bluuebunny/crossref_metadata_2025_split huggingface dataset:
RHEOLOGICAL CHARACTERIZATION OF RICOTTA CHEESES BY IMPERFECT SQUEEZING FLOW VISCOMETRY 1
Authors: SUWONSICHON THONGCHAI , PELEG MICHA 
Published: February 2007

ABSTRACTSamples of three commercial ricotta cheeses made from whole milk, part skim milk and fat free, were compressed in a 140 mm diameter shallow Teflon® container with a wide Teflon® plate, of 64 or 100 mm in diameter, to induce imperfect lubricated squeezing flow. The log force versus log specimen height relationship had a linear region from which the region of a dominant squeezing flow regime could be clearly identified. Its slope was on the order of −1.0 to −0.8 in the whole milk ricotta, −1.6 to −0.9 in the part skim milk and −1.7 to −1.2 in the fat free cheese. The apparent stresses at two selected heights (1 and 2 mm) and at two given times after relaxation (60 and 120 s) were sensitive measures of consistency and could be used to distinguish between the ricottas of the three types. The coefficient of variation of these measures was 10% or less, while the differences between the ricottas or the different brands were 20 to 100%. The apparent stresses, before and after relaxation, had a modest dependence on the upper plate diameter, but the latter had no effect on their sensitivity as measures of consistency. Doubling the compression rate, from 0.1 to 0.2 mm. s−1, had a relatively small effect on the magnitude of the apparent stresses, probably a consequence of the high yield stress.
INSTRUMENTAL SINGLE AND DOUBLE COMPRESSION TESTS TO PREDICT SENSORY TEXTURE CHARACTERISTICS OF FOODS
Authors: MEULLENET J.‐F. C. , GROSS J. 
Published: February 2007

ABSTRACTTwenty four commercial food samples were evaluated by a professionally trained descriptive panel who profiled hardness, springiness, fracturability, cohesiveness, cohesiveness of mass and chewiness in the test samples. Instrumental evaluation was carried out using both single and double compression tests with the TAX‐T2 Texture Analyzer and a probe consisting of a set of dentures (B.I.T.E. masterII). Multiple instrumental parameters were extracted from the force‐deformation curves of single and double compression tests and used for predicting sensory attributes using Partial Least Squares Regression. Relative Ability of Prediction (RAP), the equivalent of an R2 taking into account the unexplained variation of the sensory data, were calculated to evaluate the models'predictive quality. Hardness (RAP=0.84), cohesiveness (RAP=0.72), and fracturability (RAP=0.85) were somewhat accurately predicted, while springiness (RAP=0.52), cohesiveness of mass (RAP=0.34), and chewiness (RAP=0.25) were unsatisfactorily predicted using a single compression test. Even though the test methods used differed significantly from traditional TPA testing, a double compression test did not offer significant improvements over the single compression test for the prediction of textural characteristics, except for the attributes springiness (RAP=0.79) and cohesiveness of mass (RAP=0.49).
MECHANICAL PROPERTIES OF A CORN STARCH PRODUCT DURING THE POST‐FRYING PERIOD
Authors: ROVEDO CLARA O. , PEDREÑTO‐NAVARRO MARIA M. , SINGH R. PAUL 
Published: February 2007

ABSTRACTThe mechanical properties of the crust and core regions of an immersion‐fried corn starch patty containing different amounts of gluten, amylose, and amylopectin were studied after various storage times. Moisture and oil profiles for the different gluten contents were also determined during post‐frying storage. The addition of gluten did not affect the hardness of the crust region of the fried samples during storage, but the addition of amylose and amylopectin significantly increased the hardness of the crust. Samples with 5% added amylopectin showed a similar behavior, but in this case the puncture force significantly increased during the first hour of storage and remained constant thereafter. The range of linear viscoelastic behavior for fried corn starch patties in compression was for strains up to 4%. Stress relaxation curves showed that the elasticity of corn starch patties increased with time of storage, but decreased with the addition of gluten. The addition of 5% amylose caused a significant increase in elasticity, whereas with 5% amylopectin, the increase in this variable was less noticeable.
TEXTURE PROPERTIES OF GELLAN GELS AS AFFECTED BY TEMPERATURE
Authors: MAO RUNSHENG , TANG JUMING , SWANSON BARRY G. 
Published: February 2007

ABSTRACTGellan gels can be made very brittle, similar to agar gels, or very flexible, like gelatin gels. The entropy or enthalpy nature governing those gellan gel behaviors was studied by mechanical testing at temperatures varying from 2 to 62C. Both failure stress and strain for 1% low acyl and low acyl/high acyl mixed gellan gels decreased with increasing temperature, indicating that the hydrogen bonding contributed significantly to the stabilization of gellan gels in addition to the polyanion‐calcium‐polyanion bonding. Hydrophobic interactions were less important. The initial Young's modulus for two mixed high and low acyl gellan gels containing 2 mM Ca++ increased with temperature from 2–42C, indicating entropy elasticity. Average molecular weight between adjacent crosslinks for these two mixed gels was larger than 104. For other gels, the entropy elasticity was not a dominant mechanism for elastic force because of molecular weights between crosslinks and from the observation of negative temperature dependence of the modulus.
PREDICTION OF RICE TEXTURE BY SPECTRAL STRESS STRAIN ANALYSIS: A NOVEL TECHNIQUE FOR TREATING INSTRUMENTAL EXTRUSION DATA USED FOR PREDICTING SENSORY TEXTURE PROFILES
Authors: MEULLENET JEAN‐FRANCOIS C. , SITAKALIN C. , MARKS B. P. 
Published: February 2007

ABSTRACTSensory texture characteristics of cooked rice for three cultivars (74 samples) were predicted using an extrusion cell and a novel data analysis method (i.e. Spectral Stress Strain Analysis). Eight sensory texture characteristics were evaluated and force values from the instrumental tests were used in combination with Partial Least Squares regression to evaluate predictive models for each of the sensory attributes studied. Relative Ability of Prediction (RAP) values were evaluated for each model; they ranged from 0.06 to 0.85. Satisfactory models are proposed for the two major texture characteristics of cooked rice, namely hardness (RAP=0.85) and stickiness as evaluated by adhesion to lips (RAP=0.76). Other sensory attributes such as roughness of mass (RAP=0.73) and toothpack (RAP=0.81) were also satisfactorily predicted. Sensory attributes such as toothpull (RAP=0.12) and loose particles (RAP=0.06) could not be predicted using the Spectral Stress Strain Analysis.
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY MEASUREMENTS OF CHEESE TEXTURE
Authors: DRAKE M.A. , GERARD P.D. , TRUONG V.D. , DAUBERT C.R. 
Published: February 2007

ABSTRACTThe relationship between sensory and instrumental texture measurements of natural and processed cheeses was studied. A descriptive analysis panel evaluated seven mouth‐evaluated and five hand‐evaluated texture terms. Instrumental measurements included texture profile analysis (TPA), frequency sweeps, and creep. Multivariate analyses showed that many of the sensory and instrumental analyses were highly correlated. Principal component analysis showed similarities and differences in how the cheeses were differentiated by sensory and instrumental techniques. TPA and fundamental rheological tests worked equally well at predicting sensory attributes of the cheeses, but TPA was better at predicting sensory attributes when cheeses were divided into two groups, natural and processed. Instrumental measurements predicted sensory attributes of processed cheeses better than natural cheeses. While fundamental rheological tests reveal important information on network structure and molecular arrangement, these results indicate that empirical texture evaluations work equally well or better at predicting sensory texture properties.
NONDESTRUCTIVE CHARACTERIZATION OF APPLE FIRMNESS BY QUANTITATION OF LASER SCATTER
Authors: CHO YONG‐JIN , HAN YOUNG J. 
Published: February 2007

ABSTRACTA laser technique for characterization of apple firmness was developed on the assumption that laser scatter was affected by firmness. Saturated area ratios and relative areas, defined as laser scatter parameters, were measured for Tsugaru and Fuji apples and the effects of laser wavelengths and optical power levels on the parameters were investigated. When a laser beam with longer wavelength, 632.8 nm, and lower power, 1.7 mW was used, the laser parameters showed significant correlation with firmness parameters. Varietal difference had significant effects on the correlation between different compressive properties and laser scatter parameters. For Tsugaru apple, bio‐yield force and rupture force showed high correlation with laser features, while for Fuji apple, bio‐yield deformation and rupture deformation were more significant than the bio‐yield and rupture forces. The initial slope and secant slope showed high correlation with laser features regardless of cultivar.
SENSORY AND FIRMNESS MEASUREMENTS OF CALCIUM‐ AND HEAT‐TREATED APPLES
Authors: ABBOTT JUDITH A. , KLEIN JOSHUA D. , CAMPBELL T. AUSTIN , CONWAY WILLIAM S. , SAMS CARL E. 
Published: February 2007

ABSTRACT‘Golden Delicious’ apples were held at 38C for 0 or 4 days and treated with 0 or 0.14 mol · L−1 CaCl2· 2 H2O, stored at OC for six months, and then held at 20C for 7 days. Texture and quality were measured by nondestructive sonic vibration, Magness‐Taylor (MT) puncture and axial compression of tissue
DYNAMIC MECHANICAL ANALYSIS OF MARINATED CHICKEN BREAST MEAT
Authors: KERR W. L. , LI R. , TOLEDO R. T. 
Published: February 2007

ABSTRACTChicken breast muscle was marinated and tumbled in solutions of 7% NaCl and 1.2% of disodium pyrophosphate (DSPP), tetrasodium pyrophosphate (TSPP), tetrapotassium pyrophosphate (TKPP), sodium tripolyphosphate (STPP), or glass phosphate. Dynamic mechanical thermal analysis was used to measure storage modulus and Tan δ as samples were heated from 25 to 75C. For untreated samples, four thermal transitions were noted with the most significant transition at 55.8C. Addition of NaCl and phosphate reduced the number of distinct events, and decreased the major transition to temperatures around 46–48C. Uncooked, marinated samples had lower G’ and Tan δ. Treated samples also showed an increase in G’ over the 25–45C range. Heating caused the greatest changes in treated samples, with values of G'75C and Tan δ75C similar to untreated samples. Different phosphate types resulted in significant differences in G’ and Tan δ values. G’ values correlated well with Young's modulus, but not with Warner‐Bratzler shear values or expressible moisture. Results are discussed in terms of changes in muscle proteins resulting from exposure to NaCl and phosphates, as well as to heat.
MECHANICAL PROPERTIES OF UNPRESSED SEMI‐HARD CHEESES BY UNIAXIAL COMPRESSION
Authors: WEINRICHTER BRIGITTE , ROHM H. , JAROS DORIS 
Published: February 2007

ABSTRACTDifferent lots of Tilsit cheeses, which are characterized by their open structure caused by pressing under their own weight during manufacture, were subjected to uniaxial compression, a quasi‐standard for the evaluation of mechanical properties of hard and semi‐hard cheeses. Additionally, video films showing the behaviour of the specimens during compression were analysed. For standard Tilsit with a fat content of 35% in dry matter, the cheese mass proved to be highly anisotropic with respect to stress response and lateral expansion expressed as apparent Poisson number. Specimens cut perpendicular to the flat side of the cheese wheels, which had lentil‐shaped eyes with their major axis parallel to the compression plates, showed significantly higher stresses and lower Poisson numbers than specimens sampled parallel to the flat side of the cheese wheels. Therefore, stress values calculated on the basis of actual specimen diameter were different from those calculated by assuming constant specimen's volume. However, for samples with a fat content of approx. 60% in dry matter no differences caused by compression direction were observed.
MEASUREMENT OF BITING VELOCITIES, AND PREDETERMINED AND INDIVIDUAL CROSSHEAD SPEED INSTRUMENTAL IMITATIVE TESTS FOR PREDICTING CHEESE HARDNESS
Authors: MEULLENET J.‐F. , FINNEY MATT L. , GAUD MAGALIE 
Published: February 2007

ABSTRACTAverage first bite velocities of ten cheeses were measured for seven subjects trained in descriptive analysis using an electrognathograph. The effectiveness of instrumental imitative tests performed at predefined and individual crosshead speeds (matching velocities measured in vivo) to predict hardness perception of cheeses were assessed. For five of the seven subjects, the perception of hardness was adequately described by imitative instrumental tests performed with dental replicas of individual subjects. For some of the subjects (2 of 5), individual crosshead speed testing significantly improved the instrumental prediction of hardness. For other subjects, the instrumental test method did not seem to greatly influence the results.
TEXTURAL CHARACTERIZATION OF SOY‐BASED YOGURT BY THE VANE METHOD
Authors: KOVALENKO IGOR V. , BRIGGS JENNI L. 
Published: February 2007

ABSTRACTThe vane method was applied to evaluate failure characteristics of soy‐based yogurts prepared from five soybean varieties at Brix values of 6, 8, and 10°. Yield stress, yield strain, and water‐holding capacity were compared. Yield stress values ranging from 133 to 420 Pa at 2.5% protein and 498 to 1171 Pa at 4.0% protein were dependent on soybean variety and increased with increasing protein concentration. The average yield strain of samples was not affected by protein or variety. Compared to commercial dairy yogurt, soy yogurt had 132 to 445% higher yield stress at similar protein content, and was less deformable based on yield strain measurements. Water‐holding capacity of soy yogurts was variety dependent, although this dependence was less pronounced at higher protein concentrations. The vane method may be effectively used as a rapid and inexpensive technique for detecting textural differences of soy‐based yogurts.
AGAR AND GELATIN GEL FLAVOR RELEASE
Authors: MORITAKA HATSUE , NAITO SHIGEHIRO 
Published: February 2007

ABSTRACTThe taste suppression and rupture properties of 0.8‐2.0% w/w agar gel and 3.0‐6.5% w/w gelatin gel were studied by sensory evaluation and objective measurement. Flavor compound concentrations were determined to equalize the intensity of aspartame sweetness (0.02% w/w for both agar and gelatin gels), sodium chloride saltiness (0.9% w/w for agar gel and 0.2% w/w for gelatin gel), and caffeine bitterness (0.08% w/w for agar gel and 0.07% w/w for gelatin gel) in 1% w/w agar gel and 4.5% w/w gelatin gel. The coefficient of taste intensity = (concentration of flavor compound in the aqueous solution of equiintense taste in gel)/(concentration of flavor compound in gel) was used to compare the difference in gel taste suppression. The coefficient of saltiness intensity of 3.0% w/w gelatin gel exceeded 1.0, and those of other gels were below 1.0. The suppressed variation of the coefficient of saltiness intensity in agar gel was significantly (P<0.01) smaller than that of bitterness depending on agar concentration. No significant differences (P>0.05) in taste suppression between gelatin gels containing the 3 flavor compounds due to changes in gelatin concentration were observed. Rupture energy, which is related to mastication and is a common scale for agar and gelatin gels, was used to evaluate changes in suppression of the coefficient of taste intensities of the 2 gels. The coefficient of bitterness intensity of agar gels was more significantly (P<0.01) suppressed than sweetness and saltiness intensities of gelatin gels. The coefficient of sweetness intensity of gelatin gels was suppressed significantly less than bitterness (P < 0.05) of gelatin gels and sweetness (P < 0.05) and bitterness (P < 0.01) of agar gels.
UNIAXIAL COMPRESSION OF CHEDDAR CHEESE AT VARIOUS LOADING RATES AND ITS CORRELATION TO SENSORY TEXTURE PROFILES
Authors: MOINY VÉRONIQUE , MEULLENET JEAN‐FRANCOIS , XIONG RUI 
Published: February 2007

ABSTRACTThe effects of loading rate (1‐20mm/s) on the level of correlation between instrumental uniaxial compression data and sensory measurement were investigated for 20 commercial Cheddar cheeses. The samples were evaluated by a professionally trained descriptive panel who profiled springiness, hardness, cohesiveness, cohesiveness of mass, roughness of mass, toothpack, toothpull and loose particles in the test samples. The instrumental evaluation was carried out using a double uniaxial compression test with a TA‐XT2 Plus Texture Analyzer. Two methods of data analysis were used. First, multiple instrumental parameters were extracted from the force‐deformation curves (instrumental parameter method); secondly, Spectral Stress Strain Analysis (SSSA) was performed. In this method, loads measured at various deformation levels are used as predictors of sensory attribute scores. Partial Least Squares Regression was used to model the relationship between instrumental results and sensory attributes. Data analysis shows that all these attributes were well predicted by instrumental parameters (Rcal> = 0.79) but that the use of SSSA slightly improved the quality of the models. In addition, SSSA yielded lower root mean square error of prediction (RMSEP) values than instrumental parameter models for six of the eight attributes studied. The effect of loading rates on correlations between instrumental and sensory measurement was inconclusive.
CHEWING PATTERNS OF VARIOUS TEXTURE FOODS STUDIED BY ELECTROMYOGRAPHY IN YOUNG AND ELDERLY POPULATIONS
Authors: KOHYAMA KAORU , MIOCHE LAURENCE , MARTIN JEAN‐FRANCOIS 
Published: February 2007

ABSTRACTThe effects of food texture on the chewing patterns of elderly and young people, masticatory recordings using electromyography (EMG) were carried out. Fourteen French adults (mean 29.4 years) and 23 elderly (mean 67.7 years) participated. Six food products (rice, beef, cheese, crispy bread, apple and peanuts) were tested. The chewing pattern of elderly subjects was characterized by a significant increase of number of chews and chewing duration for all foods except rice. Whatever the food type, muscle activity per chew (mean amplitude × burst duration) was lower for elderly than for young subjects. Single chews appeared less effective for food reduction in elderly than in young subjects. This can be partly compensated for by increasing the chewing duration and number of chews. No significant difference was found between both groups of subject for the total amount of EMG activity required prior to swallow whatever the food chewed.
COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTY
Authors: IGARASHI ATSUKO , ARAI EKO , WATANABE REIKO , MIYAOKA YOZO , TAZAWA TAKAHIRO , HIRANO HIDETOSHI , NOMURA SHUICHI , YAMADA YOSHIAKI 
Published: February 2007

ABSTRACTLow gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Each specimen was prepared with and without orange flavor. After determination of their basic properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavors, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60 to 70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders.
ASSESSING FOOD FIRMNESS USING AN ELECTRONIC SENSING SYSTEM WITH A MODEL FOOD SYSTEM
Authors: CARSON LIN , SUN XIUZHI , SETSER CAROLE , PENG YANKUN 
Published: February 2007

ABSTRACTAn electronic sensing system (ESS) was used to study the firmness of bread and a variety of food products using nine panelists. The system is similar to EMG, but with a newly developed analytical program. Carrageenan gel was used as a model food. ESS measurements were compared to sensory analysis of these products. The program performed a rapid analysis of EMG parameters, including total energy (TE), peak energy (PE), Fourier power (FP), ascending and descending energy. The ESS parameter Σ(TE × PE × FP) of all chews of a bite strongly correlated (R > 0.82 at P < 0.05) with the firmness attribute for gels from all panelists. The same method was applied to six commercial breads with different firmness analysis. High correlation (R > 0.82) between bread firmness sensory measurements and ESS Σ(TE × PE × FP) were found for all panelists. This method also was applied to 17 commercial food products with various levels of firmness, and good correlations (R > 0.69) were obtained for all ESS panelists.
OSCILLATING VANE GEOMETRY FOR SOFT SOLID GELS AND FOAMS
Authors: SERVAIS C. , RAVJI S. , SANSONNENS C. , BAUWENS I. 
Published: February 2007

ABSTRACTSeveral relationships between the torque and the stress exist for the vane geometry, but only a few equations have been proposed for the relationship between angular displacement and strain. In this study, an expression based on the infinite gap approximation for concentric cylinders is used and well‐defined reference data are compared to oscillating vane data to validate the assumptions used. Gelatin gels are used for their property to stick to the wall and carrageenan gels are used to show that wall slip does not occur with oscillating vanes in serrated cup geometries. Shaving foams are used as a model low density, time and shear stable foam, which resists irreversible damage when loaded between serrated parallel plates. Results show that the assumptions used for the determination of stress and strain with the vane provide material viscoelastic properties that are not significantly different from reference values as obtained with concentric cylinders and parallel plates.
COMPARISON OF MECHANICAL TESTS FOR EVALUATING TEXTURAL CHANGES IN POTATOES DURING THERMAL SOFTENING
Authors: SOLOMON W. K. , JINDAL V. K. 
Published: February 2007

ABSTRACTThe changes in the texture of cylindrical samples of potato tissues immersed in water at 60, 70, 80 and 90C for up to 80 min were monitored at each temperature in terms of tangent modulus of elasticity in axial and radial compression tests, and elasticity and viscosity parameters in creep and stress relaxation tests. The magnitude of all mechanical test parameters decreased with an increase in heating time and temperature. The creep and stress relaxation responses of individual potato samples were adequately represented by respective mechanical models (R2= 0.94 to 0.99). The mechanical test parameters followed apparent first‐order degradation kinetics due to the effect of thermal softening, and the rate constant was used as an index of the sensitivity of a mechanical test. The radial compression test was relatively more sensitive than the axial test. Based on an overall comparison, the parameters from creep and stress relaxation tests were found to be the most sensitive in describing the textural changes during thermal softening of potatoes.