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Texture Profile (texture + profile)
Terms modified by Texture Profile Selected AbstractsEFFECT OF MANGO PULP AND SOYMILK FORTIFICATION ON THE TEXTURE PROFILE OF SET YOGHURT MADE FROM BUFFALO MILKJOURNAL OF TEXTURE STUDIES, Issue 3 2003PRADYUMAN KUMAR The effect of the fat content in buffalo milk and proportions of buffalo milk, soymilk and mango pulp on textural characteristics of mango soy fortified yoghurt (MSFY) is reported. The TA-XT2 Texture Analyzer was used to measure the textural characteristics of MSFY prepared from blends containing varying proportions of buffalo milk (varying fat content), soymilk (8.2% total solids) and mango pulp (18% total solids). Texture profile data were used to develop regression models for dependent variables,hardness (HD), cohesiveness (CO), adhesiveness (AD), springiness (SP) and gumminess (GU), which were used to optimize the blend formula. The optimized values are 2.95% fat content in buffalo milk, 14.7% soymilk and 7.2% mango pulp in the blend for obtaining MSFY having textural characteristics similar to those of yoghurt having 6% fat. The MSFY prepared using optimized blend had HD (108 - 112 g), CO (0.41 - 0.42), AD (- 70.3 to - 72.9 g.s), SP (0.93 - 0.96) and GU (45.05 - 46.38 g). [source] The synergistic effects of maltodextrin and high-fructose corn sweetener 90 in a fat-reduced muffinINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 1 2001Frank D. Conforti Abstract Low-fat muffins were prepared using as fat substitutes a combination of maltodextrin and high-fructose corn sweetener 90 (HFCS-90), which replaced sucrose at a rate of 25%, 50%, 75% and 100%. The focus of the investigation was to determine the synergistic effects of these two ingredients on the physical properties in a low-fat muffin. Results indicated that maltodextrin and HFCS-90 were effective in maintaining moisture and water activity (aw) levels similar (P> 0.05) to the full-fat muffin. Texture profiles indicated that the low-fat variations were firmer (P< 0.05) than the full-fat counterpart. Increased levels of HFCS-90 had a significant effect (P< 0.05) on crust and crumb darkening. Maltodextrin alone significantly (P< 0.05) impeded the staling rate during storage. However, when maltodextrin was combined with increased levels of HFCS-90, the staling rate accelerated. The two ingredients were found to be effective in maintaining product quality, but HFCS-90 could only be used up to a 50% replacement before any adverse effects in product quality were observed. [source] Mexican Queso Chihuahua: rheology of fresh cheese,INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2007DIANE L VAN HEKKEN Rheological properties of fresh Queso Chihuahua made from raw milk (RM) or pasteurized milk (PM) were characterized using texture profile, torsion and small amplitude oscillatory shear analyses. Although the rheological properties varied significantly among the different brands with overlapping ranges for the individual RM and PM cheese brands, overall the PM cheeses were harder, chewier and more cohesive but had lower viscoelastic values than the RM cheeses. Establishing the rheological properties of Mexican Queso Chihuahua increases our understanding of the quality traits of Hispanic-style cheeses and provides a foundation for maintaining the traditional texture of the cheese. [source] The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausagesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2006Silvina Andrès Summary The effects of fat reduction by increasing water content and the addition of whey protein and hydrocolloids on the instrumental texture profile, microstructure and water holding capacity of low-fat chicken sausages were analysed. Low-fat sausages were prepared with fresh breast chicken meat; in all formulations, a 3:7 ratio guar/xanthan gum was used. A factorial design with three levels of added fat (0%, 1.98% and 4.96%), two levels of whey protein concentrate (0.64% and 1.94%), and two levels of the hydrocolloids (0.13% and 0.32%) was applied. Samples were heat-processed (73 °C final internal temperature) and, after cooling, chemical composition of the sausages was determined and scanning electron microscopic images were obtained. Colour was measured with a tristimulus reflectance colorimeter. Texture profile analysis of sausages was performed and the results were related to sample formulations. Extra-lean products with a fat content lower than 0.5 g/100 g product showed very good quality attributes determined by a sensory panel. [source] RHEOLOGICAL, TEXTURAL AND MICROSTRUCTURE ANALYSIS OF THE HIGH-METHOXY PECTIN/GELATIN MIXED SYSTEMSJOURNAL OF TEXTURE STUDIES, Issue 5 2007H. LIU ABSTRACT The aim of this research was to evaluate the interaction between high-methoxy pectin and gelatin in solution and mixed gel utilizing rheological, texture profile and microstructure analysis. The results showed that the phase separation and association might both exist depending on the ratio of pectin to gelatin in the mixed system. After the pectin addition to the mixed system, the gelation properties of gelatin were improved at suitable conditions. The structure development rate, gel hardness and gel brittleness of the pectin/gelatin mixed system were positively affected by the addition of pectin and from there to expand the application of the mixed system in food industry. PRACTICAL APPLICATIONS Structure-forming polysaccharides and protein provide desired functional properties to a wide range of foods such as gel confectionery products, milk products and fat replacers. As an academic paper, this article provided the information that high-methoxy (HM) pectin could prove the gelation properties of gelatin to corporate audiences. We could find that the ratio of HM pectin to gelatin, and the concentration of these two polymers, dictate the texture properties of the mixed system. The pectin addition to the gelatin system affected the structure development rate, which might save time when the products are processed in practice. The melting temperature was increased with the pectin addition to the gelatin system, which is favorable if it is to be kept under higher temperature. [source] Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2006Rong Wang Abstract Two different green tea extracts (GTE-A and -B) as a rich source of tea catechins were incorporated into a no-time bread-making process, where bread made from the unfrozen and frozen dough processes was compared by specific volume and texture profile. GTE-A and -B both exhibited significant effects on bread volume and firmness, but to a different extent. GTE-A with higher content of tea catechins (73%) at a level of 1.5 g kg,1 flour was found to lead to a significant reduction in bread volume in unfrozen dough process and an increment in firmness during storage for 4 days at ambient temperature (22 °C). GTE-B, with a lower content of catechins (60%), had relatively mild effects on the bread quality. Significantly negative effects were evident starting at a higher level of 5.0 g kg,1 flour in unfrozen dough process. Frozen storage showed more predominant deteriorating effects than the GTEs over a period of 9 weeks frozen storage at ,20 °C. Copyright © 2006 Society of Chemical Industry [source] Amazon drought and its implications for forest flammability and tree growth: a basin-wide analysisGLOBAL CHANGE BIOLOGY, Issue 5 2004Daniel Nepstad Abstract Severe drought in moist tropical forests provokes large carbon emissions by increasing forest flammability and tree mortality, and by suppressing tree growth. The frequency and severity of drought in the tropics may increase through stronger El Niño Southern Oscillation (ENSO) episodes, global warming, and rainfall inhibition by land use change. However, little is known about the spatial and temporal patterns of drought in moist tropical forests, and the complex relationships between patterns of drought and forest fire regimes, tree mortality, and productivity. We present a simple geographic information system soil water balance model, called RisQue (Risco de Queimada , Fire Risk) for the Amazon basin that we use to conduct an analysis of these patterns for 1996,2001. RisQue features a map of maximum plant-available soil water (PAWmax) developed using 1565 soil texture profiles and empirical relationships between soil texture and critical soil water parameters. PAW is depleted by monthly evapotranspiration (ET) fields estimated using the Penman,Monteith equation and satellite-derived radiation inputs and recharged by monthly rain fields estimated from 266 meteorological stations. Modeled PAW to 10 m depth (PAW10 m) was similar to field measurements made in two Amazon forests. During the severe drought of 2001, PAW10 m fell to below 25% of PAWmax in 31% of the region's forests and fell below 50% PAWmax in half of the forests. Field measurements and experimental forest fires indicate that soil moisture depletion below 25% PAWmax corresponds to a reduction in leaf area index of approximately 25%, increasing forest flammability. Hence, approximately one-third of Amazon forests became susceptible to fire during the 2001 ENSO period. Field measurements also suggest that the ENSO drought of 2001 reduced carbon storage by approximately 0.2 Pg relative to years without severe soil moisture deficits. RisQue is sensitive to spin-up time, rooting depth, and errors in ET estimates. Improvements in our ability to accurately model soil moisture content of Amazon forests will depend upon better understanding of forest rooting depths, which can extend to beyond 15 m. RisQue provides a tool for early detection of forest fire risk. [source] Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersJOURNAL OF FOOD SCIENCE, Issue 6 2003W.G. McGlynn ABSTRACT: As an alternative to standard metal cans, 2 large-scale, reusable containers were constructed with volumetric capacities 3.6 to 3.8 times greater and process times 1.36 to 2.05 times longer than a nr 10 can. Effects of increased process time on product quality were measured by conducting objective color and texture evaluations on green beans and pinto beans canned in both containers. Green beans and pinto beans had comparable texture profiles to beans processed conventionally in nr 10 cans. The color of green beans also was comparable; the color of pinto beans was darker, possibly due to contact with the metal container. Color and texture differences were minimal between inner and outer product layers. [source] | ||||||||||