Home About us Contact
|
Home About us Contact | ||
|
|
||
Food Texture (food + texture)
Selected AbstractsRHEOLOGY, FOOD TEXTURE AND MASTICATIONJOURNAL OF TEXTURE STUDIES, Issue 2 2004KATSUYOSHI NISHINARI ABSTRACT i [source] Food Texture and Viscosity: Concept and MeasurementINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2003John Mitchell No abstract is available for this article. [source] Chewing-side determination of three food texturesJOURNAL OF ORAL REHABILITATION, Issue 1 2006J. PAPHANGKORAKIT summary, Food texture affects chewing movement but it is not known if it also affects the chewing-side pattern. This study determined the chewing sides of three test foods with different textures during habitual chewing. Twenty healthy dental students (aged 20,24 years) chewed pieces of pork jerky, fresh asparagus and almonds on two separate sessions (1 week apart). In each session, each subject chewed 30 food specimens, 10 of the same food type, until swallowing while a video camera recorded the displacement of the chin with respect to the other two reference points vertically marked along the facial midline. A slow-speed video playback was used to identify the chewing side of each cycle. The chewing-side pattern (right preference, left preference, no preference) in each individual was determined statistically. The results showed that overall, 11 subjects did not have any side preference whereas six and three subjects preferred to chew on right or left sides respectively. The chewing-side pattern remained unchanged between three food types in about half of the subjects. When the same food was compared between 2 days, the chewing-side pattern of almonds was shown to be most reproducible (18 subjects). Unidentified cycles with little or no lateral displacement, labelled as bilateral, were observed more frequently near the end of the chewing sequence with more occurrences in almonds and jerky than asparagus (P < 0·01). It was suggested that chewing-side preference is not a fixed characteristic. Food texture seemed to influence the side preference and also the occurrence of bilateral cycles. [source] CHARACTERIZATION OF POLYPHENOL OXIDASE FROM ROOSTER POTATO (SOLANUM TUBEROSUM CV ROOSTER)JOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2010D. NI EIDHIN ABSTRACT The isolation and purification of polyphenol oxidase from potatoes (Solanum tuberosum cv. Rooster) is described. A 64-fold purified preparation has been obtained with 10% yield by a procedure involving (NH4)2SO4 precipitation, phenyl sepharose chromatography, ion exchange chromatography and hydroxyapatite chromatography. The partially purified enzyme has both cresolase and catecholase activity. Activity was lower toward monophenols than diphenols. Enzyme activity was optimal at pH 6.0,6.5 and at 30C. Greater than 50% activity was retained during storage for 72 h at pH 6.0,7.5. Residual activity was greater than 50% after incubation at 20C for 72 h, 30C for 48 h, 40C for 24 h, 50C for 2 h and 60C for 15 min. The most effective inhibitors tested were sodium metabisulfite and ascorbic acid. Sodium dodecyl sulphate appeared to activate the enzyme. The enzyme was capable of cross-linking casein but did not increase gel-strengths in acidified milk gels. PRACTICAL APPLICATIONS Rooster is the most important potato cultivar grown in Ireland and data on its isolation and characterization has not been reported previously. This work describes a method to isolate polyphenol oxidase and characterization of the enzyme. Information on characterization of the enzyme could be valuable in relation to control of enzymatic browning during current processing and in minimum processing. There is potential for use of the enzyme in the emerging cross-linking area, as the results show some success and there may be potential of more cross-linking as the field develops and as interest in natural methods of cross-linking for food texture grows. This could lead to an important use for potato waste. Food product applications are given. [source] STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONSJOURNAL OF TEXTURE STUDIES, Issue 4 2008MAITE A. CHAUVIN ABSTRACT A trained panel developed rating scales for crispness, crunchiness and crackliness for dry and wet foods based on the auditory perception of selected foods. The newly developed scales were then evaluated by 40 untrained panelists and the sound perception of standard foods was assessed through the analysis of the root mean square (RMS) of the 5-s audio waveforms and multidimensional scaling (MDS). The RMS was highly correlated to auditory sensory perception of crispness (r = 0.83 and 0.96), crunchiness (r = 0.99 and 0.99) and crackliness (r = 0.88 and 0.96) for dry and wet foods, respectively. MDS technique applied for the 40 untrained panelists was instructive in assessing auditory textural differences of naïve panelists and a useful statistical instrument to graphically validate selected scales. Auditory perception of the selected foods were rated similarly using standard auditory texture scales for crispness, crunchiness and crackliness developed by the trained panel (oral evaluation) and MDS results from the untrained panel (recordings). PRACTICAL APPLICATIONS Crispness, crunchiness and crackliness are not only important and useful descriptors of food texture, but are also desirable textural qualities in many foods. The lack of consistency in the procedures used for the evaluation of crunchy, crispy and crackly in sensory studies often results in confusion when training expert panels. Research will benefit textural studies through an improvement of consistent textural definitions and development of standard scales and evaluation techniques. The crispness, crunchiness and crackliness scales developed and applied in the current study represent a new potential standard frame of reference that may be used for training panelists in texture parameters related to food auditory perception. The scales may be considered illustrations demonstrating full and practical ranges for each texture attribute with regard to analyzing auditory parameters of foods and effective objective tools for assessing panelists in descriptive analysis. [source] CHEWING PATTERNS OF VARIOUS TEXTURE FOODS STUDIED BY ELECTROMYOGRAPHY IN YOUNG AND ELDERLY POPULATIONSJOURNAL OF TEXTURE STUDIES, Issue 4 2002KAORU KOHYAMA ABSTRACT The effects of food texture on the chewing patterns of elderly and young people, masticatory recordings using electromyography (EMG) were carried out. Fourteen French adults (mean 29.4 years) and 23 elderly (mean 67.7 years) participated. Six food products (rice, beef, cheese, crispy bread, apple and peanuts) were tested. The chewing pattern of elderly subjects was characterized by a significant increase of number of chews and chewing duration for all foods except rice. Whatever the food type, muscle activity per chew (mean amplitude × burst duration) was lower for elderly than for young subjects. Single chews appeared less effective for food reduction in elderly than in young subjects. This can be partly compensated for by increasing the chewing duration and number of chews. No significant difference was found between both groups of subject for the total amount of EMG activity required prior to swallow whatever the food chewed. [source] RHYTHMIC AND IRREGULAR MOVEMENT OF THE FIRST MOLAR WHILE EATING FOODS WITH DIFFERENT TEXTURESJOURNAL OF TEXTURE STUDIES, Issue 3 2000MICHIKO TOGASHI ABSTRACT The three-dimensional movement of a tooth, any tooth, while naturally eating, was measured by an apparatus developed in our laboratory. The movement of the first molar on the usually used side is reported here. The mastication movements are divided into two parts, namely the rhythmical chewing period during which there are mastication pressure loads on the molar and the irregularly pulsated moving period in preparation for the swallowing followed by the rhythmical one during which there is no more pressure on it. The amplitudes of the up and down movements of the molar are 10,22mm for the rhythmical chewing period which are bigger than those for the irregularly moving period. The rhythmical chewing periods are distributed around 10,40 s depending on 14 kinds of food texture, and also on the size of the food, in a fairly similar manner for the participants. The period is longer for tough foods and bigger samples. The irregularly pulsated moving periods are widely distributed, 2,45s, and depend both on the food texture and on the participant. The irregular moving periods are longer for foods which scatter in the mouth or adhere to the teeth when chewing. The ingestion difficulty of the food was divided into two groups. One is where it is difficult to break down the food with the teeth and the other is where it is difficult to prepare for swallowing. [source] Thick, cheap and easy: Fortifying texture-modified meals with infant cerealNUTRITION & DIETETICS, Issue 2 2007Suzanne KENNEWELL Abstract Patients requiring texture-modified meals, particularly those with dysphagia, were identified as being at high risk of malnutrition and aspiration. The innovative use of a common infant cereal as an iron-fortified thickening agent significantly improved food texture and increased iron content of pureed and minced meals by 57%, without any discernible change in flavour. These results are currently benefiting up to 33% of patients and can be directly applied to all areas where consumers require thickened, iron-rich texture-modified meals with minimal additional cost. [source] | |||||||||||||