Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan

Hayakawa, Fumiyo; Kazami, Yukari; Fujimoto, Satoko; Kikuchi, Hideo; Kohyama, Kaoru

doi:10.3136/fstr.15.75

Cited by 12 publications

(4 citation statements)

References 18 publications

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“…Texture and flavor release were studied when six trained panelists consumed six different gummy jelly products commercially available in Japan (Hayakawa et al, 2009). EMG from both sides of the masseter muscles run simultaneously with the T-I assessment enables clarification of the relationship between the flavor release perception and temporal texture to be analyzed.…”

Section: Flavor and Taste Release: Time Course Analysis Of Texture Anmentioning

confidence: 99%

“…The subject was asked to push a button to indicate the initiation and the end of swallowing represented by abbreviation S in the 'Swallow' channel. González et al, 2001;Kemsley et al, 2003;Kohyama and Mioche, 2004;Smith, 2004;Foster et al, 2006;Woda et al, 2006;Tarrega et al, 2008;Hayakawa et al, 2009;Çakir et al, 2012). The subject was asked to push a button to indicate the initiations of the oral processing and every swallowing.…”

Section: Introduction Of Electromyographymentioning

confidence: 99%

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Use of electromyography in measuring food texture

Funami

Ishihara

Kohyama

2014

Food Texture Design and Optimization

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Section: Flavor and Taste Release: Time Course Analysis Of Texture Anmentioning

confidence: 99%

Section: Introduction Of Electromyographymentioning

confidence: 99%

Use of electromyography in measuring food texture

Funami

Ishihara

Kohyama

2014

Food Texture Design and Optimization

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“…TPA can be used as a quality control tool to adjust the drying time of gummy jellies. TPA (Lau, Tang, & Paulson, 2000;Marfil et al, 2012;Siegwein, Vodovotz, & Fisher, 2011;Vieira et al, 2008) and other instrumental tests, such as stress and strain at fracture (DeMars & Ziegler, 2001;Gupta, Sharma, & Sharma, 2007) and simple compression (Hayakawa, Kazami, Fujimoto, Kikuchi, & Kohyama, 2009), have been used to study different confections.…”

mentioning

confidence: 99%

Determining the minimum drying time of gummy confections based on their mechanical properties

Delgado

Bañón

2014

CyTA - Journal of Food

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The objective was to determine the minimum drying time required for gummy confections to achieve adequate strength for subsequent handling. Four different fruit confections, containing starch and gelatin as gelling agents, were formed in starch powder molds and dried at 21°C and 35% RH for up to 24 h. Changes in jelly texture were monitored by using Textural Profile Analysis (TPA). Physical parameters related to rheological properties, such as moisture, soluble solids, water activity and pH were also measured. Hardness, gumminess and chewiness increased (P ≤ 0.05) from 12 to 16 h and then stabilized, while cohesiveness and springiness were not affected (P > 0.05) by drying time. The texture stabilized before the moisture content became constant. Modest correlation between data concerning texture, dehydration or pH was found. Texture changes were accurately predicted (R 2 = 0.96) using polynomial regression equations. TPA was seen to be a useful tool for adjusting the drying time of gummy confections.El objetivo fue determinar el tiempo mínimo de secado requerido para que los caramelos de goma logren alcanzar una resistencia adecuada para su posterior manipulación. Cuatro gomas de fruta diferentes, que contenían almidón y gelatina como agentes gelificantes, se formaron en moldes de almidón-polvo y se secaron a 21°C y 35% HR durante un tiempo de hasta 24 h. Los cambios en la textura de las gomas se monitorizaron mediante el análisis del perfil de textura "TPA". También se midieron parámetros físicos relacionados con las propiedades reológicas, tales como la humedad, sólidos solubles, la actividad de agua y el pH. Los valores de dureza, gomosidad y masticabilidad aumentaron (P ≤ 0,05) de las 12 a las 16 h y después se estabilizaron, mientras que los valores de cohesividad y elasticidad no estuvieron afectados (P > 0,05) por el tiempo de secado. La textura se estabilizó antes de que el contenido en humedad permaneciera constante. Hubo una modesta correlación entre los datos de textura, secado y pH. Los cambios de textura pudieron ser estimados con precisión (R 2 = 0,96) utilizando ecuaciones de regresión polinómica. TPA resultó una herramienta útil para ajustar el tiempo de secado de los caramelos de goma.

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“…Mastication is required for taste perception. Sour taste of gummy jellies was perceived after some chews, increased the intensity with time, and was remained sometime after the food bolus was swallowed [12]. Sucrose release was less with harder agar gels containing similar sucrose [13].…”

Section: Introductionmentioning

confidence: 92%

The Effect of Breaking Properties and Fragmentation on the Perceived Saltiness of Surimi Gels Prepared with Various Heating Conditions

Tran¹,

Kohyama²,

Osako³

et al. 2017

J Exp Food Chem

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The strength of taste is thought to be affected not only by content of food, but also by the texture. The previous study on the relationship between the saltiness and texture of heat-induced surimi gels prepared with different setting conditions revealed that the difference of physical properties did not affect the perceived saltiness of surimi gels, notwithstanding the breaking strength was very different according to the setting time. This result was seemed to contradict to the findings obtained with other food material so far. Therefore, this study was aimed to clarify the relationship between the intensity of saltiness and texture of heat-induced surimi-based products focusing on the fragmentation of the gel. To prepare various types of surimi gels having different physical properties from the same material, surimi gels were prepared by 2-steps heating with different level of pre-heating at 60ºC (modori). The physical properties of surimi gels were evaluated by puncture test, two-bite texture profile analysis and measurement of expressible water. The particle size of surimi gels after chewing in mouth by every panelist was also evaluated. The physical properties of heat-induced surimi gels became softer and more fragile according to the preheating time at 60ºC. Maximum saltiness intensity in the gel was evaluated comparing with different reference solutions. The result of the sensory evaluation suggested that the difference in physical properties derived by heat induced degradation during pre-heating at 60ºC affected the perceived saltiness during consumption of surimi gels, and that the fragmentation of the gel will strongly correlate to the perceived saltiness of surimi gels.

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Time-intensity Analysis of Sourness of Commercially Produced Gummy Jellies Available in Japan

Cited by 12 publications

References 18 publications

Use of electromyography in measuring food texture

Use of electromyography in measuring food texture

Determining the minimum drying time of gummy confections based on their mechanical properties

The Effect of Breaking Properties and Fragmentation on the Perceived Saltiness of Surimi Gels Prepared with Various Heating Conditions

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