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Purpose: To determine whether food texture affects chewing side preference (CSP) and to investigate the relationship between CSP and masticatory factors, such as occlusal contact area, bite force, and masticatory performance. Materials and Methods: Forty-seven adults (20 women and 27 men; mean age: 24 years) participated in this study. Three types of food (chewing gum, beef jerky, and peanuts) were provided to assess CSP. Occlusal contact area was measured at various ranges of interocclusal distance, and the bite force was measured. Masticatory performance was assessed according to the median particle size. Asymmetry indices of each measurement were calculated and analyzed using Pearson correlation coefficient (a = .05). Results: The CSP for beef jerky and peanuts were significantly correlated with each other, whereas the CSP for chewing gum was not correlated with other food. The proportion of participants who chewed equally on both sides was higher for chewing gum than for beef jerky. There was a significant correlation between the CSP for beef jerky and occlusal contact area, especially at interocclusal distance ranges of 0 to 89 µm and 0 to 109 µm (r = 0.41). Bite force and masticatory performance were not significantly correlated with CSP. Conclusions: Food texture seemed to affect CSP, and masticatory laterality was greater for tough foods. Moreover, CSP for tough food was closely related to the occlusal contact area at an interocclusal distance level of about 0.1 mm. [ABSTRACT FROM AUTHOR]

This study explored the characteristics of Monascus-fermented sorghum sourdough bread (MSSB) that was prepared through sequential fermentation using Monascus purpureus LZSM06 and Lactiplantibacillus plantarum LZSR03. The findings revealed a remarkable accumulation of Monascus pigments in Monascus-fermented sorghum flour (MS), with Monacolin K and GABA reaching 34.73 mg/100 g and 29.91 mg/100 g, respectively. By incorporating MS with sourdough technology, MSSB presented an increased loaf volume, improved texture, and a burgundy color, which was more favorably accepted than the other three breads. Meanwhile, the total phenolic content, antioxidant activity, and GABA contents in MSSB were the highest (P < 0.05). Despite the slight off-flavor imparted by MS, the flavor complexity was enhanced in MSSB, particularly in terms of types and levels of alcohols, acids, and esters. These findings suggested that pre-fermentation with Monascus purpureus can improve baking characteristics, nutritional value, and overall sensory acceptance of sorghum sourdough bread, thus providing insights into innovation in this field. [ABSTRACT FROM AUTHOR]

Summary: Due to their gluten‐free dietary needs, celiac patients cannot find bread with the required texture characteristics. The aim of this study was to evaluate the performance of psyllium powder in the production of rice‐based, gluten‐free bread rolls. In this case, five different bread rolls were produced by adding different proportions (0%, 25%, 50%, 75% and 100%) of psyllium powder combinations to bread dough made with rice flour. Moisture and ash content, colour values, volume, symmetry and uniformity indices, textural properties and sensory properties were taken into consideration. It was observed that the addition of psyllium powder gave the bread rolls a spongy structure and decreased the hardness values. As the amount of psyllium powder in the dough formulation increased, darkening in colour and increase in moisture values were observed. In addition, the bread sample psyllium powder and rice flour ratios (1:1) had the largest volume index value (98.67 mm), while the same product received the highest score in SAW techniques. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to determine the textural sensory profile of wheat breads developed using oat flour at different substitution levels (10%, 30%, and 50%) and particle sizes (<224, 250–280, 280–500, 500–600 μm). A trained descriptive panel evaluated the wheat–oat breads using quantitative descriptive analysis (QDA) (n = 8) and partial napping (PN) (n = 12) sensory techniques. The QDA results showed that the textural properties of the breads were significantly affected by oat flour at different substitution and particle size levels (P < 0.001). The attributes crumb 'denseness' and 'stickiness' discriminated most frequently across samples, while crumb 'chewiness' and 'dryness' discriminated the least. Principal component analysis (PCA) illustrated that in PC1 (59%) crumb 'denseness' was positively correlated with crumb 'hardness' and 'graininess', while 'stickiness' was negatively correlated with crumb 'graininess'. The application of clustering techniques on QDA data showed that breads with 10% oat flour were differentiated based on particle size; however, as the substitution level of oat flour increased, the substitution level of oat flour used in formulations exceeded the effect of particle size. In terms of PN, panellists identified four distinct groups of wheat–oat breads, indicating that wheat breads with 10% oat flour and <224 μm, 280–500 μm and whole oat flour had similar textural properties to the control wheat bread sample. The texture of wheat breads substituted with 50% oat flour were very different to the control. The results of this study suggest that in addition to the effect of substitution level, fractionation of oat flour may have application in the production of wheat bread formulations with different textural profiles. The findings also emphasise the importance of considering clustering techniques when evaluating complex samples for new product development applications. [ABSTRACT FROM AUTHOR]

Compact food bars have become consumers' first choice as an alternative to unhealthy snacks, meal replacements or quick energy sources before exercise. Considering the increasing need of society for such products, the aim of this research is to investigate the effect of using quinoa flour in raw and processed form (flaked and roasted) and different levels of rice flour (zero, 15 and 30%) on the physicochemical (moisture, fat, protein, ash, carbohydrates, calories, specific volume, color, water activity and texture) and sensory characteristics of compact food bars. The results showed that the processing applied on quinoa, while improving the quality of the product, led to a decrease in moisture, fat and water activity, and an increase in ash and texture hardness, and the samples containing quinoa flour showed the highest amount of protein. In addition, the flaking process decreased carbohydrate and specific volume and roasting increased them and had a significant effect on the color changes of the samples. The results of the sensory analysis of the samples also showed that the processing done on quinoa and increasing the amount of rice flour in the formulation increased the overall acceptance of the product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (8.10% moisture, 5.90% fat, 5.74% protein, 0.78% ash, 79.47% carbohydrates and 393.97 Kcal/100g calories) was chosen as the optimal formula. [ABSTRACT FROM AUTHOR]

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]

This study investigated the quality changes of quick‐frozen wet rice flour before and after freeze‐thaw cycles. As the freeze‐thaw cycle was prolonged, the water mobility of quick‐frozen wet rice flour decreased and the pore size and porosity of the microstructure increased. As a result, the hardness, cooking loss, water absorption, and water precipitation of the rice flour increased, while the sensory score and viscosity decreased. Correlation analysis showed that porosity was positively correlated with the hardness and water absorption of rice flour, and negatively correlated with structural properties such as shearing work and resilience. Water absorption and water precipitation rate were positively related to cooking loss. Thus, moisture migration in rice flour induced microstructural changes to cause alterations in texture, cooking, and sensory properties. Interestingly, quick‐frozen wet rice flour still possessed good texture, cooking, and sensory qualities after two freeze‐thaw cycles. This study laid the foundation for the development of high‐quality quick‐frozen wet rice flour. [ABSTRACT FROM AUTHOR]

The functionalization of food products with agri-industial residues is of great interest. Apple and beetroot pomace flour, abundant in dietary fiber and antioxidants, were incorporated into jelly candies using agar, pectin, or gelatin. Three functional formulations were devised for each flour type at the pilot scale, resulting in jelly candies with desirable sensory properties and texture. The high content of total polyphenolics, flavonoids, betacyanins, and betaxantines was determined upon in vitro digestion. The influence of different matrices on these bioactives, crucial for exerting antioxidant activity, was evaluated using DPPH and FRAP assays on both fresh and nine-month stored jelly candies, showcasing good bioavailability and retention. Enrichment with APF and BPF also led to reduced postprandial glucose levels, glycemic index, and load determined in vivo. These findings affirm that compositionally optimized innovative formulations of jelly candies facilitate the efficient delivery of compounds with anti-obesity effect from upcycled raw materials. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Potato starch (PS) is widely used in food, but its application is limited because of its poor heat resistance and easy aging. Therefore, it is necessary to adopt some modification methods to improve its performance and expand its application range.To improve these shortcomings of PS, the effect of yeast β‐glucan (YG) at different concentrations (0%, 1%, 2% and 3%, w/v) on the gelatinization, structure and in vitro digestive properties of PS were investigated. The interaction of YG with PS was different because of different molecular weights. The addition of YG reduced the peak viscosity and increased the final viscosity of PS. YG made the texture of PS gel softer, and the effect of low molecular weight YG was more obvious. YG enhanced the thermal stability of PS. Fourier transform infrared spectroscopy showed that YG and PS interacted through hydrogen bonds. In addition, YG reduced the digestibility of PS in vitro.Collectively, the addition of β‐glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Eating behaviors develop in early life and refine during childhood, shaping long-term food choice and dietary habits, which underpin optimum growth and health. The development of Food Oral Processing (FOP) is of major importance in the establishment of eating behaviors at two scale levels: for the initial acceptance of food texture and for the longer-term development of eating behaviors associated to food intake. To date, both processes have been studied as independent topics and the current review proposes a parallel vision on their development from the onset of complementary feeding to later childhood. Individual factors affecting these FOP-related behaviors as they relate to food texture acceptance are discussed, alongside examples of interventions aiming at modifying them. Opportunity to better consider food textures when designing foods for children is addressed. Altogether, the review demonstrates the critical role of food texture in the development of a child's FOP skills, eating habits, and dietary patterns. These scientific knowledges need to be considered for the development of healthier eating behavior. We identify research gaps that need to be addressed and highlight the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

Accurate estimation of gross primary production (GPP) of paddy rice fields is essential for understanding cropland carbon cycles, yet remains challenging due to spatial heterogeneity. In this study, we integrated high-resolution unmanned aerial vehicle (UAV) imagery into a leaf biochemical properties-based model for improving GPP estimation. The key parameter, maximum carboxylation rate at the top of the canopy ( V c m a x , 0 25 ), was quantified using various spatial information representation methods, including mean (μref) and standard deviation (σref) of reflectance, gray-level co-occurrence matrix (GLCM)-based features, local binary pattern histogram (LBPH), and convolutional neural networks (CNNs). Our models were evaluated using a two-year eddy covariance (EC) system and UAV measurements. The result shows that incorporating spatial information can vastly improve the accuracy of V c m a x , 0 25 and GPP estimation. CNN methods achieved the best V c m a x , 0 25 estimation, with an R of 0.94, an RMSE of 19.44 μmol m−2 s−1, and an MdAPE of 11%, and further produced highly accurate GPP estimates, with an R of 0.92, an RMSE of 6.5 μmol m−2 s−1, and an MdAPE of 23%. The μref-GLCM texture features and μref-LBPH joint-driven models also gave promising results. However, σref contributed less to V c m a x , 0 25 estimation. The Shapley value analysis revealed that the contribution of input features varied considerably across different models. The CNN model focused on nir and red-edge bands and paid much attention to the subregion with high spatial heterogeneity. The μref-LBPH joint-driven model mainly prioritized reflectance information. The μref-GLCM-based features joint-driven model emphasized the role of GLCM texture indices. As the first study to leverage the spatial information from high-resolution UAV imagery for GPP estimation, our work underscores the critical role of spatial information and provides new insight into monitoring the carbon cycle. [ABSTRACT FROM AUTHOR]

Background: While complementary feeding can be challenging, little emphasis has been placed on the introduction to food texture/pieces, especially in terms of neurodevelopmental outcomes. This study aims to determine the association between the timing of introduction to food pieces during infancy and neurodevelopment in early childhood. We hypothesized that late introduction to food texture/pieces relates to unfavorable neurodevelopmental outcomes. Methods: Families (n = 18329) were recruited from the general population during the nationwide ELFE (Étude Longitudinale Française depuis l'Enfance) birth cohort in France, and 8511 were selected for a complete case analysis. Age at introduction to food pieces was determined based on repeated assessments during the first year. A range of neurodevelopmental outcomes among children were assessed using validated instruments, i.e. composite scores at 1 and 3.5 years, and a score for language acquisition at 2 years. Risk for developmental delay at 3.5 years was defined based on a developmental quotient (DQ) below 90 according to the child's chronological age and the respective composite score at this age. We used linear regression modelling to evaluate associations between age at introduction to food pieces and the standardised neurodevelopmental scores, while logistic regression models were used in the analyses according to the risk for developmental delay. Results: Our findings highlight consistent associations between late introduction to food pieces (i.e., after 10 months, compared to early (before 8 months)) and lower estimates of standardised neurodevelopmental scores at ages 1, 2 and 3.5 years (-0.35 [-0.40; -0.30], -0.15 [-0.20; -0.10] and − 0.18 [-0.23; -0.13], respectively). Infants introduced to pieces late were also more likely to be at risk for developmental delay according to DQ < 90 (OR [95%CI] = 1.62 [1.36; 1.94]). Conclusions: This study shows that late introduction to food pieces (> 10 months) is related to lower neurodevelopmental scores. Given the challenges that complementary feeding may pose, concerted efforts are required to enhance our understanding of the sensory aspects of early diets and to ultimately provide guidance. [ABSTRACT FROM AUTHOR]

Practical Application Corn starch‐based direct expanded products incorporated with 2% and 10% (w/w) sugar (fructose, glucose, sucrose, and xylose) were produced using a 20 mm co‐rotating twin‐screw extruder. The pasting and thermal properties of raw corn starch‐sugar mixes were analyzed before extrusion processing. The independent variables for extrusion processing included two sugar inclusion levels (2% and 10% w/w) and two screw speeds (150 and 250 rpm). The extrudates were characterized by their initial expansion ratio (IER), expansion ratio (ER), and shrinkage. ER values were high for fructose at 2% and 150 rpm and 10% glucose and sucrose extrudates at 250 rpm. The extrudates with 2% sucrose inclusion shrunk significantly higher than the control. Fourier transform infrared (FTIR) spectroscopy of the extruded blends did not indicate the presence of any new covalent bond formed between starch and sugar post‐extrusion. The interactions between sugar concentration and screw speed significantly influenced extrudate expansion characteristics. Due to their thermal and plasticizing properties, sugar inclusion (glucose, fructose, sucrose, and xylose) enhanced the extrudate expansion by altering their melt viscosity.The findings of this study can improve the expansion characteristics of high‐fiber‐based extruded snacks. Ingredients high in fiber generally hinder the starch transformation during extrusion and negatively impact the expansion properties. The presence of sugar at low concentrations can improve melt properties during extrusion processing and, in turn, significantly improve the textural properties of snacks. [ABSTRACT FROM AUTHOR]

With a growing global population and ageing demographics, the food industry stands at a pivotal crossroads, necessitating bespoke solutions and groundbreaking innovations. In vitro experiments can help understanding food oral processing and formulating products meeting the specific needs of different populations. However, current in vitro models do not reproduce well human oral anatomy and tongue biomechanics, essential for assessing the behaviour of novel and texturized foods under physiologically relevant oral conditions. In response, we unveil a novel 3D biomimetic artificial mouth, showcasing a pneumatic multi-degree-of-freedom artificial tongue meticulously crafted to mirror the mechanical properties and wettability of the human tongue. This cutting-edge technology, featuring tongue surface papillae, is capable of performing lifelike movements. The comparison with in vivo data demonstrates that it accurately reproduces oral processing of three, vastly different, soft foods. Textural characteristics (firmness, adhesive and cohesive properties) and shear viscosities—measured at oral and oropharyngeal-relevant shear rates—of in vitro food boli closely mirrored those observed in vivo. This in vitro device presents unprecedented opportunities for studying the dynamics of food transformation in the mouth, to adapt texture towards food that can be swallowed with ease and to improve food palatability, accommodating specific health needs critical for older adults (e.g., reduced salivary secretion, tongue weakness or poor coordination). [ABSTRACT FROM AUTHOR]

Myofibrillar proteins (MPs), the most important proteins in muscle, play a vital role in the texture, flavor, sensory and consumer acceptance of final muscle-based food products. Over the past several decades, conjugation of carbohydrates to MPs via glycosylation is of particular interest due to the substantial enhancement in MPs characteristics. Studying the covalent interactions between carbohydrates and MPs under various processing conditions and molecular mechanisms by which carbohydrates affect the functionalities of MPs can introduce new perspectives for design and production of muscle-based foods. However, there is no insightful and comprehensive summary of the structural, physicochemical and functional characteristics changes of MPs induced by glycosylation modification and how these changes can be adopted to potentially promote the science-based development of tailor-made muscle foods. Based on this, the functionalities of MPs as well as their practical limiting issues are initially highlighted. A comprehensive overview of fabrication strategies is then introduced. Additionally, changes in the structural and functional properties of MPs regulated by glycosylation have also been carefully summarized. On this basis, the research limitations to be solved and our perspectives for the future development of muscle-based foods are put forward. [ABSTRACT FROM AUTHOR]

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 study aimed to produce COCUCYNNE Fettuccine Pasta and analyze its physicochemical contents, acceptability, and marketability level during the school year of 2023-2024 at Barangay Tumana, Marikina City. Experimental method of research was used, utilizing survey questionnaire as the data gathering instrument which involved 30 pasta lovers, 30 pasta sellers, and 30 pasta makers as respondents. This study also used the 9 - point Hedonic rating scale for the acceptability and 5-point Likert scale for the marketability of the product. The data revealed that Hundredgram of produced COCUCYNNE Fettuccine Pasta with 50% of taro root, turmeric, and lemongrass powder contain 4.07 milligrams of iron, 65.7 grams of total carbohydrates, a pH level of 6.05, and a moisture content of 14.6 grams. In addition, the three groups of respondents. The pasta lovers, pasta sellers, and pasta makers respondents evaluated the acceptability of the produced COCUCYNNE Fettuccine Pasta with 25%, 50%, and 75% proportions in terms of appearance, aroma, taste, and texture as Very Acceptable Level as evidence by grand weighted means of 8.25, 7.81, and 8.30, respectively. Comments and suggestions were given by the three groups of respondents for further improvement of the product which led to no significant difference on their evaluations. The respondents rated the marketability of product in different proportion proportions of taro root, turmeric, and lemongrass powder as Very High Level as manifested by their overall weighted mean of 4.77, 4.67 and 4.88, respectively resulting to were no significant differences in the evaluations of the groups of respondents on the level of marketability of the product. The respondents suggested that adding cornstarch and baking soda will improve the produced COCUCYNNE Fettuccine Pasta to make its texture more elastic when boiled. They also commented that improving its color will make it more palatable by using natural coloring from dried pigmented plants. [ABSTRACT FROM AUTHOR]

Practical Application Gluten‐free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten‐free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten‐free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours.Pursuing to meet the market demand for gluten‐free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten‐free functional products market. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

BACKGROUND RESULTS CONCLUSION This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics.Results demonstrated that medium–low microwave combined with 4 h of AA soaking significantly improved the texture profile of potato chips, and reduced oil content by approximately 53.25%. Higher microwave intensity led to greater surface roughness of samples, whereas AA soaking for 1–4 h effectively reduced surface roughness. The decrease in Fm and Nwr, along with the increase in Fwr and Wc with prolonged AA soaking time for 1–4 h indicated that medium–low microwave intensity combined with AA pretreatment enhanced hardness and brittleness of samples. Microscopic examination of cell structure revealed that this combined pretreatment facilitated pectin gelation between the cell walls of potato chips, resulting in a more intact cell structure with fewer gaps. Additionally, the color of pretreated potato chips became brighter.The combination of medium–low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low‐fat potato chips based on low‐cost pretreatment. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Practical Application This study examined the effects of adding different types of arabinoxylans (AXs) to wheat flour with varying gluten strengths on flour quality and noodle‐making performance, with the aim of utilizing AXs as health‐enhanced ingredients. Three flours (Goso, Hojoong, and Joongmo) with low, medium, and high gluten strengths were used, along with two water‐extractable AXs (E1 and E2) and one water‐unextractable AX (U) with diverse molecular weights and viscosities. The addition of 2% AXs increased the water and sucrose solvent retention capacity values and decreased the gluten performance index values for all flours, with a notable effect on Goso flour by U. The dough development time was prolonged in all flours, necessitating more water for development. The sodium dodecyl sulfate sedimentation volume increased with the addition of AXs, especially with E2 and U. Pasting properties remained unaffected, suggesting a minimal impact on starch‐related properties. However, noodles made with E2 and U showed deteriorated quality in terms of fresh noodle texture, weight gain, cooking water turbidity, and cooked noodle texture, in contrast to noodles made with E1 alone. Additionally, adjusting the water amount when adding U altered the textural properties, approaching that of noodles without added AXs. Overall, the impact of AXs on flour and noodle quality varied depending on their molecular weights, viscosities, and the gluten strength of the flour. Additionally, AXs could be successfully utilized by adjusting the water amount for the production of health‐enhancing noodles.Arabinoxylans, as health‐promoting ingredients, can be utilized in noodle production by optimizing the water amount and mixing time. [ABSTRACT FROM AUTHOR]

The use of enzymes in the production of food products is an ancient practice. Microbes provide several enzymes that are involved in improving the taste, texture, as well as aroma of food items, offering several benefits to the food industry. Subsequently, the ease of availability of these microbial enzymes has increased their utilization in the food industry. This cost-effectiveness and ease of commercial-scale production make enzymes ideal tools for various industrial uses. Microbial enzymes are utilized in processing food products such as those associated with the brewery, dairy and bakery industries. In addition, the nutritional value, color, aroma and texture of food products can be improved by using microbial enzymes. With the progress in technology, several novel enzymes in various applications of the food and beverages industry have been developed and demand is constantly increasing. The present review provides a comparative narrative of the applications of some of the predominating enzymes, such as phytases, lipases, lactases, pectinases, and laccases, commonly used as processing aids in the food industry. [ABSTRACT FROM AUTHOR]

Purpose: Rice is the main cereal in Senegal. Despite efforts to improve the sector, consumers still prefer imported rice. Only one previous study conducted by the authors analyzed these preferences using a sensory analysis approach (Mané et al., 2021). This initial study showed that local rice can compete with imported rice if processing is improved. Based on these results, this study aims to identify the physicochemical parameters responsible for the sensory quality identified in Senegalese consumers. Design/methodology/approach: In this context, the physicochemical and cooking properties of 12 rice samples were analyzed and the correlations between these physicochemical and sensory properties were studied. Findings: The results showed that imported rice had a higher 1000-kernel weight, grain length and transparency values, whereas local rice had higher water uptake, swelling ratios, gelatinization temperature and iron and magnesium contents. Correlations have shown that positive descriptors such as "beautiful," "white color," "good taste," "fragrant," "fine grains," "typical rice odor," well-cooked" and "scattered" were correlated with varietal and technological criteria such as high 1000-grain weight, grain length, whiteness, transparency and absence of impurities in rice. In contrast, negative sensory descriptors such as "pasty" and "sticky texture" were associated with water uptake ratio, gelatinization temperature, rice breakage and cooking time. Originality/value: These results show how to improve the quality of new rice varieties in the country based on the physicochemical parameters associated with the positive sensory properties cited above by consumers. [ABSTRACT FROM AUTHOR]

Sunset yellow, a synthetic colorant and used to improve the texture and the appearance of food samples, can adversely affect humans. The development of a sensitive method to analyse food products for the accurate determination of sunset yellow is of importance for the level of risk to human health and thus food safety. The present study aimed to prepare a voltammetric method for the precise detection of sunset yellow content in a commonly consumed powdered beverage and pharmaceutical products. For this purpose, a sensitive method utilizing a voltammetric platform was constructed by modifying a glassy carbon electrode (GCE) with carbon nanotubes (MWCNTs) and aluminium doped zinc oxide (AZO). Cyclic voltammetry (CV) and electrochemical impedance spectroscopic (EIS) measurements indicated that the proposed voltammetric platform (GCE/MWCNTs/AZO) possessed high electro‐active surface area and lower value of charge transfer resistance (Rct) and therefore, could serve as a promising sensing material. The GCE/MWCNTs/AZO system improved voltammetric behaviour of sunset yellow at an accumulation time of 210 s and indicated good electrocatalytic activity due to high synergistic effect between MWCNTs and AZO nanoparticles. This method of analysis exhibited a dynamic working range from 4.0×10−9 to 7.5×10−6 M with a limit of detection (LOD) of 9.5×10−10 M for sunset yellow. The GCE/MWCNTs/AZO system was successfully utilized for the electroanalysis of beverages and pharmaceuticals for detection of sunset yellow. Voltammetric measurements indicate that the GCE/MWCNTs/AZO system enables good accuracy and high precision for the determination of sunset yellow. [ABSTRACT FROM AUTHOR]

Food texture is one of the most important factors for assessing the quality and acceptability of food. However, the study of food texture has been delayed compared with other factors, such as flavor and taste, due to the difficulty of quantitative analysis related to real physiological senses. Furthermore, the numerical and systematic evaluation of the texture property of dispersion systems, in which solid particles are dispersed in a liquid medium, is very difficult, despite most foods being in a solid–liquid dispersion state during mastication in the human mouth. In this study, the texture property of a solid–liquid dispersion system with spherical and cubic gel particles of agar and konjac was examined to evaluate the physical behavior of food during mastication using the back extrusion method. The yield stress of the system strongly depended on the size and shape of the particles, the mixing ratio of particles of different sizes and shapes, and the concentration of components in the particles. The proposed index, reflecting the size, shape, and number of particles and the yield stress of a single particle, expressed well the measured yield stress of the entire dispersion system. However, the adhesiveness and recoverability showed relatively little dependence on particle size. The findings obtained in this study will contribute to elucidating the texture property of various foods and to the development of new and novel food products and cuisines, thereby benefiting food science and industry. [ABSTRACT FROM AUTHOR]

A masticatory simulator is a mechanical device that mimics the physiological structures of the human oral cavity, chewing movement system, and functions. The advantage of this device lies in real‐time tracking and analysis of food boluses within a sealed oral space, offering a direct validation platform for food experiments without constraints related to time, space, and individual variations. The degree to which the masticatory simulator simulates physiological structures reflects its efficacy in replicating oral physiological processes. This review mainly discusses the physiological structures of the oral cavity, the simulation of biomimetic components, and the development, feasibility assessment, applications, and prospects of masticatory simulators in food. The highlight of this review is the analogy of biomimetic component designs in masticatory simulators over the past 15 years. It summarizes the limitations of masticatory simulators and their biomimetic components, proposing potential directions for future development. The purpose of this review is to assist readers in understanding the research progress and latest literature findings on masticatory simulators while also offering insights into the design and innovation of masticatory simulators. [ABSTRACT FROM AUTHOR]

This research aimed to assess the influence of drying temperature (50, 60 and 70 °C), honey/oat flour ratio (60:40, 50:50 and 40:60) and cocoa contents (5, 6.25 and 7.5 g/100 g) on the physical (color, moisture content, bulk density, flowability (Hausner ratio, Carr index), dispersibility, solubility, and particle size), chemical (total dissolved solids, conductivity, pH, amount of sugar, color, total polyphenolic content, and antioxidant activity), and sensory properties (powder appearance, color, odor; and beverage appearance, color, odor, sweetness, bitterness, taste, texture) of a newly developed cocoa powder mixture in which honey was used as a sweetener and oat flour as a filler. Also, a further aim of this study was to optimize the composition of the mixture based on chemical, physical and sensory properties. Based on the optimization results, the highest total polyphenolic content and antioxidant activity were achieved at 70 °C with a honey/oat ratio of 50% and a cocoa content of 7.5 g. Drying temperature has a significant effect on powder odor and beverage odor, as well as on beverage bitterness, while the honey/oat flour ratio has a significant effect on color, with primarily values L* and a*. The cocoa contents mostly affect total polyphenolic content and antioxidant activity. [ABSTRACT FROM AUTHOR]

d‐Allulose, a C‐3 epimer of d‐fructose, is a rare sugar with ∼70% of the sweetness of sucrose but a caloric content of only 0.4 kcal/g. Due to its low‐calorie nature, d‐allulose has garnered increasing interest in the food industry. This study was the first attempt to explore the effect of d‐allulose as a sucrose replacer on the properties of sponge cake, a widely consumed high‐sugar product. Substituting sucrose with d‐allulose generated negligible impact on the batter system, while pronounced differences in physicochemical properties of cakes were detected, including specific volume, texture, microstructure, color, and antioxidant activity. In addition, sponge cake containing d‐allulose displayed a distinctive aroma volatile profile, with more furans and pyrazines generation. Furthermore, correlations of physicochemical properties across all formulations were depicted, and the potential mechanism behind the property alterations modulated by d‐allulose was revealed from the perspectives of starch gelatinization and browning reactions. Overall, this study provides insights into the application potential of d‐allulose as a sucrose substitute in bakery product. Practical Application: This study elucidates the effect of d‐allulose as a low‐calorie sugar substitute on sponge cakes. This finding is valuable for the food industry, providing insights into a healthier alternative to traditional sugar in baked goods. [ABSTRACT FROM AUTHOR]

Summary: The instant controlled pressure drop (DIC) technology represents a highly efficient and eco‐friendly process that enhances the texture of food matrices. In this study, oleaster flour (OF) was subjected to DIC treatment at varying pressures (200 and 500 kPa) and processing times (30, 60, and 120 s) for the purpose of analysing its techno‐functional, chemical, concentration of bioactive components, and structural properties. The results demonstrated statistically significant differences between the untreated and DIC‐treated OF samples (P < 0.05). The application of DIC treatment resulted in a notable enhancement in the water activity, fat, ash, SDF, bound phenolic content, and antioxidant capacity of the OF (P < 0.05). The mineral content and structural properties were analysed in two samples of OF (DIC‐treated at 200 and 500 kPa for 60 s), which were selected for their superior bioactive components in comparison to the untreated OF. The 200 and 500‐kPa 60‐s DIC treatment also enhanced the mineral (Cu, Na, Mn, Mg, P, Ca, Fe, and K) and structural properties of OF, thereby rendering it a more functional flour. The utilisation of the DIC method enhances the overall quality of the end product, resulting in a visually acceptable appearance, an extended shelf life and heightened nutritional content, thereby rendering the product more practical and convenient. [ABSTRACT FROM AUTHOR]

Summary: This study aims to evaluate how β‐glucanase impacts dough characteristics, and the in vitro starch digestibility and quality of breads from mixed wheat and highland barley flour at different wheat/highland barley flour weight ratios (70/30 and 50/50). The results showed that β‐glucanase reduced the dough's viscoelasticity and enhanced its extensibility, softness, α‐helix (2.52%–16.12%), β‐sheet (11.10%–31.66%) and free sulfhydryl content (22.70%–34.49%). This helped to mitigate the negative effects of a high β‐glucan content on the wheat/highland barley dough (P < 0.05). Moreover, β‐glucanase improved the specific volume (44.67%–56.56%) and springiness (5.56%–40.41%) as well as reduced the hardness of wheat/highland barley bread (7.50%–71.32%). Furthermore, as the higher content of slowly digestible starch (20.81%–30.84%) reduced the enzymatic rate (k value), β‐glucanase‐treated wheat/highland barley bread exhibited lower starch digestibility (66.17%–71.16%) than white bread (75.37%). Therefore, this study indicated that β‐glucanase played an offsetting role on highland barley bread while maintaining relatively low starch digestibility. [ABSTRACT FROM AUTHOR]

Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture, colour and particle size) features and added to a cookie recipe. The doughs were prepared using sunflower oil and white wheat flour was substituted with 5% (w/w) of the selected fibre ingredient. The attributes of the resulting doughs (colour, pH, water activity and rheological tests) and cookies (colour, water activity, moisture content, texture analysis and spread ratio) were compared to control doughs and to cookies made with refined flour and whole flour formulation. The selected fibres consistently impacted dough rheology and, consequently on, the spread ratio and the texture of the cookies. While the viscoelastic behaviour of the control dough made with refined flour was maintained in all sample doughs, adding fibre decreased loss factor (tan δ), except for ARO-added dough. Substitution of wheat flour with fibre decreased the spread ratio except for the PSY addition. The lowest spread ratio values were observed for CIT-added cookie, which were similar to whole flour cookies. The addition of phenolic-rich fibres positively affected the in vitro antioxidant activity of the final products. [ABSTRACT FROM AUTHOR]

Investigating the glass transition temperature (Tg) of fried foods helps comprehend their physiochemical, and thermal characteristics, which are crucial in controlling their quality, stability, and safety during processing and storage. During the phase transition, substantial alterations happen in the physical properties of fried foods, such as molecular mobility, viscosity, and elasticity, due to variations in moisture and temperature, leading to the development of the structure. This study aimed to review the importance and concept of glass transition temperature (Tg), and changes in the physical properties of starchy products controlled by this phenomenon. The influence of water sorption, pre- and post-frying treatments, frying time, and food composition on Tg during frying was also reviewed. Moreover, the effect of Tg on textural characteristics of fried foods, including crispness, crust formation, and collapse, as well as measurement techniques of Tg, were covered. [ABSTRACT FROM AUTHOR]

Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was wellreceived by 124 tasters, with a purchase intention rate of 93.55%. [ABSTRACT FROM AUTHOR]

This study aimed to develop an oleogel emulsion based on propolis wax (PW) as a potential shortening replacement and reducing the fat content in the cake. According to the microstructure study, the increase in PW concentration increased the number of needle-like crystals, and the increase in oleogel content in the emulsion decreased the size of water droplets. The increasing PW oleogel content in the emulsions enhanced the gel strength, and the emulsions showed a shear-thinning behavior. The smallest particle size was related to the emulsions with 4%wt of PW (60–120 nm). The oxidative stability and oil binding capacity in emulsions were significantly (P < 0.05) improved by increasing oleogel content and the concentration of PW. The emulsion with 4%wt of PW and 50% water content (PW4-E50) was selected as an optimized sample for application in the cake as a shortening replacer. Among the samples, PW4-E50 was chosen as optimized samples in cake formulation due to its lower peroxide value at the end of the 30 day (10.32 ± 0.32 meq O2/kg), highest oil binding capacity (82.52 ± 0.53%), and zeta potential (+ 56.96 ± 0.35 mv). As a result, textural properties revealed that cakes fabricated with emulsions at three substitution levels exhibited a satisfactory texture profile compared to cakes based on oleogel. Formulated cakes with oleogel and emulsion obtained the lowest L* and b* values. The Oleogel emulsion replacing 40% of cake shortening (PW-E40) demonstrated the highest overall acceptability. [ABSTRACT FROM AUTHOR]

In order to efficiently utilize the apricot kernel flour (AKF), the composite bread with the partial substitute of wheat flour was developed by evaluating its effects of protein content in AKF on the bread quality properties including the texture, color, specific volume and baking loss. In addition, the functional properties of protein in AKF were also investigated so as to understand its correlation with the composite bread quality. The results indicate that apricot kernel flour with different protein contents had a substantial impact on the composite bread's quality. At the same time, the emulsifying activity, water absorption capacity of water, foaming capacity and surface hydrophobicity of proteins in AKF are significantly correlated with the composite bread's quality characteristics, these factors may be the important impact of the composite bread's quality. Additionally, the composite bread made by 10% replacement of wheat flour with the AKF of medium-fat content (MAF) was bright in color, soft, had a small baking loss, a unique apricot kernel flavor and improved sensory properties. In summary, all the results indicate that the apricot kernel meal could be efficiently utilized by replacing a certain wheat flour to make the composite bread reducing its waste and Enriching bread nutrition. [ABSTRACT FROM AUTHOR]

Grapefruit albedo is a byproduct obtained from primary processing and is usually discarded as waste. The current study investigated the influence of grapefruit albedo at different concentrations (3, 6, 9, and 12%) on phytochemical, functional, textural, and sensorial quality of semolina pasta. The obtained results showed that the antioxidant activity improved from 17.60 to 38.76% (at the 12% level). The FRAP, TPC, and TFC of the prepared pasta were determined and progressively increased with increasing grapefruit albedo incorporation. Grapefruit albedo addition significantly (P < 0.05) reduced cooking time; however, cooking loss increased from 3.47% to 5.02%, but remained below the technologically acceptable limit, i.e., less than 8%. Higher levels of incorporation decreased L*, while a* and b* increased. FTIR analysis confirmed the presence of functional compounds in the prepared pasta. SEM analysis revealed that albedo powder incorporation affected the structural integrity of the pasta owing to the increased level of fibers, which resulted in a weaker matrix, also confirmed via textural profile analysis (TPA) by decreased hardness. Sensory analysis revealed that the addition of albedo to pasta affected the overall acceptability; however, among the different combinations, pasta with 6% albedo powder concentration was acceptable with the highest overall acceptability score of 7.75. [ABSTRACT FROM AUTHOR]

The degree of gelatinization (DG) of rice starch during paddy parboiling is associated with its physicochemical, water absorption, and cooking properties. The selection of rice with a proper DG that fulfills consumer preferences and matches the quality requirements of rice-based product industries can be guided by empirical models. This study aims to establish the empirical correlation explaining the impact of varying DG on rice properties. Paddy was open-parboiled to varying DG (5–65%), studied for its physicochemical, water absorption, and cooking properties, and empirically modeled for its changes with varying DG. In addition, the water absorption properties of rice with varying DG and the respective changes in hardness and cooking time were also studied and modeled. The empirical relationships developed from the experimental findings relate to rice's physicochemical, water absorption, and cooking properties for varying DGs. The changes in hardness, apparent amylose content, cooking properties, and whiteness index with increasing DG followed polynomial and power law equations. The moisture gained during the soaking of milled rice with varying DG followed the Weibull and Peleg model. With the increase in soaking time, the rice's hardness and cooking time decreased, following the first-order kinetics. The results suggest that the established empirical models can be used to forecast the physicochemical, soaking, and cooking attributes of rice with varying DGs that significantly impact rice and rice-based product development. [ABSTRACT FROM AUTHOR]

Pea proteins have garnered attention as a viable alternative to animal proteins, offering health, and sustainability benefits. However, their functional limitations, such as poor solubility, hinder their application in plant‐based food products. This review details the specific physical, chemical, and biological methods employed to enhance pea protein functionality. Chemical methods have been the most effective, particularly in improving solubility, emulsification, and foaming properties, which are essential for food applications like dairy alternatives and meat analogues. Biological methods significantly enhance water and oil retention, contributing to better food texture. Physical methods, including ultrasound and heat treatment, also show promise but require careful application to avoid protein denaturation. While chemical methods are efficacious, they raise concerns about cost‐effectiveness and environmental impact. The review identifies combined treatment approaches as a fertile area for future research, suggesting that a multi‐faceted strategy may provide comprehensive improvements to pea protein functionality. [ABSTRACT FROM AUTHOR]

This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour. [ABSTRACT FROM AUTHOR]

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses. [ABSTRACT FROM AUTHOR]

In the context of global public health concerns, reducing the fat and sugar content of baked goods has become a major priority. The excessive consumption of sugar and fat is associated with an increased risk of obesity, type II diabetes and cardiovascular disease. This study realizes the optimization of muffin formula by incorporating apple puree as a substitute for sucrose and fat, with the aim of increasing the nutritional value and reducing the caloric content of the product. A comprehensive analysis was performed to evaluate the impact of this substitution on various textural and physical properties of muffins. The firmness, chewiness, cohesiveness, height, volume and weight loss during baking of the muffins were determined. The result of the study showed that in order to obtain optimal textural and physical properties, the sugar and fat in the muffins can be substituted with applesauce in percentages of 34.04% and 43.78%, respectively. This research highlights the potential of apple puree to reduce the sugar and fat content and to lead to obtaining optimal physical and textural properties. [ABSTRACT FROM AUTHOR]

Brown millet and millet bran are rich in nutrients. After stabilization treatment, they are easy to store and transport. However, it is difficult for them to be accepted as food ingredients by consumers due to their poor texture and taste. Micronization can alter chemical and functional properties of materials, potentially improving quality of brown millet and millet bran, as well as their taste. This study investigated the effects of micronization on morphology attributes (particle size distribution, microstructure and color), functional attributes (oil binding capacity, water binding capacity, water solubility index, swelling capacity and bulk density), and digestion and release of free polyphenols and flavonoids in fresh and radio frequency (RF) stabilized brown millet and millet bran. The results showed that micronization treatment effectively reduced particle size of the samples, increased particle surface area, significantly improved powder color, and affected their microstructure. Micronization treatment also increased bulk density of brown millet and millet bran. When the particle size was reduced to pass through a 150-mesh sieve, the bulk density of fresh and RF stabilized brown millet and millet bran increased by 13.68%, 38.77% and 22.50%, 25.33%, respectively. Micronization reduced oil binding capacity and water binding capacity of the samples, and both indicators continuously decreased with the decline of particle size. Micronization also improved the release of antioxidant substances (free polyphenols and free flavonoids) from brown millet and millet bran. When digestion for 120 min, the release of free flavonoids in intestine of 150-mesh fresh brown millet powder increased by 70.89% compared with 50-mesh powder, and the release of free polyphenols in stomach increased by 12.22%. This study indicates that micronization can improve functional and nutritional attributes of brown millet and millet bran, offering valuable reference and guidance for the development of micronized raw materials from brown millet and millet bran. [ABSTRACT FROM AUTHOR]

Introduction: Monitoring the leaf area index (LAI), which is directly related to the growth status of rice, helps to optimize and meet the crop's fertilizer requirements for achieving high quality, high yield, and environmental sustainability. The remote sensing technology of the unmanned aerial vehicle (UAV) has great potential in precisionmonitoring applications in agriculture due to its efficient, nondestructive, and rapid characteristics. The spectral information currently widely used is susceptible to the influence of factors such as soil background and canopy structure, leading to low accuracy in estimating the LAI in rice. Methods: In this paper, the RGB andmultispectral images of the critical periodwere acquired through rice field experiments. Based on the remote sensing images above, the spectral indices and texture information of the rice canopy were extracted. Furthermore, the texture information of various images at multiple scales was acquired through resampling, which was utilized to assess the estimation capacity of LAI. Results and discussion: The results showed that the spectral indices (SI) based on RGB and multispectral imagery saturated in the middle and late stages of rice, leading to low accuracy in estimating LAI.Moreover, multiscale texture analysis revealed that the texture of multispectral images derived from the 680 nm band is less affected by resolution, whereas the texture of RGB images is resolution dependent. The fusion of spectral and texture features using random forest and multiple stepwise regression algorithms revealed that the highest accuracy in estimating LAI can be achieved based on SI and texture features (0.48 m) from multispectral imagery. This approach yielded excellent prediction results for both high and low LAI values. With the gradual improvement of satellite image resolution, the results of this study are expected to enable accurate monitoring of rice LAI on a large scale. [ABSTRACT FROM AUTHOR]

A full analysis was conducted to investigate the impact of germinated brown rice slurry on the gel properties of hairtail surimi. The potential benefits were also addressed for the dysphagia in the elderly. Some parameters were then measured to determine the gel strength, texture profile, water-holding capacity, dynamic rheology, whiteness, water state distribution, protein secondary structure, microstructure, in vitro digestibility, and International Dysphagia Diet Standardization Initiative (IDDSI) level. The results demonstrated that there was a significant impact of germinated brown rice slurry on the gel strength of hairtail surimi. Moreover, the gel strength of hairtail surimi was reduced from (649.91±64.35) to (480.93± 98.84) g·mm (P<0.05), indicating a substantial reduction. The gel strength was reduced to make the swallowing easier and safer, which was beneficial for individuals with dysphagia. Furthermore, the brown rice slurry shared a significant impact on various textural properties, such as hardness, cohesiveness, and chewiness. The brown rice group exhibited a significant decrease in hardness (from 585.63±61.35 to 399.87±51.23), cohesiveness (from 81.14±10.23 to 50.16±7.13), and chewiness (from 30.14±5.00 to 18.31±3.97) (P<0.05), compared with the control group. The germinated brown rice slurry was then incorporated into the hairtail surimi, resulting in a softer and more easily chewable product. Interestingly, there was no significant effect on the whiteness value, despite these changes observed in the texture properties. The visual appearance of hairtail surimi failed to alter using germinated brown rice slurry. Furthermore, an augmentation in the water-holding capacity was observed after the addition of germinated brown rice slurry to hairtail surimi. The water-holding capacity exhibited a significant increase from (77.92%±0.73) to (81.92%±1.40) (P<0.05). The brown rice slurry was incorporated to induce the distribution of water states, thereby enhancing the protein-water binding. As such, the moisture was retained within the commonly-used product during cooking or processing, in order to prepare the meals for individuals with dysphagia. A more porous network structure was found to form the surimi gel after the addition of brown rice, compared with the control group. This structure was attributed to the unique properties of brown rice, such as the high fiber content and water absorption. The high porosity greatly contributed to the open gel matrix for better water retention. Furthermore, there were outstanding changes in the protein structure within the surimi gel. The α-helix structure content of myofibrillar protein significantly increased from (47.12%±1.09) to (52.74%±1.65) after the incorporation of brown rice (P<0.05). The functionality of protein was enhanced for the gel-forming ability. There was a significant decrease in the β-sheet structure content from (25.67%±0.84) to (20.99%±0.65) after the addition of brown rice into the surimi gel (P<0.05). A softer texture then improved the tenderness, due to the decreased protein aggregation. Meanwhile, the IDDSI level was determined to evaluate these structural effects on the practical applications in both groups. According to the IDDSI standards, the brown rice group reached level 5 consistency, representing the texture of a mildly thick liquid diet. While the control group achieved level 6 consistency, indicating the texture of a moderately thick liquid diet. In addition to structural modifications, aroma compounds also exhibited notable differences between both groups after sensory analysis. The inclusion of germinated brown rice slurry led to significant increases in the various aroma compounds, including aldehydes, ketones, alcohols, and esters (P<0.05). There was a positive contribution towards flavor perception. Therefore, the germinated brown rice slurry was incorporated to enhance the textural attributes for the overall sensory, in order to enrich the aroma profiles. An optimal amount of germinated brown rice slurry can be expected to soften the gel characteristics of hairtail surimi. These findings can provide theoretical support and reference for the development of surimi-based elderly food products. [ABSTRACT FROM AUTHOR]

Date press cake (DPC) is a by‐product of date syrup (also known Dips) production with high nutritional content. However, it is still underutilized owing to the lack of knowledge about its health benefits and possible food applications. Therefore, the aim of the study was to prepare low‐calorie fibre‐rich functional cookies fortified with DPC. Different additions of DPC (5% and 10% on wheat flour basis) were added while sugar was reduced by 25% and 50% and replaced by 0.39 and 0.65 g Stevia, respectively. Cookies were analysed for their physicochemical and sensory attributes. The obtained results showed that moisture content, ash, and dietary fibre content significantly (p < 0.05) increased with increasing DPC amount, while sucrose content decreased significantly in treatments compared to the control. In addition, the hardness of 10% DPC‐enriched cookies with 50% sugar reduction was slightly significantly higher than the control, while other treatments were not significantly different. The addition of DPC significantly decreased both L∗ and b∗, while increasing a∗ of cookies. The results also revealed that the diameter, thickness, and spread ratio of the DPC‐enriched cookies did not significantly differ from those of the control sample. On the other hand, the inclusion of DPC and Stevia significantly lowered the weight before baking of cookies, while the baking loss did not significantly change, apart from cookies with 5% DPC and 50% sugar reduction which showed a slight significant increase. The sensory evaluation results showed that cookies with 10% DPC inclusion and 25% sugar reduction received the highest appearance, texture, flavour, and overall acceptability scores compared to the control. However, the differences were not significant. These results indicate that the incorporation of DPC as a low‐cost fibre‐rich ingredient in cookies, along with the sugar reduction and Stevia substitution, improved the fibre content and nutritional value of cookies without compromising their physical or sensory attributes. [ABSTRACT FROM AUTHOR]

Summary To conform to the trend of whole‐food diets in recent years, whole potato powder has been used for the processing of extruded vermicelli. The effects of different additives, such as NaCl, citric acid and ethanol, on the cooking quality and sensory quality of whole potato vermicelli obtained via twin‐screw extrusion were investigated. The colour, gelatinisation properties, water absorption, cooking loss, texture profile analysis, scanning electron microscopy analysis and correlation analysis of the whole potato vermicelli were determined and discussed. The brightness of the whole potato vermicelli increased from 52.0 to 55.4 at 1% NaCl addition and increased from 52.0 to 54.9 at 0.8% citric acid addition, and the water absorption of the whole potato vermicelli increased from 83.1% to 159.1% at 0.4% citric acid addition and increased from 83.1% to 258.9% at 8% ethanol addition. The cooking loss of the whole potato vermicelli decreased from 5.3% to 5.1% at 8% ethanol addition, indicating that ethanol could improve the cooking quality of whole potato vermicelli. The texture properties of the whole potato vermicelli decreased with the addition of ethanol, and the ΔH of the whole potato vermicelli decreased from 3.7 to 1.8 J g−1 at 0.8% citric acid addition and decreased from 3.7 to 1.5 J g−1 at 8% ethanol addition, respectively. Moreover, the addition of ethanol was negatively correlated with the max force, break distance, stretching work, hardness, adhesiveness and chewiness of the whole potato vermicelli. The addition of NaCl was positively correlated with the peak gelatinisation temperature. All three additives affected the microstructure of the whole potato vermicelli, including roughening the cross section and increasing the number of pores. In this study, NaCl improved the gelatinisation properties of whole potato vermicelli, citric acid and ethanol improved the water absorption of the whole potato vermicelli, and citric acid improved the anti‐browning effects of the whole potato vermicelli. [ABSTRACT FROM AUTHOR]

Muffins are a popular pastry product around the world, but due to their high sucrose content, they are high in calories. To meet customer demand for muffins with less sugar content, in this research, sugar was replaced with apple puree in different percentages (0–100%). For replacement levels between 0 and 50%, the physical, textural, and rheological properties did not show significant changes compared to the control sample. Higher levels of replacement (50–100%) led to changes in some quality attributes: specific gravity and loss on ripening increased significantly, height and volume decreased significantly (from 49.66 ± 0.02 to 43.36 ± 0.12, respectively, and from 60.00 ± 0.04 to 51.00 ± 0.05), springiness decreased (from 0.689 ± 0.01 to 0.504 ± 0.00), and cohesiveness did not show significant differences. The results obtained suggest that successful reduction in sucrose in muffins is possible by using apple puree at replacement levels of up to 50%, thus maintaining a similar textural quality to muffins with sugar. [ABSTRACT FROM AUTHOR]

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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.)