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Texture Attributes (texture + attribute)
Kinds of Texture Attributes Selected AbstractsPREDICTING TEXTURE ATTRIBUTES FROM MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF HAZELNUT SPREADSJOURNAL OF TEXTURE STUDIES, Issue 5 2008ROSSELLA DI MONACO ABSTRACT Eight trained assessors evaluated one visual, eight texture and four gustative attributes of 15 commercial spreads. In addition, 100 consumers evaluated the acceptability of the spreads. Rheological behavior of the samples was evaluated in transient (stress,relaxation test) and dynamic (strain and frequency sweep test) shear mode. Thermal measurements were also performed. Finally, the microstructure of the samples was analyzed by scanning electron microscopy. Partial least squares regression was used to predict acceptability from sensory attributes and texture from instrumental data. Scanning electron micrographs indicated that spreads differed in morphology, size and distribution of hazelnut particles. Overall liking of the spreads was found to be related to hazelnut flavor and texture attributes. Prediction of the most important texture properties from instrumental measurements was quite successful, especially for spreadability which was found negatively related to the consistency and flow indices and, secondly, for meltability which was found to be strongly dependent on measured thermal parameters. PRACTICAL APPLICATIONS This study contributes to knowledge development in the research area of acceptability, sensory and instrumental correlation for semi-solid foods. The results confirm that texture properties of spreadable foods play a most important role in consumer acceptability. The research also allows better understanding as to why no single measurement is able to predict all texture attributes adequately and why more appropriate tests need to be developed for an accurate prediction of some sensory attributes as perceived by the human senses. [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] Paired comparisons for the evaluation of crispness of cereal flakes by untrained assessors: correlation with descriptive analysis and acoustic measurementsJOURNAL OF CHEMOMETRICS, Issue 3 2005Philippe Courcoux Abstract This study investigates the effectiveness of the paired comparison method in the evaluation of a complex sensory attribute by untrained assessors. The crispness perception of cereal flakes by a panel of 100 consumers is measured using a complete block design, and the fitting of the Bradley,Terry,Luce model leads to a ranking of the samples on a crispness intensity scale. A log,linear formulation of the Bradley model provides insight into goodness-of-fit tests and allows the effects of covariates to be incorporated in the prediction of the sensory scores. Results show a high correlation between crispness assessment by consumers and rating of texture attributes by trained assessors. Acoustic emission is shown to have a significant effect on crispness perception, and the power spectra of signals recorded during compression provide a prediction of the crispness of cereal flakes. Copyright © 2005 John Wiley & Sons, Ltd. [source] CORRELATING SHRINKAGE WITH YIELD, WATER CONTENT AND TEXTURE OF PORK HAM BY COMPUTER VISIONJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2005CHENG-JIN DU ABSTRACT An automatic method for shrinkage evaluation of pork ham was developed using computer vision. First, a sequence of image-processing algorithms was developed to estimate the average diameter, short axis, long axis, perimeter, volume and surface area before and after cooking and cooling. This sequence consisted of three steps, i.e., shape extraction, protrusion deletion and measurement. Based on the estimated shape characteristics, three kinds of shrinkage were evaluated as the percentage change before and after a process, i.e., shrinkages caused by the cooking process, cooling process and total shrinkage during the entire cooking and cooling processes. Then the cooking shrinkage was related to cooking loss; the cooling shrinkage to cooling loss and the total shrinkage to yield, water content and texture. It was found that among the three shrinkages, the cooking shrinkage in volume was the highest with up to 9.36%, and was significantly correlated with cooking loss (r = 0.91). The total shrinkage was highly negatively correlated with water content, and had positive correlations with the texture attributes. However, no significant relationships were found between cooling shrinkage and cooling loss, and between total shrinkage and yield. [source] Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate- Xanthan Gum Complexes as Fat ReplacerJOURNAL OF FOOD SCIENCE, Issue 8 2005Sandra I. Laneuville ABSTRACT Whey protein isolate-xanthan gum complexes (WPXC) have the potential to significantly reduce fat use in various products. However, their stability and functionality have not been extensively studied, particularly in neutral pH products. The objective of this study was to evaluate WPXC as a fat replacer in cake frostings and sandwich cookie fillings with reduced-fat content (160 or 80 g/kg fat). Response surface methodology was used to analyze the effect of WPXC on the viscosity and textural response attributes of samples and to optimize the low-fat formulations. It was found that WPXC had a positive effect (P > 0.001), providing acceptable viscosity and texture attributes to the low-fat samples. A significant moisture-WPXC interaction (P > 0.001) revealed that the optimum moisture-WPXC ratio varied, depending on the targeted texture. This ratio was about 8:1 for cake frostings and about 5:1 for sandwich cookie fillings. Optimal formulations were found, and samples meeting the desirability specifications presented textural and melting profiles similar to those of the control products. However, for the production of sandwich cookie fillings, the use of other ingredients (for example humectants and emulsifiers) must be considered to maintain a low water activity (Aw) and prevent moisture migration to the cookie shell. [source] Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter TextureJOURNAL OF FOOD SCIENCE, Issue 5 2002C.M. Lee And Two commercial peanut butters and 3 laboratory-prepared peanut butters containing 0.5, 1.5 and 2.5% stabilizer were evaluated by sensory and instrumental texture profile analysis (TPA) using an Instron. A 2×3 factorial design consisting of crosshead speeds of 5 and 50 mm/min, and amount and type of fluid added was used. A descriptive panel (n= 11) was used to evaluate 14 sensory TPA attributes. Twelve sensory TPA attributes, compared with only 2 found by other researchers, were highly correlated ( 0.88) with 1 or more instrumental TPA parameters. Prediction models (R 0.71) developed successfully predicted 12 sensory texture attributes from instrumental TPA results. Eleven models, excluding surface roughness, were successfully verified with 0.74 to 7.21% error. [source] A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOESJOURNAL OF SENSORY STUDIES, Issue 5 2008PAIRIN HONGSOONGNERN ABSTRACT A lexicon for describing the sensory flavor and texture characteristics of fresh and processed tomatoes was developed. A six-member highly trained, descriptive sensory panel identified, defined and referenced 33 sensory attributes for fresh and processed tomatoes. Forty products including a variety of raw, canned, concentrated and dried tomatoes, as well as tomato-based products including ketchup and simple pasta sauce, were evaluated in the study. These products represented a wide range of sensory characteristics in raw and processed tomatoes. The lexicon established included 5 aroma attributes, 10 texture attributes and 18 flavor attributes including 6 taste and mouthfeel attributes. The lexicon provides attribute descriptors, definitions and references that often are lacking in previous literature. Reducing the number of attributes may be appropriate when testing specific tomato products. PRACTICAL APPLICATIONS Increased consumption of tomato products has expanded interest in improving the sensory characteristics of tomatoes and subsequent products. This research provides a list of sensory flavor and texture terms that can be used to describe the sensory characteristics of both fresh and processed tomatoes. This information will help researchers, breeders and processors better understand the flavor and texture properties of fresh and processed tomatoes, and the tomato characteristics of tomato products. Taste attributes, often used in previous literature, are important but are not enough to describe the characteristics of tomatoes. In addition to flavor attributes, aroma and texture properties are important for describing tomato characteristics but have not been thoroughly established in previous research. [source] SENSORY AND INSTRUMENTAL TEXTURE MEASUREMENT OF THERMALLY PROCESSED RICEJOURNAL OF SENSORY STUDIES, Issue 5 2005M. PRAKASH ABSTRACT Rice is the staple food of many countries and its sensory quality is of great concern to the consumers. Its preservation through thermal processing in retort pouches for ready-to-eat purposes was carried out by different time,temperature schedules with and without oil to achieve a minimum Foof 3 min. The sensory analysis of the cooked rice carried out using quantitative descriptive analysis showed that a process schedule of 118C, 8 min was optimum to have the optimal sensory characteristics. The same rice samples were subjected to instrumental texture measurements by texture analyzer using a crosshead speed of 0.5 mm/s with 90% compression for hardness and stickiness parameters. The instrumental hardness showed high correlation with sensory hardness, chewiness and overall quality (r = 0.72; r = 0.73; r = 0.79) and a negative correlation with sensory stickiness (r = ,0.75). Applying principal component analysis, thermally processed rice samples were further classified based on the sensory and instrumental texture attributes. [source] TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTSJOURNAL OF SENSORY STUDIES, Issue 6 2004DELORES H. CHAMBERS ABSTRACT The amount of training necessary to adequately "train" a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short-term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists. [source] PREDICTING TEXTURE ATTRIBUTES FROM MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF HAZELNUT SPREADSJOURNAL OF TEXTURE STUDIES, Issue 5 2008ROSSELLA DI MONACO ABSTRACT Eight trained assessors evaluated one visual, eight texture and four gustative attributes of 15 commercial spreads. In addition, 100 consumers evaluated the acceptability of the spreads. Rheological behavior of the samples was evaluated in transient (stress,relaxation test) and dynamic (strain and frequency sweep test) shear mode. Thermal measurements were also performed. Finally, the microstructure of the samples was analyzed by scanning electron microscopy. Partial least squares regression was used to predict acceptability from sensory attributes and texture from instrumental data. Scanning electron micrographs indicated that spreads differed in morphology, size and distribution of hazelnut particles. Overall liking of the spreads was found to be related to hazelnut flavor and texture attributes. Prediction of the most important texture properties from instrumental measurements was quite successful, especially for spreadability which was found negatively related to the consistency and flow indices and, secondly, for meltability which was found to be strongly dependent on measured thermal parameters. PRACTICAL APPLICATIONS This study contributes to knowledge development in the research area of acceptability, sensory and instrumental correlation for semi-solid foods. The results confirm that texture properties of spreadable foods play a most important role in consumer acceptability. The research also allows better understanding as to why no single measurement is able to predict all texture attributes adequately and why more appropriate tests need to be developed for an accurate prediction of some sensory attributes as perceived by the human senses. [source] TEXTURE PROFILE ANALYSIS APPLIED TO POUNDED YAMJOURNAL OF TEXTURE STUDIES, Issue 3 2007BOLANLE OTEGBAYO ABSTRACT Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sensory texture profile analysis and those from instrumental texture profile analysis (ITPA). This implies that ITPA had the ability to measure the textural quality of pounded yam in a way similar to a trained sensory panel and could be used as an objective method to evaluate the textural quality of pounded yam. PRACTICAL APPLICATIONS Because texture profile analysis (TPA) has been successfully used to study the textural quality of pounded yam, a glutinous dough, it can be used in the food industry to study the texture attributes of pounded yam or similar doughlike products. It can also be used to screen yam varieties for textural quality for subsequent utilization. [source] SENSORY TEXTURE PROFILING AND DEVELOPMENT OF STANDARD RATING SCALES FOR POUNDED YAMJOURNAL OF TEXTURE STUDIES, Issue 5-6 2005BOLANLE OTEGBAYO ABSTRACT This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of "pounded yam," a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous dough. Panelists were carefully selected and trained to assess the texture attributes of pounded yam. Standard rating scales were developed from local foods that are common in Nigeria, and the foods were used as descriptors to exemplify the texture attributes being assessed. Reproducible and consistent results were obtained. It is thus concluded that STPA can be used as an objective method for evaluating the texture attributes of pounded yam. [source] PERCEPTION OF TEXTURE AND FLAVOR IN SOUPS BY ELDERLY AND YOUNG SUBJECTSJOURNAL OF TEXTURE STUDIES, Issue 3 2005STEFANIE KREMER ABSTRACT The perception of texture and flavor and their interaction effects in white cream soups were studied in 12 young subjects (18,29 years) and 15 elderly subjects (60,84 years). Eight soup samples (2 × 2 × 2 factorial design) were prepared with or without potato starch, with or without mushroom flavor and with water or with milk. The elderly were less sensitive to changes in the flavor profile of the soups than the young, and their perception of creaminess was reduced. Solvent by flavor interaction effects were independent of age, whereas texture by flavor interaction effects were age specific. Besides the intensities of flavor and texture attributes, pleasantness was also assessed. No indication was found that the contribution of texture and flavor to food appreciation was different for the young and for the elderly in the current study. This study supports the assumption that age-related differences in product perception exist. [source] TEXTURE AND MOUTHFEEL OF SEMISOLID FOODS: COMMERCIAL MAYONNAISES, DRESSINGS, CUSTARD DESSERTS AND WARM SAUCESJOURNAL OF TEXTURE STUDIES, Issue 2 2003H. WEENEN ABSTRACT Texture and mouthfeel sensations of three groups of semisolid foodstuffs (mayonnaises and dressings, custard desserts and warm sauces) were characterised, measured, evaluated and compared based on quantitative descriptive sensory analysis of commercial products. Six groups of texture attributes were generated and used by the sensory panel. These were related to: viscosity, surface feel, bulk homogeneity, adhesion/cohesion, wetness-dryness and fat. Two groups of nontextural mouthfeel attributes were found to be relevant, which were related to perceived temperature and oral irritation. The importance of the attributes for each product category is discussed. [source] FULL UNIAXIAL COMPRESSION CURVES FOR PREDICTING SENSORY TEXTURE QUALITY OF COOKED POTATOESJOURNAL OF TEXTURE STUDIES, Issue 2 2002ANETTE K. THYBO ABSTRACT The prediction of six different sensory texture attributes of twenty-seven potato samples based on uniaxial compression curve features and full uniaxial compressions curves is reported. The data set comprised five varieties, sorted in dry matter bins, and sampled at two storage times. The predictions of most of the sensory texture attributes from full compression curves performed better than just using curve features. Furthermore, force-deformation curves are shown to give slightly better predictions than stress-strain curves. For most of the texture attributes better predictions were obtained using uniaxial compression data from raw potato samples as compared to cooked samples. This study is meant to open up a debate on interpreting the information in uniaxial compression curves in relation to sensory texture quality. Multivariate analysis can handle this and can further give insight about where in the curve the information relevant for the predictions of the sensory attributes is found. [source] INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOESJOURNAL OF TEXTURE STUDIES, Issue 1 2000ANETTE KISTRUP THYBO ABSTRACT The effect of uniaxial compression rate (20,1000 mm/min) on the parameters: Stress (,ftrue), strain (,fHencky) and work to fracture (Wf), modulus of deformability (Ed), maximum slope before fracture (Emax) and work during 75% compression (Wtotal) was investigated for ten potato varieties. Multivariate data analysis was used to study the correlation between and within the sensory and nonsensory measurements by Principal Component Analysis (PCA) which showed ,ftrue, Emax, Wf, and Wtotal to explain the same type of information in the data, and ,fHencky versus Ed another type of information in the data. The deformation rate had a large effect on ,fHencky. Nine sensory texture attributes covering the mechanical, geometrical and moistness attributes were evaluated. Relationships between uniaxial compression data at various deformation rates and the sensory texture attributes were studied by Partial Least Squares Regression (PLSR). A minor effect of deformation rate on the correlation with the sensory texture properties was obtained. Mechanical properties were predicted to a higher extent than the geometrical attributes and moistness. The prediction of the mechanical, geometrical and moistness attributes increased largely by using uniaxial compression supplemented by chemical measures such as dry matter and pectin methylesterase, but here no relevant effect of deformation rate was obtained. [source] | ||||||||||