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The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feretmax, Geodiam, and τ and the cheese type influenced the parameters Feretmax, Geodiam, and Geoelong. The correlation values between microstructural complexity and sensory attributes were 0.85 and 0.84 for fresh cheeses and matured cheeses, respectively. The pressure times of 12 and 18 h resulted in cheese microstructures with the highest complexity in terms of Feretmax, Geodiam, Geoelong, and τ parameters. The obtained results are supported by the correlation values between microstructural complexity and sensory attributes. [ABSTRACT FROM AUTHOR]

The growing world's population increases the demand of proteins. Meat products as the major source of high protein food are facing environmental impacts and animal welfare issues. Therefore, plant‐based meat analogs are developed and gain a foothold in global markets. The structure design, sensory attributes and nutrient characteristics of meat analogs are crucial points to match the real meat. This review aimed to systematically introduce the structural analysis methods and evaluate meat analog products from quality‐related attributes. First, various strategies of analyzing the fibrous structure of meat analogs were illustrated, including microscopic imaging and several optical techniques. Then, representative techniques such as NMR and AFM‐IR for analyzing the distribution of moisture and lipid in meat analogs are introduced. In terms of quality, we elaborated on the texture and sensory evaluation methods and dialectically analyzed meat analogs' nutrition, which can provide a guidance for the advanced development of meat analogs. [ABSTRACT FROM AUTHOR]

The sensory quality of noodles is the key factor in determining consumers' acceptance, and the physicochemical properties can reflect the quality of noodles. In this study, the rheological and thermodynamic properties, noodle quality indexes, and molecular and structural parameters were characterized by adding different levels of buckwheat flour. Pearson correlation analysis was used to evaluate the correlation between physicochemical indexes and basic components of noodles. A comprehensive evaluation model was established by the combination of principal component analysis (PCA) and regression analysis (RA) to evaluate the sensory quality of noodles. The results showed that there was a significant correlation between the physicochemical indexes and the basic components. The two principal components extracted by PCA could explain 89.4% of the total variance of the data. RA showed that the comprehensive evaluation value of the principal component model had a very significant negative correlation with the total score of sensory evaluation (R2 = 0.94). In conclusion, this work demonstrated that PCA and RA as an objective protocol had great potential in predicting the sensory quality of noodles. [ABSTRACT FROM AUTHOR]

The combination of sensory and instrumental analysis was applied for quality assurance of selected tonic waters. The quantitative descriptive analysis (QDA) in terms of 14 sensory attributes (aroma, astringency, bite, burn, numbing, tongue heaviness, carbonation, mouth coating, sweet taste, sour taste, bitter taste, sweet aftertaste, sour aftertaste, and bitter aftertaste) of selected tonic waters was performed by sensory experts. The results of this analysis were bound with potentiometric sensor results to elaborate mathematical models for prediction of these attributes by partial least squares (PLS) analysis. Predicted values of sensory attributes were in a good agreement with those obtained by sensory experts since the SD on predicted values were relatively low and determination coefficients were high. The only exception was for sweet aftertaste attribute, which model was not so well‐fitted, probably due to specific interactions of tonic waters' sweet components. This approach may ensure the standards of food quality regarding sensory parameters with diminishing assessment's time and costs. [ABSTRACT FROM AUTHOR]

Most of the population does not prefer to consume brown rice because of its strong nutty and chewy texture imparted by bran and germ. The present study has been undertaken to investigate the influence of accelerated aging through microwave (MW) heating at a lower and higher MW power levels of 950 and 1,400 W for 72 and 91 s to observe the changes in physicochemical, texture, pasting properties, sensory attributes, and microstructure of selected rice varieties (Sona masuri and RNR‐15048) stored as brown rice for 6 months. The results revealed a significant decrease in moisture, amylose, free fatty acids (FFAs) with changes in color (L*, a*, and b* values) in both the varieties treated at 1,400 W for 91 s. An increase in kernel elongation ratio, water uptake, and a decrease in cooking time and solid loss was noted in both the varieties. After cooking, the texture of both the varieties showed an increase in hardness with reduced stickiness at both lower and higher MW power levels of 950 W for 72 s and 1,400 W for 91 s compared to untreated brown rice with an improved porous structure when observed under SEM analyzer followed by better water absorption and organoleptic properties after cooking. The reduction in final viscosity has been noted in both the varieties at 1,400 W for 91 s due to the binding of FFA with starch. Thus, the MW power level of 950 W for 72 s and 1,400 W for 91 s showed the better results for short‐grain varieties like Sona masuri and RNR‐15048 stored as brown rice. [ABSTRACT FROM AUTHOR]

Complex behavior of 33 commercial lotions was investigated in order to identify correlations between laboratory instrumental measurements and sensory attributes of these products. Sensory attributes were evaluated by trained panelists. Six attributes were identified as potentially related to rheology, which belong to three main sensory categories: appearance, pickup, and rub out. Potential rheological predictors were extracted from the data of rotational rheometry. Yield stress and instantaneous viscosity maximum (IVM) were determined in stress ramp. Alternative definitions of yield stress based on step‐shear and oscillatory strain sweeps were also considered along with linear viscoelastic moduli, G′ and G″. Statistical analysis has shown all these definitions of yield stress and IVM are in fact closely correlated and that IVM is the best overall predictor of most attributes although G′/G″ ratio also is significant for rub out attributes. However, integrity of shape, the main appearance attribute, is even better predicted by an imitative slump‐like test in which image analysis is used to quantify sample spreading on a flat surface. [ABSTRACT FROM AUTHOR]

Gulab jamun , a poplar milk-based traditional Indian sweet, is prepared by deep-frying balls of dough in oil, followed by dipping them in sugar syrup. Suitability of fructooligosaccharides (FOS) and FOS-sucrose blend over sucrose and its effects on color, textural, sensory and microbiological attributes of gulab jamun were investigated. FOS and FOS-sucrose blend did not affect color values and sensory scores of gulab jamun , adversely. However, the increase in hardness, adhesiveness and gumminess observed were correlated to an increase in compactness of microstructure of jamun prepared with FOS or FOS-sucrose blend as indicated by scanning electron microscopy. They also showed an FOS content of 17.58 and 9.18 g/100 g, respectively, which slightly decreased during storage for 4 days at ambient temperature (25 ± 2C). The results indicate the potential of FOS as a low calorie and healthier alternative for sucrose in the preparation of some of the popular Indian sweet delicacies. PRACTICAL APPLICATIONS The consumption of sweets is an integral part of the Indian dietary system. Present day consumers are more health conscious and desire to have low sugar in food products and, hence, low or reduced calorie food products containing sugar alternatives have gained special importance. The results have shown the possibility of using fructooligosaccharides (FOS), a low calorie prebiotic as an effective replacement either fully or partially for the preparation of most popular Indian sweetmeat, i.e., gulab jamun. The manufacture of indigenous dairy products with low calorie prebiotic will provide a successful outlet for traditional milk products, and this will provide an alternate variety to the health conscious consumers. The present investigations have given all the positive indications for the use of FOS in the preparation of gulab jamun, which could also be cherished by the obese and the diabetics whose number is alarmingly increasing. [ABSTRACT FROM AUTHOR]

In the oral cavity, the food is subjected to several mechanical and chemical processes. It is fractured by the teeth, diluted and broken down by saliva, heated or cooled by the ambient temperature of the mouth, formed into a bolus and finally swallowed. Numerous receptors in the oral cavity and nose respond to the initially ingested food and monitor the changes during processing. This leads to central perceptions of taste, odor, irritation and texture of the food. Most sensations associated with food texture occur only when the food is manipulated, deformed or moved across the oral receptors. In addition, people assessing the same stimulus differ in their ratings of that stimulus and their oral physiological parameters also exhibit inter-individual variations. This paper is based on the PhD thesis of one of the authors. It gives an overview of this study and includes related work of other authors. The aim of our research was to improve the understanding of oral texture perception, in particular to examine the role of oral physiological processes in oral texture perception of semisolids and to investigate whether individual differences in perception could be attributed to differences in oral physiology among subjects. The results of our study demonstrate that oral physiological parameters such as oral sensitivity, tongue movements, temperature and saliva composition are of importance for texture perception of semisolids. Many parameters of oral physiology correlate with various perceived texture attributes. This implies that intra-individual differences in texture perception could be attributed to variations in oral physiology. Oral physiology thus plays a role in texture perception of semisolids and should be taken into account in future texture research. PRACTICAL APPLICATIONS By understanding the processes in the mouth while eating, a better understanding of the sensations and the perceptions of the food can be gained. Taking for each food the relevant physiological parameter into consideration when performing and designing rheological/instrumental measurements grants more natural conditions and better predictions of sensory perception. This could save time and money on time-consuming and expensive sensory panels in the earlier steps of product development and renovation. Knowing how physiological processes highlight specific flavor/texture sensations may be useful for product development or quality control where one typically wants to focus on certain sensations and ignores others. In addition, a future application could be to tailor products for personalized nutrition, individual choices or clinical nutrition based on physiological groups. [ABSTRACT FROM AUTHOR]

We investigated how different parameters affect oral size perception of small particles of SiO 2 and polystyrene particles of varying sizes (2–230 μm). Eighteen healthy subjects assessed the size of the particles by rubbing the sample between the tongue and the palate. The importance of size and type were studied by direct scaling and forced choice ranking and the results of the two methods were compared. To assess the relative importance of the tongue and the palate in oral size perception topical anesthesia was applied. The size and characteristics of particles are of importance for perception of particle size, where hard and irregular particles are perceived as larger than soft and round particles of similar size. The two methods of size perception, direct scaling and forced ranking produce very similar results on oral size perception. Topical anesthesia of either the tongue or the palate had no significant effect. [ABSTRACT FROM AUTHOR]