Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

Nishinari, Katsuyoshi; Fang, Yapeng; Rosenthal, Andrew J.

doi:10.1111/jtxs.12404

Cited by 110 publications

(60 citation statements)

References 83 publications

(146 reference statements)

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“…The hardness of dehydrated products is an important quality attribute and can be defined as the force required to obtain a given deformation of the material. The hardness measured instrumentally presents a strong correlation with the hardness perceived sensorially (Nishinari, Fang, & Rosenthal, 2019). Drying cause greater damage to the physical structure, shape changes, volume loss and shrinkage of the product, causing an increase in hardness.…”

Section: Resultsmentioning

confidence: 99%

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

Vimercati

Araújo

et al. 2020

J Food Process Engineering

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This study aimed to evaluate the influence of drying air temperature on drying kinetics and the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and 80°C. Drying was terminated when the samples had a moisture of 20%. Mathematical models were fitted to the moisture ratio. A generalized model of moisture was developed, to predict the moisture of samples as a function of drying time and temperature. The effective moisture diffusivity (Deff), activation energy and the drying rate (DR) were calculated. Electrical energy consumption was measured. The moisture, water activity, reducing and total sugar content, acidity, hardness, and color of the dried bananas were evaluated. The moisture decreased during drying, obtaining a mean value of 20.132%. All mathematical models fitted well to the MR data, with a determination coefficient greater than 0.95. The Midilli model was that which best fitted. The higher temperature resulted in higher Deff (3.538 × 10−9 m2 s−1) and DR, less drying time (120 min) and electrical energy consumption (4.319 kWh), higher reducing sugar content (47.51%) and hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), and higher chromaticity (18.49) of the dried bananas. The optimum temperature for drying bananas was 80°C. Practical Applications Banana is a fruit widely consumed in the world. However, it is very perishable, causing great waste and financial loss. Convective drying is a simple and low‐cost method, widely used in fruit processing to produce new products and extend the shelf life of food. The dried banana is a product of good sensory acceptance and therefore drying is a good alternative for processing the banana pulp. The temperature of the drying air is one of the principal parameters of this process since it influences the drying kinetics and the physicochemical properties of the dry product. Therefore, it is important to study different drying air temperatures to determine the best drying condition for dried banana production, to optimize the dried banana process and properties.

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Section: Resultsmentioning

confidence: 99%

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

Vimercati

Araújo

et al. 2020

J Food Process Engineering

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“…All of the selected ions however had weak signals when measured in vivo as the intensity did not seem to differ much from the background noise measured prior to the in vivo trial. Cooked rice is known to have a weak taste and aroma intensity (Nishinari, Fang & Rosenthal, 2019) and there could be an interaction between the aroma compounds with the oral-pharyngeal-nasal mucosa layers (Déléris et al, 2016) during consumption, which could reduce the intensity of the targeted aroma compounds when measured in the nose air space.…”

Section: Rice Flavouringmentioning

confidence: 99%

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

How

Jones

Morgenstern

et al. 2021

LWT

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A conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. The conceptual model indicates that aroma release is dependent on the increase of particle surface area, the dilution effect of saliva and the diffusion of aroma from food residues that can be trapped in the buccal-pouches in the mouth. The model was validated against in vivo retro-nasal aroma release data during the consumption of rice flavoured with two aroma compounds (2-nonanone and ethyl propanoate) by five panellists. The oral processing behaviour of each subject was characterised at four different stages during oral processing by measuring bolus particle size, saliva content and the amount of residue particles that could be washed from the mouth after bolus expectoration. The results showed that aroma release for all subjects were dependent on the particle breakdown pathways used in oral processing. Subjects who reduced the rice to smaller particle sizes, higher pasted fraction and higher bolus residues had higher aroma release as expected from the conceptual model. Accounting for the physiological variables of subjects, the physicochemical parameters of aroma compounds and using a larger number of subjects in future studies will improve the model reliability.

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“…It would be better if the hardness is defined as the peak stress (peak force divided by contact area), which minimizes the effect of sample size. The unit of hardness would be a stress unit, such as Pa or KPa or MPa (Nishinari, Fang, & Rosenthal, 2019). Springiness is expressed as Distance 2/Distance 1, so it is a ratio or percentage (the distance of the detected height during the second compression divided by the original compression distance) (Zheng et al., 2020).…”

Section: Soybean Seedsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

Cited by 110 publications

References 83 publications

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Tofu products: A review of their raw materials, processing conditions, and packaging

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