The relationship between textural properties of selected Nigeria rocks and penetration rate of top-hole hammer drill was investigated. These rock samples were tested in the laboratory for mineral composition, silica content and porosity. Also, average grain size and packing density were determined from photomicrograph of the samples using empirical equations proposed by researchers. Penetration...

Sensory and textural parameters of yogurt are known to have an important impact on food quality and acceptability. The emphasis in this article is to summarize the rheological and textural parameters of yogurt. Viscosity, hardness, adhesiveness, cohesiveness, and springiness are considered the most important descriptors for the textural perception of yogurt. Factors affecting textural propertie...

Textural attributes of cooked rice (100 samples) were predicted using pasting properties. Two textural attributes (hardness and stickiness) were evaluated by a texture analyzer and seven pasting-property parameters as well as profile data measured by a rapid visco-analyzer (RVA) were used to evaluate predictive models of the textural attributes using Partial Least Squares Regression. The textur...

Although cooked potato tuber texture is an important trait that influences consumer preference, a detailed understanding of tuber textural properties at the molecular level is lacking. Previous work has identified tuber pectin methyl esterase activity (PME) as a potential factor impacting on textural properties. In this study, tuber PME isoform and gene expression profiles have been determined ...

This paper describes peculiar qualitative effects occurring in texture appearance, resulting from the manipulation of the amount of textural microelements. Keeping fixed the textural local properties, the increase of microelements’ number produces a texture aspect more homogeneous and denser. Conversely, patterns filled by a small number of elements exhibit a more salient subparts’ articulation...

in this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and ph modulators) has been investigated. dependent variables include moisture content measurement, instrumental texture analysis and sensory evaluations were carried out in a factorial design and the mea...

This study examined the effects of the textural properties and chemical components of foods on masseter activity patterns. Ten healthy young participants (seven men and three women) were asked to chew four gummy candies with different flavors while their masseter activities were recorded by a surface electromyogram. The masseter activity patterns during chewing were analyzed quantitatively usin...

in order to improve food texture, hydrocolloids are used widely as gelling material in food systems. wild sage seed has remarkable amounts of gum (mucilage) with good functional properties. this mucilage also improves the rheological, textural and functional properties of foods. in this study the effects of different drying methods including hot air drying (40, 50, 60, 70 and 80°c), freeze dryi...

Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...