Carole S. Setser

Macromolecule replacers in food products

Traditional macromolecules and other recently synthesized materials have been accepted by consumers for use as low-calorie replacements for fats and sugars in food products. These include carbohydrates such as polydextrose, maltodextrins, modified starches, gums, and fibers. Protein and lipid-based replacements, including fat analogs and emulsifiers, are also available and some have been approved for use in food products. This article presents the properties of each of the macromolecule replacers, some uses that have been reported in food products, and speculative thoughts regarding functionality. Because control of water in the food product, added solids, and the mouthfeel characteristics associated with microparticles are three of the critical functions that must be provided by replacers, effectiveness of usage from a sensory perspective is also considered.

Sensory characteristics of grain sorghum hybrids with potential for use in human food

ABSTRACT Descriptive sensory characteristics were measured for porridges made from flour samples collected from the 1996 Kansas feed grain sorghum performance tests and from commercial food grain sorghum samples. Totals of eight and 11 sensory attributes characterized the feed grain and food grain samples, respectively. Two screenings provided descriptive sensory data for univariate and multivariate analyses. Four feed grain samples from the performance tests and seven food grain samples were identified as low in astringency and bitterness; six of these were used in 100% sorghum flour muffins to determine consumer acceptability. Flavor acceptability of muffins was perceived as equal, and appearance was an important factor for acceptance. Optimization of all sensory attributes for each specific product is needed to increase acceptability of grain sorghum in consumer products.

Texture Evaluation of Baked Products Using Descriptive Sensory Analysis

Texture contributes to the overall acceptability of a food, as well as to its appearance and flavor; thus, this discussion will be focused on texture. Researchers commonly evaluate the texture of a product by measuring its physical and chemical properties. These properties, however, must eventually be related to how the product behaves in the mouth, which necessitates the use of sensory evaluation. According to Kapsalis and Moskowitz (1977), The relationship between mechanical measurements of texture and sensory ratings has its foundation in two inherently different measuring capabilities — (1) the machine, which is more reproducible than the human sensor but “too simple” to completely describe such a multidimensional attribute as texture; and (2) the human being, which, with its immense complexity, problems in calibration, and tendency to drift, is difficult to fit into an equation.

Use of 13C and 17O NMR to Study Wheat Starch-Water-Sugar Interactions with Increasing Temperatures

Nuclear magnetic resonance (NMR) is a very sensitive probe of molecular motion in the fluid state. NMR spectroscopic techniques reported in this overview have been used to study starch-water-sugar systems at the molecular level. The increased onset temperature of starch gelatinization in the presence of sugars is well known, but not so well understood. Several mechanisms and variations of those mechanisms have been suggested including 1) a competition between the sugars and starch for the available water and thus changes in the free water volume (Derby et al., 1975; Hoseney et al., 1977; Slade and Levine, 1988b), 2) an inhibition of starch swelling by the sugars (D’Appolonia, 1972; Bean and Yamazaki, 1978; Savage and Osman, 1978; Wooton and Bamunuarachchi, 1980; Lelievre, 1984), which might be related to the competition for water, and 3) a penetration of the starch granule by the sugars and interactions leading to a stabilization of the granule that requires more energy to disrupt (Spies and Hoseney, 1982). Studies of the starch-sugar-water systems have used the amylograph for macro-level measurements of viscosity changes (Lund, 1984), microscopic techniques to observe the loss of birefringence and increased swelling (Bean and Osman, 1959; Watson, 1977; Bean and Yamazaki, 1978; Bean et al., 1978), and differential scanning calorimetry (DSC) to measure melting temperatures and enthalpies (Wooton and Bamunuarachchi, 1980; Spies and Hoseney, 1980).