scholarly journals Variations in the Texture Profile Analysis (TPA) Properties of Clay/Mineral-Medicinal Water Mixtures for Pelotherapy: Effect of Anion Type

Minerals ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 144 ◽  
Author(s):  
Manuel Pozo ◽  
Francisco Armijo ◽  
Francisco Maraver ◽  
Pilar Zuluaga ◽  
José Ejeda ◽  
...  
Keyword(s):  
Strong Influence ◽  
Profile Analysis ◽  
Salt Lake ◽  
The Other ◽  
Texture Profile ◽  
The Common ◽  
Medicinal Waters ◽  
Intermediate Value ◽  
Anion Type ◽  
Instrumental Texture

A peloid’s liquid phase can be mineral, sea or salt-lake water. This study examines the interactions among three materials, two special clays (bentonite and sepiolite) and one common clay, and three chemically different mineral-medicinal waters. In all clay–water mixtures, the hardness and adhesiveness decreased with the amount of water in the mixture. For a given hardness or adhesiveness, sepiolite retained more water than the other clays, especially in the presence of sulphate-rich mineral-medicinal water (73%). In contrast, the common clay retained the least amount of water (26%), and the bentonite samples returned an intermediate value for the amount of retained water (52–53%). These differences had a strong influence on the thermal behaviour of the mixtures and, hence, should be taken into account for their use in thermotherapy applications. There were no significant differences in the instrumental texture of the clay pastes according to the predominant anion in the mineral-medicinal waters.

scholarly journals Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake

2011 ◽  
pp. 131-143 ◽  
Author(s):  
Olga Radocaj ◽  
Etelka Dimic ◽  
Vesna Vujasinovic
Keyword(s):  
Press Cake ◽  
Profile Analysis ◽  
Peanut Butter ◽  
Pumpkin Seed ◽  
Texture Profile ◽  
Food Texture ◽  
Hemp Oil ◽  
Cold Pressed ◽  
Texture Attributes ◽  
Instrumental Texture

Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. Strong and firm spreads, without visible oil separation were formed and had an appearance and texture comparable to commercial peanut butter. In terms of the primary food texture attributes such as hardness, cohesiveness and adhesiveness, determined by the instrumental texture analysis, the optimum combination of variables with 1-1.2% of added stabilizer and 20- 40% of added hemp oil (in the oil phase) produced desirable spreads.

Measurement of Instrumental Texture Profile Analysis (TPA) of Foods

2021 ◽  
pp. 427-465
Author(s):  
Mohammad Shafiur Rahman ◽  
Zahir Humaid Al-Attabi ◽  
Nasser Al-Habsi ◽  
Mohammed Al-Khusaibi
Keyword(s):  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Instrumental Texture

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Jyanendr Kumar Shahi ◽  
Ragini Kumari ◽  
Rakesh Kumar ◽  
Geeta Chauhan ◽  
Sanjeev Kumar Roy
Keyword(s):  
Finger Millet ◽  
Profile Analysis ◽  
Skim Milk ◽  
Food Product ◽  
Texture Profile Analysis ◽  
Consumer Acceptability ◽  
Low Fat ◽  
Barnyard Millet ◽  
Texture Profile ◽  
Instrumental Texture

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology

2007 ◽  
Vol 13 (6) ◽  
pp. 455-460 ◽  
Author(s):  
R.K. Gupta ◽  
Alka Sharma ◽  
R. Sharma
Keyword(s):  
Response Surface Methodology ◽  
Product Quality ◽  
Response Surface ◽  
Sunflower Seed ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Texture Analyzer ◽  
Instrumental Texture

Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.

Relationship between Sensory Textural Attributes and near Infrared Spectra of Cooked Rice

2007 ◽  
Vol 15 (5) ◽  
pp. 333-340 ◽  
Author(s):  
Weena Srisawas ◽  
Vinod K. Jindal ◽  
Warunee Thanapase
Keyword(s):  
Near Infrared ◽  
Profile Analysis ◽  
Indica Rice ◽  
Nir Spectroscopy ◽  
Texture Profile Analysis ◽  
Eating Quality ◽  
Least Squares Regression ◽  
Texture Profile ◽  
Cooked Rice ◽  
Instrumental Texture

Fourteen varieties of Thai indica rice, cooked with five water-to-rice ratios ranging from 1.3 to 2.5 on a weight basis, were characterised by sensory and instrumental texture profile analysis. The potential of near infrared (NIR) reflectance spectroscopy was investigated as an alternative tool for evaluating eating quality attributes of cooked rice by developing predictive models for sensory hardness, stickiness and glossiness. Partial least squares regression models were developed which predicted sensory hardness and stickiness slightly better than the glossiness with r2v values ranging from 0.88 to 0.91 and standard errors of prediction ( SEP) lower than 0.4 unit score on nine-point sensory intensity scales. Results indicated that NIR spectroscopy-based models could be used for estimating the sensory hardness, stickiness and glossiness scores of cooked rice with higher accuracy (lower SEP) compared to the instrumental texture profile analysis based-models.

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