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Euryale ferox was chosen for this study to examine its mechanical properties during chewing. Experiments and the discrete element method were used to conduct the study. Initially, the intrinsic and contact parameters of E. ferox were established through physical tests. The maximum compressive force of breakage and chewing mechanical properties (hardness, springiness, and chewiness) were measured using a texture profile analyzer (TPA). A Hertz–Mindlin with bonding model of the E. ferox was constructed. Optimal values for significant factors, including the normal stiffness per unit area, shear stiffness per unit area, and bonding radius, were obtained through single‐factor, Plackett–Burman, steepest ascent, and Box–Behnken response surface tests, with the maximum compressive force as the index. Under optimal parameter combination conditions, the relative error between the simulated and experimental values of the maximum compressive force was 0.79%, and the relative errors between the simulated and TPA test values of all indicators were less than 5.65%. This study provides a valuable reference for simulating the textural characteristics of agricultural products. [ABSTRACT FROM AUTHOR]

Coarse cereals have been promoted for their health benefits, and sourdough is used to improve their steamed bread sensory acceptance. However, grains vary in dough physiochemical properties and steamed bread–making performance. This study investigated the effects of yeast and sourdough fermentation on the biochemical, textural, and flavor properties of dough and steamed bread of eight grain types. Results indicated that sourdough dough had a lower pH and higher total titrable acidity compared with yeast group. The texture of sourdough‐steamed bread was significantly improved with reduced hardness and enhanced springiness. Microstructure revealed that sourdough resulted in starch surface corrosion and less amylopectin recrystallization. Aldehydes, alcohols, and esters are more dominant in sourdough group than yeast group. Foxtail millet and sorghum steamed breads exhibited the highest performances in texture, flavor, and sensory evaluation. This could provide a theoretical basis for producing coarse cereal products with desirable quality. [ABSTRACT FROM AUTHOR]

Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten -free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten -free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten -free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten -free pasta. [ABSTRACT FROM AUTHOR]

The objective of this research was to investigate and compare the effects of various protein or protein-based powders (WPC, SPI, BSA and hemoglobin) addition on transform of texture properties in egg white (EW)/egg yolk (EY) gels. Results showed that the highest hardness value (38.5 N) was detected in BSA-treated EW gels, while the lowest values (46.6 N) were obtained in hemoglobin-treated EY gels. Additionally, significantly increased value of free –SH groups was obtained in SPI/BSA/hemoglobin-treated EW/EY solutions, and increased value of protein solubility was obtained in EY solutions treated by WPC/SPI/BSA/hemoglobin relative to those of the control. The EW solutions treated by BSA/hemoglobin reached significantly higher H0 values than those of other groups. SDS-PAGE analysis showed that the hemoglobin-treated EW solution had slightly intense bands of ovoinhibitor, ovotransferrin and ovalbumin, and the EY solutions treated by WPC/SPI/BSA had higher level of covalent crosslinking. The EW gels treated by WPC/hemoglobin exhibited relatively more ordered protein secondary structures (α-helix and β-sheet) than those of the SPI group. SEM results suggested that WPC/BSA-treated EW gels developed uniform, porous and fiber-like structure, while SPI/BSA-treated EY gels developed rougher structure. [ABSTRACT FROM AUTHOR]

Summary: Wheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder. [ABSTRACT FROM AUTHOR]

A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze‐drying (FD) and low‐temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze‐dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze‐dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss. [ABSTRACT FROM AUTHOR]

BACKGROUND: Glycation is a green processing technology. Based on our previous studies, glycation with l‐arabinose and xylose was beneficial to enhance the texture properties of silver carp mince (SCM) gels. However, the possible enhancement mechanism remained unclear. Therefore, in this study, SCM gels with different types of reducing sugar (glucose, l‐arabinose, and xylose) were prepared based on our previous study. The possible mechanism of texture enhancement of SCM gels was analyzed by investigating the changes in water distribution, protein structures, and microstructure in the gel system. RESULTS: The glycation of l‐arabinose and xylose enhanced the hardness, cohesiveness, chewiness, and resilience of SCM gels. Hardness increased from 1883.04 (control group) to 3624.54 (l‐arabinose group) and 4348.18 (xylose group). Low‐field nuclear magnetic resonance (LF‐NMR) showed that glycation promoted the tight binding of immobilized water to proteins. Raman spectroscopic analysis showed that glycation increased the surface hydrophobicity and promoted the formation of disulfide bonds. Scanning electron microscopy (SEM) showed that glycation promoted the formation of uniform and dense three‐dimensional network structure in SCM gels. CONCLUSION: In summary, glycation enhanced the binding ability of immobilized water to proteins, improved the surface hydrophobicity, promoted the formation of disulfide bonds, and led to a more uniform and dense gel network structure of proteins, thus enhancing the texture properties of SCM gels. This research provided a theoretical basis for a better understanding of the mechanism of the effect of glycation on the quality of gel products and also provided technical support for the application of l‐arabinose and xylose in new functional gel foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles. [ABSTRACT FROM AUTHOR]

Purpose: This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion. Design/methodology/approach: Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion. Findings: The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder. Originality/value: The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder. [ABSTRACT FROM AUTHOR]

To promote the expansion of rice consumption, we examined the nutritional components and qualities of five Tongil-type rice varieties. Regarding texture properties, ‘Dasan’ showed the highest viscosity at 0.43 kgf, whereas ‘Hanareum3’ displayed the lowest at 0.20 kgf. Regarding pasting properties, ‘Hanareum4’ exhibited the slowest aging speed of rice flour dough with a value of -42.34 RVU, and ‘Hanareum3’ had the slowest aging speed of cooked rice with a final viscosity of 258.62 RVU. Regarding proximate compositions, ‘Hanareum3’ had the highest crude ash content at 1.17 g/100 g, and ‘Hanareum2’ had the highest crude protein content at 8.39 g/100 g. Regarding amino acids, at 0.17–0.18%, ‘Dasan’ had a methionine content 0.13% lower than the other varieties. Regarding mineral contents, potassium, phosphorus, and magnesium contents were the highest in ‘Hanareum3’ at 263.08, 354.85, and 109.18 mg/100 g, respectively. ‘Dasan’ showed the highest contents of iron, manganese, and zinc, measured at 0.94, 2.17, and 1.43 mg/100 g, respectively. Of the 36 fatty acids measured, only 9 were confirmed. Myristic acid, linoleic acid, and alpha-linolenic acid were highest in ‘Hanareum3’ at 0.27, 9.91, and 0.48 mg/g, respectively. ‘Hanareum4’ had the highest levels of palmitic, stearic, and oleic acids, with contents of 6.69, 0.79, and 9.64 mg/g, respectively. Arachidic, eico senoic, and lignoceric acids were detected at high levels in ‘Geumgang1,’ ‘Hanareum2,’ and ‘Dasan,’ with contents of 0.16, 0.13, and 0.3 mg/g, respectively. [ABSTRACT FROM AUTHOR]

Mechanical stress induced by compression during preharvest and postharvest handling of fresh fruit is a major factor influencing the quality of fresh fruit. The degree of compression primarily governs the extent of quality deterioration. However, research on the damage mechanisms of mechanical compression in table grapes remains scarce. This investigation evaluated the impact of varying compression levels (0%, 20%, 40%, 60%, and 80%) on the postharvest quality attributes of table grapes. Changes in postharvest physical properties (overall appearance and color), structural properties (firmness, springiness, cohesiveness, and chewiness), physiological qualities (total soluble solids, titratable acidity, ascorbic acid, malonaldehyde content, and relative electrical conductivity), and cell microstructure of the berries was determined at 4 °C during 15 d of storage. Mechanical compression contributed to the deterioration of the quality of table grapes during storage, resulting in increased weight loss, decay rate, malonaldehyde content, and relative electrical conductivity; and decreased total soluble solids, titratable acidity, and ascorbic acid content. Furthermore, as compared to the control group, mechanical compression resulted in substantial yellowing and diminished textural qualities of grapes. In particular, compression treatment caused significant deformation of grape cell microstructure. In conclusion, mechanical compression stress significantly affects the physical and physiological properties of postharvest table grapes, as well as the internal cellular organization. As compression levels increase, the quality of table grapes progressively deteriorates, leading to a substantial reduction in storage life and commercial value. This study offers essential information for devising damage prevention strategies in preharvest and postharvest handling of table grapes. [ABSTRACT FROM AUTHOR]

Complex emulsions are potential colloidal dispersions in formulating edible films, but these emulsions often have a low stability while their formulation is very complicated. This study, therefore, focuses on formulating water-in-oil-in-water (W/O/W) emulsions stabilized by the mixtures of biopolymers (including pectin and cellulose extracted from the coffee pulps) using the ultrasound technology. Classical techniques including a rheology analyzer, texture analyzer, and scanning electron microscopy (SEM) were applied to evaluate the stability of double emulsions and physicochemical properties of edible films. Obtained results revealed that W/O/W emulsions could be formulated from the biopolymer solutions using the ultrasound technology. These double emulsions showed a high stability, and the phase separation did not occur during 1 week of the storage at the ambient temperature. Edible films based on W/O/W emulsions have a high mechanical resistance (tensile strength of 1.3–1.8 MPa and Young's modulus of 40–50 MPa), a high melting point (120–140 °C), a low water vapor permeability (3–16 g.mm.m−2.h−1.KPa−1), and a high antioxidant capacity (2.5–4.4 kg film/mol DPPH). [ABSTRACT FROM AUTHOR]

In this study, we investigated the effects of proteins on the properties of soy protein concentrate‐based meat analogs under high‐moisture extrusion conditions. The rheological properties of soy protein concentration‐sodium alginate (SPC‐SA) and soy protein isolate‐SPC‐SA (SPI‐SPC‐SA), pea protein isolate‐SPC‐SA (PPI‐SPC‐SA), and zein‐SPC‐SA were evaluated, and the texture properties, microstructure, water absorption, and cooking properties of the resulting protein–meat analogs were characterized after addition of the protein raw materials. Results obtained indicated that the raw material containing 30% SPI had the best viscoelasticity, and the hardness and chewiness of resulting meat analog analogs were the highest when 30% SPI was added, along with the largest volume and best water absorption after cooking. The degree of texturization and toughness of meat analogs were the highest when PPI and zein were 30 and 50%, respectively. Results from this study showed that the texture properties of soy protein concentrate‐based meat analogs were improved by adding proteins to raw material, thus providing a theoretical basis for further development of soy protein concentrate‐based meat analogs. [ABSTRACT FROM AUTHOR]

Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten‐free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat‐treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1 M calcium L‐lactate pentahydrate‐containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear‐dependent viscosity of the dough (p <.001). It was also found that both doughs with amaranth flour‐water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high‐water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape. [ABSTRACT FROM AUTHOR]

Undesired dough adhesion is still a challenge during the production of baked goods. There are various methods for determining the adhesive texture properties of dough. In the majority of scientific papers, dough stickiness is measured analytically by the force‐distance recording of dough detachment. In this study, we describe a new multi‐scale approach to compare dough adhesion phenomena in a laboratory, pilot sale and human sensory assessment. In it, the adhesive material properties of dough were investigated using a pilot scale toppling device representing dough adhesion behavior in the production process, in the laboratory by texture analysis with the Chen–Hoseney method and furthermore with a new, implemented non‐oral human sensory analysis. To simulate different dough adhesion behavior, the dough mechanical and adhesion properties were varied by applying dough‐modifying enzymes and different dough storage times. The structural changes in the different wheat dough system were compared by rheological characterization. By characterizing the different adhesion phenomena of the doughs, the sample with bacterial xylanase showed the highest values after 80 min of storage time in all three methods. Correlation analysis revealed a strong relationship between the detachment time (pilot scale) and human sensory assessment attributes (Force R = 0.81, Time R = 0.87, Distance R = 0.92, Stickiness R = 0.80) after 80 min of storage time. Even though human sensory assessment showed limits in the detectability of differences in dough adhesion behavior compared to the Chen–Hoseney method, it was better suited to predict machinability. [ABSTRACT FROM AUTHOR]

In this study, the dough sheet wrap‐around was employed to assist the resting process of the semi‐dried noodles comparatively with dough crumbs resting and common dough sheet resting. The gluten network quantitative analysis was carried out to investigate the positive impacts of dough sheet wrap‐around resting in semi‐dried noodles production. The results showed that the dough sheet wrap‐around resting improved the color, surface smoothness, cooking qualities, and eating qualities of semi‐dried noodles. Dough sheet wrap‐around resting for 30 min significantly (p < 0.05) increased the surface smoothness and chewiness by 47.08% and 44.35%, respectively. Furthermore, increased extensibility in the transverse direction of dough sheets generated superior processing properties. The average protein length and width of dough sheets experienced a considerable (p < 0.05) reduction. In contrast, the branching rate was markedly (p < 0.05) augmented, which meant the distribution of gluten network was more uniform and denser. The total protein length and the number of protein network lines both significantly (p < 0.05) increased. The number of transverse protein network lines increased by 28.70%, which was much higher than that (5.77%) of the longitudinal direction. Conclusively, at the optimal dough sheet wrap‐around time of 30 min, the higher‐quality semi‐dried noodles were produced by enhancing the gluten network. [ABSTRACT FROM AUTHOR]

Paper and plastic bags have been mainly used in fruit bagging of pineapple production. However, they are often discarded as agricultural wastes after harvest of pineapple fruit and threaten environment. In this study, effects of white non-woven fabric bag, expandable polyethylene bag, black plastic bag and kraft paper bag on fruit quality of pineapple cv. 'MD-2' were investigated. Results showed that fruits with fruit bagging showed no sunburn. When expandable polyethylene bag was used, fruits of pineapple cv. 'MD-2' showed better external qualities, nutrition qualities and texture properties. Expandable polyethylene bag made of degradable and recyclable materials could be recommended as a promising practice to reduce agricultural waste in pineapple production. [ABSTRACT FROM AUTHOR]

Uniconazole (UCZ), as a plant growth regulator, has been extensively applied in sweetpotato (Ipomoea batatas (L.) Lam) to increase tuberous root yield and quality. It is usually used in the production of sweetpotato by foliar spray. The post-harvest storage stage is crucial for forming the quality of the sweetpotato's tuberous root. Few studies have focused on the foliar spraying UCZ-affected storage quality of sweetpotato during pro-harvest storage. To examine the effects of foliar application of UCZ on the storage quality of tuberous root, this study mainly analyzed the influence of storage quality, with (K2 and K4) and without (K1 and K3) 100 mg·L−1 foliar spraying of UCZ, at a storage period of normal fertilizing treatments (K1 and K2) and rich fertilizing treatments (K3 and K4), on the storage quality of three representative sweetpotato varieties (Z13, Z33 and J26). Compared to the no-use UCZ treatments, the decay rate of K2 was the lowest for any storage time. The decay rate of all the varieties was 0.0% before 45 DAS. Only the decay rate of Z33 increased to 4.4% at 60 DAS (p < 0.05). The dry matter rate of K2 and K4 was still higher than that of K1 during 15–60 DAS in Z13 and J26 (p < 0.05). UCZ foliar spraying was higher than without treatment at 30–60 DAS. In Z33, the springiness of UCZ spraying was higher than no spraying treatments at 45–60 DAS. These results indicate that foliar spraying of UCZ had no effect on the storage quality of tuberous root decreasing sharply, and it sometimes kept the quality stable. [ABSTRACT FROM AUTHOR]

In this study, the effect of different types of starch (potato, wheat, corn, tapioca, and mung bean) on the quality of three-dimensional (3D) printed food products containing tomato-starch paste (TSP) was investigated. The printability of TSP was evaluated by examining its rheological and textural properties and the microstructure of 3D printed products. The results showed that the tomato starch paste containing wheat starch had the best printing accuracy and print quality compared to the other samples, which had an extruded line width of 0.93 mm and center heights and diameters of 18.56 mm and 20.15 mm. The macrorheological and microrheological analysis results showed that the apparent viscosity, loss modulus, storage modulus, and viscoelasticity of the TSP containing wheat starch were significantly higher than those of the other samples (P < 0.05). Low-field nuclear magnetic resonance (LF-NMR) results showed that T 21 and T 22 of TSP containing wheat starch significantly decreased, thereby improving the retention of printed shapes and deposition of 3D-printed TSP. The analysis of textural properties showed that TSP containing wheat starch had significantly higher strength in terms of hardness, elasticity, cohesion and chewiness, which were 9.58 N, 0.58, 0.31 and 2.13 N, respectively (P < 0.05). Thus, the pseudoplastic gel formed by TSP containing wheat starch exhibited a higher fluidity and structural density than the other samples, which improved the extrudability and shape stability of the printed product as well as the self-supporting properties of TSP. • The suitable formulation enables 3D printing of tomato-starch paste (TSP). • The tomato with the addition of starch and xanthan gum forms stable gel. • The wheat starch (WS) improved the rheological behavior of TSP. • The WS improves the 3D printability of TSP. [ABSTRACT FROM AUTHOR]

Amylose content, fine structure, and protein content affect the hardness and stickiness of cooked rice. However, the mechanisms of those effects have not been fully understood especially the fine structure of amylose. Here, 22 rice varieties with large ranges of both starch chain‐length distributions and protein content are examined, and the starch structural results are parameterized using biosynthesis‐based models. The ratios of the activities of branching enzyme and starch synthase for amylose showed positive and negative correlations with rice hardness (coefficient 0.556 and 0.838) and stickiness (coefficient −0.498 and −0.639), respectively. Protein content is strongly positively correlated with hardness, with nitrogen application up to the panicle development stage (coefficient 0.640). New findings could be obtained from these correlations, which reveal that in the whole region of amylose, the shorter the amylose is, the harder and less sticky the cooked rice is, which has not been reported previously. In addition, protein is found to influence rice hardness significantly, while rice stickiness is less affected by it. Therefore, a comprehensive mechanism of protein effects on rice texture is proposed. This work provides information for breeders to develop improved rice varieties. [ABSTRACT FROM AUTHOR]

BACKGROUND: As plant‐based foods have become more mainstream in recent years, carrageenan has been used to replace animal‐derived gelatin in confectionery products. However, texture defects and water seepage during storage limit the development of kappa carrageenan (KC) gummy candies. RESULTS: This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies. The results showed that 4 g kg−1 carboxymethylcellulose (CMC) composited with 20 g kg−1 KC formed a flexible gummy candy with low fragility and limited water seepage during storage. Further investigation revealed that 4 g kg−1 CMC promoted side‐by‐side intermolecular aggregation of KC helices through hydrogen bonding, which stabilized a denser network structure compared to the pure KC hydrogel. However, high CMC proportions (8–12 g kg−1) led to electrostatic repulsion that dominated in the system, inhibiting the gel‐forming process and thus resulting in a weak gel structure with accelerated syneresis. CONCLUSION: This study found that 4 g kg−1 CMC was able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote wide development of vegan gummy candies. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In order to reduce the sugar consumption in the pastille formulation and improve its nutritional value using Spirulina platensis microalgae, the effect of sugar replacement with stevioside-isomalt, gelatin replacement with Persian gum and effect of using spirulina as a bioactive compound on the physicochemical and textural properties of pastilles were investigated. In order to optimization the production conditions of enriched diet pastille, the response surface method (RSM) in the form of a central composite design were used in 5 levels of sugar replacement with stevia-isomalt (0, 25, 50, 75, 100%), gelatin replacement with persian gum (0, 25, 50, 75,100%) and Spirulina (0, 0.25, 0.50, 0.75, 1%). The results of physicochemical, textural and sensory properties of the selected product were evaluated during 0, 15, 30, 45 and 60 days and compared with the control sample. The results showed that an increase in the percentage of sucrose replacement with stevioside-isomalt and gelatin replacement with persian gum, resulted in an increase and decrease the hardness, respectively. Density and adhesiveness decreased and increased significantly with increasing percentage of sucrose replacement with stevioside-isomalt, respectively. Among the investigated formuls, samples containing 13% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.28% Spirulina; and 60% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.02% Spirulina were determined as the best formulation. Comparison between treatments revealed a moisture reduction and density increment of the optimal samples (p<0.05), while the hardness of the optimal samples did not significantly change during storage time (p>0.05). Results of sensory analysis indicate that control sample had better sensory characteristics (taste, after taste, texture and overall acceptability) than the other samples. The addition of Spirulina platensis microalgae as a functional supplement can improve nutritional properties, especially protein and minerals such as iron in the product. [ABSTRACT FROM AUTHOR]

In this study, proteolytic extract fromWithaniacoagulans(at levels of 1, 2 and 3%) as a microbial rent substitute, with inulin (at levels of 0.5, 1 and 1.5%) as a prebiotic in Cheese making was used. All cheese samples prepared with plant extracts were compared in terms of physicochemical properties, color parameters, texture and sensory properties. The results of analysis of variance showed that with the addition of plant enzyme and inulin and increasing both variables, the pH decreased and the acidity increased.In cheese samples prepared with plant enzyme and containing inulin, the amount of moisture increased with increasing plant enzyme and the amount of moisture decreased with increasing inulin. With increasing both variables, the amount of synersis and L * decreased. None of the process variables had a significant effect on the amount of a* and the addition of enzyme increased and inulin decreased the yellowness (b *), also had a significant effect on tissue properties except elasticity. With the addition of plant enzyme, the amount of stiffness and cohesiveness decreased and with the addition of inulin to the samples, the amount of stiffness and cohesiveness of the samples increased and the amount of chewiness and gumminess in different concentrations of inulin increased.The results of this study showed that proteolytic extract of Witaniacoagulans is a suitable alternative for microbial rent and also the use of inulin with it can lead to the production of probiotic cheese with suitable textural and sensory properties. [ABSTRACT FROM AUTHOR]

Ball milling treatment could affect the microstructures, improve the emulsification properties of curdlan (CL) and regulate the emulsion gel properties of CL based emulsion gel in two-ways. With increasing ball milling time (1 h–8 h), the particle size first decreased and then increased, the relative crystallinity decreased, and the contact angle increased. Ball milled curdlan (BMCL)-6 h showed the best emulsifying property and stability, which was the combined effects of decreased particle size and increased hydrophobic property. Ball milling 1 h and 2 h significantly improved the hardness and chewiness of CL-based emulsion gels, while, ball milling 4 h–8 h could make the emulsion gels much softer and ice cream-like. When the emulsion gels were heated twice consecutively, the visual appearance and texture properties did not change significantly, indicating the excellent thermal stability of these emulsion gels. The BMCL based emulsion gel with adjustable gel properties and good thermal stability has a wide range of uses in the food system. [Display omitted] • Dry ball-mill 1 h–2 h of curdlan (CL) increased the gel properties of CL based Pickering emulsion gel. • Dry ball-mill 4 h–8 h of CL decreased the gel properties of CL based Pickering emulsion gel. • Ball milled curdlan (BMCL) based Pickering emulsion gel showed good thermal-stability. • Ball-mill (1 h–8 h) increased the emulsifying property and emulsion stability of CL. • BMCL-6 h showed the best emulsifying property and stability. [ABSTRACT FROM AUTHOR]

This study examined the effects of lactic acid bacteria fermentation on the physicochemical and functional properties of the flours from two rice varieties, Shindongjin (SF) and Hitomebore (HF), both with similar amylose content. Fermentation with Lactobacillus plantarum over 48 h resulted in significant changes. Protein content decreased substantially in both varieties, especially in SF, and amylose content increased. Swelling power and solubility also increased more in SF. The gel hardness of fermented SF increased by approximately 22 %, whereas HF showed minimal change. These differences are due to variations in granule rigidity and starch molecule leaching. SF granules maintained rigidity and a robust external network due to higher amylose leaching. In contrast, the lower initial rigidity and higher amylopectin leaching in HF hindered strong gel network formation. These findings offer insights into the structural and molecular mechanisms of rice fermentation with lactic acid bacteria. [Display omitted] • L. plantarum fermentation effects on flour of Shindongjin (SF) and Hitomebore (HF). • SF and HF protein and amylose content substantially decreased and increased, respectively. • The gel hardness of the fermented SF increased by approximately 22 %. • Swelling power and solubility increased to a higher extent in SF than in HF. • HF gel was not strong due to low initial rigidity and high amylopectin leaching. [ABSTRACT FROM AUTHOR]

Mixed gels of egg yolk granules (EYGs) and salted ovalbumin (SO) with different pH values were constructed to design gels of great quality and nutritional properties. However, the formation and dietary properties of mixed gels may be affected by the phase behavior of the mixed protein solution. In this study, the pH was adjusted from 3.0 to 8.0 to tune phase behavior of mixed protein solution before heating. The results demonstrated the presence of a collapsed gel and a dense phase network at pH 3.0 caused by phase separation. As the pH increased and phase separation disappeared, the EYGs-SO gel network showed a filling network structure and then changed to a loose interpenetrating network gel structure with a decreased fractal dimension (from 2.94% to 2.89%). The interpenetrating network improved gel hardness and water-holding capacity. During gelation, the phase separation reduced the gelation transition temperature. The main forces that support EYGs-SO gel were hydrogen and disulfide bonds. Moreover, EYGs-SO showed greater calcium bioaccessibility (7.85%–8.08%) at pH 3.0, 4.0, and 5.0. In summary, the phase behavior in mixed solution modulates the gelation of mixed gels. The construction of mixed gels also provides ideas and strategies for the value-added utilization of salted egg whites. [Display omitted] • Phase behavior of mixed protein solution impacted gelation of mixed gel. • Phase separation network enhanced the calcium bioaccessibility of mixed gel. • NaCl served as a Janus role in mixed gel. [ABSTRACT FROM AUTHOR]

In this study, two distinct hyperspectral imaging systems, the Visible and Near-Infrared Spectroscopy (VNIR) and the Short-Wave Infrared Spectroscopy (SWIR), were employed in combine with chemometric techniques to examine the alterations in the texture properties (hardness, resilience, chewiness, and cohesiveness) of tilapia during the crispy process. Partial least squares regression (PLSR) was used to establish a linear relationship between the spectral reflectance values and the different texture parameters of tilapia, and various preprocessing, variable selection, and data fusion (Low-Level Fusion (LLF) and Mid-Level Fusion (MLF)) methods were considered to optimize the calibration model. For hardness, with R P , RMSEP, %RMSEP and RPD values of 0.63, 5.84, 21.65% and 1.26 respectively. For resilience, the LLF presented superior performance, with R P , RMSEP, %RMSEP and RPD values of 0.92, 0.03, 6.8% and 2.52 respectively. For chewiness, the MLF presented superior performance, with R P , RMSEP, %RMSEP and RPD values of 0.68, 4.03, 23.05% and 1.36. For cohesiveness, the MLF exhibited the best performance, with R P , RMSEP, %RMSEP and RPD values of 0.82, 0.03, 4.85% and 1.65 respectively. It was demonstrated that the fusion of both hyperspectral datasets provides a promising method for non-destructive texture measurement of tilapia at different stages of crispiness. • Emphasized the need for rapid, non-destructive texture assessment in Tilapia's crispiness. • Explored HSI's potential for detecting texture variations during Tilapia's crispiness. • Assessed how water, protein, and fat affect Tilapia's texture during crispiness. • Applied data fusion for VNIR and SWIR, predicting textural changes in Tilapia. [ABSTRACT FROM AUTHOR]

[Display omitted] • DIA-based proteomics revealed new texture biomarkers for grass carp fillets (GCF). • Isobutyryl-CoA dehydrogenase, mitochondrial was a key marker for chilled GCF. • [Phosphatase 2A protein]-leucine-carboxy methyltransferase marked chilled GCF. • Staphylococcal nuclease domain-containing protein 1 was a key marker for iced GCF. Consumers care about the texture of fresh fish flesh, but a rapid quantitative analytical method for this has not been properly established. In this study, texture-associated biomarkers were selected by DIA-based proteomics for possible future application. Results indicated a significant decline in texture and moisture characteristics with extended storage under chilled and iced conditions, and flesh quality was categorized into three intervals. A total of 8 texture-associated biomarkers were identified in the chilled storage group, and 3 distinct ones in the iced storage group. Biomarkers were further refined based on their expression levels. Isobutyryl-CoA dehydrogenase, mitochondrial and [Phosphatase 2A protein]-leucine-carboxy methyltransferase were identified as effective texture-associated biomarkers for chilled fish, and Staphylococcal nuclease domain-containing protein 1 for iced fish. This study provided suitable proteins as indicators of fresh fish flesh texture, which could help establish a rapid and convenient texture testing method in future studies. [ABSTRACT FROM AUTHOR]

In view of the advantage of heat-moisture treatment (HMT) in modifying the properties of starchy materials, the purpose of this study was to explore the effects of directly applying HMT during the drying process on the properties of dried rice noodles. As attained to prescribed moisture content (20%–35%), the rice noodles were subjected to HMT at 110 °C for 2 h. By HMT, the dried rice noodles exhibited greater structural orderliness and thermal resistance. The relative crystallinity increased from 8.73% to 11.50% and the short-range order (the absorbance ratio of 1047 cm−1/1022 cm−1) increased from 0.57 to 0.72. On the contrary, the lamellar thickness, the radius of gyration, and the mass fractal dimension and pasting viscosities were lowered. Then, HMT induced dried rice noodles with restricted starch leaching during rehydration and reduced cooking loss. HMT increased microstructure homogeneity and texture properties of the cooked rice noodles. Notably, the heat-moisture treated rice noodles at 20% moisture content showed a significant higher cooking yield, about threefold of extensibility, and 1.68 folds of chewiness than the control. Our findings, if generally applicable to the processing of rice noodles, could offer a streamlined approach to increasing the quality of dried rice noodles. [Display omitted] • Rice noodles with varied moisture contents during drying were treated by HMT. • HMT promoted the ordered molecular structure of starch in dried rice noodles. • HMT reduced the cooking loss of rice noodle and increased its cooking yield. • HMT led to more uniform and denser internal structure of the cooked rice noodles. • HMT modulated the texture properties of cooked rice noodles. [ABSTRACT FROM AUTHOR]

[Display omitted] • Composite hydrogel with high hardness, springiness brittleness was constructed. • Ca2+ cross-links and extrusion hydration alter properties and structure of hydrogels. • Samples have similar properties to edible cartilage and are valuable as substitutes. The utilization of non-animal-derived materials to imitate cartilage is critical for the advancement of plant-based simulated meat. In this study, gellan gum (GG), konjac glucomannan (KGM), and wheat fiber (WF) were used to construct hydrogel, and the mechanical strength, water properties, and microstructure were regulated by constructing Ca2+ cross-links and moisture control. The hardness, chewiness, resilience, shear force, and shear energy of the Ca2+ cross-linked samples were significantly improved. Extrusion dehydration further changes the related mechanical properties of the hydrogel and results in a tighter microstructure. The findings suggest that the establishment of Ca2+ cross-links and water regulation are efficacious techniques for modifying the texture of the GG/KGM/WF composite hydrogel. Correlation analysis and sensory evaluation showed that the test indexes and sensory scores of the samples with Ca2+ crosslinking and 80 % moisture content were similar to chicken breast cartilage, and the samples with Ca2+ crosslinking and 70 % moisture content were similar to pig crescent bone. This study presents a framework for designing edible cartilage simulators using polysaccharide hydrogels, with implications for enhancing the resemblance of plant-based meat products to real meat and expanding the range of vegetarian offerings available. [ABSTRACT FROM AUTHOR]

To obtain an analogue of pork backfat (PBF), we combined emulsion and gel to fabricate emulsion gel, which was prepared by using soybean protein isolate (SPI) and curdlan (CL) through a facile heat-treatment method in this paper. The microstructures, rheology properties, water holding capacity and freeze-thawing stability of the emulsion gel were investigated. The results suggested that the SPI/CL-stabilized emulsion gel was thermal-irreversible, and SPI was the emulsifying agent of the emulsion gel. Oil contents significantly affect the water holding capacity and freeze-thawing stability of emulsion gel. Subsequently, the TPA, gel strength and color of emulsion gels with different oil contents were compared with PBF. The hardness, chewiness, springiness, and gel strength of emulsion gel with 10 wt% oil contents were no significant differences from that of PBF (P > 0.05). Hence, this SPI/CL based emulsion gel can be used as an analogue to PBF, providing an alternative ingredient for the development of plant-based low-fat meat products. • Curdlan (CL) combined with emulsion serving as pork backfat (PBF) analogue. • The SPI/CL based analogue was prepared by a facile heat-treatment method. • The analogue with 10 wt% oil content was closest to PBF in texture and color. • The SPI/CL based analogue can be used in plant-based low-fat meat products. [ABSTRACT FROM AUTHOR]

In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes. [ABSTRACT FROM AUTHOR]

The purpose of this research is to deal with the surface hardening and crust formation, as well as the low crispness of jujube slices during hot-air drying (HAD). A radiofrequency (RF) heat treatment was also applied to the HAD jujube slices. An influence mechanism was proposed for the texture and microstructure of hot-dried jujube slices at different temperatures (55 ℃, 65 ℃, and 75 ℃) under the RF heat treatment. The results showed that the hardness and chewiness of jujube slices decreased first and then increased, whereas, the springiness, cohesiveness, and resilience increased first and then decreased, while the adhesiveness increased with the decrease of moisture ratio during the drying process. The hardness, crispness, chewiness, springiness, and cohesiveness of hot air-dried jujube slices decreased gradually, with the increase of temperature, but, the drying temperature had no significant effect on the resilience. The hardness and crispness of hot air-dried jujube slices after applied RF heat treatment decreased by 12.6%-18.7%, 13.8%-20.4%, respectively, while the springiness and cohesiveness increased by 12.2%-25.3% and 5.9%-13.2%, respectively. A correlation analysis showed that there was a significant positive correlation between the springiness and cohesiveness of jujube slices (P < 0.01). The hardness of jujube slices presented a positive correlation with the chewiness and crispness (P < 0.05) during different drying. A principal component analysis (PCA) was used to establish a new model for the texture quality assessment. As such, the highest score and the best texture quality were achieved in the dried product at 75 ℃ during RF-assisted HAD (RF+HAD). Microstructural characterization showed that the tissues of fresh jujube slices were composed of tightly connected cells with quite similar in size, indicating a clear cell edge. Furthermore, the cell structure of jujube slices deformed over time during the hot-air drying, which was mainly driven by the moisture removal from the cell fluid followed by the turgor loss. The cell deformation during drying was divided into two stages. In the first stage, the cell wall shrank gradually, as the turgor pressure decreased, leading to the reduced area, perimeter, and diameter in the product. In the second stage, the turgor reached the minimum, as the drying further continued, where the water of cell fluid was fully removed. Correspondingly, a higher level of warping and wrinkling occurred in the cell wall to accommodate the lower volumes of cell fluid. The larger micropore radius and more pores were found in the jujube slices after RF heat treatment, compared with the HAD. The porous structure greatly contributed to improving the evaporation and diffusion of water in the jujube slices, further changing the texture of hot-dried jujube slices. Temperatures also posed a great impact on the internal structure of jujube slices. Specifically, the cells of jujube slices experienced more significant shrinkage, with the increase of drying temperature during drying. Therefore, the microstructure evolution can be expected to clarify the influence mechanism of the texture (such as the hardness, crispness, springiness, and cohesiveness) of hot-air dried jujube slices after RF heat treatment. This finding can provide a strong reference for the process control of drying quality in the food products during radiofrequency-assisted hot air drying. [ABSTRACT FROM AUTHOR]

'Miho' (Milyang300) was developed as a processing rice by means of pedigree selection. 'Milyang300' has slightly opaque seeds with low amylose content (11.2%), unlike cultivars such as Baegjinju and Milky-queen, which have seeds with low amylose but are opaque. 'Milyang300' was selected and named 'Miho' in 2016. 'Miho' is a late-maturing ecotype with an average heading date of August 21st. It shows mild resistance to leaf blast and strong resistance to rice stripe virus, and bacterial blight (K1-K3); however, it is susceptible to brown plant hopper infestation. The yield capacity of 'Miho' determined over 3 years of regional yield trials was 565 kg/10 a. In terms of processing properties, 'Miho' shows no significant differences in textural properties when stored for 6-48 h at 3℃ and -18℃. Moreover, the physical properties of 'Miho' remain unaltered during freeze-thaw processes. Thus, the low-amylose rice 'Miho' may be suitable for the production of refrigerated and frozen cooked rice (Registration No. 7656). [ABSTRACT FROM AUTHOR]

Characterization of biological materials with their elasto‐mechanical properties is considered essential for understanding their nature. In addition, elasto‐mechanical studies at the macroscale are frequently used to determine these characteristics by a resistance measurement such as the Magness‐Taylor penetration test or compression test using an Instron Universal Mechanical Testing Machine. In this regard, the atomic force microscopy (AFM) was presented as a new method for identifying the alterations of elasto‐mechanical properties at a nanoscale. Therefore, the present study estimated the elastic modulus and stiffness of the cell walls which were isolated from the banana mesocarp with AFM‐based nanoindentation. Then, the elastic modulus of a cell and stiffness were determined by analyzing the force‐separation curves using the theory of Hertz and the mechanics of Sneddon. Using two tips of the distinct radius of the curvature (10 and 10,000 nm), it was revealed that the tip geometry significantly affected the measured elasto‐mechanical properties. Further, the elastic modulus was around 95 ± 45 and 18.5 ± 12.5 kPa for the sharper tip (R = 10 nm) and a bead (R = 10,000 nm) tips, respectively. Furthermore, a large variability was considered regarding the elasto‐mechanical property (>100%) among the cells which were sampled from the same region in the fruit. Therefore, the AFM can be highly suitable for evaluating the structure‐related properties of biological materials at the cellular and subcellular scales by combining nano elasto‐mechanical properties with topography imaging. [ABSTRACT FROM AUTHOR]

The wheat flour partially replaced by Eucommia ulmoides Oliver leaf micropowder (EUOLMP) was used to make bread, and the textural properties, moisture distribution, staling characteristics and internal structure of the resulting bread were analyzed to explore the effect of EUOLMP on the quality of wheat bread. The substitution level of EUOLMP had significant effects on the quality and staling characteristics of fresh bread. When 0.5%–1% of wheat flour was replaced by EUOLMP, the fresh bread gained higher specific volume, softer texture, improved porosity, and increased proportion of tightly bound water. The Differential Scanning Calorimetry (DSC) and X-ray diffraction (XRD) analysis demonstrated that the retrogradation enthalpy and relative crystallinity of bread decreased with the EUOLMP addition, which indicated that EUOLMP inhibited starch coagulation and recrystallization in bread and delayed the staling of bread. The EUOLMP substitution for wheat flour (at a 1% substitution level) could also obtain favorable sensory evaluation. • Eucommia ulmoides Oliver leaf micropowder (EUOLMP) was used as bread improver. • EUOLMP improved the specific volume, porosity, and texture of bread. • EUOLMP could delay bread staling by inhibiting starch recrystallization. • EUOLMP increased the proportion of tightly bound water in bread. [ABSTRACT FROM AUTHOR]

A bigel prepared with phytosterol (PS) and glycerol monostearate (GMS)-immobilized sunflower seed oil, k-carrageenan hydrogel, and water was developed and used to partially replace whipped cream, creating a new nutritious whipped cream product. With a ratio of PS to GMS of 3:7 (B3), PS crystals were embedded in the inverted-lamellar and sub-α crystalline phases of GMS to control crystallization; as a result, we obtained combined bigels with a particular morphology. B3 exhibited the highest storage modulus, and showed an enhanced gel structure. In addition, B3 was the most stable sample of all bigels (2.88% loss of liquid fraction). Bigel-whipped cream substituted with bigel at a ratio of 5%–20% contained 1414–5656 mg/100 g of unsaturated fatty acids, 127–517 mg/100 g of PS, 1–4 mg/100 g of tocopherol and 0.2–1.2 mg/100 g of squalene. As a new type of whipped cream, bigel-based whipped cream can improve the nutritional value of whipped cream while ensuring good whipping properties, appearance, and mouthfeel. • Bigel-whipped cream contains bioactive phytosterols. • Bigel-whipped cream has less saturated fatty acids than traditional cream. • The addition of bigel enhanced the viscosity of the whipped cream. • Partially substituting whipped cream using bigel can meet the overrun requirement. [ABSTRACT FROM AUTHOR]

[Display omitted] • Whey protein morphology affected emulsion gels thermal gelation behavior. • Granular whey protein emulsion gel was hard and difficult chewing. • Fibrous whey protein (FWP) emulsion gel was homogeneous and soft-textured. • NaCl improved the strength and the bioaccessibility of curcumin of emulsion gels. • FWP is suitable for structuring multi-nutrient food gels for elderly. Homogeneous and soft-textured food gels are critical for designing precise and personalized nutrient food for elderly. Effects of whey protein morphology (fibrous and granular) with/without NaCl addition on oil-water state and texture properties of protein emulsion gels were investigated, to explore the feasibility of developing homogeneous and soft-textured food for elderly. Lower gelation temperature and higher stability of its emulsion droplets, resulted in fibrous whey protein emulsion gels (FWPG) had even distribution of embedded oil droplets, compared to native whey protein emulsion gels. FWPG had the lowest hardness and chewiness, and exhibited better tolerance to the harden effects of NaCl on emulsion gels. FWPG can deliver curcumin more effectively during simulated gastrointestinal digestion, as evidenced by higher retention ratio and enhancement of bioaccessibility (increased by ∼ 20 %). This study provided new strategy to fabricate a homogenous emulsion gel using fibrous whey protein and to design multi-nutrient food gels for elderly. [ABSTRACT FROM AUTHOR]

Salted kimchi cabbage (SKC), traditionally a homemade ready-to-use product, is now also commercially processed. Ensuring extended shelf-life while maintaining product quality is a significant concern in SKC processing. This study investigated the effects of three post-salting treatments (thermal, acid, and ultraviolet-C [UV-C]) at two intensities (mild and intense) on SKC's quality and shelf-life. The treatments' impacts on physical, morphological, microbiological, chemical, and textural properties of SKC were examined. The shelf-life was evaluated using the global stability index (GSI). The study revealed that mild treatments, specifically a 5-min UV-C treatment (UV-M), significantly extended the shelf-life of SKC to 9.56 d. In contrast, intense treatments compromised the texture of SKC, resulting in shorter or incalculable shelf-lives. This underscores the effectiveness of mild treatments, particularly UV-M, in preserving SKC, and points to the need for specialized modeling for SKC that incorporates essential properties for consumer acceptance. These findings offer crucial insights for selecting effective post-salting treatments and lay the foundation for strategies to further extend the shelf-life of SKC. • Explored extending shelf-life of salted kimchi cabbage with various post-salting treatments. • Found 5-min UV-C treatment significantly boost shelf-life to 9.56 d. • Used Global Stability Index model for a comprehensive shelf-life analysis. • First add texture and enzyme activity in determining shelf-life of salted kimchi cabbage. [ABSTRACT FROM AUTHOR]

A technology called sandwich‐type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich‐type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner‐layer dough and outer‐layer dough was 41 and 37%, respectively. The suitable ratio of the thickness of inner layer to that of outer layer was 3:1. The tensile strength of the sandwich‐type dough sheet was 1.285 times higher than that of conventional dough sheet. The cooking loss of the sandwich‐type noodles was 37.0% lower than that of conventional noodles, and the adhesiveness decreased by 51.0%. In the sandwich‐type noodles, the compact gluten network structure of outer wheat layer prevented the leaching of soluble substances in the inner layer added with potato flakes, improving the cooking and eating qualities of potato noodles. [ABSTRACT FROM AUTHOR]

The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations(0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations(0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index ofyoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder ledto a decrease in these properties. During the storage period, increasing the concentration of tara gumresulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensoryproperties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ fromthose of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt. [ABSTRACT FROM AUTHOR]

A texture analysis method for evaluating the processing quality of noodle dough with a high Tartary buckwheat flour (BF) content was established. And then the improvement of wheat flour (WF), wheat gluten (WG), and pre‐gelatinized Tartary buckwheat flour (PBF) for the processing quality of buckwheat noodle dough was compared quantitatively, and the mechanism was explored through the observation of gluten network in dough sheets. Texture results showed that the coefficients of variation of tensile strength and adhesiveness of dough sheets among 16 groups were 17.76% and 40.72%, respectively, and the intragroup variation coefficients were only 4.17% and 7.07%, respectively. The tensile strength of dough sheets was significantly positively correlated with gluten index of WF and WG. In addition, with the increase of WG and PBF addition, the tensile strength and adhesiveness of dough sheets showed a linearly increase trend. Furthermore, the gluten network in the dough sheets containing WF or WG with high gluten index distributed more evenly and compactly than that with low gluten index. The dough sheet with 9% PBF showed more uniform gluten network, compared with that without added PBF. Overall, texture analysis of dough sheet can be used to evaluate the processing quality of noodle dough containing 70% BF, and the WF and WG with high gluten index had better improvement than PBF. [ABSTRACT FROM AUTHOR]

The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) vs. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers. [ABSTRACT FROM AUTHOR]

This study investigated the physicochemical properties of sausages made from meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins (soy protein and wheat gluten) at different moisture contents (MC; S49%MC, S52%MC, S56%MC and S60%MC). S49%MC had the highest hardness and chewiness, observed with chunks of long fibres under SEM. The hardness and chewiness of sausages decreased as MC increased. S60%MC exhibited soft and mushy texture, and no fibre structure was observed. Sausages made from meat alternatives had higher protein oxidation as compared with reference sausage made from chicken breast (SCB), which could be due to longer storage period, as meat alternatives were extruded, frozen and stored before making into sausages. Sensory results showed that SCB obtained the highest scores for all attributes except for appearance, among all sausages. Overall results showed that further improvements can be made when using extruded meat alternatives to make sausages. [ABSTRACT FROM AUTHOR]

The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of polydextrose significantly (P < .05) improved the water-holding capacity (WHC), sensory attributes and texture properties compared to the FFBS control yogurt. The sensory attributes, pH and WHC values were gradually decreased during cold storage of 21 days. Viability of yogurt culture was enhanced in the presence of 3% polydextrose compared with the FFBS control yogurt. [ABSTRACT FROM AUTHOR]

The influence of sonication duration (0, 30 and 60 min) and TGase addition (Transglutaminase, 0 and 8.69 g/kg) on the pH, emulsion stability, textural characteristics, and protein conformation of reduced-salt chicken meat batter was analyzed. Compared with the sample without TGase or sonication treatment, the pH, β-sheet and β-turn contents of the samples treated with TGase and/or sonication were increased from 5.92, 20.4% and 13.3% to 6.13, 28.6% and 17.1%, respectively, led to the L*-value, cooking yield, emulsion stability, hardness, springiness, adhesiveness and chewiness were substantially higher, which shortened the initial relaxation time and decreased the mobility of the water, especially the immobilized water was increased from 76.6% to 92.8%. In addition, the pH, cooking yield, texture properties, β-sheet and β-turn contents of reduced-salt chicken meat batter considerably increased with increasing sonication duration, especially the cooking yield and hardness were increased from 80.7% to 58.5 N to 90.8% and 76.3 N, respectively, whereas they were not notably different after adding TGase, indicating that TGase more strongly impacted these variables compared with ultrasonic treatment. In conclusion, sonication-assisted TGase treatment induced changes in the protein conformation of reduced-salt chicken meat batter, leading to increased emulsion stability and gel properties. • Sonicated-assisted TGase increased batter's pH, L*- and b*-values, cooking yield. • Sonicated-assisted TGase improved batter's emulsion stability, texture and protein conformation. • The mobility of water was reduced after treated by sonicated-assisted TGase. • Sonicated-assisted TGase enabled reduced-salt batter to have good gel properties. [ABSTRACT FROM AUTHOR]

[Display omitted] • EGCG@γ-CD-MOF was introduced into thermal-induced gelation as functional additive. • EGCG@γ-CD-MOF underwent a structural collapse from crystal to amorphous. • Sustained release of EGCG avoided excessive crosslinking of myofibrillar proteins. • EGCG@γ-CD-MOF gave an increased phenolic retention in products. Epigallocatechin-3-gallate (EGCG) could demonstrate crosslinking effects on myofibrillar proteins, yet its proneness to self-aggregation could bring excessive crosslinking and water loss within gels, hindering its application as an additive during thermal gelation process. Here, encapsulation with the γ-cyclodextrin metal organic framework (γ-CD-MOF) before the use of EGCG was found to play a dual role: alleviating over-crosslinking of proteins and elevating water retention within gels. Results showed that EGCG got a sustainable release throughout the thermal process due to the gradual fracture of O-K coordinate bounds and structural collapse of γ-CD-MOF. Mechanism insights revealed that the use of EGCG loaded γ-CD-MOF (EGCG@γ-CD-MOF) could regulate formation efficiency on disulfide bounds and promote protonation transition of the amino groups in proteins. Moreover, EGCG@γ-CD-MOF brought a higher retention of phenols within gels through preventing oxidative transformation of phenols towards quinones, which were verified to display a higher affinity towards myosin via molecular calculations. [ABSTRACT FROM AUTHOR]

Maillard reaction products are largely responsible for the development of color, taste and especially aroma of thermally treated food. For this reason, our review focused on gathering literature from the last 10 years about the influence of the Maillard reaction products formation on food acceptance in aspects of color, texture and flavor. Maillard reaction products have a characteristic odor note and can significantly positively or negatively influence the sensory acceptance of a product. For example, pyrazines and thiols were found in most cases as the most potential odor compounds formed in MR. Another important aspect of high sensorial acceptability is food color. Color development of thermally treated products is mainly attributed to the formation of brown polymers called melanoidins. It was also noted that the increasing concentration of "probably carcinogenic and mutagenic" acrylamide is related to the darker color of a product. Not much attention is focused on the connection between Maillard reaction products formation and textural properties. Therefore, textural properties have been mostly investigated in meat products. Changes in the texture of meat products were estimated as the difference in linkage formations between proteins and polysaccharides. [ABSTRACT FROM AUTHOR]

This paper presents the development of three-dimensional (3D)-printed mango juice gel with microwave vacuum drying (MVD) post-treatment. In this study, the post-treatment MVD was used to improve the quality of the 3D-printed mango juice gel. The flavor, texture, water status distribution, and dielectric properties of products with different drying times (0, 2, and 4 min) were compared. We found that 3D printed products under a post-treatment of 4 min of MVD had the best shape retention and shape accuracy. 3D-printed mango juice gel under 4 min of MVD post-treatment exhibited a compact gel system with the highest ratio of bound water, as well as the highest hardness (445.19 g) and gumminess (89.11), and the lowest the relative dielectric constant (26.40) and dielectric dissipation factor (14.74). Also, samples evaluated under different drying times could be distinguished by comparing the responding signals of the e-nose. Based on these results, it was concluded that the MVD method is a promising way to improve the quality of 3D printed food. [ABSTRACT FROM AUTHOR]

The polymerization of wheat gluten induced by the formation of disulfide bonds can be considered as one of the decisive mechanisms leading to the formation of meat analog products with anisotropic structures. Accordingly, the influence of barrel temperature (100, 125, 155 °C), screw speed (180, 400, 800 rpm) and feed rate (10, 20 kg/h) on wheat gluten polymerization and final product characteristics was investigated. Analysis of total SDS-extractable protein (SDS-EP) confirmed that wheat gluten polymerization increased with increasing thermomechanical treatment. The observed increase in polymerization could be correlated with the formation of anisotropic product structures and an increase in hardness and Young's modulus. Altogether, these results demonstrate that defining polymerization reactions of wheat gluten and their relation to extrusion process conditions can provide essential information towards tailoring final product characteristics. • Different anisotropic structures were achieved by varying process parameters. • Formation of anisotropic structures coincided with an increase in hardness and Young modulus. • Final product characteristics are related to wheat gluten polymerization. • Control of wheat gluten polymerization enables a more targeted design of meat analog products. [ABSTRACT FROM AUTHOR]