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Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers' health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects' EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods. [ABSTRACT FROM AUTHOR]

Select cultivated meat (CM) products have been approved for sale and consumption in Singapore, the USA, and Israel. Palatability, a term encompassing the taste, texture, and aroma of foods, plays a central role in the appeal of foods. Currently, the consumer appeal of CM is relatively low, including low perceptions of palatability and a variable willingness to try. The palatability of meat arises from the unique chemistry and structure of its cellular constituents: muscle, fat, and stroma. Natural post-mortem processes, deliberate post-processing modifications, and various cooking methods are crucial in determining the palatability of agricultural meat (AM); replicating these processes could improve the palatability of CM. Cultivated meat (CM) has transitioned from a futuristic concept to a present reality, with select products approved for consumption and sale in Singapore, Israel, and the USA. This evolution has emphasized scalable, cost-effective, and sustainable production, as well as navigation of regulatory pathways. As CM develops, a crucial challenge lies in delivering products that are highly appealing to consumers. Central to this will be refining CM palatability, a term encompassing food's taste, aroma, texture, tenderness, juiciness, and color. We explore the scientific and engineering approaches to producing palatable CM, including cell-line selection, cell differentiation, and post-processing techniques. This includes a discussion of the structural and compositional properties of meat that are intrinsically coupled to palatability. [ABSTRACT FROM AUTHOR]

The transition from primary to permanent dentition is an important phase in children's oral development, yet its impact on texture perception and food acceptance are less explored. This study aimed to investigate how changing dentition and tooth loss influence texture preferences and perception of eating difficulty among children aged 5 to 12 years. Children (n = 475) completed a forced‐choice questionnaire featuring drawings of six food pairs, each available in hard or soft texture, and reported whether they had started losing primary teeth and the number of tooth gaps present. They also tasted four samples: chocolate snacks (cake and biscuits) and cheddar cheese (grated and cubes), evaluating their perceived eating difficulty and liking for each sample. Analysis of questionnaire responses showed a general preference for softer food textures among children, with a 36% probability of choosing hard foods. Preferences were not related to child's dental state, including primary teeth loss (p =.13) or number of tooth gaps (p =.45). In the taste test, chocolate biscuits and cheese cubes were perceived as significantly more difficult to eat than chocolate cake and grated cheese, respectively (both p <.0001). Children with more than two tooth gaps reported greater eating difficulty for chocolate biscuits and cheese cubes compared to children with fewer or no tooth gaps. This study demonstrated that children's texture preferences for hardness of foods remained consistent during dentition change, while their perception of eating difficulty could vary based on their dental state at specific points in time. [ABSTRACT FROM AUTHOR]

Foods containing bits and pieces are often less liked by children; however, there is a limited understanding of how perceptions and preferences for foods with particles change during childhood. This study aimed to investigate preferences and perceptions of particle‐containing foods in children aged 5–12 years. Children (n = 485) completed a forced‐choice questionnaire on drawings of six pairs of foods, each available with or without particles. Additionally, children tasted yogurts added with muesli differing in particle size (median diameter: 3.9 or 7.5 mm) and evaluated their perception of particle size in mouth and their liking. The questionnaire results showed that children had a clear preference for foods without particles. The average probability of choosing the 'with‐particle' foods was 28%, significantly below the midpoint of 50% (p <.0001). Preferences for particle‐containing foods were lowest at age six and increased significantly with age (p =.0007). In the taste test, muesli particle size affected oral size perception (p <.0001) but not liking (p =.60). Older children were better able to differentiate particle size than younger children. However, there was no relationship between individual preferences for particle‐containing foods and oral size perception of muesli particles. The observation that children's texture preferences changed with age highlights the role of increased experience in shaping preferences for foods with particles. [ABSTRACT FROM AUTHOR]

Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 23 factorial design with starch particle size (D90 = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants' salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18–79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles. [ABSTRACT FROM AUTHOR]

Ngrombo Village is a tourist village in Sukoharjo. Ngrombo Tourism Village provides hydroponic education packages, focusing on cultivating pak choy vegetables. However, after the post-harvest process, residents only sell the pak choy as fresh vegetables without further processing. This reduces the potential selling value of pak choy, which could be increased. One option for processing pak choy is to make pak choy sticks. This research aims to determine the materials and methods for making pak choy sticks and the public's acceptance of hybrid pak choy sticks. This quantitative and descriptive research involved conducting a direct survey at locations producing pak choy in Ngrombo Village, Baki, Sukoharjo. The quantitative aspect refers to data analysis using statistics and numbers, while the descriptive aspect involves determining the frequency distribution of respondents' answers through a questionnaire distributed to selected respondents. The data obtained is then processed using statistical analysis to help researchers draw conclusions. The results of this research indicate that the ingredients for making pak choy sticks include pak choy, wheat flour, tapioca flour, corn flour, baking powder, chicken stock powder, garlic, salt, pepper, eggs, and margarine. The method involves mixing the ingredients, kneading, flattening, cutting, and frying. An organoleptic test conducted with 35 panelists revealed that the pak choy sticks had a distinctive aroma, a savory taste, a crunchy texture, a dominant green color, and were generally well-liked by the panelists. [ABSTRACT FROM AUTHOR]

Puffed-grain food is a crispy snack whose consumer satisfaction depends on snack crispness and crunchiness, which can be characterized by the sound and the acoustic signals of food breaking. This study aimed to evaluate whether acoustic characteristics can be used to predict the crispness of various puffed-grain food. Sensory evaluation was performed on puffed-grain products with varying hygroscopic durations and different types. The relation between sensory evaluation and acoustic characteristics of nine different types of food was examined. The Hilbert--Huang transform was used to perform energy segmentation of the acoustic signal of puffed-grain food and observe its energy migration process. The results showed that energy release was more concentrated in the low-frequency range for grain-puffed foods with different hygroscopic durations. No notable correlation was observed between the lowfrequency interval and sensory crispness for the different types of puffed-grain foods. However, the acoustic features extracted from their inherent low-frequency intervals showed a significantly improved correlation with sensory crispness. Therefore, it provides a theoretical reference for applying acoustic characteristics to describe food texture. [ABSTRACT FROM AUTHOR]

The addition of healthy prebiotic fibers into meat products can affect product technological parameters, especially texture. The work aimed to develop a recipe of air-dried sausages for child nutrition enriched with a complex of prebiotic ingredients and to study their physico-chemical, textural, and bifidogenic properties. The composition of the sausages was developed concerning the current Russian requirements for meat products for the nutrition of children over three years of age in terms of fat, sodium chloride, and sodium nitrate content. The experimental and control (without enrichment) samples were made. The mixture of beef and pork subjected to the curing process, a complex of prebiotics (resistant corn starch Fiberfin, collagen hydrolysate, oligofructose powder ORAFTI, and wheat fiber), spices and water were mixed. Sausages were dried up to reach a moisture content of not more than 42%. The following indicators were determined in the experimental and control samples: pH with a pHmeter Testo 205 (Germany), water holding capacity (WHC) of meat by the press method, protein by the spectrophotometric method, fat with the use of a Soxhlet extraction apparatus, texture with a texture analyzer Structurometr ST-2 ("Laboratory of quality", Russia). To determine the bifidogenic properties, the sensitivity of the test strain to the action of the product was revealed. The test culture Lactobacillus plantarum was incubated at a temperature of 37 ± 0.5 °C for 24 hours. Statistical analysis of experimental data was carried out using the Mann-Whitney criterion using the STATISTICA 10.0 software (p < 0.05). The moisture content of the samples was in a range of 36 - 42 g/100 g. The samples were characterized by the high protein content (4 g/100 g) and low-fat content (12 g/100 g). The addition of the prebiotic complex reduced the pH level relative to the control sample due to the accumulation of organic acids during fermentation and WHC. With that, the sodium chloride concentration (1.8%) required for this product group is ensured in this product. The number of viable Lactobacillus plantarum 8P-A3-cells was 1 x 104 CFU/Cm³ in the experimental sample and 5 × 10³ CFU/Cm³ in the control sample, which contained potato starch. The hardness and springiness values of the experimental sample were significantly (P < 0.05) lower (by 1.5 times and 1.1 times, respectively) compared to the control. Chewiness correlated with hardness and was 1.3 times lower in the sample with the addition of prebiotic fibers, probably because wheat fibers have a complex crystalline structure, which makes mincing easier and facilitates chewing. The results obtained suggest the general improvement of the organoleptic properties due to the softer texture and tenderness of the experimental sample compared to the control. [ABSTRACT FROM AUTHOR]

Sensory evaluation is a key component of food production strategy. The classical food sensory evaluation method is time-consuming, laborious, costly, and highly subjective. Since flavor (taste and smell), texture, and mouthfeel are all related to the chemical properties of food, there has been a growing interest in how they affect the senses of food. In the past decades, emerging metabolomics has received much attention in the field of sensory evaluation, because it not only offers a broad picture of chemical composition for sensory properties but also revealed their changes and functions in food proceeding. This article reviewed food chemicals regarding the flavor, smell, and texture of foods, and discussed the advantages and limitations of applying metabolomics approaches to sensory evaluation, including GC-MS, LC-MS, and NMR. Taken together, this review gives a comprehensive, critical overview of the current state, future challenges, and trends in metabolomics on food sensory properties. [ABSTRACT FROM AUTHOR]

Copyright of National Nutrition Journal / Media Gizi Indonesia is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A dysphagia diet is a special eating plan. The development and design of dysphagia foods should consider both swallowing safety and food nutritional qualities. In this study, the effects of four food supplements, namely vitamins, minerals, salt and sugar, on swallowing characteristics, rheological and textural properties were investigated, and a sensory evaluation of dysphagia foods made with rice starch, perilla seed oil and whey isolate protein was carried out. The results showed that all the samples belonged to foods at level 4 (pureed) in The International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior, which is favorable for dysphagia patients. Rheological tests showed that the viscosity of a food bolus was increased with salt and sugar (SS), while it decreased with vitamins and minerals (VM) at shear rates of 50 s−1. Both SS and VM strengthened the elastic gel system, and SS enhanced the storage modulus and loss modulus. VM increased the hardness, gumminess, chewiness and color richness, but left small residues on the spoon. SS provided better water-holding, chewiness and resilience by influencing the way molecules were connected, promoting swallowing safety. SS brought a better taste to the food bolus. Dysphagia foods with both VM and 0.5% SS had the best sensory evaluation score. This study may provide a theoretical foundation for the creation and design of new dysphagia nutritional food products. [ABSTRACT FROM AUTHOR]

To meet the rising consumer demand for higher nutrition foods and to increase flake nutritional value and functionality, it is possible to combine cereals with pulses. For consumers, one of the most important quality parameters along with appearance and taste, is texture. To produce the appropriate quality of flakes, the knowledge about the relationship between chemical composition, processing parameters, and texture is necessary. The aim of this study was to characterise the role of cereal and pulse constituents and processing technologies in flake texture development, which could be used in flake production for achieving the appropriate hardness and crunchiness of new products. The monographic method was used to characterise the constituent and processing technology`s role in cereal and pulse flake texture development. Information published from 2003 till 2022, in total 77 full text research articles, books and databases were analysed and summarised. Data analysed show if pulse and cereal nutritional information, mineral and vitamin content is known, it is possible to combine different cereals and pulses to provide a specific nutrient composition in the developed products. The main change in high starch products is a specific gelatinization and retrogradation behaviour of starch. Constituents such as lipids and proteins as well as processing technology and parameters, can significantly modify the properties and functionality of starch. Proteins can encapsulate starch granules, inhibit starch digestion and gelatinization, reduce starch structural order, and inhibit starch retrogradation. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research examines how oral haptics (due to hardness/softness or roughness/ smoothness) related to foods influence mastication (i.e., degree of chewing) and orosensory perception (i.e., orally perceived fattiness), which in turn influence calorie estimation, subsequent food choices, and overall consumption volume. The results of five experimental studies show that, consistent with theories related to mastication and orosensory perception, oral haptics related to soft (vs. hard) and smooth (vs. rough) foods lead to higher calorie estimations. This “oral haptics– calorie estimation” (OHCE) effect is driven by the lower mastication effort and the higher orosensory perception for soft (vs. hard) and smooth (vs. rough) foods. Further, the OHCE effect has downstream behavioral outcomes in terms of influencing subsequent food choices between healthy versus unhealthy options as well as overall consumption volume. Moreover, mindful calorie estimation moderates the effects of oral haptics on consumption volume. [ABSTRACT FROM AUTHOR]

The most prevalent food intolerance is the celiac disease. Consequently the research of different ingredient that can provide a better variety of food product and with higher quality is increasing. In this work the use of brea gum (BG) as enhancer in the development of gluten-free bread was evaluated comparing the result with a more common gum as Arabic gum (AG) and with a control sample. The gums were purified and physic-chemical characterized (moisture, ash, protein, fat, carbohydrates). Gluten free samples with and without gums were analyzed by measuring the specific volume (SV) of bread, textural profile and sensory properties. The results showed that BG has more of three times of protein, respect of AG improving nutritional value of the product. Also, samples with BG show a significant statistical increase of SV of bread in any of the proportions studied (2–5% w/w) (p > 0.05) with respect to the control and AG samples. Both hydrocolloids produce a statistical significate improvement in the bread texture, reducing the hardness, the chewability and the gomosity. The sensory analysis performed in samples with 3.5% w/w of gums revealed statistically significant difference in manual texture, flavor and global preference with respect to the control. The BG used is of natural origin and abundant in several regions of America, especially in much of the Argentine territory. Its application in the improvement of gluten-free bread formulations constitutes an opportunity for the food market and in parallel, for the survival of the native forest and its communities. [ABSTRACT FROM AUTHOR]

In this study, sugar was replaced with inulin:maltodextrin mixture at ratios of 25:75 (CH2), 50:50 (CH3) and 75:25 (CH4). Stress sweep test revealed that the sugar-containing chocolate (CH1) had a much higher complex modulus (G*) than the sugar-free samples, which could be attributed to the stronger interactive forces between the particles of CH1. It was also observed that an increase in inulin content reduced the length of the linear viscoelastic region, showing a decrease in yield stress as inulin content was raised and maltodextrin content was lowered. Results also indicated that the diffractogram of CH3 had sharper peaks than those of CH2 and CH4, revealing its more crystalline structure. The onset temperature of CH3 was much lower than that of the others, confirming the higher degree of crystallinity of this sample. The maximal wavenumber and the area under the curve of the –OH stretch band in the FTIR spectra of the three sugar-free samples were different from those of native inulin and maltodextrin. This revealed that inulin and maltodextrin might have undergone some physical interactions in the chocolate matrix. Replacement of sugar with inulin and maltodextrin elevated the chocolate hardness. CH4 was found to be the hardest sample which could be due to its higher solids packing intensity. Quantitative descriptive analysis demonstrated that CH2 was the closest sugar-free sample to CH1 with regards to mouth coating and chewiness, while CH3 was more similar to CH1 in terms of crumbliness. [ABSTRACT FROM AUTHOR]

Influence of protein isolate from catla (Catla catla) roe at different levels (0–8%, w/w) on the textural and sensorial properties of surimi gel from red-bellied pacu (Piaractus brachypomus) were studied. Protein isolate from catla roe (CRPI) was prepared and evaluated for trypsin inhibitory activity. Surimi gels added with CRPI were subjected to shear stress, texture profile analysis, color, SDS-PAGE, microstructure, water holding capacity and sensorial analysis. CRPI had trypsin inhibitory activity of 771.7 ± 12.57 unit/g. The CRPI effectively prevented the degradation of myosin heavy chain (MHC) in a concentration-dependent manner in both modori (65/90 °C) and kamaboko (40/90 °C) gels. Nevertheless, surimi gels incorporated with 6% CRPI (w/w) exhibited higher textural properties. This was witnessed by higher shear stress, hardness, springiness, cohesiveness, gumminess, chewiness, adhesiveness, fracture force, and water-holding capacity for both gels (P < 0.05). Furthermore, increasing CRPI levels (8%, w/w) showed a detrimental effect on gelation. The whiteness of modori and kamaboko gels slightly decreased with increasing CRPI levels (P < 0.05). The microstructure of modori and kamaboko gels added with 6% CRPI was more ordered and compact with fewer voids, demonstrating a preventive effect of CRPI on hydrolysis of myofibrillar proteins. Moreover, both gels added with 6% CRPI presented the higher texture and overall likeness scores than that of gels devoid of CRPI (P < 0.05). Therefore, CRPI could be used as an alternative additive to improve the textural properties of red-bellied pacu surimi by mitigating autolysis caused by endogenous proteinase or serve as a co-gelling agent or binder. [ABSTRACT FROM AUTHOR]

Oral texture is represented in the brain areas that represent taste, including the primary taste cortex, the orbitofrontal cortex, and the amygdala. Some neurons represent viscosity, and their responses correlate with the subjective thickness of a food. Other neurons represent fat in the mouth, and represent it by its texture not by its chemical composition, in that they also respond to paraffin oil and silicone in the mouth. The discovery has been made that these fat‐responsive neurons encode the coefficient of sliding friction and not viscosity, and this opens the way for the development of new foods with the pleasant mouth feel of fat and with health‐promoting designed nutritional properties. A few other neurons respond to free fatty acids (such as linoleic acid), do not respond to fat in the mouth, and may contribute to some "off" tastes in the mouth. Some other neurons code for astringency. Others neurons respond to other aspects of texture such as the crisp fresh texture of a slice of apple versus the same apple after blending. Different neurons respond to different combinations of these texture properties, oral temperature, taste, and in the orbitofrontal cortex to olfactory and visual properties of food. In the orbitofrontal cortex, the pleasantness and reward value of the food is represented, but the primary taste cortex represents taste and texture independently of value. These discoveries were made in macaques that have similar cortical brain areas for taste and texture processing as humans, and complementary human functional neuroimaging studies are described. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the influence of smooth texture preference on smoothness perception. An online questionnaire (Study 1, n = 464) and a sensory evaluation test (Study 2, n = 65) were administered to Japanese elderly participants (65–74 years), with common Japanese confectionery (Daifuku) as test foods. Through the online questionnaire, four distinct texture preference groups were formed based on the factors of preference for smoothness and firmness of the inner bean paste layer. Analysis of the food preference scale for imbalanced diet (FPSID) revealed that smooth-texture likers were more likely to be picky eaters than firm-texture likers. Furthermore, high (HiSm) and low smoothness preference groups (LoSm) were selected for the food sensory evaluation test to compare perceived textures (smoothness and firmness). Only the HiSm group exhibited a positive association between perceived smoothness and overall texture liking, perceiving smoothness significantly more intense than the LoSm group in situations where overall texture liking was high. This finding indicates that smooth texture preference does not act independently but rather interacts with food texture matching to affect perception. Our findings suggest that when food texture aligns with individuals' preferences, it elicits hedonic emotions and dynamically enhances food texture perception. This preference-involved perceptual process may contribute to the development of more explicit texture preferences. [ABSTRACT FROM AUTHOR]

Abstract This work focused on modelling the effect of fibre enrichment on the physico-chemical and sensory properties of biscuits by an image analysis of laser backscattering patterns. The study was done on four formulas where, besides the control, three fibre enrichment levels were included (5%, 10% and 20% w/w). The impact on the physico-chemical and sensory properties of biscuits was characterised according to analyses of texture, thickness, area, mass increment, density, flux of solvents (water and milk), colour, taste, mouth texture, etc. Moreover, the image analysis was carried out to collect information from the interaction of a laser with two different biscuit production chain matrices: after the mixing and forming phase (doughs) and after baking (end biscuits). That information was obtained according to the image descriptors generated from the morphology of the observed laser patterns. Both studied matrices offered different, but complementary, information about isolating the variance produced by fibre enrichment for doughs, while the variance generated by heat treatment was also recorded for biscuits. The quantitative prediction of the physico-chemical and sensory properties of biscuits improved when combining both information blocks. The impact of fibre enrichment on biscuits can be modelled by this imaging technique, which could be the basis to develop new non-destructive systems for online inspections made during cookie processing to quickly and non-destructively report physico-chemical and sensory information. Highlights • Effect of fibre on the of biscuits by laser backscattering imaging was modelling. • The biscuits were characterised analyzing physico-chemical and sensory properties. • Information from the interaction of a laser with two different matrices were studied. • Both studied matrices offered complementary information about fibre enrichment effect. • The impact of fibre enrichment on biscuits could be modelled by this onformation. [ABSTRACT FROM AUTHOR]

Lionfish is an invasive and predatory species with low local consumption due to a lack of culinary knowledge of its preparation. A new way to prepare lionfish was proposed to increase variety and provide added value. The aim of this study was to evaluate the effect of high power ultrasound application on the textural properties measured by the texture profile analysis, sensory attributes, and shape preference of surimi patties (rounded and square) made from lionfish. Patties were prepared using lionfish surimi processed with ultrasound (37 kHz; 150 W), sodium citrate (0.3%), sucrose (1%), and salt (2%). Ultrasound exposure increased the hardness of the patties by 35.1%, decreased cohesiveness by 89.7%, and decreased the chewiness by 49.1%. Results show that high power ultrasound showed potential as an environmentally friendly technology to create surimi as a base for patties with sensory and textural appropriateness, increasing the potential culinary applications of lionfish. [ABSTRACT FROM AUTHOR]

Highlights • Food texture acceptance was studied longitudinally between 6 and 18 mo. • Foods were offered before most of the children received them at home. • Sticky textures were accepted from 8mo; hard foods from 12 mo; raw pieces from 18 mo. • Chewing emerged at 8 mo and was well established at 10 mo. • The acceptance of hard textures coincided with the emergence of chewing behaviour. Abstract The timely complementary food introduction is important for the development of healthy eating. However, little evidence is available about when to introduce which texture during this period. This study aims to fill this gap by measuring the evolution of food texture acceptance and feeding behaviours between 6 and 18 months. Two groups of healthy children participated in the study: at 6, 8, and 10 months (n = 24) and at 12, 15 and 18 months (n = 25), respectively. They were offered foods with different textures (purees, double textures, cooked pieces, sticky and hard foods) at an age when few infants were already familiar with these textures. For each food texture, children’s acceptance (ability to process and swallow a food) and feeding behaviours (sucking and chewing) were assessed by the investigator; liking was assessed by parents. At 6 months, pureed and double textures were highly accepted (Acceptance Probability AP > 0.8); when offered at 8 months, cooked pieces were highly accepted (AP > 0.8). Up to 10 months, the acceptance of more complex textures (e.g. cheese, bread crust) increased strongly with age as did chewing behaviour. At 12 months, most food textures were accepted (AP > 0.5), except raw vegetable pieces and pasta (AP < 0.35), and chewing behaviour was predominant over sucking. Up to 18 months, raw vegetable pieces and pasta acceptance increased with age and was >0.5 at 18 months. In conclusion, children accepted most textures at an earlier age than their parents’ feeding practices; their feeding behaviours depended on age and food texture and acceptance of hard textures was related to the development of chewing. [ABSTRACT FROM AUTHOR]

Abstract Cast-tape drying (CTD) is a suitable process for the dehydration of fruit pulps to obtain leathers, flakes or powders. This study investigated the production of mango leathers by CTD, as well as their physical characteristics and acceptability. Drying curves were evaluated for mango pulp with and without starch addition (5 g dry starch/100 g dry mango pulp). Resulting mango leathers were conditioned at different relative humidity (RH), and their textures were assessed by mechanical-acoustic measurements and correlated to sensory analyses. Starch addition did not influence the drying time (18 min). Mango leathers conditioned at 22.5% RH were very crisp and preferred by consumers, independent of the starch addition. The texture was the attribute that most influenced consumer's choice and was well correlated with the number of force and sound peaks, as well as with sound pressure level. Therefore, CTD is an adequate drying process to produce mango leathers at relatively short times. Highlights • Fruit leathers are convenient and attractive. • Mango leathers can be produced from pulp in 18 min by cast-tape drying. • Addition of pregelatinized starch to mango pulp did not change the drying rate. • Simultaneous acoustic-mechanical tests correlated well with the sensory results. • Untrained panelists preferred crisp leathers. [ABSTRACT FROM AUTHOR]

Abstract The foaming properties of milk manufactured under different conditions were investigated using a Dynamic Foam Analyzer 100. The sensory characteristics of foamed milk were evaluated by descriptive analysis by means of a trained panel. Milk homogenized at 25 MPa had significantly smaller bubble size and higher foam stability than milk homogenized at 7 MPa. Foamed milk prepared from milk homogenized at 25 MPa had significantly higher sensory evaluation scores for 'fineness', 'smoothness', 'elasticity', and 'body', and a significantly lower score for 'meltability' compared to foamed milk prepared from milk homogenized at 7 MPa. Milk heated at 120 °C had a significantly smaller bubble size than milk heated at 140 °C. Foamed milk prepared from milk heated at 120 °C had a significantly higher score for 'sweetness' than did foamed milk prepared from milk heated at 140 °C. In addition, milk heated using infusion-type pasteurizer had a significantly smaller bubble size compered to milk heated using a plate-type pasteurizer. Foamed milk prepared from milk heated using an infusion-type pasteurizer had significantly higher scores for 'fineness' and 'smoothness', and a significantly lower score for 'cooked-flavor' compared to foamed milk prepared from milk heated using a plate-type pasteurizer. Highlights • Thermal history and fat globule size affected foam stability and bubble size. • Milk heated using an infusion-type pasteurizer showed significantly small bubble size. • Bubble size affected fineness, smoothness, elasticity, and meltability of foamed milk. • Manufacturing conditions affected both foaming properties and sensory characteristics. [ABSTRACT FROM AUTHOR]

[Display omitted] • Food design requires a deep understanding of products' structure. • Rheology, tribology, and mastication tests are crucial to design safe-swallowing foods. • Data from rheological and tribological assays complement sensory test of foods. • Few studies correlate data obtained from artificial mouths with sensory analysis. • Increasing knowledge of these issues will help to design palatable and secure foods. The rising global life expectancy has underlined the necessity of designing novel and tasty food products, suitable for seniors and people with impaired oral and swallowing functions. For developing these products, texture should be optimised from rheological, colloidal, tribological, and masticatory points of view. The current review provides an overview of different studies based on shear rheological, tribological, and in vitro mastication properties of model or real food systems intended for the elderly and/or people with swallowing dysfunctions, with special emphasis on the relation between the instrumental measurements and sensory perceptions of foods. Several works demonstrated that instrumental data from shear rheological and tribological tests complement the sensory evaluations of foods, providing useful information when designing food commodities for specific populations. Conversely, only few works correlated the instrumental data obtained from artificial mouths and/or simulated masticators with the sensory attributes generated by trained assessors. Broaden knowledge of these topics will help in formulating and adapting foods with enhanced functionalities for people with impaired oral and swallowing capabilities. Shear rheology, soft oral tribology, and simulated mastication tests are crucial in designing safe- and easy-swallowing food products. [ABSTRACT FROM AUTHOR]

The great diversity of tubers in Ecuador are being revalued due to their nutritional content. It is, however, necessary to study ways to maintain the organoleptic properties of tubers during processing. The influence of water pH and cooking time on the gelatinization, retrogradation and texture of potato, mashua, oca and melloco was analyzed and the results showed that: water pH significantly influences the texture of hardness, independently of cooking time; complete gelatinization was observed; retrogradation did not register significant differences. Meanwhile, an increase in the onset, peak and endset temperatures and a decrease in enthalpy were observed, suggesting increased stability. [ABSTRACT FROM AUTHOR]

This study investigated the potential use of quince seed to improve the rheological, melting, textural and sensory characteristics of ice cream. The high dietary fiber, polysaccharide and protein contents of these seeds made them a candidate to achieve these aims due to their water-holding properties, gelation behavior, and emulsifying characteristics. Four different formulations were developed that contained quince seed powder (QSP) at levels of 0, 0.25, 0.50 and 0.75%. In general, inclusion of 0.25% QSP decreased the flow behavior parameters, but 0.50% QSP had no effect on the rheological parameters of the mixes compared with the control mix. The viscosity, yield stress and thixotropic behaviors of mixes were enhanced by the addition of 0.75% QSP due to the occurrence of interactions and stabilizations. This modification also provided weak gel characteristics and a higher material stiffness property to the mixes, which indicated the presence of a large number of intermolecular interactions. Complex modulus/viscosity and loss tangent variations also supported the flow behavior improvement of the QSP added mixes. Better melting properties and textural characteristics were observed for the 0.5 and 0.75% QSP added samples. Reduction in the melting rate and retardation of complete melting times were achieved by QSP addition. The effect of QSP on reducing the ice crystallization caused to decrease the hardness of the ice cream and resulted in a smooth product with a higher overall acceptability. The enrichment of ice cream with QSP could be an effective way to enhance the nutritional and structural characteristics of dairy products. [ABSTRACT FROM AUTHOR]

This study investigates the preparation and characterization of a protein isolate extracted from European eel (Anguilla anguilla) and its ability to generate protein gel. European eel protein isolate (EPI) was extracted from European eel muscle by a pH-shifting process. European eel protein isolate gels (EPIGs) were prepared by heat treatment of EPI with varying gelling parameters. The influences of pH value (2.0 and 10.0), EPI concentration (7 and 10%) and ionic strength on biochemical, textural, rheological and microstructural properties of EPIGs were studied. Textural and physicochemical analysis demonstrated a different gel forming mechanism for acidic and alkaline-treated gels. Results showed that whiteness of EPIGs increased with decreasing of EPI concentration and pH values. Moreover, EPIGs prepared under alkaline conditions were characterized by higher water holding capacity and total pigment content. In addition, the acid EPIGs exhibited poorer gelling ability compared to alkali EPIGs. Thus, a more compacted gel-protein arrangement was formed under alkaline condition. Furthermore, addition of salt slightly improved the elasticity of EPIGs at 2% wt. concentration. FT-IR analysis of EPIGs revealed more irregular secondary structure and higher hydration level in the acid EPIGs compared to alkaline EPIGs. Thus, this study shows the potential of protein isolate gels from A. anguilla as food texture enhancers. [ABSTRACT FROM AUTHOR]

This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution. [ABSTRACT FROM AUTHOR]

The objective of this work was to investigate instrumental tests regarding the capacity to differentiate crispy wafer products of different quality and regarding to correlations between instrumental parameters and sensory descriptors. Therefore two fracturing methods, a 3-point bending and a cutting test with simultaneously recorded sound emissions and a descriptive sensory analysis were carried out with nine different brands of wafers representing different qualities. The results showed that both instrumental methods are capable to differentiate products of different quality, but in different ways. Only the maximum sound pressure (r = 0.89) and the number of force peaks (r = 0.83) of both tests correlate. The sensory descriptor “crispness” was mainly correlated with the area under sound-displacement curve (r = 0.76) and mean sound value (r = 0.59) of the cutting test, and weakly related to the number of force peaks (r = 0.42), the maximum sound pressure (r = 0.50) and the area under sound-displacement curve (r = 0.42) of the 3-point bending test. [ABSTRACT FROM AUTHOR]

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations. Therefore, investigations on the incorporation of health promoting functional ingredients such as buckwheat into traditional recipes are often complemented by the evaluation of appearance, aroma, taste and texture as well as overall quality through standardized procedures involving trained judges or consumer panels. Aroma is of particular importance in driving consumer preference and its sensory assessment is often complemented with analytical workflows aiming to isolate and determine the concentration of volatile compounds in food and understand the effect of food components on the overall aroma intensity and/or perception of the final product. The present manuscript provides a review of recent advances and knowledge on the sensory characteristics, consumer preference and volatile compound analysis of buckwheat and buckwheat based products. [ABSTRACT FROM AUTHOR]

The aim of this research was to investigate the effect of fortification with inulin and resistant starch (Hi-maize) on textural and sensory properties of set-type probiotic yoghurt containing Lactobacillus acidophilus during 21 days of storage. Textural characteristics were evaluated by determining firmness, adhesiveness and apparent viscosity parameters. Milk was fortified with inulin or Hi-maize at 2 % or 4 % ratios, whereas the control group had no supplement. Probiotic yoghurt supplemented with 2 % Hi-maize was firmer than that supplemented with 2 % inulin, except at the beginning of storage. There were no significant differences among the firmness values of yoghurt samples fortified by inulin and Hi-maize when the ratio increased to 4 %. The addition ratio of inulin or Hi-maize did not significantly affect adhesiveness. Supplementation with 2 % inulin or Hi-maize did not alter viscosity of yoghurts at most of the storage days. Sensory attributes were evaluated as taste, appearance, aroma, texture and overall acceptability. In general, there were no significant differences in sensorial parameters between yoghurts added with inulin or Hi-maize. Neither the addition rate nor the storage period affected the sensory scores of the samples. Significant reductions (P<0.05) of taste, appearance, aroma and overall acceptability scores of the control probiotic yoghurt were determined at the end of storage when compared to the 1st day. [ABSTRACT FROM AUTHOR]

Abstract: It has been difficult to produce acceptable pecan butters as the high oil content results in a product that flows and separates too easily. The objective of this work was to create pecan butters with varying oil levels (50–70%) and determine which would give the most acceptable product. Consumers rated pecan butters with 55–60% oil the most acceptable, whether roasted or not. Acceptability varied most in terms of texture and spreadability, but not flavor. Under large deformation firmness varied from 51.8 g (70% oil) to 4,880 g (50%) oil, while “spreadability” ranged from 19.2 to 7748 (g/s). Samples with 70% oil had the lowest viscosity and were Newtonian. Pecan butters with 50–55% oil had high viscosity and were shear thinning. Yield stress decreased with oil content, ranging from 0.014 to 500 Pa. The storage modulus (G′) increased from ∼7 Pa for samples with 70% oil up to 260,000 Pa for those with 50% oil. In conjunction, tan δ decreased from 1 to 0.07, showing the products take on much more solid‐like behavior as oil is removed. In conclusion, the rheological properties of pecan butter were quite sensitive to the amount of oil in the product. Differences in acceptability were primarily due to “texture” and “spreadability,” suggesting there is a limited range of firmness and spreadability that consumers will deem acceptable. Practical applications: There has been considerable demand for butters and spreads made from a variety of culinary nuts. Pecans generally have too much oil (∼70%) to make a product with proper consistency and stability. In this study, some of the oil was removed to overcome this problem. It was found that pecan butter with 55–60% oil was most acceptable to consumers and with the level of firmness, yield stress, and spreadability most similar to commercial nut butters. The oil was relatively simple to remove from unroasted nuts, thus manufacturers could easily produce more acceptable pecan butter for the market. [ABSTRACT FROM AUTHOR]

Abstract: The purpose of this study was to investigate the hypotheses that when presented with foods that could be chewed in different ways, (1) are participants jaw movements and chewing sequence measures correlated with Mouth Behavior (MB) group, as measured by the JBMB typing tool? (2) can MB group membership can be predicted from jaw movement and chewing sequence measures? One hundred subjects (69 female and 31 male, mean age 27 ± 7.7 years) were given four different foods (Mentos, Walkers, Cheetos Puffs, Twix) and video recordings of their jaw movements made. Twenty‐nine parameters were calculated on each chewing sequence with 27 also calculated for the first half and second half of chewing sequence. Subjects were assigned to a MB group using the JBMB typing tool which gives four MB groups (“Chewers,” “Crunchers,” “Smooshers,” and “Suckers”). The differences between individual chewing parameters and MB group were assessed with analysis of variance which showed only small differences in average chewing parameters between the MB groups. By using discriminant analysis, it was possible to partially discriminate between MB groups based on changes in their chewing parameters between foods with different material properties and stages of the chewing. A 19‐variable model correctly predicted 68% of the subjects' membership of a MB group. This partially confirms our first hypothesis that when presented with foods that could be chewed in different ways participants will use a chewing sequence and jaw movements that correlate with their MB as measured by the JBMB typing tool. Practical applications: The way consumers chew their food has an impact on their texture perception of that food. While there is a wide range of chewing behaviors between consumers, they can be grouped into broad categories to better target both product design and product testing by sensory panel. In this study, consumers who were grouped on their texture preference (MB group) had jaw movements, when chewing a range of foods, which partially reflected group membership. Therefore, while MB group membership could not be predicted from jaw movement measurements, there were similarities in jaw movements within the members of the groups. A better understanding of how jaw movement during chewing relates to consumer sensory perception would aid in new solid product design with controlled textural attributes. [ABSTRACT FROM AUTHOR]

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; 0:100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF; 70:20:10::WF:BF:BWF; 60:20:20::WF:BF:BWF; 50:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in mean calcium, iron and zinc contents of the biscuits. Among the blends the highest mean calcium of 68.96 mg/100g, iron of 9.22 mg/100g, zinc of 5.28 mg/100g were observed in treatment T8 (30:20:50::WF:BF:BWF). In terms of taste and flavour scores, T8 (30:20:50::WF:BF:BWF) was also adjudged the best treatment for the development of multigrain biscuits, whereas highest colour score of 8.05, texture score of 7.96 and overall acceptability score of 7.95 were observed in T1 (100:0:0::WF:BF:BWF). Biscuits were stored for a period of 90 days during which there was a significant decline in mineral contents as well as sensory attributes. Economically, the blended biscuits were found to be cheaper as compared to commercially available multigrain biscuits. [ABSTRACT FROM AUTHOR]

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of chickpea-based leavening extract (CLE) on certain white wheat bread characteristics. CLE increased the loaf volume, height and redness while it reduced the moisture, lightness and yellowness of the bread. Although crumb hardness of CLE bread was observed to be higher than commercial baker’s yeast (CBY; Saccharomyces cerevisiae) bread on the first day, this value did not show any significant difference during two days storage. Adhesiveness and chewiness of CLE bread were affected significantly, whereas springiness was not. Loaf volume, symmetry, crust colour, crust structure, texture, mouthfeel, odour, general acceptability and purchasing intent of CLE bread was scored higher as a result of sensorial analyses. We concluded that CLE could be used in breadmaking as an alternative to CBY for consumers who want a different taste and flavour. The use of CLE can be made widespread by performing and standardising the commercial production. [ABSTRACT FROM AUTHOR]

Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration for addition to baked goods. This work investigated the effect of FOs on the formation of endogenous contaminants, antioxidant properties, appearance and texture of biscuits. FOs inhibited the formation of fluorescent AGEs (advanced glycation end-products), protein oxidation products, and dicarbonyl compounds in a dose-dependent manner. Addition of 10 mg/g FOs decreased the levels of fluorescent AGEs, dityrosine, kynurenine, N ′-formylkynurenine, 3-deoxyglucosone, glyoxal, and methylglyoxal by 80%, 97%, 56%, 86%, 46%, 54% and 62%, respectively. FOs might inhibit the formation of α-dicarbonyl compounds, protein oxidative products and fluorescent AGEs by enhancing antioxidant capacity and releasing ferulic acid in baked biscuits. However, FOs increased the browning and hardness of biscuits in a dose-dependent manner. Therefore, the fortification of FOs should be carefully considered based on both the expected health promoting properties and the organoleptic profile of biscuit products. [ABSTRACT FROM AUTHOR]

Abstract: There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures. But sometimes confusion of the interpretation of TPA parameters appeared. Many new techniques have been introduced to quantify TPA parameters. Recent efforts to fill the gap between sensory evaluation and instrumental measurements, human measurements, or physiological measurements have been introduced. This endeavor is an effort of synthesizing the dentistry and biomedical approach, sensory and psychological approach, and material science approach, and therefore, the collaboration among these disciplines is necessary. This manuscript mainly discusses texture studies for solid foods. Practical applications: To fill the gap between the sensory evaluation and the instrumental measurement of texture, it is necessary to examine the physical change of foods during the oral processing. This will give us the designing principle of palatable and safe foods. [ABSTRACT FROM AUTHOR]

Abstract: Adhesion is an important textural attribute that directs consumer eating patterns and behaviors and can be a negative attribute during food processing. The objectives of this study were to modify caramel formulation and compare adhesion to different materials to quantify the influence of surface energetics and viscoelasticity on caramel adhesiveness. Mechanical adhesion was viewed in the context of pressure sensitive tack theory, where adhesion is controlled by viscoelasticity of the adhesive material and the surface energy relationship of material and probe. Caramel samples varied in total amount of fat and protein, and mechanical adhesion was measured using a series of materials with total surface energies of 39.7–53.2 mJ/m2. Adhesiveness decreased as fat and protein content increased, with a significant effect of total surface energy. Viscoelasticity was modeled using creep recovery data fit to a four‐element Burger mechanistic model. Burger model parameters representing retarded elasticity correlated strongly with adhesiveness. The results suggest two zones of adhesion based on formulation, one driven by both surface energy relationships—most notably dispersive and total surface energy—and viscoelasticity, and the other driven solely by viscoelasticity. Practical applications: Relationships between mechanical properties and adhesion have been explored but are still not well understood, and could aid in the design of food products with a controlled level of adhesion. The results of this study indicate the importance of considering material surface energy when measuring mechanical adhesion or texture profile analysis. Understanding the relationships between viscoelastic behavior and adhesion can be used to make inferences on perceived texture. [ABSTRACT FROM AUTHOR]

Abstract: Texture is one of foods' most important qualities, but is a sensory perception by consumers. To understand, predict and design for sensory appeal, we must codify the sensory response and diagnose the physical stimuli in the mouth which give rise to perception. This brief review examines the leading contributions from Szczesniak and Bourne and shows the developments in the field, built on their earlier contributions. Because of its importance to consumer appeal, the food industry has made significant contributions. We now understand that human subjects monitor the entire process from initial bite, through mastication to swallowing, and the mouth is an extremely sophisticated processing device with both feedback and feedforward sensing. To understand the mechanisms of perception, multidisciplinary approaches of fracture and failure, rheology, tribology and forensic microscopy are now applied, and collaborations exist between sensory analysts, physicists, engineers, and oral physiologists. Practical applications: The design of food structure for sensory appeal is the driving force in product development. The approaches outlined in this short review, represent the current “toolbox” available to the industry and academics interested in breakdown and perception in the mouth. [ABSTRACT FROM AUTHOR]

Abstract: The present paper reviews the use of temporal dominance of sensations (TDS) sensory methodology in relation to texture evaluation. From more than 100 papers initially screened, 28 dealing with the texture of hard solid foods that require mastication were selected. The attributes evaluated by TDS were comprehensively analyzed and the phases of the mastication period in which they occurred were studied. The relation between these attributes and the initial mechanical food properties, the particle size, shape, and aggregation of the increasingly destroyed food structure, and the evolving properties of the bolus through to swallowing were also examined. Results from complementary techniques used alongside TDS, both sensory and nonsensory, were also analyzed. The contribution of TDS methodology to understanding the texture construct is shown to be reliable and suggestions are made for future lines of research. Practical applications: The literature on the temporal dominance of sensations method is constantly increasing. The present review examines the application of this method to the dynamics of texture perception of hard solid foods. The key texture attributes perceived in each phase of mastication, together with their relation to the initial food structure, gradual comminution, and bolus formation, will shed light on the usefulness of this methodology for food texture appraisal. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterize the texture profile and meltability of pizza-style cheeses made from goat's milk and to determine their thermophysical parameters and sensory profiles. The functional parameters of the cheese were investigated with an emphasis on water and milk fat behavior analyzed by differential scanning calorimetry, which was used to directly measure melting/freezing phase transitions in the analyzed cheese. This study was complemented by NMR measurements of the organization as well as the distribution of the aqueous phase within the emulsions constituting the cheese. The obtained goat cheese possessed two of the same moisture 37 and 42% and two of the same fat content 40 and 48% in dry matter. Increasing the moisture to 42% with a content of 48% fat in the dry matter reduces the hardness by more than two-fold. The influence of moisture and fat in the model of goat cheese regarding stretching coincides with the extensibility force required to stretch the sample. Significant correlations were found between the moisture content and the spin-lattice relaxation time. In the studied cheese, the presence of two fractions of protons relaxing with a variety of spin-spin relaxation times was observed. After storage, the hardness of the cheeses was measured to be less than the hardness immediately after production. The biggest changes, by 25.2%, occurred in the cheese with the highest moisture of 42% and the largest share of fat in dry matter of 48%. The most desirable cheese after heating and baking was the cheese with the highest moisture content of 42% and the cheese with the largest share of fat in dry matter of 48%, respectively. For pizza-style cheeses, model goat cheese pasta filata with a type of moisture of 42% and fat content in dry matter of 48% is the most predisposed to use. [ABSTRACT FROM AUTHOR]

A food texture evaluation method using a magnetic food texture sensor is proposed for the visualization of food texture. The food texture sensor measures two time-series waves, one of force and one of vibration, during fracture of a food sample. Twenty profiles were extracted from the two waves. The evaluation method selected the profiles to use in the logistic model and determined the coefficients of the model based on the results of sensory tests. Laboratory experiments confirmed that the logistic model evaluated the food textures as radar charts. In addition, the model can potentially evaluate the food textures of unknown foods. [ABSTRACT FROM AUTHOR]

In the present work, fat reduction of Greek strained yoghurt ice cream (YIC) was carried out in three proportional milkfat levels i.e. 30, 50 and 70% using three types of oligosaccharides namely long-chain inulin, oligofructose and maltodextrin 12 DE. Greek strained yoghurt was blended with ice cream mixes in ratios of 1:3 and 1:1. The physico-chemical, textural and thermal characteristics of the YIC mixes and their obtained frozen end products were determined. The sensory modalities (olfactory, gustatory, tactile and oro-tactile) of the YIC were monitored following 2 and 16 weeks of quiescent frozen storage at −25 °C. Milkfat reduction impaired significantly (p < 0.05) the perceived creaminess and mouthcoating sensation stimuli, whist it intensified the oral tissue friction associated sense stimuli such as astringency, wateriness and coarseness. Long-chain inulin- and maltodextrin-based samples received the highest scores for creaminess, mouthcoating, gumminess, hardness and iciness. The increase of the yoghurt to ice cream mix ratio escalated the friction/recrystallization-associated sensations e.g. astringency, sourness, coarseness and wateriness. Notwithstanding yoghurt supplementation reinforced the pseudoplasticity and macroviscosity of the ice cream mixes, it suppressed their aeration capacity leading to heavy-bodied ice creams. However, no significant effects of yoghurt supplementation level on the colligative and meltdown rate of the YIC formulations were identified. Partial least squares coupled discriminant analysis (PLS-DA) revealed that fat reformulation of YICs using oligosaccharides results in a substantially diversified sensory profile. Generally, a 50% fat reduction of YICs using long-chain oligosaccharides appears to be a technologically tangible solution. [ABSTRACT FROM AUTHOR]

Background Analogue cheeses (AC) are homogeneous cheese-like matrices obtained by mixing water, oils/fats, proteins, emulsifying salts and other ingredients under the influence of heat and mechanical shear. These versatile products are used both directly for consumption and mainly indirectly as ingredients in several foods. Scope and approach Increasing consumers' expectations, consumption habits, current lifestyles and cheese industry dynamism are factors driving the research towards the development of new cheese-like products and functionalities. This review describes the state of the art on AC formulations in relation to properties of the final product. Key findings and conclusions Extensive data from research on AC highlight the current growing interest for the development of innovative functionalities to satisfy specific end-use applications. The outcomes of most investigations drew attention to the basic role of type and amount of ingredients to obtain a wide array of customized functionalities. An insight into the role and the interactions among constituents of the formulation and the effect on resultant textural, melting and sensory properties of AC has been provided. [ABSTRACT FROM AUTHOR]

The ability to use Food Layered Manufacturing (FLM) to fabricate attractive food presentations and incorporate additives that can alter texture, nutrition, color, and flavor have made it widely investigated for combatting various issues in the food industry. For a food item to be FLM compatible, it must possess suitable rheological properties to allow for its extrusion and to keep its 3D printed structure. Here, we present a rheological analysis of two commercially available breakfast spreads, Vegemite and Marmite, and show their compatibility with FLM in producing 3D structures onto bread substrates. Furthermore, we demonstrated that these materials can be used to fabricate attractive food designs that can be used for educational activities. The inherent conductivity of the breakfast spreads was used to print edible circuits onto a “breadboard.” [ABSTRACT FROM AUTHOR]

Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural properties and stability of model sauces prepared with wheat and rice extruded flours with three different particle size fractions were assessed. All tested sauces showed non-Newtonian, shear-thinning and thixotropic fluid characteristics. Sauces made with rice extruded flours, with lower protein and amylose contents, presented lower shear-thinning behaviour, consistency index and yield stress than wheat based sauces. Rice sauces also displayed a less compact microstructure and lower viscoelastic character but a higher resistance to freeze-thaw process. Regarding particle size, the finest flours showed lower values of consistency index, yield stress, and G′ and G″ moduli but led to higher syneresis. Overall, results proved that pregelatinised extruded flours can be used in sauces applications without heating, but their properties greatly depend on the cereal type and its particle size. [ABSTRACT FROM AUTHOR]

Abstract: Previous research provides evidence that odor is a key driver in food selection in dogs. Dogs' flavor preferences are generally assessed through paired comparison tests based on food intake. Methods for evaluating odor preference in canines are lacking. In this study, the paired comparison test was modified by replacing standard bowls with false‐bottom bowls (FBBs). Made of two compartments separated by a drilled, stainless‐steel plate, FBBs enable odorant compounds to be placed under the food that is presented to the dogs. Several paired comparison trials were conducted on a trained canine panel with FBBs containing various odorant substances under the kibbles. Results showed that dogs were able to perceive the hidden substances and to distinguish between the bowls accordingly. These results demonstrate that the false‐bottom bowl paired comparison method could be helpful in evaluating the role of odor in dogs' food preferences, thus, also as a way of assessing food odor performance. Practical applications: The false‐bottom bowl method is an adaptation of the paired comparison test that enables the influence of odor on dog behavior to be isolated from that stimulated by vision, taste or textural parameters. The odor impact of a hidden substance is tested under pet meal conditions. This new method could be useful in pet food industry to measure the odor potential of a new ingredient, or to understand the key food selection drivers for dogs and cats. In addition, as the olfactory stimulus is not eaten by the animal, the influence of odor in non‐food products for dogs, such as pet care and pet medicines, could also be evaluated using this method. [ABSTRACT FROM AUTHOR]