A possible rheological model of gum candies

An appropriate rheological model can be used in production of good quality gum candy required by consumers. For this purpose Creep-Recovery Test (CRT) curves were recorded with a Stable Micro System TA.XT-2 precision texture analyser with 75 mm diameter cylinder probe on gum candies purchased from the local market. The deformation speed was 0.2 mm s−1, the creeping- and recovering time was 60 s, while the loading force was set to 1 N, 2 N, 5 N, 7 N, and 10 N. The two-element Kelvin-Voigt-model, a three-element model, and the four-element Burgers-model were fitted on the recorded creep data, and then the parameters of the models were evaluated. The best fitting from the used models was given by the Burgers model

Classical and Correlative Analytical Methods for Origin Identification of Hungarian Honeys

Honey is produced by honeybees from nectar, sap of plant parts, or the juicy material secreted by sucking insects living on trees. It is rich in nutritionally useful components, the occurrence of which highly depends on the botanical and geographical origin of honey. Our goal is to develop a new, rapid, and accurate combination of analytical methods for identification of botanical and geographical origin. Physicochemical parameters (pH, electrical conductivity, moisture, and ash content), colour (L*a*b*), and antioxidant properties were determined in addition to correlative techniques, such as electronic tongue and near infrared spectroscopy. For the statistical evaluation ANOVA, principal component analysis, and linear discriminant analysis were applied. Results showed significant differences (P<0.05) in physicochemical properties, colour, and antioxidant capacity according to the botanical origin of honeys. Electronic tongue (ET) and near infrared spectroscopy (NIR) techniques were useful in the identification of the botanical and geographical origin, showing generally good accuracy. The physicochemical parameters are important and can serve as reference methods, completing NIR and ET as target techniques, which are promising, but need further improvement for the determination of honey origin

Prediction of carrot sensory attributes by mechanical tests and electronic tongue

The objective of the work reported was to predict some sensory attributes of carrots stored under non-ideal conditions from the data obtained on taste measured by electronic tongue and on the physical properties (acoustic stiffness, cutting force, deformation work ratio and luminosity). There was a close correlation between the mechanical characteristics and the non-ideal storage time. Sensory evaluation showed significant ranking in “bite and chewing”, “sweet taste” and “global impression” attributes according to the Page test. Principal component analysis (PCA) plots were determined for the acoustic stiffness coefficient, cutting force and deformation work ratio and these showed that PC1 followed a tendency similar to that of the storage time. PCA plots were determined for the electronic tongue measurements and this PCA separated the sample groups along PC1 and PC2. We used partial least square (PLS) regression to predict “bite and chewing” from the acoustic stiffness coefficient, cutting force, and deformation work ratio with an acceptable correlation. The “sweet taste” was predicted from the electronic tongue measurement results with good correlation. The “global impression” was predicted by the acoustic stiffness coefficient, cutting force and deformation work ratio, and by the electronic tongue measurement results with close correlation