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Showing 1 to 19 of 19 for “"texture profile analysis"”.
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A Novel Acetaminophen Soft-Chew Formulation Produced Via Hot Melt Extrusion With Inline Near-Infrared Monitoring As A Process Analytical Technology Tool
… the crystal states of each formulation. Texture profile analysis test was used to evaluate the physical properties of tables. In vitro drug release was conducted by using usp-ii dissolution apparatus. 45 days' stability studies were carried out to evaluate the stability of each …
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Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna
… firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and tended to increase springiness. There were no differences (P>0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the …
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Textural Influence of Fruit Paste Type on Sensory Perception
… consumer trends and health recommendations. Food texture is known to be an important factor in consumer liking and manufacturing processability. This project work focused on exploring reliable methods for measuring fruit paste and bar texture, and establishing correlations between mechanical data …
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Effect of antimicrobial agents on physical, chemical and microbiological characteristics of ready-to-eat bologna
… pH, fat and moisture content, cooking yield, texture profile analysis, puncture test, Hunter color values, total aerobic plate count (PCA), yeast and mold count (YM), and lactobacilli count (MRS) were evaluated. WHC, pH and texture profile parameters were significantly different (P [less than] …
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Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium
… The hardness of the samples was determined with texture profile analysis (TP A). The elastic (G') and viscous (G") moduli results obtained with DSR showed a significant difference between the control and xylitol containing treatments in the temperature range of 30 to 80°C. The meltability index …
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Effect of Lactose Source, Lactose Level, and Type of Emulsifying Salts on the Properties of a Processed Cheese Product
… Arnott melt test, hardness and cohesiveness by texture profile analysis, and browning by ImageJ software. The pH of the cheeses showed that there was a significant difference (</p>
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Hydrodynamic Shock Wave Effects on Protein Functionality
… cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the HSW did not affect (P>0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural …
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Non-Destructive Evaluation and Mathematical Modeling of Beef Loins Subjected to High Hydrodynamic Pressure Treatment
… Warner-Braztler shear force (WBS) scores and texture profile analysis (TPA) features for correlation. Ultrasound velocity correlated very poorly with the WBS scores and TPA features, whereas the imaging features correlated better with higher r-values. The effect of HDP-treatment variables on …
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Textural properties of coagulated milk products containing soy protein
… were studied by Scanning Electron Microscopy and Texture Profile Analysis. Soy protein and casein interactions were explored with chemically modified soy proteins. The microstructure of process cheese was changed from fine to coarse network by either native or boiled soy proteins (10% as total …
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Investigating the chemical basis of functionality differences between beet and cane sugar sources in model egg white foams and other products
… meringues and meringue cookies. Additionally, texture profile analysis, three point break analysis, and differential scanning calorimetry was carried out on beet and cane meringue cookies. To gain insight into factors causing differences between beet and cane meringue cookies, heat denatured …
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The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products
… < 0.05) for treated sides. Glycolytic potential analysis determined that treated Longissimus muscle had more (P < 0.05) glucose and less (P < 0.05) lactate suggesting that postmortem metabolism was partially inhibited. Longissimus, Psoas major, Triceps brachii, and semimembranosous muscles were …
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Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides
… and negative process cheeses (P>0.05).The texture profile analysis showed that BPS+ PCF was softer, and less gummy and chewy (P≤0.05) than BPS- PCF. The end apparent viscosity and meltability in BPS+ PCF were higher (P≤0.05) than those in BPSPCF, whereas the emulsification time was shorter …
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Microstructural changes and micronutrient bioaccessibility in soft-solid foods, using a model fresh cheese and in vitro digestion
… by means of textural, rheological and image analysis. The second aim was to evaluate the bioaccessibility of liposoluble vitamins through in vitro digestion by fortifying a soft solid matrix with vitamin D3, using a model fresh cheese processed at a various protein to fat ratios and …
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Effect of Processing Parameters on Texture, Composition and Applicability of High Protein Dairy Food
… investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… industry will open new chocolate flavor profiles, where the inherent flavor and quality of cacao beans will play an essential role in consumer's preferences. However, there has been negligible research oriented to understanding the effect of the addition of minimally processed …
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Fortification of baked products with soy protein: studying the effects of baking with soy protein and potential use in the development of hands-on food science education modules
… properties (water absorption, volume, color, and texture) and organoleptic properties (flavor, aftertaste). Research is ongoing to explore methods for improving physical and organoleptic properties of bakery foods with added soy protein to improve consumer acceptance. Enzymatic hydrolysis breaks …
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Characterization and comparison of sugar reduction in model confectionary gels using instrumental and sensory methodologies
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2024-08-01
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Materials science approach to characterization and prediction of sensory texture in confectionary systems
… of sensory (i.e., sweetness, flavor, browning, texture) and physical (i.e., adhesiveness, structure) properties of the system. Sugar replacers can mimic some functional properties of sugar, but costly trial and error in reformulation is often required to achieve desired sensory and physical …
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Respiratory behaviour and quality attributes of fresh apple slices in modified atmosphere systems
… was determined mostly by the cultivar. All five texture measurements, bioyield point force (p = 0.001), deformation to bioyield point (p < 0.001), firmness measured as the ratio of bioyield point force to deformation (p < 0.001), rupture point force (p < 0.001) and the ratio of rupture point …