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The influence of harvest method on proximate composition, protein oxidation, and texture profile of beef from Nellore cattle were investigated. Longissimus lumborum (LL) muscles were obtained from twelve grain-fed Nellore carcasses. The animals were slaughtered after stunning (STU; n=6) or without stunning (WST; n=6) and after 24 hours postmortem, the LL was sliced into 2.54-cm steaks, packed under aerobic conditions, and stored at 4°C for nine days. Proximate composition was analyzed on day 0, whereas protein oxidation (carbonyl content) and texture profile (hardness, chewiness, cohesiveness, and springiness) were evaluated on days 0, 3, 6, and 9. STU and WST steaks exhibited similar proximate composition, hardness, and chewiness (p > 0.05). WST steaks exhibited greater protein oxidation and lower cohesiveness than their STU counterparts on day 0 (p < 0.05). Concerning the storage period, WST steaks demonstrated a decrease in springiness and a more pronounced increase in cohesiveness than their STU counterparts (p < 0.05). These results indicated that the harvest method influenced LL protein oxidation and texture profile from Bos indicus cattle.

Consumers preference for healthier foods is increasing, especially regarding sugar intake as it is related to many diseases such as obesity and diabetes. This study aimed to evaluate the influence of different types of sugar (white crystal, icing, raw, brown, and coconut) on the physical, physicochemical, and sensory attributes of guava jam in order to evaluate the feasibility of replacing traditional sugars by alternative and more nutritious ones. Physicochemical attributes, rheological properties, texture profile, microbiological risk and sensory acceptance of guava jams were assessed. Coconut and brown sugars gave rise to darker jams with an intense reddish-brown coloration and higher hardness. The jams with higher sensorial quality were the traditional formulations produced with typical sugars - white crystal and icing sugars -, and with raw sugar. It was observed that the sugar used influenced the consumers perception of the product. In general, the most nutritious sugars, brown and coconut, did not produce to jams with good sensory acceptance. White crystal, icing, and raw sugars were more convenient to make the jams since it presented better sensory results.  Clear appearance, less sweetness, more acidic, and softer jams are the features that most pleased the consumers.

The mechanical properties of seven denture adhesives and eight oral moisturizers, all of which are commercially available, were evaluated using a texture profile analysis. A new assessment chart is proposed for the selection criteria of denture adhesive and oral moisturizers using a radar chart with three axes: hardness, cohesiveness, and adhesiveness.

Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) In physicochemical parameters attributable to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial population thereby being Lactobacillus plantarum, Lactococcus lactis ssp. lactis, Enterococcus faecium and Staphylococcus xylosus. --Keywords: CIE L*, a*, b*, horse Salami, microbiological aspect, physicochemical properties, Sensory attributes, texture profile analysis--

This study aimed to quantitatively characterize hardness, adhesiveness, and cohesiveness of foods commonly consumed by elderly Chinese individuals across International Dysphagia Diet Standardization Initiative (IDDSI) Levels 0–7, to examine within‐level heterogeneity among food categories, and to provide practical guidance for texture modification and food substitution in dysphagia diets. Twenty‐six representative ingredients frequently consumed by older adults were selected and prepared to IDDSI Levels 0–7 using standardized cooking, blending, and dilution procedures. Texture Profile Analysis (TPA) was applied to measure hardness, adhesiveness, and cohesiveness, in conjunction with IDDSI syringe flow and fork pressure tests for level classification. As texture data were non‐normally distributed, differences across IDDSI levels and food categories were analyzed using the Kruskal–Wallis test with Dunn–Bonferroni post hoc correction (α = 0.05). Effect sizes were quantified using Cliff's δ, and within‐level interchangeability was evaluated on the basis of Euclidean centroid distance. All three texture parameters differed significantly across IDDSI levels (hardness H = 412.43; adhesiveness H = 238.89; cohesiveness H = 312.76; all p < 0.05). Hardness increased progressively from Level 0 to Level 7, cohesiveness declined accordingly, and adhesiveness exhibited a non‐linear pattern with a pronounced peak at intermediate levels (Levels 3–5). Within‐level analyses revealed significant category‐dependent heterogeneity (p < 0.05). Fiber‐rich vegetables and legumes showed higher adhesiveness and lower cohesiveness compared with protein‐based foods such as meats and eggs, suggesting a greater potential for oral residue. Interchangeability assessment indicated that foods at Levels 0–2 were largely functionally similar, whereas substantial divergence was observed at Levels 3–6, with centroid distances exceeding 0.60. Instrumental texture analysis demonstrated clear quantitative gradients across IDDSI levels and structured heterogeneity within the same level, confirming that foods sharing an IDDSI classification are not necessarily functionally equivalent. The proposed texture‐based substitution framework (centroid distance ≤ 0.60) offers an objective tool for optimizing dysphagia diet design in both clinical and home settings. These findings bridge the IDDSI system with naturally prepared Chinese foods and provide evidence to support culturally adaptable, texture‐based dietary management for elderly individuals with swallowing difficulties. This study quantified hardness, adhesiveness, and cohesiveness of 26 elderly‐preferred Chinese ingredients prepared to IDDSI Levels 0–7. We found clear cross‐level texture gradients but pronounced within‐level heterogeneity, showing that foods assigned to the same IDDSI level are not functionally interchangeable. A texture‐based substitution model using centroid distance (≤ 0.60) identifies safe versus high‐risk ingredient pairs, providing data‐driven guidance for culturally adapted dysphagia diets in clinical and home settings.

Background Creatine, widely recognized for its benefits in sports nutrition, is being explored in food applications to diversify its use and develop functional products. Here, we present preliminary data as part of The KreaFood Project, a research and innovation project conceptualized by the DBSS Research Division and co-developed with the Center for Advanced Studies in Nutrition and Food – CESNUTRAL at Universidad CES.Methods We assessed the potential of KreaFood products using Creavitalis®, an ultra-micronized creatine monohydrate powder, for developing creatine-fortified beverages and solid foods. Its performance was compared to regular creatine monohydrate in two food matrices: a mocaccino premix and a pancake premix. To prepare the mocaccino, 30 g (10% creatine) of the KreaFood premix was dissolved in 300 mL of warm water and stirred until homogeneous. For the solid food, 35 g of the KreaFood pancake premix (containing 10% creatine) was dissolved in 60 mL of milk and then cooked over low heat for one minute on each side or until golden brown. Quantitative descriptive sensory testing was performed on the KreaFood products using a double-blind panel of 15 trained evaluators. Additionally, rheological analysis was conducted for the mocaccino, while texture profile analysis (TPA) was used to assess the pancakes. We assessed the potential of KreaFood products using Creavitalis®, an ultra-micronized creatine monohydrate powder, for developing creatine-fortified beverages and solid foods. Its performance was compared to regular creatine monohydrate in two food matrices: a mocaccino premix and a pancake premix. To prepare the mocaccino, 30 g (10% creatine) of the KreaFood premix was dissolved in 300 mL of warm water and stirred until homogeneous. For the solid food, 35 g of the KreaFood pancake premix (containing 10% creatine) was dissolved in 60 mL of milk and then cooked over low heat for one minute on each side or until golden brown. Quantitative descriptive sensory testing was performed on the KreaFood products using a double-blind panel of 15 trained evaluators. Additionally, rheological analysis was conducted for the mocaccino, while texture profile analysis (TPA) was used to assess the pancakes.Results Creavitalis® was characterized by its smaller particle size and thermal stability, which facilitates more homogeneous dispersion and enhanced sensory texture in fortified food applications. In the mocaccino, sensory analysis revealed significant differences in granularity (P = 0.049), with lower granularity observed in the KreaFood product. In fact, preference for the KreaFood mocaccino was 46.7% (7/15), making it the option when a sweeter and creamier profile with a good chocolate aroma is desired. For pancakes, TPA tests showed that the KreaFood pancake exhibited higher cohesiveness (0.8255), resulting in a more uniform and smoother texture. Conversely, other commercial creatines displayed greater hardness (187.739 N) and gumminess (177.44), which translated into a less favorable sensory perception due to increased granularity. The superior cohesiveness observed in the KreaFood pancake product was attributed to its ability to integrate efficiently into the solid matrix during cooking. Our pancake premix was preferred by 53.3% (8/15) and demonstrated a more favorable sensory profile in terms of foaminess, odor intensity, and sweet taste, which are attributes generally desirable in solid foods.Conclusion The KreaFood creatine-fortified foods using ultra-micronized creatine monohydrate (Creavitalis®) demonstrated significant advantages by improving cohesiveness and reducing perceived granularity, thereby optimizing the sensory quality of the final product. The KreaFood project continues with validation in larger samples and testing of new applications in cappuccino, kumis, cereal bars, and ice cream.Disclosures DAB serves as the Scientific and Managing Director of KreaFood, an R&D&I project, and is a member of the “Creatine for Health” scientific advisory board for Alzchem Group AG. He leads the CREAS project by DBSS (available at: http://CREAS.pro/).

Although seaweeds exhibit many benefits as a food source, few studies have characterized their sensory attributes. An expert nine-member panel developed a vocabulary with 25 descriptors to describe the appearance, aroma, flavor, texture, and aftertaste of raw and cooked seaweeds consumed in Chile: Durvillaea antarctica, Pyropia spp., and Ulva lactuca. Subsequently, the vocabulary was used in a ranking descriptive analysis (RDA) to evaluate the sensory properties and relate them with physicochemical and physical data. Sensory attributes of the three seaweeds were very different from each other but similar between treatments (raw and cooked). Pyropia spp., both cooked and hydrated, had the highest glutamate content (310 and 324 mg (100 g) −1 d.w., respectively), and was perceived by the sensory panel as having the most umami taste. Cooked D. antarctica was perceived as sweeter, had more caramel notes than the hydrated seaweed and was sensed as cartilaginous and hard in accordance with its mechanical properties. Generalized Procrustes analysis revealed that D. antarctica exhibited most of the desirable descriptors, such as caramel, umami and marine aromas while U. lactuca was described as bitter and moldy. This primary vocabulary can assist food scientists and chefs in the development of seaweed products and dishes for the consumer market.

Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners featuring xanthan gum (XG) can be superior candidates for preparation of dysphagia-friendly matrices (DFMs). Our recruited DFMs exhibit fluid-like behavior (loss modulus > storage modulus, G” > G’) at lower AP concentrations (2 and 5%, w/w); they turn into weak/critical gels (G’ ≈ G”) as the concentration becomes higher (9%). In contrast, XG-DFMs display gel-like attributes with G’ > G”, even at rather low concentrations (<1%) and become more resistant to sugar, Na+, and Ca2+ modifications. The composite matrix of AP1.8XG0.2 (constraint at 2%) exhibits a confined viscosity of 278 ± 11.7 mPa∙s, which is considered a DFM, in comparison to only AP- or XG-thickened ones. The hardness measurements of XG0.6 and AP1.2XG0.8 are 288.33 ± 7.506 and 302.00 ± 9.849 N/m2, respectively, which potentially represent a promising formulation base for future applications with DFMs; these textural values are not significantly different from a commercially available product (p > 0.05) for dysphagia nursing administrations.

Bakery products are an important sector of the food industry globally and are part of the regular diets of many people. Texture encompasses many product characteristics and plays a pivotal role in consumer acceptance. This review focuses on the studies that evaluate textural properties in a set of bakery products, either using instrumental texture measurements or sensorial evaluations. A search was conducted on scientific databases, and selection was based on some eligibility criteria, resulting in a total of 133 articles about the textural properties of bakery products. Of these studies, the majority reported only instrumental analysis of texture (62 out of 133), and a minor number of studies reported only sensorial analyses (n = 14). Still, there was an expressive number of studies in which both methodologies were used to assess the texture of the bakery products (n = 57), i.e., instrumental measurement complemented with sensory evaluation. The results showed that most studies focused on bread (37%) and cakes (33%). With respect to instrumental texture analysis, most tests were TPA (texture profile analysis), and the most commonly used probe was a cylinder disc with a 75 mm diameter. Instrumental tests usually determine textural properties like hardness, cohesiveness, chewiness, and springiness. Regarding the sensorial analyses of texture, mostly descriptive tests were used (72%), particularly sensory profiling, with a lower number of studies performing discriminating (18%) of preference/acceptance tests (10%). In most cases, untrained panels were used, with a most common number of panelists equal to ten, and the most representative evaluated textural attributes were hardness, cohesiveness, chewiness, and springiness. In conclusion, this review provides insight into the methods used to assess the texture of bakery products and which characteristics of these products should be on focus. Furthermore, it was verified that both types of methodologies are complementary in evaluating texture for these types of food products.

In this study, various vegetable proteins and two different mycelia of P. sapidus [submerged cultivated with isomaltulose molasses (Südzucker AG, Offstein) or apple pomace (Döhler AG, Darmstadt)] were examined in a vegan boiled sausage analog system and compared with two different formulations of boiled sausage (German recipe/Russian recipe) by sensory tests and texture profile analysis (TPA). The samples were analyzed and tasted immediately after production and after 4 weeks of storage at 2 °C. In addition, the aw value, pH value, color (L × a × b value), and weight loss after boiling were determined. The hardness of the samples as determined by TPA was correlated with the sensory impressions. Compared to the Russian formulation, the vegan alternative with basidiomycetous mycelia showed particularly strong advantages in terms of strength and hardness. The use of mycelia of basidiomycetes proved to be a suitable alternative to commercial vegetable proteins.