Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture

Date

2019-09-01

Author

Koç, Hicran
Drake, MaryAnne
Vinyard, Christopher J.
Essick, Gregory
van de Velde, Fred
Foegeding, E. Allen

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

193
views

0
downloads

Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two model food gels with distinct mechanical properties. Agar gels (brittle) and kappa-carrageenan-locust bean gum gels (ductile) were formulated to have similar strength (fracture stress) but different deformability (fracture strain). Increasing the phase volume of oil droplets decreased fracture stress and stress intensity factor of both filled gels, while the main effect on fracture strain and fracture surface energy was observed for the highly deformable kappa-carrageenan-locust bean. Adding oil had general effects of decreasing sensory hardness and particle size and increasing the rate of breakdown. Furthermore, agar gel texture was more sensitive to adding oil, with changes observed in several textural properties of agar gels with no corresponding change in kappa-carrageenan-locust bean gels. Adding oil did not change the oral processing pattern based on distance and velocity of jaw movement, along with temporal aspects of each chewing cycle. However, jaw velocity and movement were adjusted for differences in gel type. kappa-carrageenan-locust bean gels generally required more muscle activity to prepare for swallowing, and increasing oil content decreased overall muscle activity for both gels. These results imply that gel structure, rather than the amount of oil filler, determined the oral processing pattern.

Subject Keywords

Food Science, General Chemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/53971

Journal

FOOD HYDROCOLLOIDS

DOI

https://doi.org/10.1016/j.foodhyd.2019.03.018

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Applicability of the power model to mixed slurries with non-spherical particles and networking effect Kutukcu, Basak; Ayrancı Tansık, İnci (Elsevier BV, 2018-10-01) Industrial applications of solids suspension generally consist of mixed slurries that contain many solid phases with irregularly shaped particles at high concentrations. Since solid-liquid mixing is a power intensive operation it is critical to predict the just suspended speed, N-j(s), accurately. There is only one model available for mixed slurry N-js predictions: the power model. This model was developed for spherical particles. In this study, suspension behaviour of mixed slurries with non-spherical part...
Proquinoidal-Conjugated Polymer as an Effective Strategy for the Enhancement of Electrical Conductivity and Thermoelectric Properties Tam, Teck Lip Dexter; Ng, Chee Koon; Lim, Siew Lay; Yıldırım, Erol; Ko, Jieun; Leong, Wei Lin; Yang, Shuo-Wang; Xu, Jianwei (American Chemical Society (ACS), 2019-10-22) P-doping of conjugated polymers requires electron transfer from the conjugated polymer to the p-dopant. This implies that the highest occupied molecular orbital (HOMO) of the conjugated polymer has to be higher than the lowest unoccupied molecular orbital (LUMO) of the p-dopant. Although commonly used p-dopants such as 2,3,5,6-tetrafluoro-7,7,8,8-tetracyanoquinodimethane (F4TCNQ) have a low LUMO of -5.24 eV, most conjugated polymers used in high-performance field-effect transistors are donor- acceptor-type ...
NONENZYMATIC BROWNING IN CLARIFIED APPLE JUICE AT HIGH-TEMPERATURES - A RESPONSE-SURFACE ANALYSIS Bayındırlı, Alev; YENICERI, A (Wiley, 1995-06-01) The effect of temperature and soluble solids on nonenzymatic browning in clarified and concentrated apple juice was analyzed by response surface methodology. Color development at 20, 40 and 60 Brix and temperatures ranging from 70-90C were compared over a time range of 30-180 min. The browning reaction was found to be dependent on soluble solid content as well as on the reaction conditions such as temperature and time. The model combines the effect of temperature, soluble solids content and time on color ch...
Flow induced polymer-filler interactions: Bound polymer properties and bound polymer-free polymer phase separation and subsequent phase inversion during mixing Akay, G. (Wiley, 1990-11) The irreversible absorption of macromolecules on to solid filler particles during mixing in the melt is investigated. The molecular weight and concentration dependence of the absorbed layer thickness are evaluated and the chemical and morphological nature of the irreversibly absorbed polymer (bound polymer) are determined. It is found that the thickness of the bound polymer is not only dependent on the filler concentration but also dependent on polymer molecular weight. Bound polymer in high density polyeth...
Corrosion behaviours of Ti6Al4V-Mg/Mg-Alloy composites ESEN, ZİYA; Ocala, Ezgi Butev; Akkaya, Asli; Gurcay, Bensu; Ozcan, Ceren; Ozgumus, Burcu Asli; Duygulu, Ozgur; Dericioğlu, Arcan Fehmi (Elsevier BV, 2020-04-15) The effect of coupling of unalloyed Mg and Mg-alloys (AZ91 and WE43) with Ti6Al4V alloy on corrosion and degradation behaviours of produced composites has been investigated in simulated body fluid (SBF) by hydrogen evolution, and surface and electrochemical characterization techniques. Combining of unalloyed Mg with Ti6Al4V intensified galvanic corrosion and catastrophic failure occurred by initiation of microcracks formed by sudden hydrogen gas evolution. In contrast to other composites, Ti6Al4V-AZ91 compo...

Citation Formats

H. Koç, M. Drake, C. J. Vinyard, G. Essick, F. van de Velde, and E. A. Foegeding, “Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture,” FOOD HYDROCOLLOIDS, pp. 311–325, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/53971.