Differences in colour gamut obtained with three synthetic red food colourants compared with three natural ones: pH and heat stability

The current trend in European markets towards natural ingredients has stimulated the interest in natural colourants. When it is decided to replace a colourant, normally a synthetic colourant with a natural one, it is interesting to know how the colour would be perceived, by locating their coordinates in the a*b*-diagram. The colours of three red natural colourants and three red synthetic ones have been compared. The natural colourants would be visually perceived as less intense than the synthetic colourants; this perception could be a signal of high quality as recognised and accepted by consumers. The hue (hab) of the natural colourants was red-bluish while the synthetic ones showed a red-orange character and they were located in a wider area of hue, having values apart from the rest, thus they could not be replaceable. The synthetic colourants showed less colour differences than the natural ones when subjected to pH variations and heat treatments.Comisión Interministerial de Ciencia y Tecnología AGL2009-12785-C02-0

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

[EN] Oral processing of food is the first step in the eating process. Although the food undergoes a number of changes during mastication that influence the subsequent steps, this stage has very often been neglected in studies of digestion, bioavailability, flavor release, satiety potential, glycemic index determination, etc. The present review draws on different sources such as nutrition, medicine, phoniatry and dentistry to explain some in vitro oral processing methods and techniques that could be transferred to food technology studies to mimic in vivo comminution, insalivation, and bolus formation, describing, as a necessary reference, the respective in vivo physiological processes they attempt to imitate. Developing a deeper understanding of all the aspects of in-mouth process will help food technologists to give this crucial step the necessary attention its due importance and to consider better ways to incorporate it into their studies.The authors wish to acknowledge the financial support of the Spanish Government (project AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. Mary Georgina Hardinge assisted with the translation and corrected the English text.Morell Esteve, P.; Hernando Hernando, MI.; Fiszman, SM. (2014). Understanding the relevance of in-mouth food processing. A review of in vitro techniques. Trends in Food Science and Technology. 35(1):18-31. https://doi.org/10.1016/j.tifs.2013.10.005S183135

Instrumental texture profile analysis with particular reference to gelled systems

Instrumental Texture Profile Analysis (TPA) was developed about 30 years ago, constituting an interesting way of analyzing a series of textural parameters in only one test. Since then much work has been done and new tools have been developed. This paper focuses on gelled food systems, reviewing and discussing the evolution of the initial terminology, testing conditions and sampling methods. New parameters, experimental and calculation methods, and some newly proposed are also analyzed, updating the instrumental TPA as applied to gelled systems

Development and quality of rice flour-based gluten-free muffins

Gluten is the key protein complex that is responsible for the elastic characteristics of wheat dough contributing to the appearance and crumb structure of many baked goods. However, an increasing number of individuals are suffering from celiac disease (CD), the life-long intolerance to the gluten fraction of wheat, rye and barley. The increasing demand for gluten free products has favoured the design of numerous gluten free bakery products which intended to mimic the quality characteristics of wheat bakery products. The aim of this study was to design sweet formulation for obtaining rice flour muffins based on a traditional Spanish recipe, but formulations were eggs-free and lactose-free. The effect on different levels of xanthan gum as structuring agent in this product was tested. Quality of gluten-free muffins regarding their physicochemical characteristics (specific volume, moisture content, and colour), texture analysis (TPA) and image analysis (number of cells and total area) of the crumbs were evaluated. The addition of xanthan gum increased the volume of the gluten-free muffins, but high concentrations (0.7%) induced the opposite effect. Additionally, the structural analysis of the crumbs (number of cells and total area) discriminated between the muffins tested. The results obtained in this study showed the potential of developing gluten-free muffins based on rice flour, presenting good structural characteristics with the addition of xanthan gum on their formulations.Peer Reviewe

New parameters for instrumental texture profile analysis: Instantaneous and retarded recoverable springiness

Cylindrical samples of gelatin, K-carrageenan/locust bean gum and gellan gum gels were subjected to two successive cycles of compression at three predetermined deformation levels corresponding to 25, 50 and 75% of their respective degrees of compression at failure. Values of "recoverable instantaneous springiness" (Sins) and "recoverable retarded springiness" (Sret) were measured. Values of Sins and Sret for the gelatin samples were similar and close to 1, indicating a very fast and almost complete recovery of their initial height. By contrast, for K-carrageenan/locust bean gum and gellan gels the values of Sins and Sret were quite different, indicating that recovery was retarded. These parameters seem to be a good index of the relative magnitude of elastic and viscous components of foods. This was confirmed by relaxation tests

Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks

The objective of this study was to discover which rheological profiles are related to greater expected satiety in semi-solid milk-based snacks. Chocolate flavoured snacks were prepared with four different hydrocolloids (alginate, carrageenan, hydroxypropyl methylcellulose -HPMC- and xanthan gum) at three different concentrations. Rheological measurements were carried out in a controlled stress rheometer using a parallel-plates sensor system. Flow curves were obtained at increasing shear rates (0-200s-1) and viscoelastic properties were measured using small amplitude oscillatory shear tests. The results showed that, in general, increasing the hydrocolloid concentration resulted in greater yield stress, viscosity, thixotropy and viscoelastic moduli, with differences depending on the type of hydrocolloid. For HPMC and alginate, increasing the concentration mainly increased the viscosity, thixotropy and yield stress, while for xanthan gum and carrageenan the most important changes were rises in elastic modulus values and decreased tanδ. The expected satiety delivered by the different samples was evaluated by 50 participants. The snacks were presented physically, sampled and assessed in relation to picture scales of four "comparison foods": apple, chocolate bar, sandwich (ham and cheese) and doughnut. The results indicated that the effect on expected satiety of increasing the thickness of the snack differed according to the type of thickener used. Expected satiety increased with higher concentration in the alginate and HPMC samples but not in those prepared with carrageenan or xanthan gum. PLS regression showed that viscosity, not solidity (elasticity), determined the expected satiety of semi-solid milk-based snacks.The authors wish to thank the Spanish Ministry of Science and Innovation (AGL2012-36753-C02-01) for financial support and for Tarrega's contract within the Juan de la Cierva Programme. The authors wish also to thank Degussa Texturant Systems S.A., Cargill S.L.U., and Nutrition & Santé (Spain) for providing free samples of the ingredients. They would also like to thank Mary Georgina Hardinge for correcting the English

Alginates as edible coatings for microwaveable food

Trabajo presentado en la International Conference on Food Innovation - Food Innova, celebrada en Valencia (España), del 25 al 29 de octubre de 201

Thickness and enhancement of expected satiety of semisolid desserts

Resumen del trabajo presentado al 2nd International Conference on Food Digestion celebrado en Madrid (España) del 6 al 8 de marzo de 2013

Crispness assessment of roasted almonds by an integrated approach to texture description: Texture, acoustics, sensory and structure

This study combines passive acoustic and mechanical measures of sensory crispness. We show that the acoustic signal is dominated by 'bursts' of sound associated with crack failure events in the product which also release measurable amounts of elastic energy. One-way analysis of variance (ANOVA) and principal component analysis (PCA) were performed on the sensory, acoustical, mechanical and compositional parameters. We show that this chemometric approach is a powerful method for the objective analysis of large, complex data sets in the context of human sensory studies and the objective measure of a sensory parameter; in this case crispness. We demonstrate that sensory crispness in almonds is an amalgam of acoustic and mechanical effects occurring during chewing. We show that our method is capable of predicting the crispness of roasted almonds

Impact of structure of gluten-free breads on its oral trajectory and sensory perception

Trabajo presentado al IV International and V National Student Congress of Food Science and Technology (AVECTA) celebrado en Valencia (España) del 22 al 23 de febrero de 2018