Optimization of Texture Determination of ‘Yali' by Texture Analyzer

[Objectives] This study was carried out to determine texture parameters for texture profile analysis （TPA）, and optimize the texture determination of ‘Yali’ by texture analyzer.[Methods] The traditional varieties of ‘Yali’ were taken as the materials, and texture parameters were determined at different compression rates and deformations at target.[Results] In the process of the TPA, the deformation at target had an extremely significant influence on 8 TPA texture parameters, namely, the hardness, cohesiveness, springiness, adhesiveness, gumminess, resilience, fracturability, and chewiness （ P ≤0.01）, while the compression rate had significant influence on the hardness and gumminess （ P ≤0.05）, had an extremely significant influence on fracturability （ P ≤0.01）, and had no significant influence on other 5 TPA parameters.[Conclusions] Taking the compression rate of 1 mm/s and 20% deformation at target as the experimental conditions for TPA could avoid the impact load of high speed on the tissue and objectively reflect the textural characteristics of ‘Yali’ pulp tissue.

Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumption

Idli is a popular Indian breakfast dish consumed by many people all over the world,made from white rice(Oryza sativum)(75%–80%)and black gram(Phaseolus mungo)(20%–25%).Idli’s wide consumption makes it ideal as a model for studying acceptability of a food reformulated with whole grains.The objective was to compare acceptability regarding texture,color and sensory properties when white rice was replaced with brown rice at 5 replacement levels(0%(control),25%,50%,75%and 100%).Textural attributes and L*a*b*color values were measured by a texture analyzer and a Chroma meter,respectively.Informed and blind sensory tests were conducted.Instrumental hardness and gumminess were proportional to the level of whole grain replacement,while springiness and cohesiveness did not vary by replacement level.Liking ratings for overall acceptability were similar at the three lowest levels of brown rice replacement.Although brown rice replacement reduced the liking score for various sensory attributes,especially for 75%and 100%replacements,more than 90%of the panelists preferred brown-rice-blended idli as their first choice.There are ample opportunities to increase whole grain consumption through reformulation of regularly consumed traditional refined grain foods by partial or complete replacement with whole grains.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.

Influence of cooking time and cooling rate on the functionality and microstructure of processed cheese spreads

The objective of this work was to study the influence of cooking time and cooling rate on functionality and microstructure of processed cheese spreads. When the cooking time was 20 min, the hardness and apparent viscosity were increased, and formed a homogenous, dense, and three-dimensional protein network, and a stronger gel was formed at this time. The slow cooling can increase the hardness and apparent viscosity of products, protein wall was thicker, and network was closer, so products can formed a stronger gel structure. The influence of cooking time on the functional properties was more significant than the influence of rapid cooling.

Use of Agaricus bisporus mushroom in beef burgers:antioxidant,flavor enhancer and fat replacing potential

This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant,fat/salt substitute and flavor enhancer in beef burger.Ten treatments were considered using a fractional factorial design(salt[0.5,1.25 and 2.0%],fat[10,15 and 20%]and mushroom content[0,15 and 30%]).Treatments were characterized by instrumental and sensory measurements.The statistical design indicated that fat content had little influence on the results.The principal component analysis showed that the incorporation of mushrooms and salt modified the texture,moisture and water activity.Oxidative stability decreased as the salt content increased,at a low-fat content.Finally,the sensory profile was affected by the mushroom and salt contents,with the fat content exerting the least influence.Therefore,mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.