scholarly journals Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

2008 ◽  
Vol 13 (1-2) ◽  
pp. 138 ◽  
Author(s):  
M. SALMENKALLIO-MARTTILA ◽  
K. ROININEN ◽  
K. AUTIO
Keyword(s):  
Image Analysis ◽  
Sensory Analysis ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Sensory Characteristics ◽  
Descriptive Sensory Analysis ◽  
Texture Profile ◽  
Oat Flour ◽  
Instrumental Texture ◽  
Structure Light

Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules – protein and starch – correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;

Measurement of Instrumental Texture Profile Analysis (TPA) of Foods

2021 ◽  
pp. 427-465
Author(s):  
Mohammad Shafiur Rahman ◽  
Zahir Humaid Al-Attabi ◽  
Nasser Al-Habsi ◽  
Mohammed Al-Khusaibi
Keyword(s):  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Instrumental Texture

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Jyanendr Kumar Shahi ◽  
Ragini Kumari ◽  
Rakesh Kumar ◽  
Geeta Chauhan ◽  
Sanjeev Kumar Roy
Keyword(s):  
Finger Millet ◽  
Profile Analysis ◽  
Skim Milk ◽  
Food Product ◽  
Texture Profile Analysis ◽  
Consumer Acceptability ◽  
Low Fat ◽  
Barnyard Millet ◽  
Texture Profile ◽  
Instrumental Texture

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

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 Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1889
Author(s):  
Andrea Ainsa ◽  
Adrián Honrado ◽  
Pedro L. Marquina ◽  
Pedro Roncalés ◽  
José Antonio Beltrán ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Weight Gain ◽  
Sensory Analysis ◽  
Profile Analysis ◽  
Sea Bass ◽  
Nutritional Composition ◽  
Texture Profile Analysis ◽  
Sensory Profile ◽  
Texture Profile ◽  
By Products

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.

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.

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