The effect of organic acids and storage temperature on lite salad dressing rheology and growth.

Unlabelled: () causes spoilage in salad dressings due to its tolerance to osmotic pressure. The objective of this study was to determine the effect of organic acids and storage temperatures (4, 10, and 25 °C) on growth and salad dressing mechanical properties. Acetic, lactic, and gluconic acids were used alone and in combination to acidify salad dressing.

Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality.

Large-amplitude oscillatory shear (LAOS) testing has been increasingly used over the past several decades to provide a fuller picture of food rheological behavior. Although LAOS is relatively easy to perform on a wide variety of foods, interpretation of the resulting data can be difficult, as it may not be possible to link the results to food components, microstructural features or changes, or physicochemical properties. Several analysis methods have been developed to address this issue, but there is currently no standard method for foods.

Relationships among rheological, sensory, and wear behaviors of cheeses.

Studying rheological and sensory behaviors of cheese provides structural and texture-related information that could be useful for a better understanding of the complex wear behaviors of cheese and their relationships with cheese industrial and oral processing behaviors. Thus, the objective of this study was to determine the relationships of rheological and sensory properties with cheese wear. Rheological tests including large amplitude oscillatory shear, strain sweeps at different temperatures (5, 15, and 25°C), and large-strain compression at room temperature (22 ± 2°C) were conducted for cheeses with varying fat contents (40, 50, 52, and 54% fat-in-dry-matter aged for different periods (15, 30, 45, and 60 d).

Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio.

In the present work, we determined the structure-function relationships of basil seed gum (BSG) and whey protein isolate (WPI) mixtures at the start of soluble complex formation, maximum soluble complex formation and predominant thermodynamic incompatibility to understand BSG:WPI blends interaction behavior. Accordingly, turbidity and zeta potential were analyzed in the pH range of 2.0-7.

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing.

Rheological properties of food materials are important as they influence food texture, processing properties, and stability. Rotational rheometry has been widely used for measuring rheological properties. However, the measurements obtained using different geometries and rheometers are generally not compared for precision and accuracy, so it is difficult to compare data across different studies.

Understanding How High-Protein Bar Formulations Impact Their Mechanical and Wear Behaviors Using Response Surface Analysis.

High-protein bars are popular snack items that can have significant processing issues like sticking, clogging, and cold flow. These issues are primarily problematic during formulation development because current predictive testing is reliant on highly empirical bench tests or pilot plant testing, which is expensive and time-consuming. Wear testing, which has been used in the medical field to evaluate the lifetime of soft materials used in joint replacements, may have promise in evaluating food processing ability.

Impact of formulation on high-protein bar rheological and wear behaviors.

Due to the popularity of high-protein bars, many new formulations are being generated to meet consumer preferences. New formulations may have different mechanical behaviors that can negatively impact processing ability, which makes determining the effect of ingredients on processing ability important. Thus, the objective of this study was to determine the effects of major ingredients in high-protein bars on their rheological and tribological behaviors.

Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

Unlabelled: Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week.