Evaluation of Texture Differences among Varieties of Cooked Quinoa
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Abstract Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. ‘Black,’ ‘Cahuil,’ and ‘Red Commercial’ yielded harder texture, while ‘49ALC,’ ‘1ESP,’ and ‘Col.#6197’ showed softer texture. ‘49ALC,’ ‘1ESP,’ ‘Col.#6197,’ and ‘QQ63’ were more adhesive, while other varieties were not sticky. The texture profile correlated to physical‑‐chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness ( P < 0.07); breakdown was also negatively correlated with those TPA parameters ( P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness ( P < 0.05); setback was correlated with the adhesiveness as well ( r = −0.63, P = 0.02). Onset gelatinization temperature ( T o ) was significantly positively correlated with all the texture profile parameters, and peak temperature ( T p ) was moderately correlated with cohesiveness, whereas neither conclusion temperature ( T c ) nor enthalpy correlated with the texture of cooked quinoa.Keywords:
Chewiness
Texture (cosmology)
This study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of four brands of commercial mozzarella cheeses in order to develop a product made with fat replacers with similar characteristics to these cheeses. These textural characteristics were analysed using an Instron Universal Testing Machine. A non-stretching cheddar cheese was used as a standard. The moisture, fat and protein contents of the cheeses were also analysed. The hardness and springiness were significantly higher with increased compression, while cohesiveness was reduced. Chewiness and gumminess initially increased and then decreased. The cheddar cheese exhibited higher hardness compared to mozzarella cheeses and slightly lower springiness. There was a drastic decrease in chewiness and gumminess with increased compression in all the mozzarella cheeses. The cheddar cheese showed significantly lower cohesiveness, which decreased with increased compression. In general, the hardness decreased with increase in moisture content. The springiness increased significantly with increase in fat content while the cohesiveness increased with increase in protein content in the mozzarella cheeses. This study shows the effect of moisture, fat and protein on the textural characteristics of the commercial mozzarella cheeses. One of the mozzarella cheeses showed the textural characteristics of the typical full-fat mozzarella cheese and will be used as a reference for further studies in developing a mozzarella pheese made with fat replacers.
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Mozzarella cheese
Texture (cosmology)
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This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$ -CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.
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Whole milk
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One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by descriptive quantitative analysis. The effect of whey protein addition on the texture and rheology of cheese was dependent on protein concentration and modification. Native whey concentration in comparison with water decreased hardness and chewiness and enhanced adhesiveness of samples. Higher concentration increased hardness and chewiness and lowered adhesiveness. Modified whey compared to the native one produced softer and better chewable products. However, the sensory analysis of products did not demonstrate any differences in their hedonic quality.
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Rheometry
Texture (cosmology)
Sensory Analysis
Organoleptic
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Surface Response Methodology(RSM) was used to simultaneous analysis the content of pork,fat,starch on the quality of fish sausage in this study.Fish Sausage quality was determined by measuring textural and sensory acceptability.The results showed that starch addition significantly increased hardness and chewiness but has less effect on the springiness and cohesiveness.It was found that hardness,springiness and chewiness values increased with the decreasing of fat reduction.The textual and overall flavor of fish sausage was affected by increasing the proportion of meat and surimi.The optimized parameters are 8.8% starch,7.8% fat and the proportion of meat and surimi 1∶4 by RSM.
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Texture Profile Analysis(TPA) is a very useful method for the texture analysis.Texture of yogurt which produced by different starter were analyzed by TPA and sensory evaluation.Results showed that texture of yogurt was significantly affected by different starters.The hardness and gumminess of samples inoculated with only Lactobacillus bulgaricus or Streptococcus thermothilus were higher than those with mixed starter.Adhesiveness of yogurt increased with the increase of S.thermothilus proportion,hardness and gumminess of TPA had a good relationship with sensory evaluation.The flavor and aroma of yogurt improved obviously with the increasing ratio of L.bulgaricus.
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color and texture of different fermented sausages were measured with colorimeter and texturometer. ,Parameters related to color and texture showed significant differences between fermented sausages with and without leawening agents. Parameters related to texture showed little variability and Parameters related to color showed significant differences among different fermented sausages.Hardness,gumminess and chewiness showed significant negative correlations with pH and Aw.
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Colorimeter
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Three low-fat Panela cheeses were prepared from milk (13.5 g fat⋅L-1 milk) added with the following hydrocolloids: low methoxyl pectin (QPE), whey protein concentrate (QCP), and microparticulated whey protein (QPM). Additionally a low-fat Panela cheese was prepared from milk (6.75 g fat⋅L-1) incorporated with 6.1 g of emulsified canola oil in water⋅L-1 (QEM), and a low-fat Panela cheese was made from homogenized milk (13.5 g fat⋅L-1 milk) (QHM). As controls, a low-fat cheese (QBG) (13.5 g fat⋅L-1 milk), and a full-fat cheese (QCG) (27 g fat⋅L-1 milk) were prepared. After 48 h of manufactured, the different cheese treatments were subjected to chemical composition analysis, instrumental texture determination (Texture Profile Analysis), sensory texture evaluation (by a trained panel of judges), and microstructural analysis (Scanning Electron Microscopy). The QPE, QPM, and QEM cheeses had a relaxed, porous and open protein matrix associated with low values of hardness, springiness, cohesiveness, and chewiness; while the QBG and QHM cheeses showed a compact and dense protein matrix related with high values of hardness, springiness and chewiness. The QCP cheese presented instrumental textural characteristics comparable to those of the QCG cheese even though its protein matrix was apparently more compact and smoother than the corresponding to this latter. In general terms, the sensory texture characteristics correlated well with the instrumental textural characteristics.
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Texture (cosmology)
Fat substitute
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Globules of fat
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Бұл зерттеужұмысындaКaно моделітурaлы жәнеоғaн қaтыстытолықмәліметберілгенжәнеуниверситетстуденттерінебaғыттaлғaн қолдaнбaлы (кейстік)зерттеужүргізілген.АхметЯссaуи университетініңстуденттеріүшін Кaно моделіқолдaнылғaн, олaрдың жоғaры білімберусaпaсынa қоятынмaңыздытaлaптaры, яғнисaпaлық қaжеттіліктері,олaрдың мaңыздылығытурaлы жәнесaпaлық қaжеттіліктерінеқaтыстыөз университетінқaлaй бaғaлaйтындығытурaлы сұрaқтaр қойылғaн. Осы зерттеудіңмaқсaты АхметЯсaуи университетіндетуризмменеджментіжәнеқaржы бaкaлaвриaт бaғдaрлaмaлaрыныңсaпaсынa қaтыстыстуденттердіңқaжеттіліктерінaнықтaу, студенттердіңқaнaғaттaну, қaнaғaттaнбaу дәрежелерінбелгілеу,білімберусaпaсын aнықтaу мен жетілдіружолдaрын тaлдaу болыптaбылaды. Осы мaқсaтқaжетуүшін, ең aлдыменКaно сaуaлнaмaсы түзіліп,116 студенткеқолдaнылдыжәнебілімберугежәнеоның сaпaсынa қaтыстыстуденттердіңтaлaптaры мен қaжеттіліктерітоптықжұмыстaрaрқылыaнықтaлды. Екіншіден,бұл aнықтaлғaн тaлaптaр мен қaжеттіліктерКaно бaғaлaу кестесіменжіктелді.Осылaйшa, сaпa тaлaптaры төрт сaнaтқa бөлінді:болуытиіс, бір өлшемді,тaртымдыжәнебейтaрaп.Соңындa,қaнaғaттaну мен қaнaғaттaнбaудың мәндеріесептелдіжәнестуденттердіңқaнaғaттaну мен қaнaғaттaнбaу деңгейлерінжоғaрылaту мен төмендетудеосытaлaптaр мен қaжеттіліктердіңрөліaйқын aнықтaлды.Түйінсөздер:сaпa, сaпaлық қaжеттіліктер,білімберусaпaсы, Кaно моделі.
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Texture (cosmology)
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