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Chen H, Li H, Wu Y, Kan J. Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough. Int J Biol Macromol 2024; 260:129594. [PMID: 38253147 DOI: 10.1016/j.ijbiomac.2024.129594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/04/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024]
Abstract
Octenyl succinic anhydride (OSA)-modified starches have gained widespread interest, but the modification can produce two starches with different states ignored. Herein, the two types of starches, esterified starch (ES) and pregelatinized esterified starch (PES), prepared by OSA modification were separated, and their structural and functional characteristics were comprehensively explored. Results showed that compared with native starch (NS), ES and PES exhibited high water-holding capacity, solubility, and swelling power and significantly decreased pasting temperature and thermal stability. Dynamic rheological tests illustrated that OSA modification changed the rheological behavior of starches. Fourier transform infrared spectroscopy confirmed that PES with higher degree of substitution showed more obvious ester carbonyl and carboxylate groups than ES. Laser confocal micro-Raman spectroscopy revealed that the short-range molecular order of ES, especially PES, decreased after modification. X-ray diffraction indicated that OSA modification disrupted the crystalline structure of starch, and that more amylose-lipid complex was formed in PES. Scanning electron microscopy showed that OSA modification eroded starchs surface and reduced its smoothness, and significantly disrupted PES integrity. ES and PES could be developed as food additives for retrogradation inhibition of dough. These results provide new insights into OSA modification and expand its functional application in foods.
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Affiliation(s)
- Huijing Chen
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Huiying Li
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Wu
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Jianquan Kan
- Chinese-Hungarian Cooperative Research Centre for Food Science, College of Food Science, Southwest University, Chongqing 400715, PR China.
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2
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Hu X, Jiang Q, Du L, Meng Z. Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review. Carbohydr Polym 2023; 322:121328. [PMID: 37839840 DOI: 10.1016/j.carbpol.2023.121328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 07/23/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
Polysaccharide-based oleogels and emulsion gels have become novel strategies to replace solid fats due to safe and plentiful raw material, healthier fatty acid composition, controllable viscoelasticity, and more varied nutrition/flavor embedding. Recently, various oleogelation techniques and novel emulsion gels have been reported further to enrich the potential of polysaccharides in oil structuring, in which a crucial step is to promote the formation of polysaccharide networks determining gel properties through different media. Meanwhile, polysaccharide-based oleogels and emulsion gels have good oil holding, nutrient/flavor embedding, and 3D food printability, and their applications as fat substitutes have been explored in foods. This paper comprehensively reviews the types, preparation methods, and mechanisms of various polysaccharide-based oleogels and emulsion gels; meanwhile, the food applications and new trends of polysaccharide-based gels are discussed. Moreover, some viewpoints about potential developments and application challenges of polysaccharide-based gels are mentioned. In the future, polysaccharide-based gels may be flexible materials for customized nutritional foods and molecular gastronomy. However, it is still a challenge to select the appropriate oleogels or emulsion gels to meet the requirements of the products. Once this issue is addressed, oleogels and emulsion gels are anticipated to be used widely.
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Affiliation(s)
- Xiangfang Hu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qinbo Jiang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Liyang Du
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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3
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Piñeiro-Lago L, Ramlawi N, Franco I, Tovar CA, Campo-Deaño L, Ewoldt RH. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO). Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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4
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Rheological fingerprinting and tribological assessment of high internal phase emulsions stabilized by whey protein isolate: Effects of protein concentration and pH. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Zhang Y, Wang Y, Zhang R, Yu J, Gao Y, Mao L. Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107757] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Feng S, Xing JJ, Guo XN, Zhu KX. Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Erturk MY, Rogers SA, Kokini J. Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107558] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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8
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Wang Y, Selomulya C. Food rheology applications of large amplitude oscillation shear (LAOS). Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Expression and characterization of a novel lipase from Bacillus licheniformis NCU CS-5 for application in enhancing fatty acids flavor release for low-fat cheeses. Food Chem 2022; 368:130868. [PMID: 34438173 DOI: 10.1016/j.foodchem.2021.130868] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/12/2021] [Accepted: 08/12/2021] [Indexed: 01/10/2023]
Abstract
A novel lipase from Bacillus licheniformis NCU CS-5 was expressed in different Escherichia coli cells. The recombinant enzyme achieved a high activity (161.74 U/mL) with protein concentration of 0.27 mg/mL under optimal conditions at the large-scale expression of 12 h. The recombinant lipase showed optimal activity at 40 ℃ and pH 10.0, and maintained more than 80% relative activity after 96 h of incubation at pH 9.0-10.0. This typical alkaline lipase was activated under medium temperature conditions (30 and 45 ℃ for 96 h). The lipase exhibited a degree of adaptability in various organic solvents and metal ions, and showed high specificity towards triglycerides with short and medium chain fatty acids. Among different substrates, the lipase showed the strongest binding affinity towards pNPP (Km = 0.674 mM, Vmax = 950.196 μM/min). In the experiments of its application in enhancing fatty acids flavor release for low-fat cheeses, the lipase was found to hydrolyze cheeses and mainly increase the contents of butyric acid, hexanoic acid, caprylic acid and decanoic acid. The results from NMR and GC provided the possibility of enhancing fatty acids flavor released from low-fat cheeses by the lipolysis method.
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11
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Li P, Guo C, Li X, Yuan K, Yang X, Guo Y, Yang X. Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106792] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Amador-Espejo GG, Ruiz-Lopez II, Gibbens-Bandala PJ, Delgado-Macuil RJ, Ruiz-Espinosa H. Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese. ULTRASONICS SONOCHEMISTRY 2021; 76:105621. [PMID: 34144445 PMCID: PMC8217677 DOI: 10.1016/j.ultsonch.2021.105621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/01/2021] [Accepted: 06/03/2021] [Indexed: 06/12/2023]
Abstract
Aiming at producing a reduced fat cheese (RFC) as an alternative to full-fat Panela cheese, a highly consumed fresh Mexican dairy product, thermosonication (TS) processes (24 kHz, 400 W nominal power, 2, 4 and 6 min; 50, 55 and 60 °C) were evaluated to treat WPC (80% protein) blended with reduced-fat milk (1 and 2% fat), which were later LTLT pasteurized. TS blends were compared in terms of their technological properties (water holding capacity-WPC, gel firmness- GF, color, pH and titratable acidity) with those of a regular full fat (3%) LTLT pasteurized milk used as a control. Afterwards, a regression analysis was carried out with the obtained data in order to select the most appropriate conditions for cheesemaking purposes (similar GF, higher WHC with respect to the control), minimize both fat content and TS treatment duration to minimize energy expenses. According to these restrictions, the selected conditions were 1.5% fat milk-WPC blend, TS treated at 60 °C for 120 s; 1% fat milk-WPC blend, TS treated at 50 °C for 120 s and 1% fat milk-WPC blend, 50 °C for 144 s, which allowed preparing low fat cheeses (LFCs). These TS treatments were applied in a larger scale to elaborate Panela-type LFCs comparing different technological properties (cheese yield, syneresis, water content, texture profile analysis, color and titratable acidity) with those of a full fat variety, at day 1 and during 14 days of refrigerated storage. Results showed similar texture profiles of LFC cheeses and full fat milk cheeses throughout their storage period with significant changes in composition parameters (higher moisture, protein and salt contents, with low fat percentages), syneresis, selected color parameters (hue, b*), with no observed changes in cheese yield, TA and pH during cheese storage. These promising results are encouraging to develop LFCs with no physicochemical or technological defects using novel processing techniques that may help reducing calorie consumption without compromising sensory acceptability.
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Affiliation(s)
- Genaro G Amador-Espejo
- CONACYT-Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala 90700, Mexico
| | - Irving I Ruiz-Lopez
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico
| | - Paola J Gibbens-Bandala
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico
| | - Raúl J Delgado-Macuil
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala 9070, Mexico
| | - Hector Ruiz-Espinosa
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico.
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Joyner HS. Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality. Annu Rev Food Sci Technol 2021; 12:591-609. [PMID: 33770471 DOI: 10.1146/annurev-food-061220-100714] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Large-amplitude oscillatory shear (LAOS) testing has been increasingly used over the past several decades to provide a fuller picture of food rheological behavior. Although LAOS is relatively easy to perform on a wide variety of foods, interpretation of the resulting data can be difficult, as it may not be possible to link the results to food components, microstructural features or changes, or physicochemical properties. Several analysis methods have been developed to address this issue, but there is currently no standard method for foods. In food research, LAOS has mainly been used to investigate connections between food microstructures and rheological behaviors, although there have been some studies on connections between food LAOS behaviors and processing or sensory behaviors. LAOS has the potential to be a valuable tool for investigating food structure-function-texture relationships, but much work remains to develop these relationships, particularly in the area of connecting LAOS to sensory attributes.
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Affiliation(s)
- Helen S Joyner
- Perfect Day, Berkeley, California 94710, USA; .,School of Food Science, University of Idaho, Moscow, Idaho 83844, USA
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Liu C, Zheng Z, Xi C, Liu Y. Exploration of the natural waxes-tuned crystallization behavior, droplet shape and rheology properties of O/W emulsions. J Colloid Interface Sci 2020; 587:417-428. [PMID: 33370663 DOI: 10.1016/j.jcis.2020.12.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 09/28/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Lipid crystallization in O/W emulsions is essential to control the release of nutrients and to food structuring. While few information is involved in adjusting and controlling the performance of emulsions by adjusting oil phase crystallization behavior. We herein developed a novel strategy for designing lipid crystallization inside oil droplets by natural waxes to modify the O/W emulsion properties. Natural waxes, the bio-based and sustainable materials, displayed a high efficiency in modifying the crystallization behavior, droplet surface and shape, as well as the overall performance of emulsions. Specifically, waxes induced the formation of a new hydrocarbon chain distances of 3.70 and 4.15 Å and slightly decreased the lamellar distance (d001) of the single crystallites, thus forming the large and rigid crystals in droplets. Interestingly, these large and rigid crystals in droplets tended to penetrate the interface film, forming the crystal bumps on the droplet surface and facilitating non-spherical shape transformation. The presence of rice bran wax (RW) and carnauba wax (CW) induced the droplet shape into ellipsoid and polyhedron shape, respectively. Furthermore, the uneven interface and non-spherical shape transformation promoted the crystalline droplet-droplet interaction, fabricating a three-dimensional network structure in O/W emulsions. Finally, both linear and nonlinear rheology strongly supported that waxes enhanced the crystalline droplet-droplet interaction and strengthened the network in O/W emulsions. Our findings give a clear insight into the effects of adding natural waxes into oil phase on the crystalline and physical behavior of emulsions, which provides a direction for the design and control of emulsion performance.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chang Xi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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15
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Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators. Food Res Int 2020; 140:110076. [PMID: 33648296 DOI: 10.1016/j.foodres.2020.110076] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 01/06/2023]
Abstract
The linear and nonlinear rheological behaviors of heterogeneous emulsions gels made from natural glycyrrhizic acid (GA) nanofibrils and sitosterol-oryzanol mixtures (sterols) were investigated using small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS). The nonlinear rheological response was qualitatively analyzed using normalized Lissajous-Bowditch curves. The microstructure of the emulsion gels strongly depended on the concentration of sterols in the oil phase, and showed a percolated segregated network at 10-20 wt% sterols due to the partial coalescence of droplets, and a jamming transition without coalescence at higher sterols concentration of 30 wt%. The microstructure differences led to different linear and nonlinear viscoelastic behaviors of these emulsion gels. SAOS tests showed that the oil phase structuring by the sterols significantly enhance the viscoelasticity of GA nanofibril emulsion gels, and the percolating emulsion gels exhibited higher elasticity than the jammed emulsion gel, as evidenced by a lower damping factor and frequency power-law exponent. The data of crossover strain, phase angle, and the normalized Lissajous-Bowditch curves from LAOS tests further revealed that compared to the samples in a jammed state or without oil phase structuring, the emulsion gels with a percolating segregated network showed higher structural elasticity and thus were more resistant to large deformations, probably due to the slow relaxation of rigid, hydrodynamically interacting clusters of partially coalesced droplets. These findings could potentially aid in the design of novel emulsion gels, based on all-natural and sustainable building blocks, with specific textural and functional properties for foods, cosmetics, and pharmaceutical applications.
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Wilson A, Anukiruthika T, Moses JA, Anandharamakrishnan C. Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02537-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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17
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Zad Bagher Seighalani F, Joyner H, Ross C. Relationships among rheological, sensory, and wear behaviors of cheeses. J Texture Stud 2020; 51:702-721. [PMID: 32557674 DOI: 10.1111/jtxs.12547] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 06/09/2020] [Indexed: 11/30/2022]
Abstract
Studying rheological and sensory behaviors of cheese provides structural and texture-related information that could be useful for a better understanding of the complex wear behaviors of cheese and their relationships with cheese industrial and oral processing behaviors. Thus, the objective of this study was to determine the relationships of rheological and sensory properties with cheese wear. Rheological tests including large amplitude oscillatory shear, strain sweeps at different temperatures (5, 15, and 25°C), and large-strain compression at room temperature (22 ± 2°C) were conducted for cheeses with varying fat contents (40, 50, 52, and 54% fat-in-dry-matter aged for different periods (15, 30, 45, and 60 d). Descriptive sensory analysis was used to evaluate cheese sensory texture attributes. Overall, fat content, testing temperature, and aging time had significant impact on cheese viscoelastic parameters. Higher temperature, aging time, and fat content led to lower rigidity and greater extent of nonlinear viscoelastic behaviors in the cheeses. Mass loss showed negative correlations with critical strain (γc ), critical stress (σc ), complex modulus (G* ), and fracture stress, but had positive correlations with phase angle (δ) and fracture strain. Sensory data showed that texture attributes were affected by cheese fat content and aging time and had significant correlations with mass loss at high normal force and sliding speed. This study showed that rheology and sensory data can be used to provide fundamental information on the wear behaviors of cheese and other soft materials.
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Affiliation(s)
| | - Helen Joyner
- School of Food Science, University of Idaho, Moscow, Idaho, USA
| | - Carolyn Ross
- School of Food Science, Washington State University, Pullman, Washington, USA
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Anukiruthika T, Moses J, Anandharamakrishnan C. 3D printing of egg yolk and white with rice flour blends. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109691] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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