Short informative title: Clustering of instrumental methods to characterize the texture and the rheology of slimy okra ( Abelmoschus esculentus ) suspensions,Journal of Texture Studies

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Short informative title: Clustering of instrumental methods to characterize the texture and the rheology of slimy okra ( Abelmoschus esculentus ) suspensions
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2020-01-28 , DOI: 10.1111/jtxs.12505
Timoty Savouré _{1,

2} , Manuel Dornier ₂ , Laurent Vachoud ₂ , Antoine Collignan ₂

Affiliation

Okra (Abelmoschus esculentus) is one of the ingredients widely used in African gastronomy because of the unique slimy texture it gives to sauces. However, processing and formulation can affect the textural and rheological properties of these sauces, leading to unacceptable quality for the African consumer. The aim of this study was to select the instrumental measurements best enabling i) characterization of the rheology and texture of slimy sauces prepared from okra and ii) monitoring its evolution during the preservation process. 37 slimy suspensions (sauces and purées) were measured with 16 rheological and textural parameters. A Principal Component Analysis revealed that flow consistency index K and flow behavior index n were well correlated with visco-elastic, adhesive and shear thinning properties, and that stringiness was well correlated with elongational, cohesive and ductile properties. These two sets of measurement methods are sufficient to characterize their rheological and textural properties, and necessary to discriminate them according to their process and formulation. This article is protected by copyright. All rights reserved.

中文翻译：

简短的信息标题：表征粘质秋葵 (Abelmoschus esculentus) 悬浮液质地和流变学的仪器方法聚类

秋葵（Abelmoschus esculentus）是非洲美食中广泛使用的成分之一，因为它赋予酱汁以独特的粘稠质地。然而，加工和配方会影响这些酱汁的质地和流变特性，导致非洲消费者无法接受的质量。本研究的目的是选择最能实现 i) 表征从秋葵制备的粘糊糊酱汁的流变学和质地的仪器测量，以及 ii) 监测其在保存过程中的演变。用 16 个流变学和质地参数测量了 37 种粘稠的悬浮液（酱汁和果泥）。主成分分析表明，流动一致性指数 K 和流动行为指数 n 与粘弹性、粘合性和剪切稀化特性密切相关，并且这种拉丝性与伸长率、内聚力和延展性有很好的相关性。这两组测量方法足以表征它们的流变和质地特性，并且需要根据它们的工艺和配方来区分它们。本文受版权保护。版权所有。

更新日期：2020-01-28

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