scholarly journals Effect of the temperature on the rheological properties of compound coating

2020 ◽  
Author(s):  
Tímea Kaszab ◽  
Lídia Bornemisza ◽  
Katalin Badak-Kerti
Keyword(s):  
Rheological Properties ◽  
Room Temperature ◽  
Profile Analysis ◽  
Treatment Temperature ◽  
Texture Profile ◽  
Melting Temperatures ◽  
Temperature Regimes ◽  
Different Temperatures ◽  
Compound Coating ◽  
Pre Treatment

AbstractThe objective of our experiment was to investigate the rheological properties of a compound coating depending on the pre-treatment temperature regimes.Compound coating samples were measured at six different temperatures with 2 °C resolution between 40 and 50 °C. One part of melted samples was measured by RV1 rotational rheometer at the actual melting temperatures and the other part of melted samples was filled into 9 × 9 × 9 mm cubes molds. These cubes were cooled 24 h in freezer (−18 °C) and next day the samples were warmed to room temperature for 3 hours with different temperature combinations. The solid cubes were measured with Texture Profile Analysis (TPA) test by SMS TA-XTplus Texture Analyzer at room temperature.Results show the effect of pre-treatment on the viscosity of the coating. Furthermore, significant differences were found among the samples cooled with different cooling methods. Our results stress the importance of the correct handling of the materials for confectioners.

scholarly journals Textural and sensory characteristics of oven baked and steamed bread

2019 ◽  
pp. 580
Author(s):  
Dele Raheem ◽  
Aiping Liu ◽  
Cheng Li
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Sensory Characteristics ◽  
Staple Food ◽  
Processing Methods ◽  
Texture Profile ◽  
Steamed Bread ◽  
Over Time

The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final bread products. Resilience and firmness of oven baked and steamed bread were determined by Texture Profile Analysis (TPA). The results shows higher resilience and lower firmness in steamed bread. In addition, we investigated the supplementation of banana milk juice on bread. The results showed that more banana milk juice in bread could lead to lower resilience but more firmness in both oven and steamed bread. The effect of storage temperature at room temperature, +4 °C and -20 °C over time on the resilience and firmness of both bread were also investigated. Both firmness and resilience increased over time in both oven baked and steamed bread.

scholarly journals Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

2018 ◽  
Vol 15 (2) ◽  
pp. 35
Author(s):  
Normah Ismail ◽  
Rosliana Rosman
Keyword(s):  
Physicochemical Properties ◽  
Crude Extract ◽  
Protein Concentration ◽  
Room Temperature ◽  
Profile Analysis ◽  
Chicken Meat ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Water Holding

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

scholarly journals Effect of ripening temperature on the texture of cow milk Kashkaval cheese

2018 ◽  
Vol 14 (s1) ◽  
pp. 69-78
Author(s):  
G. Ivanov ◽  
A. Bogdanova ◽  
G. Zsivanovits
Keyword(s):  
Profile Analysis ◽  
Cow Milk ◽  
Texture Profile ◽  
Ripening Time ◽  
Texture Parameters ◽  
Cheese Texture ◽  
Two Factors ◽  
Different Temperatures ◽  
Kashkaval Cheese

Texture development during ripening of cow milk Kashkaval cheese at different temperatures (9±1 °С, 11±1 °С and 13±1 °С) was studied. Texture parameters representing cheese hardness, cohesiveness, springiness, adhesiveness, gumminess and chewiness were determined by texture profile analysis. It was found that hardness, gumminess and adhesiveness of all studied samples increased, while springiness and cohesiveness decreased during ripening. An increase of chewiness values during the first stages of ripening was observed, followed by a decrease to the 60th day. It was found that ripening time, as well as ripening temperature had a significant effect on the changes in Kashakaval texture parameters. Cheese samples ripened at higher temperatures had lower values for hardness, cohesiveness, gumminess and chewiness. Ripening temperature had no significant effect on the changes in springiness and adhesiveness of the studied samples. The results obtained showed that by an appropriate combination of the two factors, ripening time and temperature, the changes in the Kashkaval cheese texture can be controlled, which is important for the quality of the final product.

Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

2018 ◽  
Vol 15 (2) ◽  
pp. 35
Author(s):  
Rosliana Rosman ◽  
Normah Ismail
Keyword(s):  
Physicochemical Properties ◽  
Crude Extract ◽  
Protein Concentration ◽  
Room Temperature ◽  
Profile Analysis ◽  
Chicken Meat ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Water Holding

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

scholarly journals The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 422
Author(s):  
Yuanqin Liu ◽  
Qiaoli Chen ◽  
Fang Fang ◽  
Jiali Liu ◽  
Zhiying Wang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Profile Analysis ◽  
Optical Microscope ◽  
Pasting Properties ◽  
Konjac Glucomannan ◽  
Morphological Properties ◽  
Texture Profile ◽  
Microscope Images ◽  
Porous Microstructure ◽  
High Level

The addition of hydrocolloid is an effective method to improve the properties of native starch. However, few studies have investigated the effects of konjac glucomannan (KGM) on canna starch (CS). In this study, the effects of various KGM concentration on the pasting, rheological, textural, and morphological properties of CS were investigated. The addition of KGM significantly increased CS’s pasting viscosities. Incorporation of KGM in CS at a relatively high level (1.2% w/w) exerted a significant influence on the pasting properties of CS. The consistency coefficient of CS was notably increased by KGM (from 43.6 to 143.3 Pa·sn) and positively correlated positive with KGM concentration. KGM concentration at a relatively high level (1.2% w/w) increased the elasticities and cohesiveness of CS by 53.3% and 88.0%, respectively, in texture profile analysis. The polarized optical microscope images indicated that KGM played an important part in protecting the crystalline structure of CS during heating. A denser porous microstructure with a filamentous network was observed in gelatinized KGM/CS mixtures as compared with the CS control. This research advances the knowledge of interactions between KGM and CS and opens possibilities to improve rheological properties of CS and to develop its new functionalities with KGM addition.

scholarly journals Convective and microwave drying of onion slices regarding texture attributes

2018 ◽  
Vol 36 (No. 2) ◽  
pp. 187-193 ◽  
Author(s):  
Süfer Özge ◽  
Demir Hande ◽  
Sezer Seda
Keyword(s):  
Profile Analysis ◽  
Power Level ◽  
Microwave Drying ◽  
Convective Drying ◽  
Effective Power ◽  
Brine Solution ◽  
Texture Profile ◽  
Allium Cepa L ◽  
Pre Treatment ◽  
Texture Attributes

The textural characteristics of onion slices (Allium cepa L.) of 3- and 7-mm thicknesses undergoing convective drying (50, 60, and 70°C) and microwave drying (68, 204, and 340 W real effective power levels) techniques with or without pre-treatment were evaluated. Pre-treatment consisted of dipping into brine solution (8% NaCl). Texture profile analysis at 25% compression was applied and hardness, chewiness, springiness and gumminess values of onions were recorded. As the temperature (convective) or real effective power level (microwave) increased, the hardness and chewiness levels of dried onion slices were enhanced. The values of these parameters were higher in response to microwave application compared to convective drying. Pre-treatment had an additive effect on hardness and chewiness in convectively dried samples. Maximum springiness was observed in response to convective drying. Dipping in brine solution generally caused no significant changes among slices of the same thickness (P < 0.05). With respect to gumminess, the results were quite similar to those for hardness and chewiness, i.e., markedly higher in microwave-dried onions.

scholarly journals Effect of addition of starches of different botanical origin on the texture and rheological properties of set-style yogurts

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 95-102 ◽  
Author(s):  
D. Najgebauer-Lejko ◽  
M. Sady ◽  
T. Grega ◽  
B. Faber ◽  
J. Domagała ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Profile Analysis ◽  
Potato Starch ◽  
Botanical Origin ◽  
Maize Starch ◽  
Flow Curves ◽  
Series Introduction ◽  
Texture Profile ◽  
Waxy Maize ◽  
Textural Parameters

The aim of the present study was to estimate an effect of addition of different native starches i.e.: potato, maize, waxy maize and tapioca on the textural (Texture Profile Analysis) and rheological properties (apparent dynamic viscosity, flow curves) of set-style cow?s yogurts. All analyses were done on fresh yogurts and after 1 and 3 weeks of storage at 4?C in three series. Introduction of all starches to the yogurt formula resulted in higher viscosity and improvement of all textural parameters except hardness. Addition of maize starch caused the highest apparent viscosity value and waxy maize starch supplementation led to the lowest hardness. Also the shape of flow curves was highly affected by the kind of starch added to the processing milk. Generally, maize and waxy maize starch additives resulted in higher values of shear stress when compared to the plain yogurt, whereas yogurt supplemented with potato starch demonstrated lower values of that parameter.

Comparative Labelling and Biokinetic Studies of 99mTc-EDTA(Sn) and 99mTc-DTPA(Sn)

1977 ◽  
Vol 16 (01) ◽  
pp. 30-35 ◽  
Author(s):  
N. Agha ◽  
R. B. R. Persson
Keyword(s):  
Complex Formation ◽  
Significant Influence ◽  
Room Temperature ◽  
Ph Value ◽  
Maximum Activity ◽  
Reduction Step ◽  
Labelling Yield ◽  
Different Temperatures ◽  
Kinetics Of

SummaryGelchromatography column scanning has been used to study the fractions of 99mTc-pertechnetate, 99mTcchelate and reduced hydrolyzed 99mTc in preparations of 99mTc-EDTA(Sn) and 99mTc-DTPA(Sn). The labelling yield of 99mTc-EDTA(Sn) chelate was as high as 90—95% when 100 μmol EDTA · H4 and 0.5 (Amol SnCl2 was incubated with 10 ml 99mTceluate for 30—60 min at room temperature. The study of the influence of the pH-value on the fraction of 99mTc-EDTA shows that pH 2.8—2.9 gave the best labelling yield. In a comparative study of the labelling kinetics of 99mTc-EDTA(Sn) and 99mTc- DTPA(Sn) at different temperatures (7, 22 and 37°C), no significant influence on the reduction step was found. The rate constant for complex formation, however, increased more rapidly with increased temperature for 99mTc-DTPA(Sn). At room temperature only a few minutes was required to achieve a high labelling yield with 99mTc-DTPA(Sn) whereas about 60 min was required for 99mTc-EDTA(Sn). Comparative biokinetic studies in rabbits showed that the maximum activity in kidneys is achieved after 12 min with 99mTc-EDTA(Sn) but already after 6 min with 99mTc-DTPA(Sn). The long-term disappearance of 99mTc-DTPA(Sn) from the kidneys is about five times faster than that for 99mTc-EDTA(Sn).

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

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