Abstract: The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (). In particular, fat in the dry matter and moisture in the nonfat substances were negatively correlated with firmness of sliced cheeses (). As storage temperature rose from 4 to 25°C, the average values of firmness, chewiness, and resilience substantially declined by 42%, 45%, and 17%, respectively (). This study provided reference data for adjusting chemical composition and storage temperature of common cheese products to obtain favorable texture for Chinese consumers, which thereby facilitated the localization of cheese industry in Chinese market.

Abstract: The aim of this work was to study the rheological, textural, colour and sensory characteristics of Valdeon blue-veined cheese during ripening. Eight batches of cheese were manufactured and 48 cheeses were analysed. All parameters studied were affected by ripening time. 120-day-old cheese was characterized by higher G′, G″ and G* values, showing a more elastic disposition, as well as, lower fracturability, gumminess and chewiness values and higher adhesiveness values. Moreover, as time increased cheeses were characterized by a decrease in L * and a * values. Finally, the sensory attributes that most influenced the perception of Valdeon cheese were: saltiness and pungenty; sour and pungent odours; adhesiveness and granularity; and taste strength.

Abstract: In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

Abstract: The research studies the ultrastructure effect on texture of crisp grass carp (CGC) and grass carp (GC) fillets inducing heating for 15, 25, and 40 min with boiling water. After heating, the hardness, fracturability, springiness, chewiness, resilience, and cohesiveness of CGC were higher than that of raw CGC, whereas the all textural characteristics of heating GC were lower obviously than that of raw GC. The hardness, fracturability, springiness, chewiness, resilience, and cohesiveness of CGC for heating 15 min were higher by 6.3%, 9.0%, 27.0%, 71.8%, 9.4%, and 23.9%, respectively, than that of raw CGC (RCGC). The hardness increasing of CGC flesh with the extension of heating time related closely to more coagulating connective tissue in interstitial spaces, especially relating to smaller muscle fiber diameter and denser muscle fiber density. The more and larger spaces between fiber and fiber with the extension of heating time results in the decrease of cohesiveness and resilience of CGC flesh. For chewiness, the stronger chewiness of cooked CGC associated with more detachment of myofiber-myocommata and fiber-fiber. Overall, the results show that the changes of texture characteristics of CGC fillet with extension of heating time correlates positively with the ultrastructure.

Abstract: Samples of butternut squash were heated in a convection steam oven at the temperature of 80°C and 100°C without any/or with addition of steam. The most significant changes of texture properties in the pulp were registered regarding its hardness and chewiness, while the alterations of its springiness and cohesiveness occurred within a smaller range. The decisive influence on changing the hardness and chewiness of butternut pulp was observed for the addition of steam, and, to a lower extent, for the time and temperature of treatment; in case of springiness the vital factor was the temperature of the process.

Abstract: Oat bread was baked with carboxylmethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) following a 33 Box-Behnken design consisting of CMC (1, 2 g), YG (10.75, 33.75 g) and TG (0.5, 1.5 g) as independent variables. The dependent variables of interest for the textural properties were hardness, chewiness, gumminess, springiness and specific loaf volume. Increasing CMC (1–2 g) significantly (P 0.05) increased the springiness (11.28–11.41 mm) and specific loaf volume (1.51–1.67 mL/g) of the resulting bread. TG significantly (P < 0.05) affected all the textural parameters of oat bread, increased bread hardness (537.85–692.41 N), but decreased other parameters such as gumminess (4.66–2.14 N), springiness (6.47–4.14 mm), and specific loaf volume (1.61–1.54 mL/g) as the level of TG increased from 0.5 to 1.5 g. The objective of the optimization was to establish the amount of CMC, YG and TG required for optimal oat bread production. Hardness, chewiness, gumminess and springiness were used for numerical optimization to estimate the optimal level of ingredients for the production of oat bread. The predicted optimal ingredients for preparing oat bread were: CMC (1 g), yoghurt (33.75 g) and TG (0.98 g) with a desirability of 0.93. Practical Applications The consumption of oats is increasing worldwide, mainly due to the interest in novel and healthy foods as potential alternative ingredients to wheat flour for breadmaking. However, the absence of gluten development in oat dough leads to bread with a crumbling texture and other postbaking defects. This technological problem has created the need for functional food ingredients such as carboxymethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) to counteract these undesirable baking and postbaking defects. CMC increased all the textural parameters of bread, except its specific loaf volume. YG decreased the hardness, chewiness and gumminess but increased the resilience (cohesion energy and cohesion force), springiness and specific loaf volume of the resulting bread. TG decreased all the physical and textural parameters of oat bread with exception of hardness which increased. Optimizing the amount of CMC, YG and TG required for oat bread with the most desirable properties is vital because the quality and price of the final product depend on this parameter.

Abstract: This study evaluated and correlated the viscoelastic and nutritional properties of carrots after freezing (–20, –70, and –196oC) and thawing (4 and 18oC) treatments. Results showed that all samples exhibited a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response. After treatments, G′, G″, hardness, fracturability, springiness, and chewiness of carrots significantly decreased, whereas loss tangent (Tanδ) increased. Compared with other treatments, fast freezing (–196oC) and thawing (18oC) better maintained G′, G″, hardness, and fracturability of carrots, and intermediate freezing (–70oC) better retained springiness, cohesiveness, and chewiness. For nutritional parameters, fast freezing and thawing conditions also contributed to preserving the contents of carotenoids of carrots. Partial least squares regression analysis revealed that β- and α-carotene, lycopene, and soluble sugars were positively correlated with hardness, fracturability, G′, and G″, and negatively with T...

Abstract: Response surface methodology was used to investigate the effect and interactions of processing variables such as kkuaripepper powder (10-50%), olive oil (3-13%) on physicochemical, textural and sensory properties of cooked pork sausage It was found that L* and a* values decreased; however, water-holding capacity, and a* values increased, respectively, as the amount of kkuaripepper increased Olive oil addition decreased water-holding capacity, moisture contents, and L* values of the sausages The adhesiveness depended on the kkuaripepper and olive oil added, as its linear effect was positive at p<001 Kkuaripepper addition increased the springiness and chewiness of sausages The preference of color, flavor, taste, and overall quality depend on the addition of kkuaripepper and olive oil The optimum formulation for pork sausage with kkuaripepper powder was 299 g of kkuari pepper powder and 912 g of olive oil The results of this optimization study would be useful for meat industry that tends to increase the product yield for sausages using the optimum levels of ingredients by RSM (Response surface methodology)

Abstract: In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated during ripening time. Use of orange fiber significantly affected hardness, chewiness, gumminess and resilience parameters in all groups (P 0.05). While textural parameters, adhesiveness, springiness, chewiness, gumminess and resilience, were affected (P 0.05). However, ripening time was the most effective factor on all textural parameters (P<0.01). While a permanent increase was observed in hardness, adhesiveness, gumminess and chewiness values of all samples during ripening, the highest value (increase) was determined in hardness.

Abstract: The aim of this study was to conduct a comprehensive examination of quality parameters of dry fermented sausage (Cajna kobasica) from six different producers from the market in Vojvodina. The investigated parameters were chemical composition (moisture, total protein, relative content of connective tissue proteins RCCTP, free fat, ash, NaCl and nitrite content), pH value, aw value, instrumental color parameters (lightness L*, redness a* and yellowness b*), instrumental texture parameters (hardness, springiness, cohesiveness and chewiness) and sensory properties (external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability of color, odour and taste and texture and/ or juiciness). It could be concluded that out of six examined brands of dry fermented sausage (Cajna kobasica), two brands did not meet the requirements prescribed under the Regulations, because of a higher level of RCCTP. The lowest L* value was recorded in brand 4 (44.33). The brand 4 had the highest hardness and chewiness (22883.33g and 3857.58g, respectively), and the lowest springiness and cohesiveness (0.42 and 0.40, respectively). Parameters related to sensory properties showed significant variability (p < 0.05). Overall sensory quality of tested samples ranged from 3.53 (brand 1) to 4.18 (brand 4).

Abstract: A disclosed preparation method for marinated air-dried chicken comprises the following steps: processing raw materials, dryly preserving, wetly preserving, refrigerating, unfreezing, tedding, marinating, drying in air, and bagging The dry preserving steps comprises smearing the whole chicken body with edible salt for dry preserving, and stirring once every 1-2 days, wherein the preserving temperature is 4-6 DEG C, the preserving time is 4 days, and the addition amount of edible salt for dry preserving is 55%-7% by mass of chicken The refrigerating step means putting chicken subjected to wet preserving in a refrigeration chamber, and refrigerating at -15 DEG C to -20 DEG C for 24-36 h Compared with the prior art, the preparation method possesses the following advantages: after being steamed, the marinated air-dried chicken prepared according to the disclosed preparation method is fine and not greasy in mouthfeel, long in aftertaste, free of peculiar smell, dry in surface, tender in meat texture and good in chewiness, and possesses unique marinating flavor

Abstract: Sensory quality and physico-chemical properties of 60 samples of white salted noodles, 23 egg noodles and 16 buckwheat noodles, collected from large-scale noodle manufacturers, were measured. The differences in quality among the three types of commercial dried Chinese noodles and relationships between the various quality parameters were investigated. Color and flavor were the main aspects of quality that varied among the commercial dried noodles. In texture profile analysis of the noodles after cooking, buckwheat noodles showed significantly lower measurements of hardness, cohesiveness, chewiness and resilience and these differences were confirmed by sensory tests. The color score of white salted noodles was positively associated with L* and negatively with a* (p<0.01); but for buckwheat noodles, the associations were reversed. Hardness, chewiness of TPA and all sensory parameters for the 3 noodle types were negatively correlated with cooking loss. The association between water uptake, chewiness and noodle firmness score was described by means of a quadratic regression model. Compared with the winter wheat region in south China, dried white salted noodles originating from the winter wheat region in north China showed lower moisture, higher color b* and higher scores in stickiness, flavor and total scores.

Abstract: Drying is a common method for preserving agric-food products. Banana is one of the popular value-added products. Due to its high nutrition, strong aroma, and the convenience for package, storage, and transportation, dried banana is in a growing demand in local and international market. Conventional drying (hot air) offers dried products that can have a long life over the year. Unfortunately, the dried product quality is significantly reduced in comparison with the original food staff. A relatively novel technique, namely microwave-vacuum drying has received great attention in the last few decades for drying of various fruits and vegetables. Banana slices were dried using microwave-vacuum drying, and the drying characteristics under vacuum drying were examined. During the experimental work four different absolute pressures (1, 4, 7, and 10 kPa), two different thicknesses of banana slices (3, and 4 mm), and constant surface temperatures of banana slices of 70oC were employed. The quality of the banana slices in terms of Texture profile analysis (TPA) and hardness were also investigated with an aim to produce a fat-free snack-like product. The obtained results show that, drying time decreased at low drying pressure and ranged between 5.25 to 23.25 h. Deff values increased with the vacuum drying processes. The minimum Deff ranged from -0.507 to -0.1104 m2/s with high coefficients of determination (R2 = 0.9335 to 0.9457). The drying conditions affected the properties of the TPA of the dried banana in comparison with those of the raw fruits prior to drying. The drying conditions resulting in increased hardness, gumminess, and chewiness, while they reduced the cohesiveness and resilience and no adhesiveness after vacuum drying. The most affected properties were the hardness, and chewiness. The hardness and chewiness of the final product were ranged from 71.19 to 645.24 N, and from 38.67 to 290.99 N, respectively.

Abstract: The invention discloses hand-made noodles and a making method thereof. The hand-made noodles comprise the following raw materials in parts by weight: 80-100 parts of flour, 10 native eggs for each kilogram of flour, 1.6-2 parts of soda and 8-10 parts of bean meal. The hand-made noodles are prepared by selecting the raw materials, kneading dough, and rolling for multiple times and shaping the noodles. The native eggs are added into the flour, the soda water is added, and a mixture is uniformly stirred, so that the prepared noodles can be eaten after being cooked for 30-50 seconds in boiling water and fished out; the native eggs have a high nutritional value and a good taste, and after the native eggs are added into the noodles, the smoothness and chewiness of the hand-made noodles can be greatly improved; the mixture is kneaded into granular clusters first and then into big dough, so that the uniformity and the chewiness of the dough can be greatly improved; by repeatedly rolling for 18-20 times, the chewiness of the noodles is better, so that the problem that in the prior art, the chewiness and the mouth feel of the noodles are poor is effectively solved; through a pure hand-making way, rust taste of the noodles made by a machine is avoided; the making method is characterized by being simple.

Abstract: Sensory quality and physicochemical properties of 60 samples of white salted noodles, 23 egg noodles and 16 buckwheat noodles, collected from largescal e noodle manufacturers, were measured. The differences in quality among the three types of commercial dried Chinese noodles and relationships between the various quality parameters were investigated. Color and flavor were the main aspects of quality that varied among the commercial dried noodles. In texture profile analysis of the noodles after cooking, buckwheat noodles showed significantly lower measurements of hardness, cohesiveness, chewiness and resilience and these differences were confirmed by sensory tests. The color score of white salted noodles was positively associated with L * and negatively with a * (p<0.01); but for buckwheat noodles, the associations were reversed. Hardness, chewiness of TPA and all sensory parameters for the 3 noodle types were negatively correlated with cooking loss. The association between water uptake, chewiness and noodle firmness score was described by means of a quadratic regression model. Compared with the winter wheat region in south China, dried white salted noodles originating from the winter wheat region in north China showed lower moisture, higher color b * and higher scores in stickiness, flavor and total scores.

Abstract: The invention discloses a preparation method of fried and marinated dried egg. The method comprises the processing steps of pretreating, cooking, marinating, pickling, baking, frying, packaging and sterilizing. The preparation method, disclosed by the invention, not only prolongs the storage life of the dried egg, but also ensures the dried egg product to be tender in tissue, crispy and unique in taste; the prepared dried egg product is good in hardness, flexibility and chewiness, uniform in color and luster, better in flavor and taste, richer in nutrition, lower in grease content, and suitable for different groups of people to eat.

Abstract: The invention discloses a method for preparing super texture protein from low-temperature edible soybean meal, and belongs to the field of methods for processing edible protein by methods of extruding or puffing, so that the problems that super texture protein prepared by a conventional super texture protein preparation technology is poor in mouth feel, and poor in chewiness are solved. The method disclosed by the invention comprises the processes of magnetic suspension screening, crushing, conditioning, puffing, temperature lowering and subsequent treatment. The super texture protein prepared by the method disclosed by the invention has favorable chewiness and mouth feel of meat, and is free from sticky feel and good in mouth feel.

Abstract: Flaky and crisp, pie crusts have to find a balance between the soft, chewiness of gluten and the extended crunch of laminated, puff pastry. The patchwork network presented by pie doughs is a complex compilation of chemistry that has been passed down from one generation to another. This chapter discusses the chemistry behind pie’s flaky goodness and wonders at the ingenuity of the chefs who first started baking pies hundreds of years ago.

Abstract: A Central Composite Rotatable Design (CCRD) was adopted in the optimization of chicken ball with the addition of fish gelatin (1–5 g/100 ml), carrageenan (1–4 g/100 ml), and chicken breast meat (55–65 g/100 g) on textural properties (hardness, elasticity, cohesiveness, and chewiness), cooking gain, and water holding capacity (WHC). For each response, a second-order polynomial model was developed using multiple linear regression analysis. Applying desirability function method, optimum conditions for chicken ball were found to be carrageenan concentration of 1.28 g/100 ml, fish gelatin concentration of 4.62 g/100 ml, and chicken meat concentration of 60.52 g/100 g. At this optimum point, hardness, elasticity, cohesiveness, chewiness, cooking gain, and WHC were found to be 62.59 N, 0.79 mm, 0.625, 30.495 N mm, 106.345, and 5.14 g/100 g, respectively. G′ value of control on dynamic rheological properties was the highest among chicken ball samples with addition of carrageenan and gelatin. The higher the mixture concentrations of carrageenan, gelatin and meat, the higher G′ value of chicken ball.

Abstract: Kosovic I., Jukic M., Jozinovic A., Ackar Đ., Koceva Komlenic D. (2016): Influence of chestnut flour ad- dition on quality characteristics of pasta made on extruder and minipress. Czech J. Food Sci., 34: 166-172. Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room tem - perature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder showed a higher sensory score in comparison with pasta made on a minipress. The addition of chestnut flour influenced the colour of the samples. Samples made on an extruder showed darker colour in dried and cooked pasta samples in relation to minipress samples. In dried pasta samples, the extruder gave yellower samples in relation to the minipress, while in cooked pasta samples it was reversed. Overall, the extruder gave higher-quality pasta compared to the minipress.

Abstract: Altering baked goods by the addition of nutrient-rich ingredients, such as soy and ground almonds, affects the water and lipid distribution of the product and, subsequently, its final quality. Here, we studied how three lipid sources, shortening, canola oil, and ground almonds, affected texture and water distribution in a baked soy pretzel and the molecular mobility in the dough. Pretzel crumb from all formulations exhibited 40–43% moisture with a little more than half present as “freezable” water. Firmness and chewiness decreased with increased shortening and canola oil, whereas firmness and chewiness increased with additional almonds. In contrast, neither springiness nor cohesiveness was affected by the lipid quantity or source. Finally, magnetic resonance imaging of the soy pretzel dough revealed two or three populations of dough components that have distinct molecular mobilities. With increased lipid content, the mobility of each population increased in magnitude and heterogeneity. Interestingly, almonds had the smallest effect on the molecular mobility of the dough but had the largest effect on textural properties. These results provide quantitative insight into the mechanisms by which the lipid source can influence molecular properties that have textural implications for bakery products.