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Foods
Special Issues
Rheology and Texture Interacction and Their Relationship with Sensory Perception
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Rheology and Texture Interacction and Their Relationship with Sensory Perception

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 September 2020) | Viewed by 24520

Special Issue Editors

Prof. Dr. Ana Salvador Alcaraz

E-Mail Website
Guest Editor
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
Interests: texture; rheology; hydrocolloids; functional ingredients; food reformulation; fat replacer; shelf-life; sensory analysis; emulsions; oleogels; in vitro digestion
Prof. Dr. Teresa Sanz Taberner

E-Mail Website
Guest Editor
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
Interests: texture; rheology; hydrocolloids; functional ingredients; food reformulation; fat replacer; shelf-life; sensory analysis; emulsions; oleogels; in vitro digestion

Special Issue Information

Dear Colleagues,

Rheological and texture measurements are important in the food industry as a tool for the physical characterization of food ingredients and finished foods. These instrumental methods can be used to predict the sensory properties of foods and to provide structural information that explains the product quality. When developing new food formulations it is important to understand the contribution of each ingredient/component on the food's rheological and mechanical properties, the relations between these and the food’s structure, and, ultimately, their relation to sensory properties. In this way, rheology and texture can help to investigate the technological functionality of food ingredients and the changes that take place during different types of processing and storage.

The aim of this Special Issue is to collect original research papers and review articles related to food rheology and their relationship with texture and sensory perception.

Prof. Ana Salvador Alcaraz
Prof. Teresa Sanz Taberner
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • rheology
  • texture
  • food ingredients
  • structure
  • reformulation

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Published Papers (5 papers)

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Research

12 pages, 1720 KiB  
Article
Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology
by Soulef Benkadri, Ana Salvador, Teresa Sanz and Mohammed Nasreddine Zidoune
Foods 2021, 10(1), 12; https://doi.org/10.3390/foods10010012 - 23 Dec 2020
Cited by 14 | Viewed by 4257
Abstract
Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust [...] Read more.
Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. Analysis was based on the rheological (hardness and viscoelastic) characteristics of the dough and specific volume, water activity, and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well-fitted response surface model. Linear terms of variables significantly affect most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums did not significantly affect the rheological parameters of the dough. Optimized conditions were developed to maximize the specific volume of biscuit and minimize water activity and biscuit hardness, while keeping hardness and viscoelastic properties of the dough in range. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit. Full article
(This article belongs to the Special Issue Rheology and Texture Interacction and Their Relationship with Sensory Perception)
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12 pages, 1036 KiB  
Article
Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains
by Tiziana Amoriello, Francesco Mellara, Vincenzo Galli, Monica Amoriello and Roberto Ciccoritti
Foods 2020, 9(10), 1492; https://doi.org/10.3390/foods9101492 - 19 Oct 2020
Cited by 40 | Viewed by 6004
Abstract
Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. [...] Read more.
Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As expected, the enrichment caused a significant increase of proteins, dietary fibers, lipids, and ash related to the BSG enrichment level. Significant changes in dough rheological properties (e.g., higher water absorption, lower development time and stability, dough strength, and tenacity) and in the color of the crust and crumbs of bakery products were also observed. At last, the consumer test pointed out that the 5% BSG enrichment showed the higher overall acceptability of proposed bakery products. Full article
(This article belongs to the Special Issue Rheology and Texture Interacction and Their Relationship with Sensory Perception)
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27 pages, 1827 KiB  
Article
Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development
by Rebecca R. Milczarek, Rachelle D. Woods, Sean I. LaFond, Jenny L. Smith, Ivana Sedej, Carl W. Olsen, Ana M. Vilches, Andrew P. Breksa and John E. Preece
Foods 2020, 9(10), 1434; https://doi.org/10.3390/foods9101434 - 10 Oct 2020
Cited by 3 | Viewed by 4156
Abstract
Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for [...] Read more.
Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture. Partial least-squares regression models of fair-to-good quality predicted all measured sensory texture attributes (except Tooth Packing) from instrumental measurements. Modeling also identified that consumer preference is for a moist, smooth texture. Lastly, while astringency type has significant (p < 0.05) effects on several individual texture attributes, astringency type should not be used a priori to screen-in or -out persimmon cultivars for processing into a hot-air-dried product. Full article
(This article belongs to the Special Issue Rheology and Texture Interacction and Their Relationship with Sensory Perception)
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13 pages, 1991 KiB  
Article
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
by Estefanía Nancy Guiotto, Mabel Cristina Tomás and Claudia Mónika Haros
Foods 2020, 9(6), 819; https://doi.org/10.3390/foods9060819 - 22 Jun 2020
Cited by 18 | Viewed by 3823
Abstract
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of [...] Read more.
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture. Full article
(This article belongs to the Special Issue Rheology and Texture Interacction and Their Relationship with Sensory Perception)
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19 pages, 1431 KiB  
Article
Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior
by María Dolores Álvarez, Jaime Paniagua and Beatriz Herranz
Foods 2020, 9(5), 613; https://doi.org/10.3390/foods9050613 - 11 May 2020
Cited by 10 | Viewed by 5027
Abstract
This study assessed the usefulness of the miniature Kramer shear cell to determine relevant instrumental parameters of solid foods and bolus counterparts, examining their relationships with oral processing behaviors to obtain greater knowledge about the texture perception process. Six solid foods with different [...] Read more.
This study assessed the usefulness of the miniature Kramer shear cell to determine relevant instrumental parameters of solid foods and bolus counterparts, examining their relationships with oral processing behaviors to obtain greater knowledge about the texture perception process. Six solid foods with different textural properties were tested. Bolus mechanical properties were also determined by means of cone penetration tests and rheological measurements, and their particle size distributions by sieving. Oral processing behavior (chewing time, number of chews, chewing rate, eating rate) and food saliva uptake (SU) of a young volunteer and a panel of 39 untrained participants were analyzed. The Kramer mechanical properties were very suitable for detecting different levels of food and bolus textural hardness and fracturability and the associated degrees of fragmentation achieved during mastication. Chewing time and number of chews were highly correlated with Kramer food and bolus mechanical properties for the single subject and for the panel’s oral processing behaviors. For the single subject, SU and eating rate also showed strong correlations with food and bolus mechanical properties, unlike chewing rate and food moisture content (FMC). In contrast, eating rate, FMC, and SU did not vary with the oral activities of the panel. Full article
(This article belongs to the Special Issue Rheology and Texture Interacction and Their Relationship with Sensory Perception)
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