Track topics on Twitter Track topics that are important to you
High pressure homogenization has been used for preparation and stabilization of emulsions and suspensions, promoting physical changes in products, such as viscosity change. However, its use in model systems for fruit nectar is innovative. This study aimed to evaluate the effect of the processing in high pressure homogenizer on the rheological behavior and the sensory attributes in model system of gellan gum. Gellan gum (0.05%), organic acids (0.3%), and sucrose (10%) were used to prepare the solutions, which were subsequently homogenized (0 - control, 25 and 50 MPa) at 25°C. Rheological and sensory analyses were performed. The samples presented pseudoplastic behavior without residual stress and were characterized by the Ostwald-de-Waele model. The homogenization pressure (P ) altered the viscosity of the model systems, reduced the consistency index and apparent viscosity, and increased the flow behavior index. The stimuli sour taste and viscosity differed among the parameters evaluated in the time-intensity analysis. No differences were observed for the maximum intensity of viscosity between the treated samples (25 and 50 MPa), which exhibited a similar temporal profile. Therefore, studies on the rheological and sensory behavior are fundamental to product development and process optimization. The present study shows new trends on the use of the high pressure homogenizer and the sensory profile in model systems that can be used for fruit nectar. This study evaluated the sensory attributes through the time-intensity analysis. The sensory data indicate that the homogenization pressure altered the viscosity perception, but did not alter the perception of the acid taste for the same organic acid used. Sensory as well as rheological data present new alternatives for product development. These findings are interesting for future research, equipment design and process optimization. This article is protected by copyright. All rights reserved.
This article was published in the following journal.
Name: Journal of texture studies
The present work investigated effects of high-pressure homogenization (HPH) pressure (0, 40, 80 and 120 MPa) on physicochemical, functional and rheological properties of clam myofibrillar protein (C...
This article presents the design and development of a new hands-free ultrasonication robot for filamentous fungi homogenization. The platform was constructed with a modified inexpensive 3D printer, eq...
Mucus is a biomaterial with peculiar, gel-like viscoelastic properties, and bearing different functionalities, depending on the different mucosae it covers. It is clear that these functionalities have...
Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of ...
The molecular hydrogen-bonding process in liquids with relatively small molecules, like butan-1,4-diol (BDO), results in interesting molecular-aggregation phenomena. These are reflected in a supramole...
This is a proof of concept study. The aim of this study is to assess a device measuring rheological properties of human sputum of four populations : - 10 patients with Broncho Chronic ...
It has been suggested that dietary fibers can affect food intake and satiation. Satiation, or meal termination, can be induced by sensory properties and energy density of fiber-rich food p...
The objective of this intervention is to evaluate the effect of sensory imagination (i.e., imagining the sensory properties of an object) on the choice of food portion size in school-aged ...
The implementation of early sensory re-education (SR) techniques, aimed to preserve the cortical hand area, such as the use of audio-tactile interaction, becomes an important strategy to o...
Food is selected primarily on their taste and texture properties. It is essential to get more insight in taste and texture characteristics of the foods in the Dutch and Malaysian diets for...
The process in which specialized SENSORY RECEPTOR CELLS transduce peripheral stimuli (physical or chemical) into NERVE IMPULSES which are then transmitted to the various sensory centers in the CENTRAL NERVOUS SYSTEM.
Theoretical models simulating behavior or activities in nursing, including nursing care, management and economics, theory, assessment, research, and education. Some examples of these models include Orem Self-Care Model, Roy Adaptation Model, and Rogers Life Process Model.
Clusters of neurons in the somatic peripheral nervous system which contain the cell bodies of sensory nerve axons. Sensory ganglia may also have intrinsic interneurons and non-neuronal supporting cells.
Statistical formulations or analyses which, when applied to data and found to fit the data, are then used to verify the assumptions and parameters used in the analysis. Examples of statistical models are the linear model, binomial model, polynomial model, two-parameter model, etc.
A mechanism of communicating one's own sensory system information about a task, movement, skill, etc.
Stress is caused by your perception of situations around you and then the reaction of your body to them. The automatic stress response to unexpected events is known as 'fight or flight'. Discovered by Walter Cannon in 1932, it is the release of h...