Paula Varela - Academia.edu (original) (raw)

Papers by Paula Varela

Research paper thumbnail of beta.Carboline Photosensitizers. 3. Studies on Ground and Excited State Partitioning in AOT/Water/Cyclohexane Microemulsions

The Journal of Physical Chemistry, 1995

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Research paper thumbnail of Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis

Food Quality and Preference, 2010

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Research paper thumbnail of Improvement of crunchiness of battered fish nuggets

European Food Research and Technology, 2009

In this study, two strategies to improve the crunchiness of fish nuggets for microwave final cook... more In this study, two strategies to improve the crunchiness of fish nuggets for microwave final cooking were employed: addition of dextrin into batter formulation, and using a package containing a susceptor material, which improves heat transmission and increases the temperatures reached in the microwave. In this work, two dextrins (one of high solubility and other of medium solubility) were used to study their effect in battered, prefried fish nuggets, finally cooked by three different procedures: deep frying, microwaving and microwaving with susceptor packaging. In addition, all tests were performed with and without batters containing methylcellulose in order to assess the effect of oil uptake. The crunchiness of fish nuggets was evaluated by a recently developed method which simultaneously registered texture and sound measurements during the cutting of the nuggets. The profiles of the fried nuggets had numerous force and sound peaks and a typical jagged plateau shape, whereas those of the microwaved samples had force peaks that disappeared and the profiles adopted a smooth ascending curve. However, the use of the susceptor slightly improved the number of sound peaks. In addition, sensory crunchiness and other sensory attributes were measured by a trained panel. When the dextrins-containing nuggets were cooked by microwave and susceptor, they were perceived as crunchier as and oilier than the other samples.

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Research paper thumbnail of Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training

Food Quality and Preference, 2011

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Research paper thumbnail of SENSORY AND INSTRUMENTAL TEXTURE MEASURES ON KETCHUP MADE WITH DIFFERENT THICKENERS

Journal of Texture Studies, 2003

The effect of thickening agents, native corn starch, guar and xanthan gums, on rheological behavi... more The effect of thickening agents, native corn starch, guar and xanthan gums, on rheological behaviour, consistency and serum separation of ketchup was evaluated by sensory and instrumental analysis. A texture quantitative descriptive analysis was performed. All sensory parameters were highly significant in discriminating among samples and showed high correlation values, therefore those attributes easier to handle could be selected to evaluate sensory texture. Experimental flow curves fitted the Herschel-Bulkley equation. Thixotropic behaviour was not observed in any of the samples. PLS analysis confirmed sensory texture could be predicted by instrumental texture measurements. Because of the good correlations found between sensory and instrumental parameters, USDA Applesauce consisçometer and Blotter Test measures can be used as tools for quality control programs. Either guar gum, xanthan gum or a combination of both could be good substitutes of starch in formulations, as it has disadvantages such as high gelatinization temperature, retrogradation and syneresis.

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Research paper thumbnail of Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception

European Food Research and Technology, 2008

Differences in the definitions and terms used by consumers to describe their sensory sensations o... more Differences in the definitions and terms used by consumers to describe their sensory sensations of crispness/crunchiness were studied, highlighting the relevance of using well-defined terms in consumer studies. A questionnaire was presented to consumers from two different Spanish-speaking countries (Spain and Uruguay, n = 200). The answers showed that the terms crispy and crunchy had different meanings or evoked different perceptions depending on the country. The crispy/crunchy food items most frequently mentioned by consumers were dry-crisp, processed products; vegetables or other wet-crisp products were not often mentioned by the consumers interviewed. The main difference between the two countries was that 38% of Spanish consumers did not know the Spanish term for “crunchy” and 17% thought that “crispy” and “crunchy” had the same meaning. The results contribute to a greater knowledge of the terminology used by the consumers to describe oral sensations related to crispness and crunchiness.

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Research paper thumbnail of Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

Postharvest Biology and Technology, 2010

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Research paper thumbnail of Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects

International Journal of Food Science and Technology, 2007

The eating quality of ‘Flor de Invierno’ pears in ambient conditions was studied. The samples wer... more The eating quality of ‘Flor de Invierno’ pears in ambient conditions was studied. The samples were stored for 7 months in refrigeration and then for different periods (0, 7, 14 and 20 days) at 20 °C without atmosphere control. The samples were analysed using various different techniques: instrumental texture (penetration), microstructure (Cryo-SEM and LM), image analysis, acidity, soluble solids, cell wall enzyme activity (PME, Endo-PG), and consumer acceptance/rejection. The acceptance percentage of the pear samples fell with storage time at 20 °C, from more than 80% on day 0, to 30% for 14 and 20-day samples. This drop in acceptability was related to losses in texture (softer and less crisp fruits) and lower acid/sugar ratio, as well as to a loss of cell wall integrity observed at a microscopic level as a result of the activation of the PME and PG enzymes during ripening.

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Research paper thumbnail of Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelflife Estimation by Survival Analysis

Journal of Food Science, 2006

ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain ... more ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain using Spanish WPB, were carried out with trained judges and consumers from the country in question. The objectives were to correlate the consumer panel acceptability, trained sensory panel scores, and instrumental measurements of defects likely to appear during WPB storage, to compare the acceptability prediction models obtained in each country, and to apply survival analysis methodology to estimate the shelf life of the product. Logistic regression was used to predict the acceptance percentage and multiple regression was used to predict acceptability. Sensory variables (strange odor) showed a greater prediction capacity for Uruguayan WPB acceptability and acceptance percentage. For the Spanish WPB, instrumental cohesiveness and moisture content variables showed a greater prediction capacity for the acceptance percentage, whereas sensory (cohesiveness and color) and moisture content variables showed a greater prediction capacity for acceptability. Uruguayan WPB shelf life was 15 d for a 50% probability of consumer rejection and 13 d for a 25% probability of consumer rejection, whereas for Spanish WPB it was 23 d for a 50% probability of consumer rejection and 16 d for a 25% probability of consumer rejection.

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Research paper thumbnail of On the assessment of fracture in brittle foods: The case of roasted almonds

Food Research International, 2008

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Research paper thumbnail of Shelflife estimation of ‘Fuji’ apples: Sensory characteristics and consumer acceptability

Postharvest Biology and Technology, 2005

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Research paper thumbnail of Estimating the Shelf Life of Brown Pan Bread, Suitability of Survival Analysis Methodology

Journal of Food Science, 2006

ABSTRACT: This paper uses survival analysis methodology to estimate the shelf life of brown pan ... more ABSTRACT: This paper uses survival analysis methodology to estimate the shelf life of brown pan bread. The key concept of survival analysis is to focus the shelf-life estimation on consumer rejection rather than on product deterioration. The likelihood function, which corresponds to the joint probability of the consumers' observations, is established for a suitable parametric model. The parameters of the model are estimated via the maximization of the likelihood function. From these, the survival function, as well as other quantities of interest is estimated. Different models were applied to the brown pan bread data and used to predict, and compare, the shelf life of brown pan bread for F(t) = 0.25 and 0.50 (25% and 50% consumer rejection). The variation in consumer's global acceptability of the product throughout its shelf life was studied.

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Research paper thumbnail of Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods

Lwt - Food Science and Technology, 2008

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Research paper thumbnail of The use of calcium chloride in minimally processed apples: A sensory approach

European Food Research and Technology, 2007

A treatment to maintain the colour and the instrumental texture of minimally processed ‘Fuji’ app... more A treatment to maintain the colour and the instrumental texture of minimally processed ‘Fuji’ apple cubes for 16 days under refrigeration was selected from various calcium chloride concentrations with fixed amounts of ascorbic acid and propionic acid. The sensory acceptability (colour, texture, taste, overall) of the selected product over the storage period was studied by means of a consumer panel. This consumer response was related to the evolution of the sensory attributes measured by a trained panel (appearance: roughness; odour: ripe, alcoholic, aged; texture: hardness, crunchiness, sound produced, mealiness, granularity, juiciness; taste: fresh, sweet, acid, ripe, alcoholic; aftertaste: astringent, alcoholic). The pectin content of the minimally processed apples was also measured. Consumer scores for the samples with the selected treatment (1% calcium chloride—3 min dipping) up to 8 days of storage showed no significant differences in overall acceptability compared with the fresh apple, so they would be commercially acceptable at least until day 8 of storage. There was no variation in the textural attributes evaluated in the sensory descriptive analysis, showing that the selected treatment was able to maintain the structure of the apple tissue; nevertheless, the trained panel observed significant differences in the odour and taste parameters in comparison with the fresh sample.

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Research paper thumbnail of Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis

Lwt - Food Science and Technology, 2008

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Research paper thumbnail of TEXTURAL QUALITY OF WHITE PAN BREAD BY SENSORY AND INSTRUMENTAL MEASUREMENTS

Journal of Texture Studies, 2002

Commercial samples of white pan bread were evaluated by instrumental and sensory methods to deter... more Commercial samples of white pan bread were evaluated by instrumental and sensory methods to determine the relationship between sensory and instrumental assessments, and relate them to product quality. Samples were evaluated on days 4 and 12 after baking. Sensory analysis was carried out by a panel of ten assessors trained in descriptive analysis of bread texture. A Texture Profile Analysis (TPA) was carried out using a TA.-XT2 Texture Analyzer. Collected data was statistically analyzed by Three-Factor Analysis of Variance, Principal Component Analysis, and Linear Partial Least Squares Regression Analysis (PLS). PLS revealed that sensory texture could be well predicted by instrumental texture measurements. It can be concluded that the evaluation of a few sensory manual texture parameters can be used as a tool to establish specifications for quality control programs.

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Research paper thumbnail of Shelf life estimation of brown pan bread: A consumer approach

Food Quality and Preference, 2007

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Research paper thumbnail of Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread

European Food Research and Technology, 2005

In this study, texture profile analysis (TPA) at 40 and 80% compression and a newly proposed pene... more In this study, texture profile analysis (TPA) at 40 and 80% compression and a newly proposed penetration test were used to evaluate the effects of amylolytic and non-amylolytic enzymes on the textural properties of fresh and stored brown pan breads. The correlations between instrumental parameters and sensory attribute results obtained by a trained panel of assessors were also investigated. Comparison of the results obtained through TPA at the two compression rates was very useful, as the 40% compression TPA hardly reflected the changes that took place in the enzyme-supplemented bread samples over a storage time of 20 days. The penetration curve profiles provided very valuable information, which complemented the TPA for the purposes of assessing bread ageing and the effect of adding enzymes.

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Research paper thumbnail of Changes in apple tissue with storage time: Rheological, textural and microstructural analyses

Journal of Food Engineering, 2007

... providing more information for discrimination between samples, with the advantage that the in... more ... providing more information for discrimination between samples, with the advantage that the instruments are highly sensitive (Bu-Contreras & Rao, 2002). ... (2001) applied it to kiwifruit to monitor the changes produced by blanching and dehydration and in 2005 Martínez et al. ...

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Research paper thumbnail of Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

Lwt - Food Science and Technology, 2009

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Research paper thumbnail of beta.Carboline Photosensitizers. 3. Studies on Ground and Excited State Partitioning in AOT/Water/Cyclohexane Microemulsions

The Journal of Physical Chemistry, 1995

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis

Food Quality and Preference, 2010

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Improvement of crunchiness of battered fish nuggets

European Food Research and Technology, 2009

In this study, two strategies to improve the crunchiness of fish nuggets for microwave final cook... more In this study, two strategies to improve the crunchiness of fish nuggets for microwave final cooking were employed: addition of dextrin into batter formulation, and using a package containing a susceptor material, which improves heat transmission and increases the temperatures reached in the microwave. In this work, two dextrins (one of high solubility and other of medium solubility) were used to study their effect in battered, prefried fish nuggets, finally cooked by three different procedures: deep frying, microwaving and microwaving with susceptor packaging. In addition, all tests were performed with and without batters containing methylcellulose in order to assess the effect of oil uptake. The crunchiness of fish nuggets was evaluated by a recently developed method which simultaneously registered texture and sound measurements during the cutting of the nuggets. The profiles of the fried nuggets had numerous force and sound peaks and a typical jagged plateau shape, whereas those of the microwaved samples had force peaks that disappeared and the profiles adopted a smooth ascending curve. However, the use of the susceptor slightly improved the number of sound peaks. In addition, sensory crunchiness and other sensory attributes were measured by a trained panel. When the dextrins-containing nuggets were cooked by microwave and susceptor, they were perceived as crunchier as and oilier than the other samples.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training

Food Quality and Preference, 2011

Bookmarks Related papers MentionsView impact

Research paper thumbnail of SENSORY AND INSTRUMENTAL TEXTURE MEASURES ON KETCHUP MADE WITH DIFFERENT THICKENERS

Journal of Texture Studies, 2003

The effect of thickening agents, native corn starch, guar and xanthan gums, on rheological behavi... more The effect of thickening agents, native corn starch, guar and xanthan gums, on rheological behaviour, consistency and serum separation of ketchup was evaluated by sensory and instrumental analysis. A texture quantitative descriptive analysis was performed. All sensory parameters were highly significant in discriminating among samples and showed high correlation values, therefore those attributes easier to handle could be selected to evaluate sensory texture. Experimental flow curves fitted the Herschel-Bulkley equation. Thixotropic behaviour was not observed in any of the samples. PLS analysis confirmed sensory texture could be predicted by instrumental texture measurements. Because of the good correlations found between sensory and instrumental parameters, USDA Applesauce consisçometer and Blotter Test measures can be used as tools for quality control programs. Either guar gum, xanthan gum or a combination of both could be good substitutes of starch in formulations, as it has disadvantages such as high gelatinization temperature, retrogradation and syneresis.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception

European Food Research and Technology, 2008

Differences in the definitions and terms used by consumers to describe their sensory sensations o... more Differences in the definitions and terms used by consumers to describe their sensory sensations of crispness/crunchiness were studied, highlighting the relevance of using well-defined terms in consumer studies. A questionnaire was presented to consumers from two different Spanish-speaking countries (Spain and Uruguay, n = 200). The answers showed that the terms crispy and crunchy had different meanings or evoked different perceptions depending on the country. The crispy/crunchy food items most frequently mentioned by consumers were dry-crisp, processed products; vegetables or other wet-crisp products were not often mentioned by the consumers interviewed. The main difference between the two countries was that 38% of Spanish consumers did not know the Spanish term for “crunchy” and 17% thought that “crispy” and “crunchy” had the same meaning. The results contribute to a greater knowledge of the terminology used by the consumers to describe oral sensations related to crispness and crunchiness.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

Postharvest Biology and Technology, 2010

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Eating quality of ‘Flor de Invierno’ pears: chemical and structural aspects

International Journal of Food Science and Technology, 2007

The eating quality of ‘Flor de Invierno’ pears in ambient conditions was studied. The samples wer... more The eating quality of ‘Flor de Invierno’ pears in ambient conditions was studied. The samples were stored for 7 months in refrigeration and then for different periods (0, 7, 14 and 20 days) at 20 °C without atmosphere control. The samples were analysed using various different techniques: instrumental texture (penetration), microstructure (Cryo-SEM and LM), image analysis, acidity, soluble solids, cell wall enzyme activity (PME, Endo-PG), and consumer acceptance/rejection. The acceptance percentage of the pear samples fell with storage time at 20 °C, from more than 80% on day 0, to 30% for 14 and 20-day samples. This drop in acceptability was related to losses in texture (softer and less crisp fruits) and lower acid/sugar ratio, as well as to a loss of cell wall integrity observed at a microscopic level as a result of the activation of the PME and PG enzymes during ripening.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelflife Estimation by Survival Analysis

Journal of Food Science, 2006

ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain ... more ABSTRACT: Two studies, one in Uruguay using Uruguayan white pan bread (WPB) and another in Spain using Spanish WPB, were carried out with trained judges and consumers from the country in question. The objectives were to correlate the consumer panel acceptability, trained sensory panel scores, and instrumental measurements of defects likely to appear during WPB storage, to compare the acceptability prediction models obtained in each country, and to apply survival analysis methodology to estimate the shelf life of the product. Logistic regression was used to predict the acceptance percentage and multiple regression was used to predict acceptability. Sensory variables (strange odor) showed a greater prediction capacity for Uruguayan WPB acceptability and acceptance percentage. For the Spanish WPB, instrumental cohesiveness and moisture content variables showed a greater prediction capacity for the acceptance percentage, whereas sensory (cohesiveness and color) and moisture content variables showed a greater prediction capacity for acceptability. Uruguayan WPB shelf life was 15 d for a 50% probability of consumer rejection and 13 d for a 25% probability of consumer rejection, whereas for Spanish WPB it was 23 d for a 50% probability of consumer rejection and 16 d for a 25% probability of consumer rejection.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of On the assessment of fracture in brittle foods: The case of roasted almonds

Food Research International, 2008

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Shelflife estimation of ‘Fuji’ apples: Sensory characteristics and consumer acceptability

Postharvest Biology and Technology, 2005

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Estimating the Shelf Life of Brown Pan Bread, Suitability of Survival Analysis Methodology

Journal of Food Science, 2006

ABSTRACT: This paper uses survival analysis methodology to estimate the shelf life of brown pan ... more ABSTRACT: This paper uses survival analysis methodology to estimate the shelf life of brown pan bread. The key concept of survival analysis is to focus the shelf-life estimation on consumer rejection rather than on product deterioration. The likelihood function, which corresponds to the joint probability of the consumers' observations, is established for a suitable parametric model. The parameters of the model are estimated via the maximization of the likelihood function. From these, the survival function, as well as other quantities of interest is estimated. Different models were applied to the brown pan bread data and used to predict, and compare, the shelf life of brown pan bread for F(t) = 0.25 and 0.50 (25% and 50% consumer rejection). The variation in consumer's global acceptability of the product throughout its shelf life was studied.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Methodological developments in crispness assessment: Effects of cooking method on the crispness of crusted foods

Lwt - Food Science and Technology, 2008

Bookmarks Related papers MentionsView impact

Research paper thumbnail of The use of calcium chloride in minimally processed apples: A sensory approach

European Food Research and Technology, 2007

A treatment to maintain the colour and the instrumental texture of minimally processed ‘Fuji’ app... more A treatment to maintain the colour and the instrumental texture of minimally processed ‘Fuji’ apple cubes for 16 days under refrigeration was selected from various calcium chloride concentrations with fixed amounts of ascorbic acid and propionic acid. The sensory acceptability (colour, texture, taste, overall) of the selected product over the storage period was studied by means of a consumer panel. This consumer response was related to the evolution of the sensory attributes measured by a trained panel (appearance: roughness; odour: ripe, alcoholic, aged; texture: hardness, crunchiness, sound produced, mealiness, granularity, juiciness; taste: fresh, sweet, acid, ripe, alcoholic; aftertaste: astringent, alcoholic). The pectin content of the minimally processed apples was also measured. Consumer scores for the samples with the selected treatment (1% calcium chloride—3 min dipping) up to 8 days of storage showed no significant differences in overall acceptability compared with the fresh apple, so they would be commercially acceptable at least until day 8 of storage. There was no variation in the textural attributes evaluated in the sensory descriptive analysis, showing that the selected treatment was able to maintain the structure of the apple tissue; nevertheless, the trained panel observed significant differences in the odour and taste parameters in comparison with the fresh sample.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis

Lwt - Food Science and Technology, 2008

Bookmarks Related papers MentionsView impact

Research paper thumbnail of TEXTURAL QUALITY OF WHITE PAN BREAD BY SENSORY AND INSTRUMENTAL MEASUREMENTS

Journal of Texture Studies, 2002

Commercial samples of white pan bread were evaluated by instrumental and sensory methods to deter... more Commercial samples of white pan bread were evaluated by instrumental and sensory methods to determine the relationship between sensory and instrumental assessments, and relate them to product quality. Samples were evaluated on days 4 and 12 after baking. Sensory analysis was carried out by a panel of ten assessors trained in descriptive analysis of bread texture. A Texture Profile Analysis (TPA) was carried out using a TA.-XT2 Texture Analyzer. Collected data was statistically analyzed by Three-Factor Analysis of Variance, Principal Component Analysis, and Linear Partial Least Squares Regression Analysis (PLS). PLS revealed that sensory texture could be well predicted by instrumental texture measurements. It can be concluded that the evaluation of a few sensory manual texture parameters can be used as a tool to establish specifications for quality control programs.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Shelf life estimation of brown pan bread: A consumer approach

Food Quality and Preference, 2007

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread

European Food Research and Technology, 2005

In this study, texture profile analysis (TPA) at 40 and 80% compression and a newly proposed pene... more In this study, texture profile analysis (TPA) at 40 and 80% compression and a newly proposed penetration test were used to evaluate the effects of amylolytic and non-amylolytic enzymes on the textural properties of fresh and stored brown pan breads. The correlations between instrumental parameters and sensory attribute results obtained by a trained panel of assessors were also investigated. Comparison of the results obtained through TPA at the two compression rates was very useful, as the 40% compression TPA hardly reflected the changes that took place in the enzyme-supplemented bread samples over a storage time of 20 days. The penetration curve profiles provided very valuable information, which complemented the TPA for the purposes of assessing bread ageing and the effect of adding enzymes.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Changes in apple tissue with storage time: Rheological, textural and microstructural analyses

Journal of Food Engineering, 2007

... providing more information for discrimination between samples, with the advantage that the in... more ... providing more information for discrimination between samples, with the advantage that the instruments are highly sensitive (Bu-Contreras & Rao, 2002). ... (2001) applied it to kiwifruit to monitor the changes produced by blanching and dehydration and in 2005 Martínez et al. ...

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

Lwt - Food Science and Technology, 2009

Bookmarks Related papers MentionsView impact