Parameters of Texture Profile Analysis

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We report on an extrusion test and its correlation with sensory perception. The extrusion test was implemented on a texture analyzer and applied to single‐component or composite polysaccharide gels. The extrusion force did not depend strongly on the volumetric flow rate, indicating a predominantly elastic contribution to the force. The extrusion force correlated highly with sensory perception of the cutting effort and its ratio to the elastic modulus correlated highly with perception of the extensibility. A combination of the Young's modulus and the extrusion force correlated well with perception of firmness. The robust correlations depended weakly on the flow rate in extrusion, but were much higher for tapering ratios T ≥ 4.5 than for T = 2.5. Notably, the correlation obtained was higher than that with texture profile analysis parameters. We show the correlation of several empirical and fundamental large deformation tests with texture, and suggest that the higher correlation with extrusion reflects the closer mixed‐mode deformation in mastication. Practical Applications The report highlights correlation of parameters from empirical and fundamental rheological tests with sensory evaluation. The forces generated in an empirical extrusion test emerge as appropriate and reliable descriptors of several sensory attributes. The approach outlined is appropriate in general for textural mapping of semisolid and solid foods with an apparent yield stress.

“…One may find several instances in the recent literature of this criticism of the cohesiveness obtained in a back‐extrusion test of fluids or semifluids (Rosenthal ; Nishinari et al . ).…”

Section: Introductionmentioning

confidence: 97%

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

Brenner

Hayakawa

Ishihara

et al. 2013

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“…If this method is used for a liquid sample in a vessel and was “compressed” by a plunger whose diameter is much smaller than the diameter of the vessel, the cohesiveness obtained by a conventional TPA method should not be interpreted as a cohesiveness for solid or semi‐solid food (Nishinari et al . ). It is evident that the liquid excluded by the penetration of the plunger will go back again when the plunger is raised up, so that the second compression results in the same force‐distance curve as in the first compression, which means that thus estimated “cohesiveness” is one.…”

Section: Instrumental Assessment Of Bolus Swallowingmentioning

confidence: 97%

The Food Colloid Principle in the Design of Elderly Food

Nishinari

Takemasa

Brenner

et al. 2016

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It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judge the safe range of the viscosity based on videofluorography. Since the knowledge of dominant factors which govern rheology is required, effects of shear rate, cooling rate, concentration of polysaccharides, coexisting seasonings on viscosity and viscoelasticity are overviewed. Since chemical senses are also known to affect the swallowing behavior, the relation between texture and flavor release is described briefly. Mixture of polysaccharides, proteins and fluid gels are overviewed as texture modifiers. Acoustic analysis of swallowing, extrusion method, a falling needle viscometer, tribological study on frictional coefficient of bolus are also described as each method is expected to be a useful tool to understand the complicated aspect of the disorder in mastication and deglutition. Mastication and swallowing of minced foods and model food gels are also described. Finally, the importance of the communication and collaboration between different disciplines is emphasized. Practical Applications Polysaccharides have been used to modify the texture of foods. It is necessary to know how these polysaccharides influence the swallowing behavior to design foods for elderly. Since the texture of foods is influenced by taste, aroma and conversely these are influenced by texture, the knowledge on the relation between texture and flavor release is crucial to manipulate the foods to reduce the risk of aspiration. Some examples which are expected to be helpful to design foods for elderly are shown.

“…Method and criteria of this standard were described elsewhere (Nishinari et al . ). As the name says, it focuses particularly on swallowing and has three‐level classification.…”

Section: Working Mechanical Criteria For Elderly Special Diets In Japanmentioning

confidence: 97%

The Formulation Design of Elderly Special Diets

Funami

2016

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Texture is important not only for food palatability but also for the safety of eating in recent aged society. For the elderlies, particularly those with reduced capability of eating, textural properties of food products should be modified from rheological, colloidal and tribological aspects to make the products friendly to these people. Formulation design for the texture of elderly special diets is now one of the most important tasks in Japanese food industry, and actually Japan is leading the product development by its diversity and quality. In this article, recent research progress on the formulation design of elderly special diets is presented mainly from industrial point of view by focusing on food texture. Practical Applications This article can enlighten food industry on usefulness of polysaccharides as a texture modifier in elderly special diets. For the elderlies, safe consumption should be a prerequisite for eating pleasure, and thus texture deign using polysaccharides can lead to improved quality of life. To understand associated working criteria is important for the industry not only from technical but also commercial aspects. In total, this article can contribute to the enhancement of motivation for product development of elderly special diets.