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  • 2000-2004  (10)
  • 1995-1999  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine Rice (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Physicochemical properties and acceptance by Asian consumers in the United States of 3 commercially U. S.-grown and 12 imported jasmine rice samples were evaluated. Rice kernels, flour, and starch were characterized for physical, chemical, pasting, and thermal properties. Amylose content, gel type, hardness-to-stickiness ratio, surface fat, protein, and pasting properties significantly affected the eating and cooking qualities and physical appearances of the rice samples; these variables were key to distinguishing the major quality differences and to differentiating U. S.-grown from imported jasmine rice. Data collected from this study could be useful to rice producers, importers, or rice breeders for understanding the physicochemical characteristics of aromatic jasmine rice and its acceptance by Asian consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17883.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Preference Mapping of Domestic/Imported Jasmine Rice for U.S.-Asian Consumers (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Three domestic and 12 imported commercial Jasmine rice varieties were evaluated by a trained sensory panel and by 105 Asian families who live in the State of Arkansas. Results showed that consumers preferred imported over domestic products. According to consumers, the sensory characteristics most important to the acceptance of cooked Jasmine rice were, in order of decreasing importance, color, favor, aroma, stickiness, and hardness. Using descriptive data, we evaluated predictive models of Jasmine rice's overall acceptance. These models allowed us to identify important sensory characteristics that encouraged Asian consumers to accept Jasmine rice. Such characteristics included flavor (that is, aroma, aromatics, feeling factors, and aftertaste), texture, and visual attributes. Data collected here could be useful to the U.S. rice industry in developing an understanding of the drivers of Jasmine rice acceptance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09564.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Preference Mapping of Commercial Toasted White Corn Tortilla Chips (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08751.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Relationship between Sensory and Instrumental Hardness of Commercial Cheeses (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effect of deformation (10% to 90%) and deformation rate (0.2 to 10 mm/s) on both maximum compression force and correlation between sensory and instrumental measurements of hardness were investigated for 26 commercial cheeses. Log-linear regression models were used to model the relationship between deformation rate and maximum compression force and fitted well to the relationship, indicating that maximum compression force is a log linear function of deformation rate. Deformation had a large effect on the correlation between sensory and instrumental hardness, while deformation rate had a small effect. The optimal deformation and deformation rate for the maximum correlation were 70% to 90% and 1.0 mm/s, respectively. This implies that an optimal combination of deformation and deformation rate can be used for maximizing the correlation between sensory and instrumental hardness for cheese products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10693.x
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  • 5
    Electronic Resource
    Electronic Resource
    INSTRUMENTAL SINGLE AND DOUBLE COMPRESSION TESTS TO PREDICT SENSORY TEXTURE CHARACTERISTICS OF FOODS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 30 (1999), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty four commercial food samples were evaluated by a professionally trained descriptive panel who profiled hardness, springiness, fracturability, cohesiveness, cohesiveness of mass and chewiness in the test samples. Instrumental evaluation was carried out using both single and double compression tests with the TAX-T2 Texture Analyzer and a probe consisting of a set of dentures (B.I.T.E. masterII). Multiple instrumental parameters were extracted from the force-deformation curves of single and double compression tests and used for predicting sensory attributes using Partial Least Squares Regression. Relative Ability of Prediction (RAP), the equivalent of an R2 taking into account the unexplained variation of the sensory data, were calculated to evaluate the models'predictive quality. Hardness (RAP=0.84), cohesiveness (RAP=0.72), and fracturability (RAP=0.85) were somewhat accurately predicted, while springiness (RAP=0.52), cohesiveness of mass (RAP=0.34), and chewiness (RAP=0.25) were unsatisfactorily predicted using a single compression test. Even though the test methods used differed significantly from traditional TPA testing, a double compression test did not offer significant improvements over the single compression test for the prediction of textural characteristics, except for the attributes springiness (RAP=0.79) and cohesiveness of mass (RAP=0.49).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.1999.tb00209.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    RICE EXTERNAL PREFERENCE MAPPING FOR ASIAN CONSUMERS LIVING IN THE UNITED STATES (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 16 (2001), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty-one rice samples covering examples of aromatic, long and medium grain, instant, and parboiled products were evaluated by a group of 120 Asian consumers, currently living in the United States and by a professionally trained sensory panel. Results showed that imported Thai Jasmine rice was preferred by this group of Asian consumers over every other rice tested including domestically grown Jasmine rice. The most important acceptance factors for Asian consumers were cooked rice appearance and aroma. Predictive models of rice overall acceptance were evaluated using descriptive sensory evaluation data (i.e. including appearance, flavor and texture attributes). These models allowed the identification of sensory characteristics most important to rice acceptance by this consumer group. This information could be useful to rice breeders to select for specific sensory characteristics expected by Asian consumers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2001.tb00291.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    MEASUREMENT OF BITING VELOCITIES, AND PREDETERMINED AND INDIVIDUAL CROSSHEAD SPEED INSTRUMENTAL IMITATIVE TESTS FOR PREDICTING CHEESE HARDNESS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of texture studies 33 (2002), S. 0 
    Details
    ISSN: 1745-4603
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Average first bite velocities of ten cheeses were measured for seven subjects trained in descriptive analysis using an electrognathograph. The effectiveness of instrumental imitative tests performed at predefined and individual crosshead speeds (matching velocities measured in vivo) to predict hardness perception of cheeses were assessed. For five of the seven subjects, the perception of hardness was adequately described by imitative instrumental tests performed with dental replicas of individual subjects. For some of the subjects (2 of 5), individual crosshead speed testing significantly improved the instrumental prediction of hardness. For other subjects, the instrumental test method did not seem to greatly influence the results.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4603.2002.tb01334.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : :The sensory texture characteristics of 2 yogurt types (light, blended, N = 69) were evaluated using a trained descriptive panel and an instrumental compression/penetration test in combination with a novel data analysis method (that is Spectral Stress Strain Analysis). Partial Least Squares Regression was used to study the relationship between each of the 7 sensory texture attributes and spectral force deformation data measured during instrumental testing. The best predictive models were computed for spoon impression (Validation Correlation (Rval) = 0.93, Root Mean Square Error of Prediction (RMSEP) = 1.33, Discrimination Index (DI) = 2.80), visual thickness (Rval) = 0.89, RMSEP = 0.83, DI = 2.40), and slipperiness (Rval= 0.81, RMSEP = 0.60, DI = 1.76). Oral Thickness (Rval= 0.78), cohesiveness (Rval= 0.73), covering (Rval= 0.61) and stickiness (Rval= 0.57) were less accurately predicted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09481.x
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  • 9
    Electronic Resource
    Electronic Resource
    Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization Method (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Sensory texture characteristics of cooked rice (92 samples) were predicted using a compression test and a novel multivariate analysis method (that is, Partial Least Squares Regression optimized by a stepwise method). 11 sensory texture characteristics were evaluated via a trained descriptive panel, and 14 instrumental parameters from a compression test were used in combination with Partial Least Squares Regression to evaluate predictive models for each of the sensory attributes studied.Among the texture attributes evaluated by the panel, 7 (cohesion of bolus, adhesion to lips, hardness, cohesiveness of mass, roughness of mass, toothpull, and toothpack) were satisfactorily predicted after the optimization by the stepwise method (optimized Rcal 〉 0.6).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15593.x
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  • 10
    Electronic Resource
    Electronic Resource
    Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This study was conducted to evaluate a new shearing method for the determination of poultry meat tenderness. Breast fillets were deboned at various postmortem times (0.25 to 24 h) to yield a vast array of tenderness levels. A trained descriptive panel was used to evaluate samples for attributes including initial hardness and chewdown hardness; instrumental measurements included Allo-Kramer (AK) and razor blade (RB) shear and laser sarcomere length determination. The RB shear method exhibited a higher correlation to sensory attributes than the AK method, suggesting that the new razor blade shear method is more advantageous in predicting poultry meat tenderness than the standard AK shear method. This new method not only has a higher sensory predictive value, but also requires shorter sample preparation time than the AK shear test because it is conducted on intact fillets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17879.x
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