Interdependency and Underlying Dimensions of Sensory Textural Characteristics of Selected Foods2

Syarief, Hidayat; Hamann, D. D.; Giesbrecht, Francis G.; Young, Clyde T.; Monroe, R. J.

doi:10.1111/j.1745-4603.1985.tb00678.x

Cited by 9 publications

(6 citation statements)

References 31 publications

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“…The I-COH and M-CHEW variables which define this factor were also correlated with moistness and firmness variables in F1. The above pattern of interdependency of sensory texture notes is in accordance with that of baked sweetpotatoes reported by Syarief et al (1985). The close interrelationships among sensory texture notes of fish, meat and egg white gels have also been reported (Hamann and Webb 1979;Montejano et al 1985).…”

Section: Correlation Analysissupporting

confidence: 86%

Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture1

Trương

Hamann

Walter

1997

Journal of Texture Studies

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This study compared two instrumental methods, namely uniaxial compression and texture profile analysis (TPA), with sensory evaluation in describing the textural properties of cooked sweetpotatoes. The steamed cooked samples (1.35 × 2.2 cm cylinder) of four cultivars and six selections were subjected to a trained texture profile panel for sensory ratings and the two instrumental methods for determination of the mechanical properties. Factor analysis indicated that the 15 sensory variables were grouped into 3 main factors, namely moistness‐firmness (factor 1), particles (factor 2), and fiber (factor 3). Among the instrumental parameters, shear stress of compression and fracturability, hardness, and gumminess of TPA correlated highly (R = 0.73–0.95) with both the mouthfeel and mechanical‐type sensory notes. These parameters of the two instrumental methods were linearly related (R2≥ 0.95) and could be converted from one to another with a high degree of reliability. Regression equations based on shear stress significantly explained (R2= 0.71–0.91) eight of the sensory notes. These instrumental parameters can be good predictors of cooked sweetpotato texture.

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Section: Correlation Analysissupporting

confidence: 86%

Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture1

Trương

Hamann

Walter

1997

Journal of Texture Studies

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“…A negative correlation between firmness and spreadability was reported in creamery butters and peanut butters investigated by Syarief et al . (). The measurements of firmness conflict somewhat with the hardness (Table ), but are likely because of the differences in the probes employed and their geometry.…”

Section: Resultsmentioning

confidence: 97%

“…Only the peanut butters containing 5.0% dry-blanched PS, light-roasted PS above 2.5%, and 5.0% medium-roasted PS showed an increase in firmness. A negative correlation between firmness and spreadability was reported in creamery butters and peanut butters investigated by Syarief et al (1985). The measurements of firmness conflict somewhat with the hardness (Table 3), but are likely because of the differences in the probes employed and their geometry.…”

Section: Spreadabilitymentioning

confidence: 90%

“…In this work, as a consequence of roasted PS incorporation, peanut butters were slightly more adhesive. Syarief et al (1985) implied that increased adhesiveness and mouth-coating were inversely related to the ease of swallowing peanut butter impairing the sensory impression of the product, and How and Young (1985) reported that a majority of consumers dislike sticky and overly adhesive peanut butter. Thus, it would be expected that our samples would be more difficult to swallow, resulting in decreased sensory scores.…”

Section: Texture Analysismentioning

confidence: 99%

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Effect of Peanut Skin Incorporation on the Color, Texture and Total Phenolics Content of Peanut Butters

Kerr

Cavender

et al. 2012

J Food Process Engineering

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The impact of incorporating ground dry‐blanched or roasted peanut skins (PS, three types: light‐, medium‐ and dark‐roasted) into peanut butter as a functional food ingredient was examined. A desirable grind size for the PS of less than 300 μm was achieved in most cases by milling the skins with the sugar. Adding ground PS to peanut butter at 1.25, 2.5, 3.75 and 5.0% (w/w) resulted in a concentration‐dependent change in the Commission Internationale de l'Éclairage L* C* h values. Peanut butters formulated with medium‐ and dark‐roasted PS showed an increase in hardness, and were generally more adhesive than those without PS or with dry‐blanched PS. A marked change in spreadability was found with greater than 2.5% added PS. Incorporation of dry‐blanched PS, especially at levels below 3.75%, produced the fewest alterations in physical properties of the peanut butters compared with the control. Importantly, a concentration‐dependent increase in the total phenolics content (TPC) was evident with PS fortification. Dry‐blanched PS had a TPC of ∼166 mg (+)‐catechin equivalents/g extract and yielded peanut butters with a 32, 33 and 38% higher TPC than found with light‐, medium‐ and dark‐roasted skin incorporation, respectively. Correspondingly, dry‐blanched PS addition at 1.25, 2.5, 3.75 and 5.0% (w/w) resulted in an increase in the TPC by 86, 357, 533 and 714%, respectively, compared with peanut butters without PS fortification. Practical Applications Peanut skins (PS) are a rich, inexpensive source of potentially health‐promoting compounds, notably proanthocyanidins. However, PS are not often utilized as a functional food ingredient in value‐added products. As the primary by‐product of the peanut industry, PS are usually discarded as waste with only a small amount used as animal feed. According to our study, ground PS incorporation into peanut butters effectively enhances the total phenolics content of the product and offers product line diversification while still retaining the product's standard of identity. Summarily, our research will aid the peanut industry via (1) by‐product/waste stream utilization; and (2) diversification of product lines by creating a value‐added peanut product with potential beneficial health properties.

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“…Previous studies of the texture of carcass meats (Harries et a/ 1972;Frijters 1976;Dransfield et a/ 1984) and meat products such as frankfurters (Syarief et a/ 1985) and burgers have shown that the major source of variation derives from mechanical attributes describing the initial stages of mastication. A similar result was found here, where 'initial firmness', 'skin toughness' and 'meatiness' comprised the toughness/tenderness component.…”

Section: Sensory Components Of Sausage Qualitymentioning

confidence: 99%

Sensory characteristics of british sausages: Relationships with composition and mechanical properties

Jones¹,

Dransfield²,

Crosland³

et al. 1989

J Sci Food Agric

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Interdependency and Underlying Dimensions of Sensory Textural Characteristics of Selected Foods2

Cited by 9 publications

References 31 publications

Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture1

Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture1

Effect of Peanut Skin Incorporation on the Color, Texture and Total Phenolics Content of Peanut Butters

Sensory characteristics of british sausages: Relationships with composition and mechanical properties

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