Showing 7 results for Texture Profile Analysis
Volume 0, Issue 0 (1-2024)
Abstract
The present study investigates the effect of baking temperatures (140, 160, 180, 200, and 220℃) on texture kinetics. It also explores a statistical classification meta-algorithm, called Adaptive Boosting (AdaBoost), to predict texture changes during conventional cake baking. The experimental results indicated that texture properties were significantly affected by baking temperature and time. As time and temperature increased, there was an increase in hardness, cohesiveness, gumminess, and chewiness and a decrease in springiness. However, the impact of time and temperature on resilience was inconsistent, as it was maximum in the last quarter of the process. The predicted results revealed that the AdaBoost algorithm accurately predicted the texture properties with a high coefficient of determination (R2 > 0.989) and minimal root mean square error (RMSE < 0.0019) across all textural properties. Therefore, it can serve as an efficient tool for predicting the texture properties of cakes during baking. Furthermore, the proposed methodology can be extended to predict the texture properties of other baked goods.
Seyed Ali Jafarpour,
Volume 4, Issue 3 (12-2015)
Abstract
Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.
Volume 9, Issue 36 (10-2012)
Abstract
In this research, the effects of three variables, soymilk concentration (0- 25%), CaCl2 (0.3-1%) and coagulation temperature (30- 400C) on textural properties of UF Feta cheese made from cow's milk and soymilk blend were investigated. Texture profile analysis (TPA) and penetration test were used to determine textural properties of products. At TPA test, hardness, cohesiveness, springiness, gumminess, chewiness and hardness 1 work done characteristics and at penetration test, hardness adhesiveness , adhesive force and hardness 1 work done characteristics were measured. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for all characteristics were above 0.85. The Result of analysis of variance (ANOVA) table showed that lack of fit was not significant for all response surface models at 95%. Therefore, the models for all response variables were highly adequate. Also there was extra similarity between results obtained from TPA and penetration test for same traits. Therefore, when necessary we can replace these experiments by each other.
Volume 13, Issue 60 (0-0)
Abstract
Volume 16, Issue 87 (5-2019)
Abstract
Production methods of concentrated yoghurt (labane) varied from traditional methods, which are tedious, such as separation of whey by fabric bags, to complicated methods. These raise demand to establish more suitable methods such as “wheyless process” by dried milk, concentrated milk protein or concentrated whey protein. So the influence of different ingredients such as milk protein concentrate (MPC), whey protein concentrates (WPC) and konjac gum (KG) on rheological properties of labane was investigated through mixture-process design methodology and optimized these properties by firefly algorithm. The results of the combination of back extrusion and texture profile analysis (TPA) indicated that increasing KG significantly increased hardness, adhesiveness and adhesiveness force especially for samples with high amount of CWP but increasing MPC and decreasing CWP decreased cohesiveness in samples with high amount of KG. Strain sweep test of the labane indicated that all sample had gel-like structure (weak gel) at 1 Hz and 20˚C. Rheological results also showed that increasing KG significantly increased G’LVE, G” LVE, γc, τy, τf and Gf especially for samples with high amount of CWP. The optimal results of different gum percentages to achieve maximum Hardness, Cohesiveness, G΄LVE, γc, τy, tan δ LVE, Gf and minimum Adhesiveness, Adhesiveness force, G˝LVE using the firefly algorithm in PC space, it has been shown that the optimum amounts of KG and MPC were close to each other and had more variance of the data which shows the similarity of the effect of these two component on the rheological parameters.
Volume 17, Issue 98 (3-2020)
Abstract
In this study, the effect of storage period on some characteristics of synbiotic ultrafiltrated white cheese (SC) as compared with two non-probiotic (NPC) and probiotic cheese (PC) samples were evaluated. SC with optimized formulation as: 0.43 microbial transglutaminase enzyme (U/g protein), 8.24% demineralized whey powder solution (34% T.S. substituted with retentate) and 0.71% inulin was produced. Lactobacillus acidophilus LA5 was used as probiotic bacteria. Cheese samples were evaluated for color indexes, texture profile analysis (hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness) and total acceptance during a two-month storage period (3, 15,30, and 60 days) under refrigeration conditions. Results of texture profile analysis of cheese samples showed that except for springiness, all texture values of SC sample during the storage intervals were significantly (p<0.05) higher than NPC- and PC- control cheeses. Although SC sample had the higher springiness than other cheeses, it was not significant (p>0.05). The hardness, gumminess and chewiness values of the all cheeses until 30 days of storage were increased and thereafter decreased significantly (p<0.01). In terms of color indexes, SC samples had the higher L* values than other cheeses but no difference in relation to a* and b* parameters were determined. decreasing trend and a decreasing and increasing trend respectively. Furthermore, during the storage period, L* value of all cheese treatments were meaningfully (p<0.05) decreased. Based on the results of evaluated parameters, SC sample had a higher cheese quality than two control cheeses after two months of cold storage.
Volume 21, Issue 156 (1-2025)
Abstract
The current investigation was conducted to study the effect of Persian gum (PG) and microbial transglutaminase (MTGase) on textural characteristics of ultrafiltrated semi-fat white cheese during 60 days of cold storage. In order to produce semi-fat cheeses, PG was used at three levels of 0, 0.25, and 0.5% and MTGase enzyme at three levels of 0, 0.5 and 1 unit (U) per gram of protein. Cheese samples without any treatment were considered as control samples. The findings of this study revealed that addition of PG, opposite to MTGase, caused a significant reduction of the cheese pH values (p < 0.05). During the storage period, the pH values of all cheese samples decreased, but statistically there was a significant difference only between the first and 30th days of storage. During the storage period, the addition of PG led to a decrease in the amount of hydration of the samples until the 30th day of storage, but then the amount of hydration of the samples increased until the end of the 60th day. The results obtained from the analysis of the texture characteristics revealed that MTGase treatment up to 0.5 U decreased the firmness, gumminess, springiness and chewability and increased the adhesiveness of the cheese samples, but using a higher amount of the enzyme (1 U) caused a significant contrary change in the mentioned trend (p>0.001). Also, the addition of PG decreased the firmness, cohesiveness, gumminess, springiness and chewability and increased the adhesiveness of the cheese samples (p < 0.001). In general, with the passage of time during the cold storage, all the textural parameters, except adhesiveness, decreased significantly. The results of this research showed that it is possible to produce cheese with good quality by using the levels of 0.25 to 0.5% PG and 0.5 units of MTGase.
