Elementary Concepts of Rheology Relevant to Food Texture Studies

1973 ◽  
pp. 33-51 ◽  
Author(s):  
Essex E. Finney
Keyword(s):  
Food Texture

Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory Analyses

2020 ◽  
Author(s):  
César Vinicius Toniciolli Rigueto ◽  
Jaqueline da Silva Rumão ◽  
Raquel Aparecida Loss ◽  
Christian Oliveira Reinehr ◽  
Luciane Maria Colla
Keyword(s):  
Food Texture ◽  
Sensory Analyses

Sensory memory and food texture

2005 ◽  
Vol 16 (3) ◽  
pp. 251-266 ◽  
Author(s):  
J. Mojet ◽  
E.P. Köster
Keyword(s):  
Sensory Memory ◽  
Food Texture

Food texture manipulation by face deformation

2018 ◽  
Author(s):  
Yuji Suzuki ◽  
Jotaro Shigeyama ◽  
Shigeo Yoshida ◽  
Takuji Narumi ◽  
Tomohiro Tanikawa ◽  
...  
Keyword(s):  
Food Texture

Using emulsifiers to improve food texture

2003 ◽  
Author(s):  
N Krog ◽  
M Faergemand
Keyword(s):  
Food Texture

Consumer Evaluation and Optimization of Food Texture

Food Texture ◽  
2017 ◽  
pp. 293-328
Author(s):  
Howard R. Moskowitz ◽  
Barry E. Jacobs
Keyword(s):  
Consumer Evaluation ◽  
Food Texture

scholarly journals Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

2011 ◽  
pp. 131-143 ◽  
Author(s):  
Olga Radocaj ◽  
Etelka Dimic ◽  
Vesna Vujasinovic
Keyword(s):  
Press Cake ◽  
Profile Analysis ◽  
Peanut Butter ◽  
Pumpkin Seed ◽  
Texture Profile ◽  
Food Texture ◽  
Hemp Oil ◽  
Cold Pressed ◽  
Texture Attributes ◽  
Instrumental Texture

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. Strong and firm spreads, without visible oil separation were formed and had an appearance and texture comparable to commercial peanut butter. In terms of the primary food texture attributes such as hardness, cohesiveness and adhesiveness, determined by the instrumental texture analysis, the optimum combination of variables with 1-1.2% of added stabilizer and 20- 40% of added hemp oil (in the oil phase) produced desirable spreads.

Sign in / Sign up

Export Citation Format

Share Document