bluuebunny/crossref_metadata_2025_split huggingface dataset:
DELINEATION OF PUNCTURE FORCES FOR EXOCARP AND MESOCARP TISSUES IN CUCUMBER FRUIT 1
Authors: THOMPSON R.L. , FLEMING H.P. , HAMANN D.D. 
Published: February 2007

ABSTRACTA puncture test was used to differentiate exocarp (skin) and mesocarp tissues of fresh cucumbers for resistance to penetration. Optimum instrumental test conditions were a punch size of 3.15 mm diameter and crosshead speed of 5 cm/min. The force required to penetrate the exocarp of whole fruit was determined and was deemed to represent a composite of the exocarp and the underlying tissue. By placing 7 mm thick, longitudinal slices skin down on a die plate, failure forces representing the mesocarp and exocarp tissues were determined in fruit ranging from 2.5–5.5 cm diameter. Exocarp force measurements were not influenced by slice thicknesses greater than 1 mm. Mesocarp measurements were lower with thicker slices, and required uniformity of thickness to maximize precision. The exocarp was found to represent about 60% of the composite force required to penetrate whole cucumbers, regardless of fruit size. Toughness of both exocarp and mesocarp increased with fruit size. The relative contributions of exocarp to penetration of seven other fruits varied from 58 to 88%.
TRAINING A TEXTURE PROFILE PANEL AND CONSTRUCTING STANDARD RATING SCALES IN ARGENTINA
Authors: HOUGH GUILLERMO , CONTARINI ADRIANA , MUÑOZ ALEJANDRA 
Published: February 2007

ABSTRACTA method is described for constructing reference scales for the sensory texture profile method in countries outside the U. S., such as Argentina. A complete set of 13 reference scales were constructed for Argentine foods: hardness, adhesiveness to palate, fracturability, cohesiveness, denseness, wetness, adhesiveness to lips, roughness, selfadhesiveness, springiness, cohesiveness of mass, moisture absorption and adhesiveness to teeth. Scores given by the panel trained using these scales were compared to those given by a panel trained using the US scales and found to be similar, in direction and magnitude, among the tested food samples.
CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEAL EXTRUDATES
Authors: BARRETT ANN H. , CARDELLO ARMAND V. , LESHER LARRY L. , TAUB IRWIN A. 
Published: February 2007

ABSTRACTRelationships among cellular structure, fracturability, and sensory properties in porous, brittle extrudates were investigated. Corn‐based extrudates intentionally processed to exhibit a range of physical structures were characterized in terms of cell size distribution, bulk density, mechanical strength, fracturability, and sensory attributes. These measurements show both mechanical strength, defined by average compressive stress during extended deformation, and fracturability, quantified by fractal and Fourier analyses of stress‐strain functions, increasing with either decreasing mean cell size or increasing bulk density. Fracturability parameters or structural characteristics are furthermore correlated with sensory scores for crunchiness, crispness, hardness and perceived density. These results indicate that cellularity strongly influences the pattern of mechanical failure and that failure characteristics, such as fractal dimension or power spectrum of stress‐strain functions, are reflective of sensory texture.
EFFECT OF LUBRICATION ON THE COMPRESSION BEHAVIOUR OF CHEESE AND FRANKFURTERS
Authors: BRENNAN J. G. , BOURNE M. C. 
Published: February 2007

ABSTRACTCylindrical samples of cheese and frankfurters were subjected to a 50% uniaxial compression between flat plates and artificial molars, mounted on a Texture Analyser, operating at two speeds, with and without lubrication. At both speeds and with both types of probe the maximum force was less for the lubricated probes than the unlubricated probes. In all cases the maximum force recorded at the higher speed was greater than at the lower speed and greater when plates were used than when teeth were used. Through observations made during the testing and from photographs taken, it was concluded that the frictional effect of the cusps on the molar teeth was greater than the effect of lubrication. Observations made when samples were compressed between molar teeth in the mouths of panellists confirmed the conclusion that compression of foods in the mouth follows the nonlubricated pattern despite the lubrication provided by saliva.
INFLUENCE OF GRANULE SIZE ON VISCOSITY OF CORNSTARCH SUSPENSION
Authors: OKECHUKWU PAUL E. , RAO M. A. 
Published: February 2007

ABSTRACTThe influence of granule size and size distribution in gelatinized suspensions of 2.6% cornstarch heated at fixed temperatures between 70–90C on the power law viscosity was measured by laser diffraction. In the early stages of gelatinization, where the granule size standard deviation was less than 12 μm, dilatant behavior was observed over the shear rate range 200–1100 S−1. At constant starch concentration and without granule rupture, suspension consistency, K, increased exponentially with granule mean diameter while the flow behavior index, n, decreased linearly with increase in the extent of gelatinization and the standard deviation of the granule size. The variation of K with granule size and that of n with standard deviation were found to be independent of temperature over 70–90C. In the later stages of gelatinization, where the granules lose their integrity, suspension viscosity progressively decreased as granule rupture continued.
STRUCTURAL DEVELOPMENT IN ICE CREAM—DYNAMIC RHEOLOGICAL MEASUREMENTS
Authors: GOFF H. D. , FRESLON B. , SAHAGIAN M. E. , HAUBER T. D. , STONE A. P. , STANLEY D. W. 
Published: February 2007

ABSTRACTThe influences of temperature, polysaccharide stabilizing agents and overrun on the rheological properties of ice cream mix and ice cream were measured using dynamic rheological techniques with a controlled stress rheometer. Storage and loss moduli and tan δ all decreased significantly with increasing temperature. Unstabilized samples demonstrated significantly greater storage and loss moduli at temperatures < –8C and tan δ at all temperatures than stabilized samples, however, polysaccharides increased mix viscosity and resulted in significant increases in viscosity as the mix was concentrated. This indicated the importance of considering both ice and unfrozen phases in determining the impact of stabilizers on ice cream rheology. Increasing overrun from 20 to 60% increased the storage modulus significantly but had less effect on the loss modulus, especially in the stabilized samples. However, as overrun increased, the maximum force required for large deformation decreased, emphasizing the need to consider the effects of small‐scale versus large‐scale deformation testing on structure. Dynamic rheological measurements can provide insights into the development of ice cream structure and are useful in complementing other techniques.
EFFECT OF pH AND CATIONS ON THE THERMALLY INDUCED GELATION OF OVALBUMIN
Authors: SAVOIE V.J. , ARNTFIELD S.D. 
Published: February 2007

ABSTRACTThe gelation of ovalbumin in the presence of salts containing Ca+2 and Mg+2 at various pH values was investigated. Characteristics of the gels produced were evaluated using penetration measurements on an Ottawa Texture Measuring System as well as dynamic rheology on a Bohlin VOR rheometer. Gel properties were related to cation binding (equilibrium dialysis) and to changes in protein structure (differential scanning calorimetry). Cation binding generally increased with increasing salt concentration, and Mg+2 bound to a greater extent than Ca+2 at the higher levels studied. The impact of this binding on gel structure was dependent on pH and the technique used to evaluate structure. At pH 5 proteins tended to coagulate regardless of the type or amount of salt. At pH 7, the highest rigidity values from penetration measurements were obtained at salt levels of 0.005 M. At pH 9, the salt concentration for maximum rigidity varied with the salt, while the storage moduli (G') from dynamic rheology were highest at the highest salt concentration used. Based on rigidity data, the inclusion of 0.005 M MgSo4 would give a product with the greatest rigidity over a wide pH range.
SIMULATING VISCOELASTIC PROPERTIES OF SELECTED FOOD GUMS AND GUM MIXTURES USING A FRACTIONAL DERIVATIVE MODEL
Authors: MA L. , BARBOSA‐CÁNOVAS G.V. 
Published: February 2007

ABSTRACTA four parameter semi‐empirical model has been developed using the fractional derivative (FD) theory, which consists of applying a mathematical operator to a constitutive equation. The Fourier transform approach is used to obtain the analytical function of the derived model. Since a single four parameter model can predict both storage modulus (G′) and dynamic viscosity (η′), the developed FD model was appropriate in describing the viscoelastic properties of selected food gum dispersions, food gum mixtures and gellan gel. This fractional derivative model shows good simulation capability for selected food gum dispersions (0.5% xanthan gum, 0.5 and 0.75% locust bean gum, and 0.5, 0.75, and 1.0% guar gum), 0.6% gellan gel, and binary mixtures of carrageenan and guar gum, car‐rageenan and xanthan, as well as guar and xanthan gum.
A FRACTURE MECHANICS ANALYSIS OF THE TEXTURE OF POTATOES
Authors: FAHLOUL D. , SCANLON M.G. 
Published: February 2007

ABSTRACTThe generalized fracture mechanics approach (GFM) developed by Andrews (1974) was applied to measure the fracture toughness of potatoes of the cultivar Shepody. Specimens were fashioned from the centre portions of 10 tubers, and were soaked in distilled water overnight to attain full turgor pressure in the cells. Tensile tests were performed on specimens with different initial crack lengths. The function k1(W0) for potatoes was evaluated. This function is an explicit distribution function of input energy in the specimen (work done on unit volume of the specimen). From the form of the function, a simple mathematical model was developed to describe k1(W0) for potatoes. The critical apparent energy release rate defined by GFM theory was found to be constant (T= 2650 J m−2) and independent of initial crack length and applied load. The fracture toughness (T0) of Shepody potato obtained from this value of T was 212 J m−2, which is in good agreement with the results of other researchers using uniaxial compressive and tensile tests.
RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEETPOTATO TEXTURE1
Authors: TRUONG V.D. , HAMANN D.D. , WALTER W. M. 
Published: February 2007

ABSTRACTThis study compared two instrumental methods, namely uniaxial compression and texture profile analysis (TPA), with sensory evaluation in describing the textural properties of cooked sweetpotatoes. The steamed cooked samples (1.35 × 2.2 cm cylinder) of four cultivars and six selections were subjected to a trained texture profile panel for sensory ratings and the two instrumental methods for determination of the mechanical properties. Factor analysis indicated that the 15 sensory variables were grouped into 3 main factors, namely moistness‐firmness (factor 1), particles (factor 2), and fiber (factor 3). Among the instrumental parameters, shear stress of compression and fracturability, hardness, and gumminess of TPA correlated highly (R = 0.73–0.95) with both the mouthfeel and mechanical‐type sensory notes. These parameters of the two instrumental methods were linearly related (R2≥ 0.95) and could be converted from one to another with a high degree of reliability. Regression equations based on shear stress significantly explained (R2= 0.71–0.91) eight of the sensory notes. These instrumental parameters can be good predictors of cooked sweetpotato texture.
CATEGORIZATION OF ENGLISH AND FINNISH TEXTURE TERMS AMONG CONSUMERS AND FOOD PROFESSIONALS
Authors: LAWLESS HARRY , VANNE MIKA , TUORILA HELY 
Published: February 2007

ABSTRACTApproximately 70 texture and mouthfeel descriptive words were studied in English and in Finnish for their conceptual categorization via sorting, multidimensional scaling, and cluster analysis. Two groups were tested within each language, a consumer group and a group of food professionals. Categories for texture terms were generally similar for the two knowledge groups and for the two language groups. Major categories included a geometric, particle‐related category, a category describing the degree of open structure, firmness/compressibility, thickness and adhesiveness, deformability and elasticity, moisture terms, oiliness, and a category related to the presence of effervescence. Differences between groups appear to be due to the adoption of specific frames of reference (specific foods) assumed by some participants (e.g. sauce‐related terms for Finnish food professionals). Other variations may be attributable to nuance or differences in shades of meaning and connotation and to the different levels of specificity in the two languages (e.g. Finnish has three specific words for the English term “thick”).
CHARACTERISATION OF FOAM PROPERTIES USING IMAGE ANALYSIS
Authors: SARKER DIPAK K. , BERTRAND DOMINIQUE , CHTIOUI YOUNÈS , POPINEAU YVES 
Published: February 2007

ABSTRACTThe physical properties of a series of model protein, surfactant and protein/surfactant foams were enumerated and investigated using foam conductivity, surface tension, preliminary surface rheology and bulk viscosity measurements. Images of various predetermined stages in the evolution of foam samples were obtained. Foam images were recorded, digitised and analysed using mathematical analysis of image texture. A textural appreciation was achieved by counting bubbles in selected images at key points during the evolution of the foam. Statistical treatment allowed delineation of real and mathematical artefacts generated in textural descriptions of foams. A principal component analysis parameter was identified, which not only corresponded with bubble size but also described bubble shape and occurrence in the texture. Analysis of the data showed correlations between sample images and changes in the structure and the composition of the adsorbed interfacial layer, highlighted using physical measurements.
MONITORING PROCESS CHEESE MELTABILITY USING DYNAMIC STRESS RHEOMETRY1
Authors: SUTHEERAWATTANANONDA M. , BASTIAN E.D. 
Published: February 2007

ABSTRACTMeltability of process Cheddar cheese made with disodium phosphate (DSP) and trisodium citrate (TSC) at various moisture contents was determined with a Rheometrics dynamic stress rheometer using 25 mm parallel plate geometry. Slippage was controlled either by bonding ethyl‐2‐cyanoacrylate adhesive directly to the plates or using serrated plates. Results from serrated plates were more consistent and repeatable than the technique with adhesive. Transition temperature was defined as the lowest temperature at which tan δ= 1 and reflects a change in cheese properties such that elastic and viscous properties are equivalent. Moisture contents between 38.60 to 39.80% did not significantly influence the transition temperature of disodium phosphate and trisodium citrate process cheese. Transition temperature of process cheese containing TSC was lower than cheese containing DSP. Arrhenius plot of complex viscosity (ɛ*) versus temperature indicated that the rate of change in viscosity of TSC process cheese was higher than that of DSP cheese.
PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING
Authors: WIUM H. , QVIST K.B. 
Published: February 2007

ABSTRACTThe ability to predict sensory texture properties of Feta cheese made from ultrafiltered milk (UF‐Feta) from uniaxial compression, small shear deformation measurements (frequency sweep, strain sweep, relaxation) and indices of proteolysis was studied. In principal component analysis (PCA) some of the instrumental variables were highly correlated, e.g. the moduli from uniaxial compression and shear measurements; and strain at fracture from uniaxial compression and indices of proteolysis. PCA of the six sensory attributes determined by a trained panel showed that mainly one type of information was present in the sensory results. Partial Least Squares regression (PLS) of all results revealed that stress at fracture from uniaxial compression was the individual instrumental parameter having the highest correlation with the sensory texture attributes. Of these, the three firmness attributes were best predicted by the instrumental parameters. As the shear measurements were not very useful for prediction of sensory texture properties by themselves, and as the increase in prediction precision by inclusion of these measurements was marginal, it is suggested that either stress at fracture alone, or together with three other parameters from uniaxial compression should be used to describe texture properties of UF‐Feta cheese.
NEW PARAMETERS FOR INSTRUMENTAL TEXTURE PROFILE ANALYSIS: INSTANTANEOUS AND RETARDED RECOVERABLE SPRINGINESS
Authors: FISZMAN S. M. , PONS M. , DAMÁSIO M.H. 
Published: February 2007

ABSTRACTCylindrical samples of gelatin, K‐carrageenan/locust bean gum and gellan gum gels were subjected to two successive cycles of compression at three predetermined deformation levels corresponding to 25, 50 and 75% of their respective degrees of compression at failure. Values of “recoverable instantaneous springiness” (Sins) and “recoverable retarded springiness” (Sret) were measured. Values of Sins and Sret for the gelatin samples were similar and close to 1, indicating a very fast and almost complete recovery of their initial height. By contrast, for K‐carrageenan/locust bean gum and gellan gels the values of Sins and Sret were quite different, indicating that recovery was retarded. These parameters seem to be a good index of the relative magnitude of elastic and viscous components of foods. This was confirmed by relaxation tests.
EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLES
Authors: BASAK S. , RAMASWAMY H.S. 
Published: February 2007

ABSTRACTPrepared fruits and vegetables were subjected to high pressure processing at 100–400 MPa for 5–60 min in an isostatic press and their influence on product texture was evaluated. Pressure had a dual effect on product texture characterized by an initial loss in texture, ascribed to the instantaneous pulse action of pressure, followed by a more gradual change as a result of pressure‐hold. The extent of the initial loss and the subsequent partial recovery were pressure dependent with the former more prominent at higher pressures and the latter at lower pressures. The pressure treated samples were generally brighter in color somewhat resembling the appearance of mildly heat treated samples. For all vegetables pressure treated at 100 MPa for 60 min, the initial loss in texture was totally recovered during the pressure hold yielding an overall texture firmer than that of the raw product. There was no recovery of texture during the standing period at atmospheric pressure after the pressure treatment.
DEVELOPMENT OF A SENSORY TEXTURE PROFILE OF COOKED POTATOES BY MULTIVARIATE DATA ANALYSIS
Authors: THYBO ANETTE KISTRUP , MARTENS MAGNI 
Published: February 2007

ABSTRACTA sensory texture profile of cooked potatoes (Solanum tuberosum) was developed through two training periods in 1995 and 1997. Training time necessary to obtain a reliable sensory panel in assessing texture attributes was studied by the use of univariate and multivariate data analysis. The panel was interviewed and introduced to the Texture Profile Method. A list of texture attributes, ranging from non oral terms to terms evaluated after the first bite and the following mastications, was developed resulting in 14 texture attributes, Analysis of variance (ANOVA), discriminant partial least squares regression (DPLSR) and principal component analysis (PCA) was used to reduce the texture profile to 8 reliable sensory attributes covering the geometrical (reflection, mealiness, graininess), mechanical (firmness, hardness, springiness chewiness) and moistness characteristics. These variables explained 89% and 86% of the total variance in 1995 and 1997, respectively. Relevant criteria for studying panel performance are discussed. Training for more than one day did not significantly improve panel performance. Geometrical attributes as well as moistness were found easier to evaluate than the mechanical attributes.
EFECT OF pH BUFFERS ON MECHANICAL PROPERTIES OF GELLAN GELS
Authors: MAO RUNSHENG , TANG JUMING , SWANSON BARRY G. 
Published: February 2007

ABSTRACTThe strength and deformability of calcium cross‐linked gellan gels as affected by pH 3.5 and 5.0 citrate and acetate buffers were measured by large compressive deformation test until failure. The trend of dependence of gel strength on polymer and calcium concentrations was similar to gels formed in distilled water without pH adjustment. A critical calcium concentration was observed for each gellan concentration. Gels formed at the critical calcium concentration exhibited the maximum strength. The chelating effect of pH 5.0 citrate buffer greatly increased the critical calcium concentration. The failure strain, representing the deformability, of gellan gels formed in buffers behaved differently from gels formed in distilled water. In the pH 3.5 buffer systems, gellan gels were brittle regardless of gellan and calcium concentrations. In the pH 5.0 buffer systems, gellan gels were brittle at high calcium concentrations and ductile at calcium concentrations less than 24 mM in citric buffer and less than 6 mM in acetate buffer.
INSTRUMENTAL AND SENSORY CHARACTERIZATION OF COOKED POTATO TEXTURE
Authors: THYBO ANETTE KISTRUP , MARTENS MAGNI 
Published: February 2007

ABSTRACTUniaxial compression, Texture Profile Analysis (TPA) and chemical measurements were related to sensory texture evaluation of potato quality during storage. Principal component analysis grouped the varieties into three types of variation: mealiness versus firmness and springiness (PC1), moistness versus adhesiveness (PC2) and hardness versus adhesiveness and moistness (PC3). In uniaxial compression the variable ‘stress', ‘work up to fracture’ and ‘total work during compression’ described the same type of information in the data. These uniaxial data and most of the TPA data were highly correlated. Uniaxial compression data (stress, strain, modulus of deformability), starch structural data (area, roundness, aspect ratio), specific gravity and pectin methyl esterase activity discriminated between the varieties and harvest times. Partial Least Squares Regression showed stress, strain, modulus of deformability and specific gravity to be the most important variables in distinguishing between two groups of sensory texture attributes explaining 65% of the total variance in the sensory data. Coefficients of correlation between predicted and measured sensory attributes were in the range 0.36–0.79. The TPA data were not found to be relevant substitutions for the sensory attributes.
TEXTURAL CHARACTERISTICS OF CHEESE ANALOGS INCORPORATING FAT REPLACERS
Authors: LOBATO‐CALLEROS C. , VERNON‐CARTER E. J. , SANCHEZ‐GARCIA J. , GARCIA‐GALINDO H. S. 
Published: February 2007

ABSTRACTThe textural characteristics and microstructure of cheese analogs whose fat content was reduced with different ratios of low methoxyl pectin and whey protein concentrate commercial fat replacers were studied. Textural characteristics were determined by the instrumental Texture Profile Analysis and by a trained sensory panel. Microstructure was determined using Scanning Electron Microscopy. Whey protein concentrate (WPC) analogs showed lower values for the textural characteristics of hardness and firmness, replaced less fat and retained less water than the low methoxyl pectin (LMP) analogs. The LMP analogs exhibited a discontinuous protein matrix containing very small‐dispersed fat droplets, associated to polyhedral gel particles, while the WPC analogs presented a smooth continuous protein network, which perfectly enwrapped larger fat particles. Polynomial models that predict the cheese analogs texture in function of the fat replacer, fat and moisture ratios in the formulation were established.