Gelatinization of starch in mixed sugar systems

Sugars affect the gelatinization of starch, with the effect varying significantly between sugars. Since many food products contain a mixture of sugar sources, it is important to understand how their mixtures affect starch gelatinization. In a Rapid Visco Analyser study of maize starch gelatinization, changing proportions in binary mixtures of refined sugars saw a largely proportionate change in starch gelatinization properties. However, binary mixture of pure sugars and honey, or a model honey system (the main sugars in honey) and honey responded differently. Generally, replacing 25% or 50% of the refined sugar or model honey system with honey gave a large change in starch gelatinization properties, while further increases in honey level had little further effect. Differences between honey and buffered model honey system (either gluconic acid, or a mixture of citric acid and di-sodium phosphate) showed the sensitivity of starch gelatinization to the composition of the nonsaccharide component. (c) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved

The measurement of thickened liquids used for the management of dysphagia

Dysphagia is a condition where a person has difficulty in swallowing. This can lead to reduced dietary intake, dehydration and malnutrition and also aspiration of material into the lungs and asphyxiation. Using thickened fluids slow the act of swallowing and by doing so enhance safe swallowing. A common method of thickening drinks is to use a powdered thickener, but this can lead to problems in ensuring that the consistency of the degree of thickening appropriate to an individual is maintained by those making up the fiuids. There is also no assurance that the thickness of thickened liquids is consistent across commercial manufacturers. In this field viscosity is typically measured using a Line Spread Test, with the resulting viscosities being described by such terms as nectar- honey- or pudding-thick. This test is prone to many variations in operating conditions and so cannot provide accurate reproducible data. In this paper we have used conventional rheology (dynamic oscillatory using a couette cell) to provide quantitative measurement of the development in thickness of various beverages as a function of time. It was found fruit juices typically required less thickener and milk more to achieve the same thickness, but that the degree of thickening varied non-linearly with addition leve

Review of processing technology to reduce alcohol levels in wines

Lower ethanol content wines are becoming an important style in the range of beverages offered for sale by many wineries as consumers become more attuned to societal attitudes that govern alcohol consumption. The removal of ethanol using various engineering solutions is an important approach for the production of beverages that are more acceptable for certain consumers. Common approaches for ethanol removal include the spinning cone column, reverse osmosis, osmotic distillation, nanofiltration and evaporative perstraction. Each approach has specific advantages and disadvantages and the best approach for ethanol removal from wine is largely determined by the required ethanol reduction, production volumes, capital and operating costs. This review highlights the important features of the commonly used processing techniques for removal of ethanol from wine

The effect of ionic strength, polyphosphates type, pH, cooking temperature and prebleming on the functional properties of normal and pale, soft, exudative (PSE) pork

Compared to processed meat product made from normal pork, products made from pale soft exudative (PSE) pork have higher cook loss (CL) and weaker texture. In this study interactions between a range of processing conditions (ionic strength, polyphosphate addition, polyphosphate chain length, pH, cooking temperature and time between preparation and cooking), and their effect on the texture [shear stress (SS), true shear strain (TSS)] and CL of gels made from normal and PSE pork were examined. Of the processing conditions studied, ionic strength, polyphosphate addition and polyphosphate chain length affected the functional properties of normal and PSE pork differently. Generally, the functional properties of normal pork were superior to PSE pork, with no combination of conditions making all the functional properties of PSE pork equal to those of normal pork under the same conditions. The combination of conditions that was most effective in reducing the difference between normal and PSE pork was high ionic strength in the presence of added polyphosphate. Under these conditions there was no significant difference in CL between normal and PSE pork, although the texture (SS and TSS) of the PSE pork samples was still inferior

Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize

The effects of starch structural properties and starch modification on extruder operation were monitored via die pressure, motor torque, mean residence time and specific mechanical energy (SME). The structural properties studied involved variations in the ratios of amylose and amylopectin as well as the effect of a hydroxypropylated starch on the fore mentioned extruder properties. A full factorial design of experiments (DOE) was used to then determine the influence of starch type (unmodified starches with 0%, 28%, 50% and 80% amylose; 80% amylose hydroxypropylated starch) and screw speed (250, 300 and 350 rpm) on these processing parameters. The effects of starch type and screw speed on extrusion operation that were systematically investigated using the DOE and have provided valuable insight into the relationships between starch structure and processing. The design of experiments showed that starch type for both unmodified and modified maize had a statistically significant effect on parameters such as torque, die pressure and specific mechanical energy and that screw speed also significantly effected specific mechanical energy. Residence time distributions differed according to starch type (amylose content, hydroxypropylation) and screw speed. The additional study of residence time distribution also gave an indication of the degree of mixing in the extruder. Starch type variations were apparent at low screw speed however at higher screw speed the influence of starch type decreased significantly

Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles

Tenderness is an important meat quality parameters and the use of high power ultrasound to disrupt muscle structure may prove effective for reducing both myofibrillar and collagenous toughness. The experiment was carried out with Longissimus lumborum et thoracis and Semitendinosus muscles from 3 to 4 year old steers. Uncooked beef samples (60 x 40 x 20 mm) were treated with high power ultrasound (24 kHz, 12 W/cm(2)) for up to 240 s, and aged for up to 8.5 days before evaluation of pH, drip loss, cook losses Warner-Bratzler shear (WBS), compression hardness, and colour. Ultrasound treatment significantly reduced WBS force and hardness, but significantly increased pH. Ageing significantly reduced hardness and WBS force, but there was no significant interaction between ultrasound treatment and ageing time. Ultrasound treatment did not affect any of the colour parameters (L*a*b*, chroma and hue) but the ageing time significantly increased the lightness, chroma and hue. There was no significant effect of ultrasound treatment on drip loss, but it did significantly reduce the cook and total loss. During ageing, cook loss and total losses significantly increased. The results suggest that high power ultrasound is capable of reducing objective texture measurements of beef without compromising the other quality parameters investigated. (c) 2006 Elsevier Ltd. All rights reserved

Application of the synthetic polymer approach to the glass transition of fruit leathers

A commercial fruit leather was analysed in an effort to document the application of the synthetic polymer approach to its vitrification properties. Techniques employed were dynamic mechanical thermal analysis on tension and modulated differential scanning calorimetry. The temperature and frequency dependence of Young's modulus were utilized in the construction of composite curves of viscoelasticity that identified the rubbery plateau, glass transition region and glassy state. The painstaking investigation of viscoelasticity supported by the combined framework of WLF/free-volume theory was successful in identifying the mechanical T of the partially vitreous material at subzero temperatures. That was contrasted with the corresponding value obtained using calorimetry, and the nature of the discrepancy between the two estimates of T was discussed