bluuebunny/crossref_metadata_2025_split huggingface dataset:
OPTIMIZATION of A CUPUAÇU (THEOBROMA GRANDIFLORUM) NECTAR FORMULATION
Authors: VIEIRA MARGARIDA C. , SILVA CRISTINA L.M. 
Published: February 2007

ABSTRACTA Cupuaçu (Theobroma grandiflorum) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. the working ranges, x1(Sugar, 10–25%), x2(Cupuaçu, 15–30%) and x3(Water, 60–75%), were based on a common Brazilian recipe. As responses, a sensory panel evaluated taste, acidity, sweetness, viscosity, mouthfeel and overall opinion. For each response, the best mathematical predictive model was chosen, based on Response Surface statistical analysis. an optimization was then performed, and the optimum was Cupuaçu (18.5%), Sugar (11%) and Water (70.5%). Tolerance tests were carried out and, although differences were detected (α= 5%), the level of acceptance remained above average.
FOOD TEXTURE MEASUREMENTS WITH THE PENETRATION METHOD
Authors: DEMAN J. M. 
Published: February 2007

AbstractFollowing the work of Bourne, penetration measurements were performed with two sets of punches. The first set had a constant area and various perimeters. The second set had a constant perimeter and various areas. At constant perimeter, the relationship between punch area and force was a straight line with process cheese, butter and margarine, the latter two going through the origin. At constant area, the relationship between punch perimeter and force was a straight line for process cheese, but no definite relation between punch perimeter and force was obtained with butter and margarine. The relationship between the nature of the curves and the physical structure of the food is discussed. It was concluded that penetration tests of cellular products such as fruits studied by Bourne may involve shear and compression factors. In products with strongly bound network structures, e.g. process cheese, the main factors are shear and flow. In products with weakly bound network structures, such as plastic fats, flow is the only major factor involved.
RECENT ADVANCES IN PHARMACEUTICAL RHEOLOGY
Authors: BARRY B. W. 
Published: February 2007

AbstractSignificant advances in rheology of pharmaceutical and allied materials since 1965 are covered in a review of 292 references. The subject matter is divided into considerations of powders, suspensions and suspending agents, semi‐solids (creams and ointments), emulsions, suppositories and pessaries, foam aerosols and a general section. Material related to tablets, biorheology, and surface and interfacial films is not considered.
RELATIONSHIP BETWEEN SENSORY ASSESSMENT AND RHEOLOGICAL PROPERTIES OF COSMETIC CREAMS*
Authors: SUZUKI KAZUSHIGE , WATANABE TAKEHIKO 
Published: February 2007

AbstractOne hundred and forty‐four untrained judges ranked O/W creams on consistency, spreadability, and stickiness or tackiness, and the results were correlated with rheological characteristics obtained from flow curves. The ranking order for consistency corresponded, for all practical purposes, to the ranking order for shear stress needed to break down the internal structure of the sample (shear rates of 44 s‐1 or less). The ranking for spreadability was related to plastic viscosity at 26–32°C. The judges showed poor agreement on the ranking for stickiness (tackiness) and no clear‐cut relationship could be obtained between this property and rheological parameters. Consumer preference favored the sample with the highest consistency.
PREDICTING MEAT TENDERNESS FROM MUSCLE TENSILE PROPERTIES
Authors: STANLEY D. W. , McKNIGHT L. M. , HINES W. G. S. , USBORNE W. R. , DEMAN J. M. 
Published: February 2007

AbstractTwo major types of objective measurements were performed on raw porcine psoas muscle (I ‐ shearing and breaking strength tests; II ‐ sarcomere length, elasticity, stress relaxation and break elongation) and compared with taste panel evaluation (tenderness, elasticity, and chew count) of cooked meat. A standard sample of texturized vegetable protein used as a reference by the panel proved useful in reducing variations between the chew count test and the objective evaluation; it was not of significant value with the other sensory evaluations.No significant correlations were found between the two groups of objective measurements. Breaking strengths of small longitudinal strips of tissue, following a brief cyclic or extension stretching on the Instron, were the best predictors of sensory tenderness accounting for 59–90% of variation. Other measurements also gave significant correlations.The major source of variation in breaking strength values was the variation between animals, but the post‐mortem treatment (restraining versus not restraining during rigor) and the interaction between animals and the post‐mortem treatment also were significant in some cases. Breaking strengths of uncooked samples from the same muscle showed a coefficient of variation of up to 54%. It is concluded that there are two major structural contributions of raw muscle to cooked meat tenderness, a connective tissue factor and a contraction factor; different objective methods are best suited for their evaluation.
SWEETNESS PERCEPTION IN RELATION TO SOME TEXTURAL CHARACTERISTICS OF HYDROCOLLOID GELS
Authors: MARSHALL SUSAN G. , VAISEY MARION 
Published: February 2007

AbstractThe apparent sweetness of five different hydrocolloid gels prepared with equal amounts of sodium Sucaryl varied significantly (P < 0.01) when tested in a multiple paired arrangement by seven trained judges. Results from four replications consistently showed sweetness to be the greatest in carrageenan gels and the least in cornstarch gels. It was intermediate in low methoxyl pectin, agar and gelatin gels. Concentrations of gelling agents were selected to produce gels comparable in hardness. Characterization of mechanical textural properties with the GF‐Zenken Texturometer showed that gels of cornstarch and gelatin were more cohesive, springy, chewy and gummy than those of agar, low methoxyl pectin and carrageenan (P < 0.01). These findings suggested that gels which take more effort to disintegrate limit taste perception. Multiple regression analyses showed that the measured mechanical textural parameters accounted for 52.3% of the variability in sweetness scores suggesting that other characteristics may also play a role. Inspection of correlation coefficients of sweetness with single textural parameters showed no one characteristic as a dominating influence over sweetness.
INFLUENCE OF GEL NETWORKS IN CONTROLLING CONSISTENCY OF O/W EMULSIONS STABILISED BY MIXED EMULSIFIERS
Authors: BARRY B. W. , ECCLESTON G. M. 
Published: February 2007

AbstractA coherent explanation is presented of the mechanisms by which mixed emulsifiers of the surfactant/fatty alcohol type both stabilise and control the consistencies of oil‐in‐water emulsions. Original and published data are used to develop a theory in which the semisolid and other flow properties of emulsions are related to the nature, strength and extent of viscoelastic networks present in the continuous phases. These networks form from the interaction of surfactant solution with fatty alcohol and have similar properties to ternary system gels formed when the mixed emulsifiers disperse in water, in the absence of an oil.The theory is discussed with particular reference to liquid paraffin‐in‐water emulsions prepared with the surfactants anionic sodium dodecyl sulphate, cationic alkyltrimethylammonium bromides or non‐ionic cetomacrogol and fatty alcohols cetyl and stearyl and their mixtures, especially cetostearyl. It may be used also to explain the properties of emulsions prepared with a variety of oils, surfactants and amphiphiles. The effects of variation in storage time, surfactant type (ionic or non‐ionic), temperature, mixed emulsifier concentration, and alcohol and surfactant chain lengths on the rheological and microscopical properties of ternary systems and emulsions support this theory. The importance of small strain experiments (creep and oscillatory) in providing a true measure of consistency is emphasized. Continuous shear experiments, although theoretically less satisfactory, provide useful additional information when correlated with the small strain data.
IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY I. Non‐Oral Methods
Authors: SHAMA F. , PARKINSON C. , SHERMAN P. 
Published: February 2007

AbstractFlow properties of several liquid and semi‐solid foods were characterized objectively with a coaxial cylinder viscometer. At the same time, a sensory evaluation panel compared the viscosities of these samples by tilting the containers and also by stirring the contents with a spoon. Correlation of the instrumental and sensory evaluation data established the shear stress‐shear rate conditions prevailing during sensory evaluation of viscosity. The stimulus responsible for viscosity evaluation by tilting the container is the shear rate (0.1–40 sec‐1) developed at a shear stress (60–600 dyne cm‐2) related to the flow properties of the sample, whereas in stirring tests the stimulus is the shear stress (102–104 dyne cm‐2) developed at a particular rate of shear (90–100 sec‐1). In the latter type of test, the shear rate varies to some degree with the flow characteristics of the sample. Since different stimuli are involved in viscosity assessment by tilting the container or by stirring, it is possible for a series of samples to be given different ranking orders by the two methods of evaluation.
THE USE OF SENSORY AND INSTRUMENTAL ASSESSMENT OF ORGANOLEPTIC CHARACTERISTICS VIA MULTIVARIATE STATISTICAL METHODS
Authors: LEVITT D. J. 
Published: February 2007

AbstractThe need to select relevant sensory and instrumental variables is discussed and illustrated by an example concerned with the textural characteristics of a gel system. Discriminant analysis is used to identify the important sensory and instrumental variables and multiple regression to verify that the instrumental variables contain the required information. The limitations of this approach and possible modifications to deal with particular problems are also discussed. The approach described has proved successful in a number of applications
GENERAL FOODS TEXTUROMETER APPLICATION TO FOOD TEXTURE RESEARCH IN JAPAN
Authors: TANAKA MINAKO 
Published: February 2007

AbstractApplications of the General Foods Texturometer to food research in Japan are reviewed based mainly on information published in Japanese scientific journals. The instrument is being used on various food items such as rice, fish, soybeans, gels, meat, cheese and spaghetti. Correlations with sensory evaluation, development of a similar apparatus for crispness characterization of vegetables and new interpretation of Texturometer parameters are also discussed.
THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS
Authors: BLOKSMA A. H. , NIEMAN W. 
Published: February 2007

Abstract. Doughs from three flours were sheared between a cone and plate at constant rates in the range 6 times 10‐4‐2 times 10‐2 s‐1.At temperatures between 25 and 40d̀C, the apparent viscosity decreased with increasing temperature and with increasing rate of shear. The effects of the temperature and of the rate of shear were independent one of another, and can be described by an Arrhenius type equation and a power equation, respectively. At temperatures between 45 and 60d̀C, the apparent viscosity increased rapidly with increasing temperature; this is ascribed to starch gelatinization. In this temperature range, the apparent viscosity decreased more rapidly with increasing rate of shear than at lower temperatures.At temperatures between 25 and 45d̀C, the shear modulus decreased with increasing temperature and slightly increased with increasing rate of shear. From the former fact it is concluded that the elasticity of dough has an origin different from rubber elasticity. In this temperature range, the shear modulus can be described by an equation similar to that for the apparent viscosity. At temperatures between 45 and 65d̀C, the modulus increased with increasing temperature, though to a lesser extent than the apparent viscosity.Changes in the rate of stress relaxation are in accordance with the effects of temperature and rate of shear on the apparent viscosity and the modulus.
RHEOLOGICAL PROPERTIES OF PECTATE GELS
Authors: MITCHELL J. R. , BLANSHARD J. M. V. 
Published: February 2007

Creep compliance measurements were made on calcium pectate gels using a paralled plate viscoelasto‐meter. Linear viscoelastic behaviour was observed and the response was consistent with a model containing a Maxwell element in series with three Voigt elements. When gels were prepared with the calcium level necessary for maximum gel strength a linear relationship was found between the reciprocal of the creep compliance and the square of the polysaccharide concentration.The rheological behaviour of pectate gels had many similarities to gels prepared from alginates containing a high proportion of guluronic acid residues. However, pectate gels were more sensitive to calcium ions than alginate gels and at high calcium levels the Newtonian viscosity of the pectate gel was much higher than that found for the alginates. These differences have been interpreted in terms of the structure and molecular weight of the two polymers.
EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS
Authors: CULIOLI J. , SHERMAN P. 
Published: February 2007

AbstractCheese maturity, test temperature, crosshead speed, sample shape, sample height and surface area influence the force‐compression behaviour of Gouda cheese in an Instron Universal Testing Machine. Introducing mineral oil or Emery paper between the sample's surfaces and the compression plates affects the shape of the compressed samples. Cine‐film records indicate that deformation is barrel‐shaped (convex) with Emery paper and under normal test conditions, and concave with mineral oil. In the first two test situations friction prevents the cheese surfaces from spreading to the same extent during sample compression as when using mineral oil. Compression as modified by friction may be the principal factor associated with the subjective evaluation of firmness by squeezing samples between the fingers. Firmness evaluation by chewing involves still higher percent compressions which, in Instron tests, lead to sample breakdown and crack propagation.
THE FLOW PROPERTIES OF SKIM MILK CONCENTRATES OBTAINED BY ULTRAFILTRATION
Authors: RANDHAHN HORST 
Published: February 2007

AbstractThe flow properties of skim milk concentrates were measured at temperatures ranging between 5 and 60 °C. The concentrates obtained by ultrafiltration showed, in the studied range of shear rate 5 < D < 1000s−1, pseudoplastic behaviour depending on solids content and temperature. This behaviour is well described by the power law. For both the parameter ψ and n of this law there is a clear dependence on solids content and temperature. The viscosity parameter ψ increases highly from a certain solid content. As there exists a relation between the viscosity and the coefficient of diffusion, which is an essential factor of influence on the process of ultraflltration, these well defined results of objective rheological measurements have consequences about the practicability of this process of separation for the enrichment of protein in skim milk.
CONSIDERATIONS OF A GENERAL RHEOLOGICAL MODEL FOR THE MECHANICAL BEHAVIOR OF VISCOELASTIC SOLID FOOD MATERIALS*
Authors: PELEG M. 
Published: February 2007

AbstractA model describing the rheological behavior patterns of solid foods is suggested and discussed. It consists of a parallel array of a generalized Maxwell body in which the Maxwell elements have been modified by incorporation of two fracture elements. The model enables the anticipation of response patterns of real food materials under various force—deformation histories without becoming inconsistent. It also predicts the viscoelastic phenomena of materials after their failure and does not exclude the elastic deformation stage. The effects of experimental conditions, differences between various types of foods, as well as variations and changes in the same food can be expressed or explained in terms of model components and their relative distribution. The application of the model is demonstrated with a small number of representative elements.
CONTRIBUTIONS OF THE US ARMY NATICK RESEARCH AND DEVELOPMENT CENTER TO THE OBJECTIVE MEASUREMENT OF THE TEXTURAL QUALITY OF MEAT*
Authors: SEGARS RONALD A. , KAPSALIS JOHN G. 
Published: February 2007

ABSTRACTSeveral approaches to the problem of objective measurement of the texture of meat, including modification of existing devices and development of new units, are presented. A mathematical‐mechanical model is introduced which shows that some of the simpler tests presently used measure only part of the textural properties of meat; additional tests are needed to improve texture evaluation.
RHEOLOGY OF LIQUID FOODS ‐ A REVIEW1
Authors: RAO M. A. 
Published: February 2007

ABSTRACTLiquid foods are classified and their properties discussed under various types of rheological behavior: Newtonian, pseudoplastic, shear thickening, thixotropic, and viscoelastic. Rheological data on selected liquid foods are summarized in either tabular form or in the form of equations. Wherever possible the influence of temperature, constituents, and structure on the rheological behavior is detailed. Because many foods are suspensions, the measurement of flow properties of suspensions and factors influencing their rheological behavior are also covered. Finally, the relationship between the flow behavior and the sensory evaluation of mouth feel and viscosity is discussed.
THE EFFECTS OF LONG TERM COOKING ON SHEAR FORCE‐DEFORMATION CURVES
Authors: BOUTON P. E. , HARRIS P. V. , MACFARLANE J. J. , SNOWDEN J. McK. 
Published: February 2007

ABSTRACTThe influence of muscle contraction, pressure‐heat, and cooking conditions on some parameters of the Warner Bratzler shear force curves were studied.Stretched meat samples, restrained from shortening along the muscle fibers during cooking for a short time at 90°C, had larger peak shear force values than samples cooked unrestrained. As cooking times were increased, peak shear force values decreased until after 8‐16 hr the cooked restrained samples had lower values than the unrestrained ones. The initial yield force values obtained for pressure‐heat treated samples were not significantly affected by cooking at 90° for up to 32 hr, although the peak shear force values decreased with cooking time. The experimentally determined shear curves were shown to be approximated by summing the estimated individual contributions of the myofibrillar and the connective tissue components. The results are consistent with the suggestion that the initial yield force values represent mainly the myofibrillar strength and that the difference between the peak force and the initial yield force represents the contribution of the connective tissue.
COMPRESSION RATES IN THE MOUTH
Authors: BOURNE MALCOLM C. 
Published: February 2007

ABSTRACTThe mte of compression of solid foods in the mouth varies widely. The rate of movement of the jaws is not linear but follows an approximate sine curve pattern. The first few chews on a piece of food are frequehtly slower than subsequent chews. Other factors that affect the mte of compression are: differences in chewing mtes between individuals, how wide the jaw is opened, the placement of teeth with respect to the temperomandibular joint and the type of food. More studies are needed on compression mtes between the teeth in order to establish the mnge of compression speeds that would be preferred for use in objective texture measurements.
USE OF RHEOLOGICAL TERMS AND CORRELATION OF COMPATIBLE MEASUREMENTS IN FOOD TEXTURE RESEARCH1
Authors: MOHSENIN NURI N. , MITTAL J. P. 
Published: February 2007

ABSTRACTThe importance of maintaining the purity of rheological terms and using them only when measurements and definitions are in accordance with the accepted rheological definitions is pointed out. It is shown that if rheological terms and methods of measurements and analyses are used correctly, they can be employed in food texture studies even though conditions upon which the theory is based are not fully met. It is proposed that the term “modulus of elasticity” be replaced by the term “modulus of deformabtiity” which considers both recoverable and unrecoverable deformations that often take place when a food sample is subjected to even very small strains. It is also submitted that mechanical properties reflecting the behavior of the material under small strains do not necessarily correlate significantly with mechanical properties which reflect the yielding and fracturing or failure of the material. Published data are examined to test the validity of this hypothesis. In general, correlations between well‐defined failure type instrumental tests and panel tests are good, whereas correlations between small‐strain instrumental tests and panel tests are poor.
EFFECT OF HYDROCOLLOIDS ON APPARENT VISCOSITY AND SENSORY PROPERTIES OF SELECTED BEVERAGES1
Authors: PANGBORN ROSE MARIE , GIBBS ZIAIEH MISAGHI , TASSAN CATHERINE 
Published: February 2007

ABSTRACTThe effects were studied of low concentrations of 5 selected hydrocolloids (xanthan, hydroxypropylcellulose, sodium alginate, and carboxymethylcellulose of low and medium viscosity types) on viscosity and sensory properties of 3 commercial beverages: tomato juice, orange drink and soluble coffee. Tomato juice and orange drink were tested at 0° and 22°C, while coffee was tested at 22° and 60°C by 11‐14 highly trained judges. Apparent physical viscosity was determined with a Brookfield uiscometer. Due to precipitate formation, it was not possible to test sodium alginate in orange drink nor hydroxypropylcellulose in coffee at 60°C.Without exception, increasing the hydrocolloid concentration significantly depressed (P < 0.001) the flavor and aroma intensities of all beverages a t both test temperatures. Taste effects were specific for the gumlbeverage combinations. In general, gums depressed the sourness and saltiness of tomato juice, the sourness of orange drink and the bitterness of coffee.Both physical and oral viscosities increased with gum concentration and decreased with temperature. Positive synergism was displayed by gums in tomato juice and orange drink. Excellent correlations (r > 0.9) were obtained between sensory and physical viscosities.
FORCE‐DEFORMATION CONDITIONS ASSOCIATED WITH THE EVALUATION OF BRITTLENESS AND CRISPNESS IN SELECTED FOODS1
Authors: SHERMAN P. , DEGHAIDY F. S. 
Published: February 2007

ABSTRACTThe brittleness and crispness of low moisture foods and the crispness of selected high moisture foods were evaluated both instrumentally by Instron fracture tests and using a sensory panel. Brittleness was evaluated sensorially during the “first bite” whereas crispness was identified at a later stage of mastication. The maximum force at fracture of low moisture foods correlated inversely with panelists’ evaluations of brittleness either in the mouth or using the fingers. Panelists' evaluations of crispness in the mouth correlated reasonably well with the initial linear portion of the Instron force‐deformation curves when the sample were supported near their ends and also in their middle regions. The shapes of the force‐deformation curves for high moisture foods were very much influenced by the way in which samples were supported in fracture tests, the method of fracture and the Instron cross‐head speed.