Characteristics of tiger nut milk: effects of milling

A standard method for the extraction of tiger nut milk has been introduced. It has been shown that, although milling duration improves the yield of tiger nut milk solids and its nutrient composition, there is a quantifiable loss of nutrient in the pressing residue during milk extraction. Milling duration improved the colloidal stability of the milk against creaming during 16 h of storage. A higher milling intensity resulted in the aggregation of biological polymers which resulted in colloidal destabilisation. Milling improved the lightness and stability and reduced browning rate of the tiger nut milk during storage. This report is important for the production of tiger nut milk of consistent and comparable characteristics. Milling has been introduced as a processing method for the qualitative and quantitative modulation of the properties of tiger nut milk. It is recommended to develop further strategies to improve the colloidal stability of tiger nut milk as a beverage.     

Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers

An inulin syrup made from Jerusalem artichoke tubers, either in its commercial form or after ultrafiltration, was freeze-dried and used as a prebiotic ingredient in the small-scale manufacture of wafer crackers. The flours used for the preparation of wafer batters were from wheat, rye or spelt wheat, or 1:1 combinations of wheat flour and rye flour or wheat flour and spelt wheat flour. Batter viscosity was strongly influenced by the selection of the flour type, but remained within technologically acceptable limits. The ultrafiltration of the inulin syrup, using a 1 kDa membrane, resulted in a significant reduction of the content of free sugars and minerals which, in turn, had a significant impact on the CIE-Lab color values of the wafer crackers. Using spelt wheat flour instead of wheat flour significantly increased wafer cracker firmness measured by penetration, as did the incorporation of ultrafiltered freeze-dried instead of native freeze-dried Jerusalem artichoke syrup. Sensory analysis revealed a significant influence of product formulation on appearance, flavor and texture of the wafer crackers. It can be concluded from quality scores, which were calculated by using weighting factors assigned to the sensory attributes, that wheat flour may be partially replaced by rye flour or spelt wheat flour without negatively affecting the sensory properties of the wafer crackers.     

Uniaxial compression of Swiss-type cheese at different strain rates

Rheological behaviour of 48 Swiss-type cheese samples in lubricated uniaxial compression was evaluated at three initial strain rates ranging from 4·76 × 10⁻³ to 7·62 × 10⁻² s⁻¹. Modulus, apparent fracture stress and apparent fracture strain increased significantly with increasing strain rate, which is attributed to the viscoelastic nature of cheese. The influence of strain rate on apparent fracture strain strongly depended on the shape of the stress-strain curves. The relationship between the rheological parameters evaluated at different strain rates proved to be significant. The strain rate dependency of the apparent fracture strain is further explained by the contribution of elastic and viscous components, which was evaluated in relaxation experiments in the linear viscoelastic region.     

Sugar replacement in sweetened bakery goods

This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour.     

Growth and exopolysaccharide yield of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081 in batch and continuous bioreactor experiments at constant pH

Some Lactobacillus delbrueckii ssp. bulgaricus strains are able to synthesize exopolysaccharides (EPS) and are therefore highly important for the dairy industry as starter cultures. The aim of this study was to investigate the nutritional requirements for growth and EPS production of Lactobacillus delbrueckii ssp. bulgaricus DSM 20081. A medium was developed from a semi-defined medium (SDM) in which glucose was replaced by lactose and different combinations of supplements (nucleobases, vitamins, salts, sodium formate and orotic acid) were added. Constant pH batch fermentation with the modified medium resulted in an EPS yield of approximately 210 mg glucose equivalents per liter medium. This was a 10-fold increase over flask cultivation of this strain in SDM. Although not affecting cell growth, the mixture of salts enhanced the EPS synthesis. Whereas EPS production was approximately 12 mg/g dry biomass without salt supplementation, a significantly higher yield (approximately 20 mg/g dry biomass) was observed after adding the salt mixture. In continuous fermentation, a maximal EPS concentration was obtained at a dilution rate of 0.31/h (80 mg EPS/L), which corresponded to a specific EPS production of 49 mg/g dry biomass.     

Influence of Individual Phospholipids on the Physical Properties of Oil-Based Suspensions

The impact of soybean lecithin and three individual phospholipids at different concentration (C_PL) on rheology and sedimentation behavior of sugar/soybean oil suspensions (? = 0.31) was studied and compared with attraction and retraction forces between sugar surfaces in soybean oil as measured by atomic force microscopy (AFM). In general, a surfactant‐induced reduction of yield stress, apparent viscosity and sediment volume of the suspensions coincides with a decrease of adhesive interactions between sugar particles in soybean oil. Although the general influence of individual phospholipids and soybean lecithin is comparable, it is concluded from investigations at low C_PL that individual phospholipids exhibit a less pronounced impact on the analyzed parameters. Furthermore, at low C_PL, binary mixtures of the phospholipids are more efficient than individual phospholipids as regards the reduction of yield stress and sediment volume. While the same tendency was detectable for AFM results, these differences were not statistically verified. Slight differences were also evident when comparing individual phospholipids and their influence on rheology and sedimentation which are, however, not in line with the results of AFM. A general understanding of these interrelations between surfactant composition and possible synergistic or antagonistic effects in mixtures of individual phospholipids contributes to optimizing lecithin composition with respect to functionality.     

Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels

By varying cross-linking intensity, the effect of microbial transglutaminase on acid gels made from casein solution and raw milk was studied. To avoid any impact of heating, N-ethylmaleimide was used for enzyme inactivation after appropriately checking its efficiency. Up to a specific degree of oligomerisation gel stiffness and firmness increased and tan δ, time at gelation onset and syneresis decreased. Above approximately 70% and 25% of cross-linked protein in casein solution and raw milk, respectively, these parameters showed an opposite behaviour, and weak gels with high syneresis were obtained. Substrate differences, such as preferred cross-linking of adjoining κ-caseins on the surface of the micelle enhanced the effect of steric hindrance in raw milk and impaired proper rearrangements upon acidification at a much lower level of oligomerised protein. It is mainly dimeric and trimeric casein that successfully contributed to the enhanced properties of milk protein gels.     

Adaptierung der sensorischen Texturprofilanalyse 1. Mitteilung: Skalierung mechanischer Textureigenschaften

Zusammenfassung Die in den USA entwickelte sensorische Texturprofilanalyse stellt die aussagestärkste Methode zur quantitativen und qualitativen Bewertung der Texturunterschiede von Lebensmitteln dar. Vor der Anwendung in Regionen mit anderen Konsumgewohnheiten bedarf sie jedoch einer entsprechenden Adaptierung. Mitteilung 1 berichtet über modifizierte standardisierte Intensitätsskalen zur quantitativen Einstufung der mechanischen Textureigenschaften Festigkeit, Brüchigkeit, Kaubarkeit, weichelastisches Verhalten, Viskosität und Adhäsivität. Die Anpassung an das österreichische Lebensmittelspektrum erfolgte mittels rheologischer Vorprüfungen potentieller Standardpunkte und anschließender Fixierung der Normskalen durch ein geschultes Prüferpanel unter guter Korrelation zwischen instrumentellen und sensorischen Prüfungen.

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Adaption of sensory texture profile analysis 1. Scaling of mechanical properties

Summary Texture profile analysis, originally developed in the United States, represents the most complete system of both quantitative and qualitative sensory texture measurements of foodstuffs. Due to regionally varying habits of consumption, an adequate adaptation is necessary prior to application. This paper deals with the evaluation of the mechanical properties firmness, brittleness, chewiness, gumminess, viscosity and adhesiveness. Modifications of standard rating scales for typical Austrian food materials are reported. Rheological examination of commodities was followed by final establishment of standard scales with a trained panel. Good correlation between instrumental and sensory results was obtained.

     

Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber

Reduction of energy in foods by eliminating sugar, combined with an increase in fiber, frequently results in products with sensory characteristics that cannot be compared with standard counterparts. This study analyzed the response of young educated consumers (n = 704) on standard or reduced-sugar vanilla yogurt enriched with inulin or with inulin combined with a grain mixture, a milled mixture of flakes, or a combination of grains and milled flakes. On a nine-point hedonic scale, mean acceptance was 6.4 and 6.8 for yogurt with 112 g kg^?1 and 160 g kg^?1 sugar, respectively. It was concluded from acceptance data and from results obtained by just-about-right rating that adapting the flavoring concentration might be an appropriate tool to mask sugar reduction. In yogurt with visible fiber, it is mainly the size of incorporated fiber that should be considered in product optimization. In these products, sugar content significantly affects acceptance.     

橡胶/金属件失效模式分析方法研究

橡胶/金属件粘合失效情况的分析方法很多.其中最重要的是失效界面(粘合剂、内聚、底涂和磷酸盐等)的确定,失效界面确定后就可以研究其失效原因.通常内聚失效与产品应用前硫化不充分、涂胶量过多或过少以及不正确混炼密切相关.粘合界面破坏的原因很难确定,因为它与表面污染、粘合剂和底涂剂过热或磷酸盐涂覆过少相联系.