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replacing is the use of alternative sweetening agents that provide less energy per gram than sugar ( Buttriss, 2017 ). However, delivering the same texture and sugar-like sweetness with partial or full sugar reduction is a challenging task as sweeteners
citrate and various cheese starter cultures . Makara J. Technol. , 16 ( 2 ): 149 – 156 . Bourne , M. ( 1978 ). Texture Profile Analysis . Food Technology , 32 : 62
-holding properties, therefore low loaf volume ( Elgeti et al., 2015 ), crumbling texture, poor colour ( Torbica et al., 2010 ), choky dry mouth-feel and shorter shelf life ( Gambus et al., 2007 ). According to consumer survey studies the quality of GF sweets
High hydrostatic pressure (HHP) processing technology offers the possibility to preserve quality attributes. Objective test methods describing quality in a complex form have an important role in the development of new products and in the quality assurance of different technologies. Therefore, research was performed to compare the effects of HHP treatment and heat pasteurization on visual appearance, volatile composition, taste and texture properties of strawberry purees measured by sensorial and objective methods. Sensory evaluation did not show significant differences between samples. Similar result was obtained from the color measurements. Viscosity of purees changed only slightly as a result of the treatments. Electronic nose and electronic tongue were found to be promising tools for discrimination of strawberry purees treated by different levels of high hydrostatic pressure or thermal treatment. Canonical discriminant analysis showed that control and “600 MPa for 5 minutes” samples were quite similar. Samples treated by 600 MPa for 15 minutes were distinguished from the above mentioned ones. The heat treated samples (80°C for 5 and 15 minutes) were definitely separated from the control samples. Fusion of the data from the electronic nose and tongue showed the same trend and improved the classification of the treated puree samples.
soils. Soil and Tillage Research. 61. 77–92. Franzluebbers, A. J. et al., 1996. Active fractions of organic matter in soils with different texture. Soil Biol. Biochem. 28. 1367
35 129 131 Tscheuschner, H.-D. (1991) Rheological properties of chocolate masses and cocoa butter dispersions and the texture of chocolate. Food
Introduction Hazelnut spreads are considered as a complex multiphase system, which contain different dispersed solid particulars and a continuous fat phase ( Glicerina et al., 2013 ). The physical attributes such as textural properties, viscosity
attack. They start deteriorating immediately after harvest and have a limited shelf life at ambient conditions, which might result in a loss of quality (moisture loss, discoloration, alteration of texture and flavor and reduction in nutrient content) and
many factors (e.g., traditions, age, and gender), but the key factors are texture and taste ( Harms and Pirolet, 2018 ). The acceptance could be increase if the non-traditional food ingredients were mixed with traditional foods, to provide consumers the
textures was first published by Drake (1963) , thereby promoting food texture analysis. If a crunchy product does not induce the expected sound after the bite, it can be attributed to the texture, the poor quality or inadequate components or process
