The Experts below are selected from a list of 10431 Experts worldwide ranked by ideXlab platform
Ahmet Kaya - One of the best experts on this subject based on the ideXlab platform.
-
thermal textural and cooking properties of spaghetti enriched with resistant starch
Journal of Food Engineering, 2007Co-Authors: Nesli Sozer, Ali Coskun Dalgic, Ahmet KayaAbstract:Abstract Resistant starch type III (RS 3 ) was used to enrich spaghetti. It was compared to bran and control spaghetti with respect to cooking losses, water absorption, thermal and textural properties. Optimum cooking times were determined both by differential scanning calorimeter (DSC) and image analysis. Optimum cooking times were 12.5, 13, and 12 min for control, resistant starch (RS) and bran containing spaghetti, respectively. The onset and peak temperatures of gelatinisation were found 58 and 64 °C, respectively. Textural parameters were evaluated by TA-XT2i texture analyser and compared with the results of a sensory panel. The hardness and adhesiveness values of bran spaghetti were higher than the control and RS spaghetti. On the other hand hardness values of control and RS spaghetti were not so different. Cooking time-spaghetti type interactions were found to be significant for texture profile parameters (TPA) except Chewiness. The effect of cooking time and spaghetti type on hardness, adhesiveness, cohesiveness, and Chewiness during cooking was significant ( P
Nesli Sozer - One of the best experts on this subject based on the ideXlab platform.
-
thermal textural and cooking properties of spaghetti enriched with resistant starch
Journal of Food Engineering, 2007Co-Authors: Nesli Sozer, Ali Coskun Dalgic, Ahmet KayaAbstract:Abstract Resistant starch type III (RS 3 ) was used to enrich spaghetti. It was compared to bran and control spaghetti with respect to cooking losses, water absorption, thermal and textural properties. Optimum cooking times were determined both by differential scanning calorimeter (DSC) and image analysis. Optimum cooking times were 12.5, 13, and 12 min for control, resistant starch (RS) and bran containing spaghetti, respectively. The onset and peak temperatures of gelatinisation were found 58 and 64 °C, respectively. Textural parameters were evaluated by TA-XT2i texture analyser and compared with the results of a sensory panel. The hardness and adhesiveness values of bran spaghetti were higher than the control and RS spaghetti. On the other hand hardness values of control and RS spaghetti were not so different. Cooking time-spaghetti type interactions were found to be significant for texture profile parameters (TPA) except Chewiness. The effect of cooking time and spaghetti type on hardness, adhesiveness, cohesiveness, and Chewiness during cooking was significant ( P
Ali Coskun Dalgic - One of the best experts on this subject based on the ideXlab platform.
-
thermal textural and cooking properties of spaghetti enriched with resistant starch
Journal of Food Engineering, 2007Co-Authors: Nesli Sozer, Ali Coskun Dalgic, Ahmet KayaAbstract:Abstract Resistant starch type III (RS 3 ) was used to enrich spaghetti. It was compared to bran and control spaghetti with respect to cooking losses, water absorption, thermal and textural properties. Optimum cooking times were determined both by differential scanning calorimeter (DSC) and image analysis. Optimum cooking times were 12.5, 13, and 12 min for control, resistant starch (RS) and bran containing spaghetti, respectively. The onset and peak temperatures of gelatinisation were found 58 and 64 °C, respectively. Textural parameters were evaluated by TA-XT2i texture analyser and compared with the results of a sensory panel. The hardness and adhesiveness values of bran spaghetti were higher than the control and RS spaghetti. On the other hand hardness values of control and RS spaghetti were not so different. Cooking time-spaghetti type interactions were found to be significant for texture profile parameters (TPA) except Chewiness. The effect of cooking time and spaghetti type on hardness, adhesiveness, cohesiveness, and Chewiness during cooking was significant ( P
Wei Xua - One of the best experts on this subject based on the ideXlab platform.
-
postmortem changes in yellow grouper epinephelus awoara fillets stored under vacuum packaging at 0 c
Food Chemistry, 2011Co-Authors: Junli Zhu, Yanbo Wang, Wei XuaAbstract:Abstract The freshness of yellow grouper ( Epinephelus awoara ) stored under vacuum-packing at 0 °C was assessed by physicochemical, sensory and microbiological methods. No significant differences were found in pH and thiobarbituric acid (TBA) values during the storage, while TVB-N, TMA-N, HxR, Hx and K values increased significantly with time. The content of IMP was decreased significantly with the storage time. The texture profile, hardness and Chewiness were significantly decreased with the time. L ∗ values, the values of chroma and hue were all decreased. However, the increased b ∗ values were observed. Furthermore, the significant variations and correlations of sensory attributes were shown with the storage time. A regression analysis for total viable counts yielded a shelf life of 26 days. This suggested that the TMA-N, IMP, HxR, Hx, K value, hardness, Chewiness, colour, sensory attributes and microbiological counts may be considered suitable indicators for evaluating yellow grouper fillets spoilage during refrigerated storage.
Yang Lin - One of the best experts on this subject based on the ideXlab platform.
-
Texture Parameters of Different Apple Varieties' Flesh as Measured by Texture Profile Analysis
Food Science, 2014Co-Authors: Yang LinAbstract:The objective of the study was to investigate the change in texture properties of "Huahong" apple and five other varieties during storage. The texture properties of bagged and non-bagged "Huahong" apple flesh were examined regularly during storage by texture profile analysis with a texture analyzer, and six apple varieties, "Huahong", "Hanfu", "Huahong", "Huaping", "Starking", "Gala", and "Tsugaru" were compared for their differences in flesh texture at different maturity stages. Meanwhile, correlation analysis was carried out among the texture parameters. The texture properties of "Huahong" apple(bagged and non-bagged) flesh had similar changing trend during storage at ambient temperature, and the texture properties of non-bagged "Huahong" apple flesh were a little higher than those of the bagged apple flesh. The hardness showed a decreasing trend; the cohesiveness, springiness, resilience, adhesiveness, and Chewiness before storage were slightly higher than those observed after 48 d storage. Similar correlations among texture properties were observed for all the seven varieties. The cohesiveness had a positive correlation with springiness, resilience and Chewiness; the springiness displayed a positive correlation with resilience and Chewiness; and the resilience was positively correlated with Chewiness. The hardness of "Huahong" apple flesh exhibited a negative correlation with adhesiveness and cohesiveness, whereas a positive correlation of hardness with cohesiveness, springiness, resilience and Chewiness was observed for each variety. Therefore, the cohesiveness, springiness, resilience and Chewiness could meticulously reflect the texture changes of "Huahong" apple flesh, and TPA is suitable for quality evaluation of apple flesh by P5 probe. The hardness, cohesiveness, springiness, resilience and Chewiness can be used as the major indexes to evaluate the texture of "Huahong" apple flesh and distinguish among the six apple varieties.
-
Study on texture properties of apple flesh by using texture profile analysis
Journal of Fruit Science, 2014Co-Authors: Yang LinAbstract:【Objective】The objective of the study was to analyse the changes of texture properties of ‘Huahong' apple during storage,the texture properties of different apple varieties by using texture profile analysis.【Method】The flesh texture properties of ‘Huahong' apples(bagged and non-bagged)and six different apple varieties(‘Hanfu',‘Huahong',‘Huaping',‘Starking',‘Gala' and ‘Tsugaru') were studied bytexture profile analysis(TPA),and the correlation among the textures was analysed.【Result】The texture properties of ‘Huahong 'apple(bagged and non-bagged) had the similar variation trend.The hardness and Chewiness had the same decreasing trend,and the cohesiveness,springiness,resilience and adhesivenesshad little change during the storage at ambient temperature.The flesh texture properties of non-bagged ‘Huahong' were a little higher than the bagged,but no significant differences.Correlation analysis showed that the flesh hardness of ‘Huahong' apple had positive correlation with Chewiness,the springiness had positive correlation with cohesiveness and resilience,but had negative correlation with adhesiveness.Resilience had positive correlation with cohesiveness and springiness.The hardness of different apple varieties had positive correlation with springiness and Chewiness,resilience had significant positive correlation with cohesiveness,Chewiness was positively correlated with springiness.The texture properties of the six apple varieties had been compared quantitatively by using TPA test.Based on the above,theone or more texture properties of hardness,Chewiness,cohesiveness,springiness,resilience could be evaluated as the fruit texture of‘Huahong' and used to distinguish the differences among six apple varieties as the important parameter.【Conclusion】In conclusion,texture profile analysis could exactly reflect the changes of the texture parameters of ‘Huahong' during storage and could be used as a new method tocompare the fruit texture differences of the different cultivars.