Processed products texture

Typical attributes for evaluating food quality are safety, shelf life, color, taste, flavor, texture, health, and convenience. The level of a quality attribute is determined by levels of physical, microbial, physiological, chemical, and biochemical food processes, product composition, and applied technological conditions. For example, a combination of enzyme-degrading colorants, compositions and concentrations of pigments, and food structure properties contribute to a certain color level perceived by consumers. Depending on the match of expectation and experience, certain attributes will or will not be perceived as quality. ... 

In the study by Thompson, et al. (11), the ml of gel released per 100 g emulsion for the reference emuTsion without soy, with soy isolate (SIF), soy concentrate (SCF) or soy flour (SF) was 6.07, 5.83, 5.49 and 3.08, respectively, when the hydration ratios were 1 4 (flourrwater) for SIF, 1 3 for SCF and 1 2 for SF. The ml gel released per 100 g emulsion containing 10, 15, 20, and 25% soy protein was 6.70, 5.01, 3.94 and 3.57, respectively. When soy protein concentrate was incorporated into an emulsion at the 3.5% level, the processing yields, textural profile and sensory textural attributes of frankfurters were not different among the products with and without added soy concentrate (13). An objective measure of compression and shear modulus indicated that soy protein concentrate incorporated into frankfurters at the 3.5% level had no effect on batter strength or texture ( M). The addition of a cottonseed protein to frankfurters to replace 5, 10 or 15% of the meat resulted in higher pH, less cured color, less firmness of skin, softer texture and reduced desirability as judged by a sensory panel (J5J. 

Texture is an important parameter in determining the consumer s acceptance of dairy-based foods. Therefore, formulating and processing products with desirable attributes is key. Establishing relationships between milk fat composition, crystallization behavior, microstructure, and mechanical properties is therefore important. The following case studies will demonstrate how such links can be explored and the benefits of taking a holistic approach to understanding the behavior and properties of milk fat. 

Obtained results show that different phases of fruit (water-soluble compounds and insoluble product matrix) contribute to different extent to the quality preservation of dried fruit as a function of moisture content. At moisture levels higher than 3%, plasticization of the water-soluble phase can promote crystallization or deteriorative processes. Nevertheless, no relevant changes in product texture (mechanical response) occur until the moisture level reaches 12%. This observation is in agreement with the great contribution of fhe insoluble producf mafrix phase (less water-plasticizable) fo fhe mechanical properfies. 

Regardless of the kind of process-distribution system that is used, the same quality factors must be maintained in the lightly-processed products, namely flavor, texture, and appearance. Microbiological quality and nutritional quality are also important, but they will not be dealt with in this communication. 

Because of intercheese variation in structure and level of proteolysis, different types of cheese give processed products of different textural characteristics. Hence, it is generally recognized that mature semihard cheese varieties, such as hard Italian-types, Cheddar, and Emmentaler, give firmer, longer-bodied processed products that mould-ripened cheeses of the same age. 

What the raw product should be like to provide suitable yield and quality is dictated as much as anything by the final form of the processed product. The unit operations themselves and the nature of the machines and processing media or chemicals used to implement them have additional requirements and effects. Together they determine, for instance, whether there will be opportunity to exclude undesirable or damaged parts of the fruit, whether the texture needs to be extra firm or the solids content preferably high, and whether such factors as browning rate or juiciness are likely to be problems. Each product seems to have a different combination of requirements, as shown by the ratings in Table 2 and amplified in the text to follow. 

Applesauce. This distinctly North American product has only recently yielded first place in apple utilization to juice products. Various in its color, flavor, and texture, it enjoys favor among a wide public. The fact that not everyone likes the same style of sauce somewhat complicates the correlation of raw and processed product attempted in this paper. Still, certain elements are held in common. 

Extmsion cooking is used to manufacture from cereals a wide range of products including breakfast cereals, snack foods and pet foods. In these products, texture and density are key quality requirements that are controlled by the processing conditions summarized by the term degree of cook. Conventionally, control is attempted by measurement of inputs such as the moisture content, screw speed, barrel temperature and so forth on the basis that the relationship between these and the product quality is understood. However, a more direct means of control is highly desirable. 

In the preparation of foods, fats and oils modify product texture, carry flavors, improve mouthfeel, provide a sensation of product richness, and induce satiety. They are used in many other commercial applications, including soaps and detergents, plastics and protective coatings, printing inks, and feeds for domesticated animals, and as carriers of pesticides for aerial spraying, for control of grain dust, and as feedstocks for chemical manufacturing processes. 

For many of us dealing with foods, the ability to control the properties and stability of food products as well as the rheology, texture, foam, crystallization properties, etc. is a key factor in the development of designed processed products. It is therefore the goal of many scientists to disentangle the complexity of these systems and to better understand the microstructure of food colloids and food emulsions. 

Other studies have focused on acidified milk drinks, using pectin as a stabilizer. Pectin shows a surface effect on casein micelles, which prevents aggregation of the micelles during the acidification process and help to improve the organoleptics and maintain product texture [4, 33]. in this work, it was shown that the protein-pectin interaction can be clearly used for applicable and technological purposes. 

The nixtamal pH correlates to the lime absorbed during cooking and steeping, and the amount of washing. The pH affects flavor, texture, and color of processed products. 

Pectin is involved in the evolution of firmness and cohesiveness of the tissues of fruits and vegetables during maturation and ripening as well as in the texture and consistency of processed products [99,100]. 

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