Jaberi, Reza Pedram Nia, Ahmad Naji-Tabasi, Sara Elhamirad, Amir Hossein Shafafi Zenoozian, Masoud
Published in
Journal of texture studies
Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EW...
Kasunmala, Indhigahawala Gamage Gimanie Bandara Navarathne, Senevirathne Wickramasinghe, Indira
Published in
Journal of texture studies
Reverse spherification is a common technique used in molecular gastronomy to produce innovative products with an improved texture by shaping a liquid into an edible semisolid sphere that gives a burst in the mouth sensation. In this study, liquid-core hydrogel beads (LHBs) were prepared using Syzygium caryophyllatum fruit pulp adapting reverse-phas...
Djekic, Ilija Ilic, Jovan Guiné, Raquel P F Tomasevic, Igor
Published in
Journal of texture studies
This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 in...
Liu, Zhongyuan Yuan, Yiqiong Qin, Yige Feng, Aiguo He, Yanfu Zhou, Dayong Dong, Xiuping Shen, Xuanri Cao, Jun Li, Chuan
...
Published in
Journal of texture studies
In order to improve the gel performance and edible quality of surimi for sustainable manufacture, the present study explored the feasibility of four kinds of starchs (potato, corn, sweet potato and wheat) and fresh water fish tilapia as additives for golden pompano based surimi production. Sweet potato starch stood out as the most appropriate addit...
Akan, Sadiye
Published in
Journal of texture studies
Sharifi, Sohrab Majzoobi, Mahsa Farahnaky, Asgar
Published in
Journal of texture studies
The main aim of this research was to investigate the effects of simultaneous changing of maize grits particle size and moisture content on some physical properties and microstructure of the expanded snacks produced by an industrial single screw extruder. Maize grits with different particle sizes of 212-299, 300-474, 475-680, 681-870, 871-1,016, and...
Liao, Min Qi, Yajing Liu, Shuyi Obadi, Mohammed Xu, Bin
Published in
Journal of texture studies
A technology called sandwich-type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich-type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner-layer dough and o...
Dangi, Nidhi Yadav, Baljeet S Yadav, Ritika B
Published in
Journal of texture studies
This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough wer...
Kohyama, Kaoru
Published in
Journal of texture studies
A soft machine system (texture analyzer equipped with an artificial tongue) was developed to analyze the occurrence of fractures in soft food gels compressed between the tongue and hard palate. Artificial tongues were newly designed with a modulus similar to that of a somewhat tense human tongue, using transparent urethane gels. A model of soft foo...
Haghighat-Kharazi, Sepideh Kasaai, Mohammad Reza Milani, Jafar Mohammadzadeh Khajeh, Khosro
Published in
Journal of texture studies
In this work maltogenic amylase (MAase) was encapsulated into the mixture of maltodexrin and beeswax (BW) for retarding staling of gluten-free bread. The effects of maltogenic amylase (MAase) concentration (8.2, 45, and 82 mg/ml), maltodextrin with dextrose equivalent (DE) 4-7 (MD) (1, 2.5, and 4%) and, BW (1, 2.5, and 4%) on the encapsulation effi...
