Evaluation of Disintegration Testing of Different Fast Dissolving Tablets Using the Texture Analyzer

2002 ◽  
Vol 7 (3) ◽  
pp. 361-371 ◽  
Author(s):  
Silvia Kocova El-Arini ◽  
Sophie-Dorothée Clas
Keyword(s):  
Texture Analyzer

scholarly journals Direct measurement of stool consistency by texture analyzer and calculation of reference value in Belgian general population

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kazunori Matsuda ◽  
Takuya Akiyama ◽  
Satoshi Tsujibe ◽  
Kaihei Oki ◽  
Agata Gawad ◽  
...  
Keyword(s):  
Water Content ◽  
Direct Measurement ◽  
Direct Method ◽  
Reference Value ◽  
Stool Consistency ◽  
Texture Analyzer ◽  
Simple Protocol ◽  
Stool Form ◽  
Micro Systems ◽  
And Function

AbstractStool consistency is evaluated mainly in reference to indirect indicators such as water content or the appearance of stool forms using Bristol Stool Form Scale (BSFS). Methods of measurement are limited. We thus aimed to develop a simple protocol for direct measurement of stool consistency using the TA.XTExpress Texture Analyser (Stable Micro Systems Ltd.). We developed a protocol which enables mechanical quantification of the gram-force against a cylindrical probe (ø 6 mm) pushed into the stool surface at 2.0 mm/s to 5 mm depth. The consistency of 252 stools collected from 40 healthy Belgians was evaluated by the direct method and by the indirect indicators (water content and BSFS) for comparison. The log-transformed stool consistency values measured by the texture analyzer had a negative linear correlation with the stool water contents (rrm = − 0.781) with homoscedastic variance, suggesting the appropriateness of the new protocol. They showed a similar correlation with the BSFS, but with a large variance in the consistency values of normal stool forms. This correlation was much smaller for BSFS scored by subjects (rrm = − 0.587) than by experts (rrm = − 0.789), collectively indicating BSFS as a rough indicator of stool consistency susceptible to subjective bias despite its effectiveness in clinical use. The optimized direct method using the texture analyzer enables the accurate quantification of stool consistency, which facilitates understanding of the intestinal environment and function and thus may enhance the value of the stool as a predictor of human health.

Application of a Texture Analyzer friction rig to evaluate complex texture attributes in apples

2022 ◽  
Vol 186 ◽  
pp. 111820
Author(s):  
Min Sung Kim ◽  
Lisa M. Duizer ◽  
Alexandra Grygorczyk
Keyword(s):  
Texture Analyzer ◽  
Texture Attributes

Novel Amphoteric Cryogels for Cd2+ Ions Removal from Aqueous Solutions

2018 ◽  
Vol 775 ◽  
pp. 376-382 ◽  
Author(s):  
Alzhan Baimenov ◽  
Dmitriy Berillo ◽  
Leila Abylgazina ◽  
Stavros G. Poulopoulos ◽  
Vassilis J. Inglezakis
Keyword(s):  
Aqueous Solutions ◽  
Adsorption Capacity ◽  
Chemical Structure ◽  
Nitrogen Adsorption ◽  
Maximum Adsorption Capacity ◽  
Cadmium Ions ◽  
Texture Analyzer ◽  
Ph Values ◽  
Amphoteric Properties ◽  
Scanning Electron

In this work, amphoteric cryogels based on N,N-dimethyl acrylamide, methacrylic acid and allylamine, crosslinked by N,N-methylenebisacrylamide were synthesized by free-radical polymerization in cryo-conditions. The synthesized cryogels were used for the removal of cadmium ions from aqueous solutions under different pH values. The chemical structure was studied by FTIR, porosity by nitrogen adsorption and morphology by scanning electron microscopy and texture analyzer. The amphoteric properties of cryogels were studied by zeta potential measurements. Adsorption tests revealed that cryogels exhibit 3 times higher adsorption capacity at pH 6.0 than at pH 4.0. The maximum adsorption capacity of the amphoteric cryogels for Cd2+ was 113 mg/g, at pH 6.0 and initial Cd2+ concentration 100 ppm. The results suggest that the predominant removal mechanism is ion exchange between sodium, which initially presents in the structure of the cryogel, and cadmium from the aqueous phase. Recovery studies suggested that the cryogels used can be regenerated and efficiently reused.

ANALYSIS OF REPEATED STICKINESS MEASURES OF WHEAT DOUGH USING A TEXTURE ANALYZER

2003 ◽  
Vol 34 (1) ◽  
pp. 69-82 ◽  
Author(s):  
HEINRICH GRAUSGRUBER ◽  
EVELYN HATZENBICHLER ◽  
PETER RUCKENBAUER
Keyword(s):  
Texture Analyzer ◽  
Wheat Dough

Morphology and Mechanical Properties of Injectable Ceramic Microspheres

2008 ◽  
Vol 396-398 ◽  
pp. 691-694 ◽  
Author(s):  
S.M. Oliveira ◽  
C.C. Barrias ◽  
C.C. Ribeiro ◽  
I.F. Almeida ◽  
M.F. Bahia ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Morphological Structure ◽  
Optical Microscope ◽  
Spherical Particles ◽  
Sintering Process ◽  
Ionotropic Gelation ◽  
Texture Analyzer ◽  
Injection Process ◽  
Air Stream ◽  
Sintering Conditions

The aim of this study was to analyze the effect of starting powder granulometry and sintering conditions on the morphological structure and mechanical properties of injectable hydroxyapaptite (HAp) microspheres. The mechanical properties of the microspheres were evaluated, to investigate if their integrity could be maintained during the injection process. To obtain microspheres, HAp powders were dispersed in a sodium alginate solution and spherical particles were prepared by droplet extrusion under a co-axial air stream, coupled with ionotropic gelation in the presence of Ca2+. This was followed by a sintering process at various temperatures and times. The morphology of microspheres was observed under SEM, diameter measurements were performed in an optical microscope and the compression strength was evaluated using a texture analyzer. Finally, microspheres prepared using lower granulometry HAp powders and sintered at 1200 °C for 1 hour presented the best properties and were selected as the most suitable for the envisaged application.

A Comparison of Rheological Measurement Methods of Instant Cooked Rice by a Texture Analyzer

2018 ◽  
Vol 22 (4) ◽  
pp. 381-385 ◽  
Author(s):  
Heesu Kim ◽  
Im Kyung Oh ◽  
Seonkyeong Yang ◽  
Suyong Lee
Keyword(s):  
Measurement Methods ◽  
Rheological Measurement ◽  
Texture Analyzer ◽  
Cooked Rice

Correlation Analysis between Measured Values of the Texture Analyzer and Scale Values of Sensory Evaluation for Food Hardness

2011 ◽  
Vol 183-185 ◽  
pp. 882-886
Author(s):  
Xiao Mei Li
Keyword(s):  
Correlation Analysis ◽  
Sensory Evaluation ◽  
Linear Correlation ◽  
Regression Equations ◽  
Sequential Method ◽  
Scale Method ◽  
Texture Analyzer

In order to crystallize hardness features of common foods, the TA-XT2i texture analyzer and HDP/BS blade-type probes are applied to measure the hardness of 16 kinds of common foods. The samples are divided into groups according to proximity and deviation of the measured values, and consequently, the evaluators carry out sensory evaluation adopting sequential method and scale method in succession. After that, correlation analysis is been analyzed between measured values of the texture analyzer and scale values of sensory evaluation, correlation diagrams are drawn and regression equations are established to analyze. The results demonstrate that a close linear correlation exists between measured values and scale values. It is also concluded that reliability of scale values decreases with the growing quantity of tested samples, and it’s more difficult to scale when texture and property of the samples tend to have minor difference, therefore, scale values become less reliable.

Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology

2007 ◽  
Vol 13 (6) ◽  
pp. 455-460 ◽  
Author(s):  
R.K. Gupta ◽  
Alka Sharma ◽  
R. Sharma
Keyword(s):  
Response Surface Methodology ◽  
Product Quality ◽  
Response Surface ◽  
Sunflower Seed ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Texture Analyzer ◽  
Instrumental Texture

Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.

scholarly journals Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 687 ◽  
Author(s):  
Syed Ali Shahzad ◽  
Shahzad Hussain ◽  
Abdellatif A. Mohamed ◽  
Mohamed S. Alamri ◽  
Mohamed A. Ibraheem ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Gum Arabic ◽  
Textural Properties ◽  
Angular Frequency ◽  
Temperature Dependent ◽  
Scanning Calorimetry ◽  
Dramatic Decrease ◽  
Texture Analyzer ◽  
Storage And Loss Moduli ◽  
Cress Seed

The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at −20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.

scholarly journals IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR

2018 ◽  
Vol 11 (1) ◽  
pp. 1-8
Author(s):  
Rusdin Rauf ◽  
Nurdiana Nurdiana ◽  
Dwi Sarbini
Keyword(s):  
Substitution Effect ◽  
School Age Children ◽  
Deficiency Anemia ◽  
Iron Level ◽  
School Age ◽  
Texture Analyzer ◽  
Iron Requirement ◽  
High Prevalence ◽  
Acceptance Levels ◽  
Wheat Flours

The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.

Sign in / Sign up

Export Citation Format

Share Document