Publications by authors named "Sandra M Olarte Mantilla"

Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents.

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Article Synopsis
  • Increased salt intake raises blood pressure and cardiovascular disease risk, so finding natural salt substitutes like Australian indigenous edible halophytes (AIEH) is important for public health.
  • The study assessed the sensory qualities and nutritional value of four AIEH species (samphire, seapurslane, seablite, and saltbush) to evaluate their suitability as alternatives to sodium chloride.
  • Results showed samphire had the best sensory attributes and nutritional quality, suggesting AIEH can effectively replace traditional salt in diets while offering health benefits.
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Bunya nuts are the seeds of Araucaria bidwillii, a conifer native to South-East Queensland, Australia. They are one of the 19 species of Araucaria family found around the world, with the nuts from South America being the most commonly consumed. They are traditionally eaten boiled or roasted.

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The authors wish to make the following correction to the paper [1]:The title of Table 3 "Amino acid (g/100 g dry weight) profile of four different species of wattle seeds" should be changed to "Amino acid (mol% dry weight) profile of four different species of wattle seeds" [...

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Background: The process of harvesting honey is time consuming and labor intensive. A new system, the Flow Frame, has drastically simplified the harvesting process, enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced, first, by botanical origin and subsequently by processing and storage parameters.

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Wattle seed spp. is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant and underutilized species- , , and -were performed.

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Oral processing of solid foods is an extremely dynamic and complicated activity that involves multiple processes in tandem such as comminution, mixing, dilution, hydration and enzymatic breakdown that gradually transform the food from a morsel or a bite to a bolus that is ready for swallowing. It is hypothesised that just after "first bite" and initial particle reduction and hydration of solid brittle foods, the response to deformation of food particles is analogous to studies on the flowability and cohesion of wetted powders, which are effectively characterised using a Ring Shear Tester (RST). We examine this hypothesis and determine whether the RST measures properties of solid snack foods (potato chips or crisps, PCs) that are relevant to their dynamic sensory response, which includes capturing the effect of hydration on comminuted PCs.

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