scholarly journals The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors

2021 ◽  
Vol 19 (2) ◽  
pp. 103
Author(s):  
Joko Susilo Utomo ◽  
Erliana Ginting
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Raw Material ◽  
Local Market ◽  
Sweet Potatoes ◽  
Textural Characteristics ◽  
Texture Profile ◽  
Science Technology ◽  
Before And After ◽  
Textural Attributes

<p>Sweet potatoes have varied physical characteristics based on their flesh colors. Two selected sweet potato (SP) with white (WF) and yellow-fleshed (YF) colors were collected from local market and analyzed their textural characteristics using a Uniaxial compression and Texture Profile Analysis (TPA) test. The study was conducted in the Food Processing Technology Laboratory, Faculty of Food Science Technology, University of Putra Malaysia. All textural attributes were collected from the samples treated with steaming for 5, 10, 15 and 20 min. The moisture content of the samples were determined before and after steaming. The results showed that the moisture content of WF was lower than YF both before and after steaming, which could be declared as a typical moisture content for each flesh color. This resulted in a greater peak deformation or firmness of the fresh tuber found in WF relative to YF.  Steaming SP for 5 min exhibited the “raw” properties tissue, whereas steaming for more than 10 min would generate the “cooked” tissue that significantly affected the textural characteristics. The hardness level decreased considerably along with the time of steaming and was similar for both flesh colors after 15-min steaming. The WF was less adhesive and less elastic; however, it had less chewiness than that of YF. This suggests that the use of WF as a raw material for mashed products would have advantages, such as easiness to mash, less tendency to stick with the cooking tools, and less elastic. <br /><br /></p>

scholarly journals Effect of moisture content on textural attributes of dried figs

2014 ◽  
Vol 28 (4) ◽  
pp. 403-412 ◽  
Author(s):  
Sara Ansari ◽  
Neda Maftoon-Azad ◽  
Asgar Farahnaky ◽  
Ebrahim Hosseini ◽  
Fojan Badii
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Critical Moisture Content ◽  
Texture Profile ◽  
Energy Gradient ◽  
Textural Parameters ◽  
Critical Moisture ◽  
Effect Of Moisture ◽  
Textural Attributes

Abstract Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very important. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to examine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parameters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

scholarly journals Effect of Substrate Characteristics on the Growth and Sporulation of Two Biocontrol Microorganisms during Solid State Cultivation

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 69
Author(s):  
Ga Young Lee ◽  
Wenqi Li ◽  
Ulalo M. Chirwa ◽  
Jian Shi
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Profile Analysis ◽  
Initial Moisture Content ◽  
Streptomyces Griseus ◽  
Strain Curve ◽  
Spore Production ◽  
Biocontrol Agents ◽  
Plate Count ◽  
Texture Profile

Biocontrol agents are a group of naturally occurring organisms capable of interrupting the lifespan and suppressing the propagation of disease organisms. The use of biocontrol agents offers an environment-friendly and sustainable solution to the synthetic agrochemicals. In this study, we investigated parboiled rice and millets as substrates for spore production of two model biocontrol microorganisms (Bacillus pumilus and Streptomyces griseus) under solid state cultivation (SSC) conditions. The effects of cultivation parameters such as initial moisture content, water activity, and cultivation time on microbial growth and spore production were studied. Furthermore, texture profile analysis was performed to test the stress and strain curve and the hardness and stickiness of the substrates. The greatest spore production occurred at 50% moisture content with millets as a substrate, yielding a count of 1.34 × 108 spores/g-wet-substrate enumerated with plate count analysis and 1.70 × 108 events/g-wet-substrate using flow cytometry analysis. Substrate texture profile was highly correlative to the initial moisture content and substrate type and all proved to be essential process variables in controlling the bacterial growth and sporulation during SSC processes.

scholarly journals Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Małgorzata Ormian ◽  
Paweł Hanus ◽  
Maciej Kluz ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Quality Parameters ◽  
Lemon Juice ◽  
Raw Material ◽  
Physical Parameters ◽  
Meat Processing ◽  
Texture Profile ◽  
Microbiological Parameters ◽  
Acid Whey

Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.

scholarly journals Effects of texture properties of semi-solid food on the sensory test for pharyngeal swallowing effort in the elderly

2020 ◽  
Author(s):  
Jin-Woo Park ◽  
Seul Lee ◽  
Byoungseung Yoo ◽  
Kiyeon Nam
Keyword(s):  
Profile Analysis ◽  
Peanut Butter ◽  
The Elderly ◽  
Solid Food ◽  
Sweet Potatoes ◽  
Sensory Test ◽  
Texture Profile ◽  
Solid Foods ◽  
Pharyngeal Swallow ◽  
Semi Solid

Abstract Background: Increasing viscosity can reduce the risk of aspiration into the airway, but conversely, very thick solid food may require greater strength and effort. We assumed that semi-solid foods with similar viscosities will behave differently in the oropharynx and there might exist the possibility that properties other than viscosity may have clinical relevance. This study aimed to find out the texture of semi-solid foods that affects the effort of pharyngeal swallow in the elderly. Methods: Nine kinds of semi-solid foods not requiring mastication were selected for texture profile analysis (TPA), and included whipped cream, mayonnaise, soft tofu, mango pudding, boiled mashed pumpkin, boiled mashed potatoes, boiled mashed sweet potatoes, red bean paste, and peanut butter. Hardness, adhesiveness and cohesiveness of each food were measured three times by using the rheometer. A blinded sensory test using a 9-point hedonic scale was also conducted in eighteen elderly people to investigate how much effort was required to swallow food, and how much of the food remained in the pharynx after swallowing. The correlation between texture and sensory outcome was statistically analyzed.Results: Foods that belonged to the same viscosity category showed different texture values, and the participants also rated different scores respectively. Only adhesiveness among three properties was significantly correlated with the sensory test. (r= 0.882, p=0.002 for difficult to swallow, r=0.879, p=0.002 for sense of residue).Conclusions: Adhesiveness was the most important property of the semi-solid foods, requiring most efforts in pharyngeal swallow in the elderly. If we select and provide food having low adhesiveness value in the same viscosity category, there might be the possibility to make it easier to swallow in older adults.

scholarly journals Fruit Textural Characteristics of 23 Plum (Prunus salicina Lindl) Cultivars: Evaluation and Cluster Analysis

HortScience ◽  
2021 ◽  
pp. 1-10
Author(s):  
Xia Qiu ◽  
Haonan Zhang ◽  
Huiyi Zhang ◽  
Changwen Duan ◽  
Bo Xiong ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Profile Analysis ◽  
Principal Component ◽  
High Hardness ◽  
Soluble Solids ◽  
High Positive Correlation ◽  
Textural Characteristics ◽  
Texture Profile ◽  
Combined Application ◽  
Prunus Salicina

Fruit textural characteristics can affect the storage, transportation, and processing of plum (Prunus salicina Lindl) in commercial production. We analyzed 23 plum cultivars with marked differences in fruit traits. Basic physicochemical indicators and textural characteristics of the fruits were determined using puncture testing and texture profile analysis. Furthermore, through the combined application of cluster analysis and principal component analysis, the indexes were simplified to three relatively independent dimensions, comprehensively reflecting the hardness, size, and flexibility of plum fruit. Our results show a high positive correlation among textural characteristics such as hardness, springiness, gumminess, and chewiness, whereas toughness and brittleness were negatively correlated. In addition, physicochemical properties were correlated to the texture traits. The weight and size of the plum fruit were related to hardness, adhesiveness, and chewiness. The soluble solids and water content contributed to the hardness, cohesiveness, and resistance to chewing. Cluster analysis revealed three distinct clusters: Cluster I represented by ‘Meiguihong’ with high hardness and a chewable texture; Cluster II represented by ‘Siyuecui’, ‘Cuimi’, and ‘Qingcui’ with a hard and brittle texture; and Cluster III represented by ‘Jinmi’, ‘Taoli’, and ‘Oishiwase’ with a soft and tough texture. The results of this study provide a significant theoretical foundation for quality evaluation, and classification of plum fruit characteristics, thus providing insights for further breeding of plum varieties.

scholarly journals Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

2008 ◽  
Vol 65 (2) ◽  
pp. 169-173 ◽  
Author(s):  
Marcela de Rezende Costa ◽  
Walter Bergamin Filho ◽  
Expedito Tadeu Facco Silveira ◽  
Pedro Eduardo de Felício
Keyword(s):  
Profile Analysis ◽  
Raw Material ◽  
Texture Profile ◽  
System A ◽  
Complex Process ◽  
Experimental Process ◽  
Colour System ◽  
Processed Products ◽  
Hunter Colour ◽  
Processing Techniques

Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products - CTCs), and in red colour (higher a values - Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.

scholarly journals Karakteristik chiffon berbahan baku tepung pisang lewat matang

2021 ◽  
Vol 12 (2) ◽  
pp. 197-208
Author(s):  
Tjahja Muhandri ◽  
Sutrisno Koswara ◽  
Aminullah Aminullah
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Specific Volume ◽  
Raw Material ◽  
Banana Fruit ◽  
Random Design ◽  
Texture Profile ◽  
Bakery Industry ◽  
Banana Flour ◽  
And Control

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

scholarly journals Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

2019 ◽  
Vol 11 (15) ◽  
pp. 125
Author(s):  
Sâmela L. Barros ◽  
Newton C. Santos ◽  
Raphael L. J. Almeida ◽  
Semirames do N. Silva ◽  
Amanda P. S. Nascimento ◽  
...  
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Solids ◽  
Texture Profile ◽  
Lemon Grass ◽  
Physico Chemical

The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

scholarly journals 21. Effect of Vacuum Ageing on Instrumental and Sensory Textural Properties of Meat from Uhruska Lambs

2016 ◽  
Vol 16 (2) ◽  
pp. 601-609 ◽  
Author(s):  
Mariusz Florek ◽  
Andrzej Junkuszew ◽  
Wiktor Bojar ◽  
Piotr Skałecki ◽  
Monika Greguła-Kania ◽  
...  
Keyword(s):  
Cold Storage ◽  
Shear Force ◽  
Profile Analysis ◽  
Textural Properties ◽  
Rectus Femoris ◽  
Texture Profile ◽  
Lower Shear ◽  
Lamb Meat ◽  
Textural Attributes ◽  
Shear Energy

Abstract The objective of the present research was to assess the instrumental and sensory textural attributes of lamb meat depending on the cold storage ageing under vacuum. The research material included two skeletal muscles, i.e. semimembranosus (SM) and rectus femoris (RF) from carcasses of Uhruska lambs. The age of animals ranged from 120 to 135 days. The ageing and muscle influenced significantly shear force and shear energy. However, significantly lower shear force and higher score of tenderness were observed on 7 vs. 2 days of ageing only for SM. The evaluated factors (ageing and muscle) affected slightly and not significantly the parameters of texture profile analysis. The muscle samples after the 7-day ageing showed higher hardness and chewiness. Significant correlation of sensory tenderness with instrumental shear and energy force and springiness was confirmed. The obtained results indicated that vacuum-packed lamb meat during cold storage for 7 days following slaughter develops the sensory attributes, especially tenderness.

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