Published in Journal of texture studies
Objective evaluation methods for the elasticity, smoothness, and softness of cooked udon noodles were established on the basis of texture analysis. Noodles with different diameters and amylose contents were prepared to verify the reliability of the proposed evaluation methods. Results revealed that the elasticity of udon noodles could be examined b...
Published in Journal of texture studies
The purpose of the study was to understand the mechanism of microstructural changes in vegetable-based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and su...
Published in Journal of texture studies
Organoleptic properties of skimmed milk fermented gels are progressively demanding to produce optimal quality yogurts. Chr-Hansen trademark registered cultures were used to produce low-protein (3.4%) gels to assess the ability to redesign the sensorial and textural properties with the choice of starter culture. Resulting gels were assessed for sens...
Published in Journal of texture studies
Oral texture is represented in the brain areas that represent taste, including the primary taste cortex, the orbitofrontal cortex, and the amygdala. Some neurons represent viscosity, and their responses correlate with the subjective thickness of a food. Other neurons represent fat in the mouth, and represent it by its texture not by its chemical co...
Published in Journal of texture studies
Considering the lack of the literature and the need for developing a valid method to measure the texture sensitivity, in this study, we investigated the individual sensitivity to discriminate among different levels of graininess. With this purpose, five samples of cocoa-based creams were prepared, by changing the refining time. Samples were first c...
Published in Journal of texture studies
Studies in food oral processing are becoming increasingly important with the advent of the aged society. The food oral processing model of Hutchings and Lillford (Journal of Texture Studies, 19, 1988, 103-115) describes the structural breakdown and lubrication of ingested food before the swallowing stage, and has been revisited in the present artic...
Published in Journal of texture studies
This study aimed to assess the preferences and perceptions of texture-modified three-dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages...
Published in Journal of texture studies
Published in Journal of texture studies
Published in Journal of texture studies
The effects of ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) methods on molecular and physicochemical characteristics of the resultant gelatin were examined. Before extraction procedure, we investigated the optimum pH for swelling of Common carp by-products, which is an important pretreatment for gelatin production. T...
