Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods

<p>One of the parameters that most influence the sensorial acceptance of yogurt is the texture presented. By determining the rheological behavior, we enable the sizing of the equipment. The aim of the present study is to determine the rheological behavior and the texture of whole yoghurts with different concentrations of achachairu pulp submitted to different temperatures. In addition to that we aim to adjust the data to the rheological models studied and to evaluate the influence of pulp and temperature on the instrumental texture profile. The rheological study was performed and the rheological models were adjusted to the experimental data. The Herschel-Bulkley rheological model presented the best fit for all formulations and temperatures with determination coefficients (R2 ) greater than 0.99 and low chi-square values (X2 ). Yogurt firmness decreased due to the increase of pulp concentration, however when submitted to 9 °C temperature they presented more firmness. On the other hand, yogurt showed non-Newtonian fluid behavior, in the specific case of pseudoplastic and instrumental texture parameters, they tended to decrease with increasing temperature. </p>

Download Full-text

Prediction of texture in different beef cuts applying image analysis technique

British Food Journal ◽

10.1108/bfj-12-2017-0695 ◽

2018 ◽

Vol 120 (8) ◽

pp. 1929-1940

Author(s):

Facundo Pieniazek ◽

Agustina Roa Andino ◽

Valeria Messina

Keyword(s):

Image Analysis ◽

Linear Trend ◽

Texture Features ◽

Image Texture ◽

Content Type ◽

Analysis Techniques ◽

Texture Parameters ◽

Freeze Dried ◽

Instrumental Texture ◽

Image Analysis Techniques

Purpose Measuring texture parameters are time consuming and expensive; it is necessary to develop an efficient and rapid method to evaluate them. Image analysis can be a useful tool. The purpose of this paper is to predict texture parameters in different beef cuts applying image analysis techniques. Design/methodology/approach Samples were analyzed by scanning electron microscopy. Texture parameters were analyzed by instrumental, image analysis techniques and by Warner–Bratzler shear force. Findings Significant differences (p<0.05) were obtained for image and instrumental texture features. Higher amount of porous were observed in freeze dried samples of beef cuts from Gluteus Medius and semintendinosus muscles. A linear trend with a linear correlation was applied for instrumental and image texture. High correlations were found between image and instrumental texture features. Instrumental parameters showed a positive correlation with image texture feature. Originality/value This research suggests that the addition of image texture features improves the accuracy to predict texture parameter. The prediction of quality parameters can be performed easily with a computer by recognizing attributes within an image.

Download Full-text

PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v33i2.47171 ◽

2015 ◽

Vol 33 (2) ◽

Author(s):

Eduarda M. Bainy ◽

Larissa C. Bertan ◽

Marcos L. Corazza ◽

Marcelo K. Lenzi

Keyword(s):

Weight Loss ◽

Shear Force ◽

Storage Time ◽

Frozen Storage ◽

Thickness Reduction ◽

Dimensional Changes ◽

Texture Parameters ◽

Fish Burger ◽

Physical Changes ◽

Instrumental Texture

The effects of frozen storage on weight loss during freezing, cooking yield, dimensional changes, and instrumental texture parameters of tilapia fish burger were evaluated during 6 months. Frozen storage for 1 month significantly increased the fish burger shear force, hardness and thickness reduction. Weight loss during freezing (0.6 ± 0.1 %) did not increase with storage time. There was no hardness (29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during the frozen storage from 1 to 6 months. Tilapia fish burger can be stored for up to 6 months with minor physical changes.

Download Full-text

NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread

Journal of Cereal Science ◽

10.1006/jcrs.2000.0343 ◽

2001 ◽

Vol 33 (1) ◽

pp. 59-69 ◽

Cited By ~ 78

Author(s):

S.B. Engelsen ◽

M.K. Jensen ◽

H.T. Pedersen ◽

L. Nørgaard ◽

L. Munck

Keyword(s):

Texture Parameters ◽

Multivariate Prediction ◽

Instrumental Texture

Download Full-text

Instrumental Texture Parameters and Solvation Characteristics of Mixed Casein Gels

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(95)76690-5 ◽

1995 ◽

Vol 78 (4) ◽

pp. 784-793 ◽

Cited By ~ 3

Author(s):

R.P. Konstance ◽

V.H. Holsinger ◽

M.P. Thompson

Keyword(s):

Texture Parameters ◽

Instrumental Texture

Download Full-text

Inulin Addition in Starch-based Dairy Desserts: Instrumental Texture and Sensory Aspects

Food Science and Technology International ◽

10.1177/1082013209341331 ◽

2009 ◽

Vol 15 (4) ◽

pp. 317-323 ◽

Cited By ~ 12

Author(s):

L.P. Lobato ◽

M.V.E. Grossmann ◽

M.T. Benassi

Keyword(s):

Experimental Design ◽

Food Industry ◽

Free Choice ◽

Textural Properties ◽

Combined Effect ◽

Sensory Characteristics ◽

Acceptance Test ◽

Textural Characteristics ◽

Texture Parameters ◽

Instrumental Texture

Interactions between ingredients have a wide application in the food industry. The objective of this work was to investigate the combined effect of milk, starch, and inulin on textural properties (firmness, gumminess, cohesiveness, and adhesiveness), syneresis, and sensory characteristics of pudding (by free-choice profile (FCP) and acceptability test), applying the experimental design for mixtures. Milk and starch were significant for all the studied texture parameters. Milk, inulin, and the interaction of the inulin with starch were significant for syneresis. It was possible to formulate pudding with the maximum inulin concentration (3.9%) with good textural characteristics. The judges were capable of distinguishing attribute differences and similarities, mainly in relation to texture, by applying the FCP. In the acceptance test, the judges concluded that there are no differences (p < 0.05) among the tested formulations. The different proportions among ingredients in the system can affect the characteristics of the final product. Inulin inclusion in pudding, as a functional ingredient, was successful.

Download Full-text

PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v33i2.46239 ◽

2015 ◽

Vol 33 (2) ◽

Author(s):

EDUARDA M. BAINY ◽

LARISSA C. BERTAN ◽

MARCOS L. CORAZZA ◽

MARCELO K. LENZI

Keyword(s):

Weight Loss ◽

Shear Force ◽

Storage Time ◽

Frozen Storage ◽

Thickness Reduction ◽

Dimensional Changes ◽

Texture Parameters ◽

Fish Burger ◽

Physical Changes ◽

Instrumental Texture

The eff ects of frozen storage on weight loss during freezing, cookingyield, dimensional changes, and instrumental texture parameters oftilapia fi sh burger were evaluated during 6 months. Frozen storagefor 1 month signifi cantly increased the fi sh burger shear force,hardness and thickness reduction. Weight loss during freezing (0.6± 0.1 %) did not increase with storage time. There was no hardness(29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during thefrozen storage from 1 to 6 months. Tilapia fi sh burger can be storedfor up to 6 months with minor physical changes.

Download Full-text