCOAMYLOGRAPHIC BEHAVIOUR OF RICE FLOUR AND VERMICELLI QUALITY
Authors: ATHY J. HEMA V , BHAT K.K. 
Published: February 2007

ABSTRACTThe effect of particle size on the cooking behaviour of rice (Oryzae sativa, sub sp. Indica kato) flour was studied with the Brabender Viscoamylograph. Among the flours of different average particle sizes (307, 214, 165, 138, 114, 90 and 71 μ) studied, flours of 138 and 165 μ showed high breakdown ratios of 0.984 and 0.866 and set back ratios of 2.333 and 2.143, respectively. Comparatively, for vermicelli making, the flours of 138 and 165 μ yielded a product with better scores for textural profile, highlighting the importance of particle size of flours in the preparation of rice based vermicelli.
RHEOLOGICAL BEHAVIOUR OF COCOA DISPERSIONS
Authors: FANG T. N. , TIU C. , WU X. , DONG S. 
Published: February 2007

ABSTRACTThe steady‐shear viscosities of cocoa mass and cocoa suspensions were measured over a wide range of temperature and cocoa powder content. The effects of gasification, moisture and lecithin contents were also investigated. The viscosity of cocoa mass followed the Quemada or the Casson model. Both viscosity and yield stress decreased with increasing temperature. Degasification also lowered the viscosity and yield stress. The viscosity of concentrated cocoa suspension increased with increasing powder content and exhibited shear‐thinning behaviour, and followed the Kreiger and Dougherty model. While the relative intrinsic viscosity was nearly constant, the maximum volume fraction increased with increasing shear stress or shear rate. Addition of moisture in suspension increased the viscosity due to partial gelation of starch; while addition of lecithin decreased the viscosity due to the lesser number of flocs in the suspension.
TEXTURAL PROPERTIES OF STARCH GELS FILLED WITH COLLAGEN AND CHITIN
Authors: INABA HISAJI , HOSHIZAWA MASATAKA , FUJIWARA AKIRA , MATSUMURA YASUKI , MORI TOMOHIKO 
Published: February 2007

ABSTRACTChitin and collagen powders were added as fillers to various starches (potato, sweet potato, kudzu, corn, wheat, and mung bean), heated at 100C for 10 min with stirring to make a hot paste and allowed to gel quiescently at 5C for 2 h in order to investigate the effects of the filler particle on the texture of the gels. The parameters of hardness, cohesiveness and adhesiveness were determined instrumentally and compared. The filler particles of collagen and chitin were effective in increasing hardness of corn starch gels but had no effects on hardness of the potato, sweet potato, kudzu, wheat and mung bean starch gels except at the lower starch concentrations. Cohesiveness was increased slightly in all starch gels by addition of collagen whereas chitin addition only increased the cohesiveness of sweet potato and mung bean starch gels. Collagen and chitin addition increased adhesiveness all of starch gels, but the intensity of the effect was most remarkable for collagen. The observed differences in effects was apparently due to differences in the interactions between starches and filler particles arising from differences in the surface properties of the filler particles.
SENSORY AND RHEOLOGICAL PROPERTIES OF K‐CARRAGEENAN GELS MIXED WITH LOCUST BEAN GUM, TARA GUM OR GUAR GUM
Authors: MURAYAMA ATSUKO , ICHIKAWA YOKO , KAWABATA AKIKO 
Published: February 2007

ABSTRACTMixed gels of K‐carrageenan (C) and a galactomannan gum, viz., locust bean (L), tara (T), and guar (G) in ratios of 7:3 and 1:1 (total concentration 1%), were examined for their rheological properties and by a sensory evaluation. Texture, creep and rupture were measured, and the semantic differential method (SD) was employed. K‐Carrageenan alone could not form a gel at the concentration of 0.5%, while C‐L and C‐T but not C‐G mixtures in the ratio of 1:1 formed gels. The mixed gels of C‐L were hard, very elastic and not perceived as smooth by the sensory evaluation. The values for the gels comprising T were intermediate between the C‐L and C‐G gels in instrumental measurements and sensory characteristics, indicating that the C‐T mixture performed well as an edible gel. This difference is attributed to the synergistic effect between K‐carrageenan and the gums.
FLOW BEHAVIOR OF REGULAR AND PEANUT‐FORTIFIED IDLI BATTERS
Authors: CASTELL‐PEREZ M.E. , MISHRA A.K. 
Published: February 2007

ABSTRACTRegular and peanut‐fortified idli batters showed shear‐thinning behavior before and after fermentation. Fermentation increased batter viscosity and degree of shear thinning of regular and peanut‐fortified batters. Fortification with defatted peanut flour (DPF) (up to 20%) significantly increased viscosity and the batters became more shear thinning at the 25–30% DPF fortification level.
INTERACTIONS BETWEEN FOOD COMPONENTS IN ICE CREAM II: STRUCTURE‐TEXTURE RELATIONSHIPS
Authors: GELIN J.‐L. , POYEN L. , RIZZOTTI R. , DACREMONT C. , LE MESTE M. , LORIENT D. 
Published: February 2007

ABSTRACTThe effect of four composition factors on fat destabilisation, melting resistance and sensory characteristics were studied in hardened ice creams by the means of principal components analysis (PCA). For all the proteins, PCA revealed a pronounced contrast between ‘coldness’ and ‘creaminess’ in ice cream. The third sensory descriptor ‘length in mouth’ was either correlated with ‘creaminess’ for skim milk powder (SMP) and whey protein concentrate (WPC) series, or with ‘coldness’ in the case of the skim milk replacer (SMR) series. In each calculation, the butteroil was not correlated with ‘creaminess.’ In the case of SMP ice cream the descriptor ‘creaminess’ was strongly correlated with a small initial droplet size and with a high fraction of fat destabilised: the initial droplet size was itself associated with a high ratio emulsifier to butteroil. For both SMR and WPC ice cream, creaminess was not correlated to the extent of fat destabilisation in ice cream.
DETERMINATION OF THE APPARENT FRACTAL DIMENSION OF THE FORCE‐DISPLACEMENT CURVES OF BRITTLE SNACKS BY FOUR DIFFERENT ALGORITHMS1
Authors: BORGES ANTJE , PELEG M. 
Published: February 2007

ABSTRACTThe apparent fractal dimension of digitized experimental force‐displacement curves of cheese balls and Zwiebacks at various levels of water activity were determined with the Richardson, Minkowski, Kolmogorov and Korcak algorithms. All four, but especially the first three, produced a consistent dimension despite the fact that the curves themselves were not truly fractal. These calculated dimensions were effective jaggedness measures and could be used interchangeably to monitor moisture sorption effects on the shape of force‐displacement relationships. The apparent dimension versus water activity plot had a sigmoid form which was characterized by a shifted Fermi equation. The center point of the jaggedness loss as well as its span was revealed from the magnitude of the equation's constants or directly from the plot.
EFFECTS OF GUAR GUM AND MICROCRYSTALLINE CELLULOSE ON SENSORY AND THERMAL PROPERTIES OF A HIGH FAT MODEL FOOD SYSTEM
Authors: LAWLESS HARRY T. , TUORILA HELY , JOUPPILA KIRSI , VIRTANEN PAULA , HORNE JOHN 
Published: February 2007

ABSTRACTDescriptive sensory analysis, time‐intensity (TI) profiling and differential scanning calorimetry (DSC) were used to study the textural and thermal properties of a confectionary‐like model food system consisting of cocoa butter, sucrose and an aromatic flavorant. Varying amounts of microcrystalline cellulose (MCC) and guar gum were substituted for cocoa butter at levels ranging from 5% to 20% (by weight), alone and in combination. Descriptive analysis of the following attributes was conducted: aroma, sweetness, total flavor, hardness, fracturability, adhesiveness, cohesiveness, amount of particles, particle size, smoothness llum‐piness, viscosity of the melted mass, melt rate, mouth drying, residual amount of particles and mouthcoating. Added fat substitution decreased sweetness, flavor and the rate of melting. Increases were seen in viscosity, perceived amount of particles, hardness, adhesiveness, mouthcoating and mouth drying. These changes were concentration dependent and were more pronounced for guar than for MCC. TI changes in sweetness, melting and overall flavor paralleled the descriptive panel results, with the largest effects observed in the 20%/20% mixture of guar gum and MCC. Melting enthalpies determined using DSC suggested a lowered degree
A MICRO‐PENETRATION TECHNIQUE FOR MECHANICAL TESTING OF PLANT CELL WALLS
Authors: HILLER S. , BRUCE D.M. , JERONIMIDIS G. 
Published: February 2007

ABSTRACTA close examination of mechanical “noise” produced during the cutting of potato tuber parenchyma tissue suggested that the signals reflected the summation of the stretching and breaking of individual cell walls. Replacement of the cutting blade by a thin parallel‐sided glass probe, together with the use of very sensitive load‐ and deflection‐transducers, produced a micro‐penetration test capable of resolving individual cell‐wall stretching and breaking events. The use of such data to provide information about mean cell diameters, cell wall fracture energies and cell wall stiffness, together with associated limitations, is discussed.
AN EMPIRICAL MODEL FOR THE STRESS‐STRAIN RELATIONSHIPS OF HYDROCOLLOID GELS IN TENSION MODE
Authors: HERSHKO V. , NUSSINOVITCH A. 
Published: February 2007

ABSTRACTThe mechanical properties of hydrocolloid gels with high gum concentrations (agar 1–5%, gellan 1–3% and K‐carrageenan 0.5–3.0%), were measured under uniaxial tension. A simple power law model was used to describe the stress‐strain curves which tended to be concave upward. The overall stiffness and the extent to which the stress‐strain curve deviated from a straight line were estimated by the calculated constants of this model, using linear regression of the model's logarithmic transform.
RESPONSE OF BANANAS AND PLANTAINS TO IMPACT FORCES
Authors: KAJUNA S.T.A.R. , BILANSKI W.K. , MITTAL G.S. 
Published: February 2007

ABSTRACTBanana and plantains were obtained at green firm stage and stored at 20C and 90% relative humidity for up to 11 days. Some of the fruits were removed each day from storage and subjected to three impact energy levels (0.206, 0.514 and 0.828 J) using a specifically designed impacter. The impacted fruits were incubated at the same storage conditions for 24 h before assessing the bruise volume. Two models relating the bruise volume, the impact energy and the storage time were developed for both fruits. For bananas, the bruise volume had a linear relationship with the energy absorbed by the fruits, whereas the relationship was nonlinear for plantains. Plantains seemed to sustain less bruise volume than bananas during the initial storage period, but their bruise volume increased much faster in the subsequent storage days than bananas.
EFFECT OF PROTEIN HYDROLYSATE ON THE INSTRUMENTAL TEXTURE PROFILE OF GELATIN GELS
Authors: SURÓWKA KRZYSZTOF 
Published: February 2007

ABSTRACTThe texture of gels containing 2 to 8% of gelatin and 1 to 10% of alcalase protein hydrolysate obtained from poultry meat was examined using the instrumental texture profile analysis (TPA) method in compression and penetration mode. Response surface analysis modelled the effects of the two components of the gels on textural properties. In both tests the addition of hydrolysate decreased hardness and chewiness, and the effect was more pronounced for higher gelatin concentrations. The senses of changes in cohesiveness and springiness as measured in both tests employed here were not in agreement with each other owing to different consequences produced on the sample. In the case of compression, both parameters decreased with increased hydrolysate addition, whereas for penetration an increase in cohesiveness was observed as well as small changes in springiness. Hydrolysate produced a statistically significant negative linear and positive quadratic effect with regard to the majority of the studied texture parameters. This component interacted significantly with gelatin with regard to hardness, chewiness, and fracturability which led to a decrease in the first two and an increase in the last texture parameter. The weakening effect of the protein hydrolysate upon texture may be of great importance for the quality of gelatin gels.
MULTIPARAMETRIC METHOD FOR THE RHEOLOGICAL EVALUATION OF MEAT AND OTHER SOLID FOODS
Authors: TYSZKIEWICZ S. , OLKIEWICZ M. , DAUN H. 
Published: February 2007

ABSTRACTContinuously Alternating Stress‐Relaxation Analysis (CASRA) was automated and adopted to the Zwick Universal Testing Machine. The method permits characterization of rheological properties of meat and other foods by applying sequentially increasing loads, alternating with a relaxation period of equal duration, until the structure collapses. Three parameters: plasticity, P, elasticity, E, and fluidity, F are derived from the recorded rheograms. Using wieners as a model system, the coefficients of variation were determined to be 14.8% for P; 9.7% for E and 8.8% for F. Principles of graphic description of rheograms are presented and the effect of plunger size is demonstrated. Examples are given of the application of the method to meat products and gels used as fat replacements.
INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT FLOUR DOUGH
Authors: LARSSON HELENA , ELIASSON ANN‐CHARLOTTE 
Published: February 2007

ABSTRACTThe influence of the properties of the starch granule surface on the rheological behaviour of wheat flour doughs was studied in dynamic oscillation measurements (frequency sweep and strain sweep) and in stress relaxation measurements. A flour with a high protein content (15%) was diluted with wheat starch to obtain a protein content of 10%. The granule surface of the substituted starch was modified in three different ways: by heat treatment, by adsorption of a wheat protein fraction and by adsorption of lecithin to the granule surface. The effects of these modified starches were compared with the results obtained for nonmodified starch and protein or lecithin (in liposomes) added to the flour. Owing to the low concentration of the added protein and lecithin, no effect was observed when they were added to the bulk of flour. However, as a starch‐surface modification the same components influenced the rheological parameters studied. Also the heattreated starch had an effect on the rheological behaviour. The study established the importance of the properties of the starch‐granule surface in wheat flour dough.
RHEOLOGICAL PROPERTIES OF ENZYME SUPPLEMENTED DOUGHS
Authors: MARTÍNEZ‐ANAYA M. ANTONIA , JIMÉNEZ TERESA 
Published: February 2007

ABSTRACTThe rheological behaviour of doughs made with different commercial amylases, xylanases, lipases, and glucose‐oxidase, singly and in mixed combinations was investigated. All doughs showed similar trends when subjected to frequency and strain sweep tests. The elastic and viscous moduli increased with frequency, and showed a nonlinear behaviour for strains between 0.2 and 3%. Phase angle presented a maximum at 5 hz in the frequency plot. Resting of doughs decreased complex modulus and increased loss tangent. Enzyme supplementation resulted in softening and weakening of doughs immediately after mixing, and further effects during resting. Pentosan degrading enzymes caused the main changes, and pure lipase preparations the least significant, when compared with unsupplemented doughs. Glucose‐oxidase reduced the softening effect of polysaccharide hydrolysing enzymes.
ON THE tanδ‐FREQUENCY RELATIONSHIP OF FOODS AND AGRICULTURAL COMMODITIES1
Authors: CAMPANELLA OSVALDO H. , PELEG MICHA 
Published: February 2007

ABSTRACTPublished discrete relaxation times spectra of agar and alginate gels, alfalfa, apple and potato flesh, meat, cheese and wheat dough were used to calculate the frequency or frequencies where the phase angle δ(ω vs frequency, ω, relationship peaks. This was done by solving, numerically, the equation dtanδ(ω)/dω= O where d2tanδ(ω)/dω < O, with tanδ(ω) being an algebraic expression derived from the discrete Maxwell model of stress relaxation. The ωpeak of the materials examined was in the range of 10−3 to 10−1 Hz band, setting a lower limit to the frequencies at which such materials can be compared by dynamic tests. This also indicates that the plot of tanδ(ω) vs ω in linear or logarithmic coordinates must have a negative slope at any frequency range above about 0.5 Hz. The frequency at which the peak appears, ωpeak, is primarily determined by the relative weight of the elastic component and the elements of long relaxation times. The higher it is the lower ωpeak is. Thus, the latter can serve as a measure of solidity, inherent to the material or caused by external conditions or through a textural modijication.
DIRECT MEASUREMENT OF BITING PRESSURES FOR CRACKERS USING A MULTIPLE‐POINT SHEET SENSOR
Authors: KOHYAMA KAORU , NISHI MIDORI 
Published: February 2007

ABSTRACTA multiple‐point sheet sensor was used to observe the distribution of surface pressure during the biting of crackers adjusted to various water activities. The textural characteristics were clearly reflected in the three‐dimensional displays so obtained. Textural differences between samples were most evident in the first 0.3 s. The magnitude, position and duration of biting pressure varied among subjects. For all subjects, crisp crackers with low water activities showed a large pressure distribution with respect to both time and position. Samples with high water activities displayed a higher maximum force on the area under the incisors than samples with low water activities, and required more work per incision. These results are opposite to the rheometric data measured with a single‐point sensor. Using this method, we could directly display textural differences due to the mechanical and geometrical properties of food, and could evaluate their changes in the oral cavity during biting.
A DEVICE FOR EVALUATING MELT/FLOW CHARACTERISTICS OF CHEESES
Authors: WANG Y.‐C. , MUTHUKUMARAPPAN K. , AK M.M. , GUNASEKARAN S. 
Published: February 2007

ABSTRACTA device to objectively measure the melt/flow behavior of cheeses at different temperatures was built consisting of a temperature‐controlled heater, an LVDT (linear variable differential transformer), and a personal computer with a data acquisition system. This device, named UW Meltmeter, operates in the lubricated squeeze‐flow configuration and can be used either alone at a constant force or in conjunction with a universal testing machine at a constant deformation rate. A marker technique was used to verify the shear‐free squeezing flow assumption. The flow of Mozzarella cheeses with 14 and 43% fat content was studied at 40 and 60C under constant force (0.7 and 0.9 N) and constant cross‐head speed (0.5 and 2.5 cm/min). Biaxial extensional strain rate and biaxial stress growth coefficient were calculated. The results supported the expected trend of increased meltability at higher fat levels and at higher temperatures.
IDENTIFICATION OF KEY TEXTURAL ATTRIBUTES OF ARABIC BREAD AND THEIR APPLICATION TO THE ASSESSMENT OF STORAGE AND QUALITY
Authors: TOUFEILI IMAD , CHAMMAS HABIB , SHADAREVIAN SOSSY 
Published: February 2007

ABSTRACTRegression analysis of magnitude estimates of 9 manual attributes was utilized to identify the key textural traits of Arabic bread. Twelve samples of Arabic bread were sensorily evaluated for selected textural attributes as perceived by consumers prior to purchasing and during preparation of bread for consumption. The best triplet, average coefficient of determination (R2) of 0.901, for predicting the other textural attributes comprised the force required to initiate tearing, the degree to which the sample extends before rupturing and the pliability of samples. The magnitude of these attributes decreased significantly (p < 0.05) upon storage and exhibited marked variations with differences in quality of Arabic bread. Pliability, resistance to tearing and the degree to which the sample extends before rupturing are adequate for following the rate of staling and for ascertaining differences in quality in this class of baked products.
RHEOLOGICAL PROPERTIES OF CONCENTRATED YOGHURT (LABNEH)
Authors: OZER B.H. , BELL A.E. , GRANDISON A.S. , ROBINSON R.K. 
Published: February 2007

ABSTRACTThe effect of six techniques for the elevation of the total solids on the rheological properties of labneh were investigated using controlled‐stress dynamic rheometer. All samples exhibited a weak viscoelastic gel structure with the storage modulus (G′) higher than the loss modulus (G″) over all of the measured range. None of the experimental materials produced the same overall gel strength as the control made by draining with traditional cloth‐bags. The changes in the storage modulus (G′) as a function of amplitude sweep were mirrored by changes in the loss modulus (G″). Considerable differences in the loss tangent (G”/G′) values of the various materials were observed at higher stress amplitudes. Rheological differences in the overall gel strength at low amplitude and frequency suggest that, although the type of protein interactions in each case may be similar, there are differences in the degree of interactions. Subsequent breakdown at higher amplitudes and frequencies suggests that the overall domains of the treated proteins may have been reduced, and that different methods of manufacture may be producing materials that have different space occupancy in the gel.