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

2009 ◽  
Vol 15 (4) ◽  
pp. 317-323 ◽  
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.

scholarly journals Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties

2021 ◽  
Vol 43 ◽  
pp. e55922
Author(s):  
Jéssica Aparecida Ribeiro ◽  
Clarissa Ane Gonçalves ◽  
Jéssica Ferreira Rodrigues ◽  
Natália Manzatti Machado Alencar ◽  
Eleonice Moreira Santos ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Food Industry ◽  
Physicochemical Analysis ◽  
Sensory Characteristics ◽  
Total Flavonoids ◽  
Industrial Processing ◽  
Total Anthocyanins ◽  
Hedonic Scale ◽  
Fruit Flavor ◽  
Instrumental Texture

Jaboticaba (Plinia spp.) peel is an emerging co-product with high levels of flavonoids, anthocyanins, and differentiated sensory characteristics. During the industrial processing of jaboticaba, as in the production of juices, only the pulp is used, and the peel is discarded. This work aimed to produce sequilho biscuits with different concentrations of jaboticaba peel flour (JPF) and evaluate the technological and sensory properties of the products. Biscuits with four concentrations of JPF (B1= 0.75%, B2= 1.5% B3= 2.25% and B4= 3.0%) were prepared. The physicochemical analysis, instrumental texture, color, total flavonoids, and total anthocyanins were evaluated. Sensory perceptions were investigated using the check-all-that-apply (CATA) questionnaire, hedonic scale, and purchase intention scale. Jaboticaba peel flour had high levels of total flavonoids (227.9±14.6 mg 100 g-1) and total anthocyanins (114.2±4.2 mg cyanidin-3-glycoside 100 g-1). Specific volume and bite force were not affected by the addition of JPF. The global impression for all biscuits elaborated with JPF ranged from approximately 6.5 to 7.5. It positively influenced the global impression of the biscuits, with associations with the CATA terms of fruit flavor, jaboticaba flavor, and fruit aroma. However, terms related to the texture, such as fibrous and hard, negatively influenced the global impression. It is recommended to produce sequilho biscuits with JPF addition up to 1.5%. This study demonstrated that the food industry could better exploit the jaboticaba peel, meeting consumer demand for products with differentiated sensory characteristics

Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content

2017 ◽  
Vol 23 (7) ◽  
pp. 597-607 ◽  
Author(s):  
Jovana Petrović ◽  
Dušan Rakić ◽  
Aleksandar Fišteš ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Food Industry ◽  
Wheat Germ ◽  
Nutritional Value ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Negative Effect ◽  
Suitable Combination ◽  
By Products

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150–1000 µm, and 800–2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box–Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies’ sensory characteristics.

scholarly journals The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4565
Author(s):  
Sergiu Pădureţ
Keyword(s):  
Fatty Acids ◽  
Principal Component ◽  
Textural Properties ◽  
Fat Content ◽  
Fatty Acids Composition ◽  
Color Parameter ◽  
Butter Fat ◽  
Composition Variation ◽  
Texture Parameters ◽  
The Impact

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

Quality Prediction of Rice Flour by Multiple Regression Model with Instrumental Texture Parameters of Single Cooked Milled Rice Grains

2005 ◽  
Vol 82 (4) ◽  
pp. 414-419 ◽  
Author(s):  
Hiroshi Okadome ◽  
Hidechika Toyoshima ◽  
Naoto Shimizu ◽  
Keitaro Suzuki ◽  
Ken'ichi Ohtsubo
Keyword(s):  
Regression Model ◽  
Multiple Regression ◽  
Rice Flour ◽  
Multiple Regression Model ◽  
Quality Prediction ◽  
Milled Rice ◽  
Rice Grains ◽  
Texture Parameters ◽  
Instrumental Texture

scholarly journals Strawberry jams: influence of different pectins on colour and textural properties

2009 ◽  
Vol 27 (No. 1) ◽  
pp. 20-28 ◽  
Author(s):  
M. Kopjar ◽  
V. Piližota ◽  
N.N. Tiban ◽  
D. Šubarić ◽  
J. Babić ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Textural Properties ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Phenol Content ◽  
Quality Properties ◽  
Texture Parameters ◽  
Important Quality

Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams and low-calorie strawberry jams containing fructose and aspartame or fructose syrup and aspartame. The highest anthocyanin content and total phenol content were detected in strawberry jam samples prepared with low methoxy amidated pectin. During storage, after 4 and 6 weeks at both storage temperatures, room temperature and 4°C, anthocyanin content and total phenol content decreased. Also, free radical scavenging activity decreased during storage. As far as the texture parameters are concerned, namely firmness, consistency and cohesiveness, the highest values were found in strawberry jam samples prepared with high methoxyl pectin.

scholarly journals Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 127
Author(s):  
M.F. Overholt ◽  
S. Mancini ◽  
H.O. Galloway ◽  
G. Preziuso ◽  
A.C. Dilger ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars

2009 ◽  
Vol 15 (4) ◽  
pp. 325-336 ◽  
Author(s):  
D. Sabanis ◽  
C. Soukoulis ◽  
C. Tzia
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Food Industry ◽  
Textural Properties ◽  
Loaf Volume ◽  
Wheat Cultivars ◽  
Natural Colorant ◽  
Sensory Responses ◽  
Dough Rheological Properties ◽  
The Relationship

Concentrated and two types of dried raisin juice were added to bread and durum wheat flour dough at 50% level of sucrose substitution to prepare different bread samples. Baking (specific volume, color, crumb moisture, sensory evaluation), textural properties, and dough rheological properties were determined in breads. Results suggested that Greek durum wheat flour was appropriate for breadmaking and contributed to the baking, sensory, and textural properties of the final product. Addition of concentrated raisin juice in dough products both as a sucrose substitute and natural colorant gave breads with a higher loaf volume, fruity flavor, and an appealing brown color. Breads containing dried raisin juice were sensory rated lower than those with sucrose, however, they improved loaf volume and increased preservation time. This study also examined statistically the relationship between sensory responses and instrumental measurements, which is of major importance in the food industry for various applications.

scholarly journals Electronic Nose, Tongue and Eye: Their Usefulness for the Food Industry

Revista Vitae ◽  
2020 ◽  
Vol 27 (3) ◽  
Author(s):  
Roberto Ordoñez-Araque ◽  
Johnny Rodríguez-Villacres ◽  
Julio Urresto-Villegas
Keyword(s):  
Mechanism Of Action ◽  
Electronic Nose ◽  
Sensory Analysis ◽  
Food Industry ◽  
Sensory Characteristics ◽  
Inclusion Criteria ◽  
Food Industries ◽  
Different Types ◽  
The Future ◽  
Main Components

Background: The electronic nose, tongue, and eye are futuristic technologies that have been used for many years; they have been gaining market in different types of industries and can increasingly be found in the food area; their function is to determine sensory characteristics (smell, aroma, and flavor) and objective visuals, without the subjectivity that can be represented by sensory analysis by people (the study that can complement the analysis of machines, without being exclusive). Objectives: Find the main generalities of these mechanisms, their sensors, software, mechanism of action, and applications within the food industry. Methods: A search was carried out in the main databases of indexed articles, with terms that allowed collecting the necessary information, and 89 articles were used that met different inclusion criteria. Results: The main outcomes were to understand the operation of each of these technologies, what their main components are, and how they can be linked in the beer, wine, oil, fruit, vegetable, dairy, etc. industry to determine their quality, safety, and fraud. Conclusions: The use of electronic nose, tongue, and eye is found in more food industries every day. Its technology continues to evolve; the future of sensory analysis will undoubtedly apply these mechanisms due to the reliability, speed, and reproducibility of the results.

scholarly journals Comportamento reológico e perfil de textura de iogurte integral com polpa de achachairu (Garcinia humilis)

2019 ◽  
Vol 1 (47) ◽  
pp. 145
Author(s):  
Sâmela Leal Barros ◽  
Newton Carlos Santos ◽  
Renata Duarte Almeida ◽  
Virgínia Mirtes de Alcântara Silva ◽  
Raphael Lucas Jacinto Almeida ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Chi Square ◽  
Rheological Models ◽  
Texture Profile ◽  
Fluid Behavior ◽  
Texture Parameters ◽  
Different Temperatures ◽  
Increasing Temperature ◽  
Best Fit ◽  
Instrumental Texture

<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>

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