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Hardness Decreased (hardness + decreased)
Selected AbstractsPhysicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granulesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Arun K. Das Summary The performance of full-fat soy paste (FFSP) with reduced beany flavour made by simple processing technology was compared with the commercially available textured soy granules in goat meat patties. Addition of soy proteins (soy paste and soy granules) did not significantly affect the emulsion stability and product yield. Shrinkage of patties with soy paste was comparable with control. A significant (P < 0.05) reduction in redness and increase in yellowness of patties was due to addition of soy proteins than in control. Patties with soy paste had comparable but slightly higher total lipid and cholesterol content with that of control but significantly (P < 0.05) higher than patties with soy granules. Lower force was required to compress or shear the sample, as hardness decreased in soy-added patties. Flavour and overall acceptability scores between control and patties with soy paste did not differ significantly, whereas patties with soy granules were rated significantly lower. The patties remained stable with minor changes in physicochemical, microbiological and sensory quality during refrigerated storage (4 ± 1 °C) for 20 days. It is concluded from this study that FFSP had potential application similar to commercially available textured soy granules in comminuted meat products. [source] CHANGES IN TEXTURAL CHARACTERISTICS OF PANEER IN READY-TO-EAT CANNED PANEER CURRY DURING STORAGEJOURNAL OF TEXTURE STUDIES, Issue 2 2006K. JAYARAJ RAO ABSTRACT Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vinegar, pressing the hot coagulum and cooling by dipping in chilled water. In this study, paneer curry with a water activity (Aw) of 0.95 and a pH of 5.0 was prepared using ingredients like tomatoes, onions, cream, milk powder, curds and different spices, then canned at an F value of 0.80 (lethality). The product was stored at 15, 30 and 45C, and change in textural characteristics during storage was studied. Cohesiveness and chewiness increased, but hardness decreased. These changes were attributed to continued changes in texture initiated by frying of paneer and canning process. These were also linked to Maillard browning which progressed during storage as measured by hydroxymethylfurfural content. These changes were found to be slower vis-à-vis those observed in the product, which was sterilized at conventional F value of 15.0 (control) (Aw = 0.98 and pH 5.2). [source] Steeping-induced physicochemical changes of milled waxy rice and their relation to the quality of yukwa (an oil-puffed waxy rice snack)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2004Sung Bin Cho Abstract The influence of water-steeping periods (0 to 15 days, 25 °C) on the physicochemical properties of raw waxy rice in relation to the yukwa quality was investigated. The moisture contents in waxy rice and reducing sugar in its steeping medium were increased, while contents of protein and minerals of raw waxy rice were decreased in proportion to the water-steeping duration. With longer steeping periods, swelling power, solubility and peak viscosity were increased, while grain hardness was decreased with apparent kernel structural change. Depending on the water-steeping duration of raw waxy rice, the hardness decreased from 26.0 to 1.8 g, and the expansion ratio of yukwa increased from 762 to 1539%. Correlations between the physicochemical properties and yukwa quality indicated that variables having the most positive influential on expansion ratio were reducing sugar (, = 0.961, P < 0.01) and peak viscosity (, = 0.897, P < 0.01), and those for hardness of yukwa were crude protein (, = 0.875, P < 0.01) and hardness (, = 0.887, P < 0.01) of the steeped waxy rice. It is suggested that steeping-induced physicochemical changes of raw waxy rice had a significant influence on the final quality of yukwa in terms of hardness and expansion ratio. Copyright © 2004 Society of Chemical Industry [source] Tribological behaviors of aligned carbon nanotube/fullerene-epoxy nanocompositesPOLYMER ENGINEERING & SCIENCE, Issue 8 2008Huan Wang The tribological properties of aligned CNT/fullerene-epoxy nanocomposites were studied by nanoscratch, nanowear, and nano-indentation tests. Compared with neat epoxy, aligned CNT/fullerene-epoxy nanocomposites showed lower friction coefficient in scratch tests, a reduction of 38.1 and 26.2%, respectively. In addition, the aligned CNT-epoxy composite showed better wear resistance and its hardness and Young's modulus increased by 29.4 and 16.8%, respectively. In contrast, for a fullerene-epoxy nanocomposite with 10 wt% fullerenes, the hardness decreased by 50% and the Young's modulus decreased by more than 60% when compared with the neat epoxy. POLYM. ENG. SCI., 2008. © 2008 Society of Plastics Engineers [source] Comparison of properties of acrylic,polyurethane hybrid emulsions prepared by batch and semibatch processes with monomer emulsion feedPOLYMER INTERNATIONAL, Issue 5 2003ebenik Abstract Aqueous acrylic,polyurethane hybrid emulsions were prepared by batch and semibatch polymerization of acrylic monomer mixtures (butyl acrylate, methyl methacrylate and acrylic acid) in the presence of polyurethane dispersion. The acrylic component was introduced in the monomer emulsion feed. The weight ratio between acrylic and polyurethane components was varied to obtain different emulsion properties, microphase structure and mechanical film properties. Scanning electron microscopy, average particle size and molecular weight measurements were performed to characterize the latex systems. Mechanical properties were examined by measuring Koenig hardnesses of dried films. The average particle size increased with the acrylic/polyurethane ratio. Particles of larger than average size and, to some extent, higher than average molecular weights by batch process were formed. Koenig hardnesses decreased with increasing acrylic/polyurethane ratio. Properties of emulsions synthesized by semibatch processes were compared with the results reported for a different polyurethane dispersion. Copyright © 2003 Society of Chemical Industry [source] | |||||||||||||