Sensory Characterization of Texture and Flavor of High Viscosity Gels Made With Different Thickeners1

Kälviäinen, Niina; Roininen, Katariina; Tuorila, Hely

doi:10.1111/j.1745-4603.2000.tb00299.x

Cited by 46 publications

(30 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Adhesiveness indicates the effort required to remove the probe from the gel sample after compression, which is a combination of cohesive and adhesive force (Huang, Kennedy, Li, Xu, & Xie, 2007). Cohesiveness is the degree of difficulty involved in breaking the gel's internal structure (Lau et al, 2000), and gumminess is the force required to disintegrate the material (Kalviainen, Roininen, & Tuorila, 2000).…”

Section: Gel Texturementioning

confidence: 99%

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

et al. 2011

View full text Add to dashboard Cite

a b s t r a c tThe objective of this work was promote oxidation of b-glucan from oat bran with hydrogen peroxide at different concentration levels (0.3%, 0.6% and 0.9% H 2 O 2 ) and reaction times (30 and 60 min), and evaluate the physicochemical and functional properties of isedoxidised b-glucan with in-vitro tests. An increase in carbonyl and carboxyl groups and alterations in swelling power were verified in the oxidised b-glucan. The cholic acid binding capacity increased in the oxidised b-glucan; however, the fat binding capacity was not affected. After chemical digestion, the available glucose of the oxidised b-glucan was increased. Oxidation with hydrogen peroxide decreased the viscosity, hardness, adhesiveness and gumminess of the b-glucan gels. More studies are necessary to determine the effect of the oxidative treatment of b-glucan on its technological properties in food products, and biological properties should be examined with in-vivo studies.

show abstract

Section: Gel Texturementioning

confidence: 99%

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

et al. 2011

View full text Add to dashboard Cite

show abstract

“…The definitions of stickiness (extent of adhesion to fingers while releasing the fingers when pressed between forefinger and thumb) and cohesiveness (pulling the dough sample to separate completely) were followed as suggested by Kälviäinen et al (2000) and Bhattacharya et al (2006). These sensory parameters were scored based on a 9-point scale.…”

Section: Non-oral Sensory Assessment Of Doughmentioning

confidence: 99%

Effect of Hydrocolloids on Quality of Proso Millet Cookie

Devisetti

Ravi

Bhattacharya

2015

Food Bioprocess Technol

View full text Add to dashboard Cite

The absence of gluten in proso millet offers difficulty to shape the dough for the preparation of products. The effects of hydrocolloids like gum acacia, guar gum, xanthan g u m , c a r b o x y m e t h y l c e l l u l o s e ( C M C ) a n d hydroxypropylmethylcellulose (HPMC), and the thermal treatment of proso millet flour and doughs on cookiemaking quality were studied. The product attributes that were determined included the sensory and textural properties of the product and compared them with the wheat cookie. Thermal treatment, as well as the addition of hydrocolloids markedly, changed the product qualities. Xanthan and guar gum-added doughs exhibited high instrumental adhesiveness and sensory stickiness which were undesirable for obtaining the appropriate shape of a cookie. The product made from untreated proso millet flour (PMF) showed the highest mass per unit piece followed by the refined wheat flour (RWF) product; the lowest mass and soft texture were displayed by the products made from the CMC and HPMC. The principal component analysis of the results indicated that untreated PMF and RWF products were placed in the opposite quadrants to behave in a different manner. The sensory quality of the product prepared with untreated PMF was inferior to that of the control sample and was not acceptable to sensory judges. The HPMC-and CMCadded products were distinctly different with respect to their volatile quality as per the e-nose analysis. The treated PMF with gum acacia-added product had the similar odour characteristics and were closely associated with firmness and overall quality to match the wheat product and also were best suited for dough-handling purpose.

show abstract

“…Os resultados apontaram maiores valores para as amostras B e C, como consequência do aumento da dureza, promovida possivelmente pela gelatinização do amido e pela força simulada para romper as ligações internas do gel (KALVIAINEN et al, 2000). Os resultados encontram-se abaixo dos determinados por Souza et al (2015), em geleia elaborada com amora cv Brazos.…”

Section: Análise De Texturaunclassified

Elaboração e caracterização de doce cremoso de caqui com adição de sementes da araucária

Bolzan

Pereira

2017

Braz. J. Food Technol.

View full text Add to dashboard Cite

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Elaboração e caracterização de doce cremoso de caqui com adição de sementes da araucária Preparation and characterization of a sweet creamy persimmon pudding with the addition of Brazilian pine seeds ResumoA inovação é um dos pilares para o alcance do desenvolvimento sustentável e, para a inserção de um novo produto alimentício no mercado, abordagens que englobem pesquisas em ciência e tecnologia se fazem necessárias. Visando propor uma alternativa para o uso do pinhão e o aproveitamento de frutos de clima temperado, cultivados no Estado do Paraná, foi elaborado um doce cremoso de caqui, substituindo-se parcialmente a polpa por diferentes concentrações de pinhão nas formulações (0, 5 e 10%). Foram realizadas análises de sólidos solúveis, atividade de água, pH, acidez total titulável, teor de umidade, cinzas, cor e textura, além da caracterização microbiológica dos produtos. Atendendo aos padrões de identidade e qualidade quanto às características físicas, químicas e microbiológicas, a inserção de sementes de pinhão e a consequente redução no teor de polpa promoveram, do ponto de vista tecnológico, o desenvolvimento adequado deste produto inovador. Os valores da atividade de água, a concentração de açúcares e a baixa acidez observados no produto tornaram o ambiente desfavorável ao desenvolvimento de micro-organismos, condições estas associadas às boas práticas de fabricação. A alteração na formulação padrão influenciou na análise instrumental do perfil de textura, devido à presença de amido da semente de pinhão. Os parâmetros de cor apresentaram resultados de baixa luminosidade, o que reporta a produtos pouco translúcidos, o que é característico de alimentos de alto teor de açúcares, concentrados por evaporação. No espaço de cor notou-se a expressão da cromaticidade a* e b*, que apontam para a predominância das cores amarelo e vermelho, característicos do fruto de origem. As investigações abordadas revelam a aplicabilidade tecnológica do pinhão, contribuindo para a agregação de valor através da diversificação de produtos e mostrando-se como uma alternativa para geração de recursos financeiros para pequenos produtores rurais através do extrativismo, garantindo a conservação de espécies da Floresta com Araucária. Palavras-chave: Diospyrus kaki L.; Araucaria angustifolia; Processamento; Caracterização físico-química e microbiológica; Análise instrumental de textura e cor. AbstractInnovation is one of the pillars for achieving sustainable development, and in order to insert a new food product onto the market one must use approaches that encompass scientific and technological research. With a view to proposing an alternative use for Brazilian pine seeds (Araucaria angustifolia), and temperate climate fruits cultivated in the State of Paraná, Brazil, a creamy persimmon pudding was elaborat...

show abstract

Sensory Characterization of Texture and Flavor of High Viscosity Gels Made With Different Thickeners1

Cited by 46 publications

References 18 publications

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

Effect of Hydrocolloids on Quality of Proso Millet Cookie

Elaboração e caracterização de doce cremoso de caqui com adição de sementes da araucária

Contact Info

Product

Resources

About