@article{melito_farkas_2013, title={Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts}, volume={117}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2013.03.012}, abstractNote={Infrared radiation (IR) can simulate the heat flux created during the frying process, yielding products with fried-like textures but lower fat content. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished gluten-free (GF) donuts having similar instrumental and sensorial properties to fully-fried wheat and GF donuts but lower fat content. Eight different IR oven parameter settings were tested. All GF donuts had significantly lower (p ⩽ 0.05) fat content (23.7–28.2%) than the wheat control (33.7%). Several IR oven parameters yielded donuts that were instrumentally similar to the wheat and GF controls. All IR-finished GF donuts received significantly lower overall acceptance scores (3.81–3.44) than the wheat control (6.94), although they had similar sensory scores to the GF control (4.54). Infrared radiation may be used to finish-fry partially-fried GF donuts to produce donuts significantly lower in fat, yet instrumentally and sensorially similar to fully-fried GF donuts.}, number={3}, journal={JOURNAL OF FOOD ENGINEERING}, author={Melito, Helen S. and Farkas, Brian E.}, year={2013}, month={Aug}, pages={399–407} }
 @article{melito_daubert_foegeding_2013, title={Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/-Carrageenan Gels}, volume={36}, ISSN={["1745-4530"]}, DOI={10.1111/jfpe.12015}, abstractNote={AbstractCreating desirable food textures begins with a fundamental understanding of texture, which involves measuring mechanical properties of the food product. Large strain mechanical properties have been correlated with sensory and oral processing characteristics; however, most large strain testing in food research involves determination of fracture properties rather than examination of nonlinear viscoelastic behavior. Relationships between nonlinear viscoelastic behavior and food texture were determined by measuring and correlating nonlinear viscoelastic properties of several whey protein isolate/κ‐carrageenan gels to sensory, oral processing and large strain rheological characteristics. Nonlinear viscoelastic properties correlated (R2 > 0.5, P < 0.05) to sensory, oral processing and large strain rheological behaviors. Sensory correlations included aspects evaluated after several chews as well as first bite aspects. Oral processing correlations generally involved jaw movement terms rather than electromyographical data. Understanding the nonlinear viscoelastic properties of food allows a better understanding of food structure and deformation mechanism and how that structure impacts food texture.Practical ApplicationsThis work demonstrates the applicability of large amplitude oscillatory shear (LAOS) testing in food science. The LAOS measurement and analysis method may be applied to foods with a wide range of structure and texture, allowing measurements of nonlinear viscoelastic behavior in materials that cannot be tested under current methodology. In addition, LAOS measurements can indicate structural aspects of the material, and correlations between structure and texture may be made from this information.}, number={4}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2013}, month={Aug}, pages={521–534} }
 @article{melito_daubert_foegeding_2013, title={Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese}, volume={44}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12021}, abstractNote={AbstractCheese texture is primarily determined by its structure. Structural differences can significantly alter rheological, sensory and oral processing behaviors. Large amplitude oscillatory testing (LAOS) has been used to study nonlinear viscoelastic properties of gels, which were related to sensory and oral processing characteristics. Therefore, nonlinear viscoelastic properties of several types of commercial cheese were measured and correlated with rheological, sensory and oral processing characteristics to determine the relationships among these characteristics for more complex food systems. Cheddar, Mozzarella and American cheese were selected for evaluation. Cheddar displayed the greatest degree of nonlinear behavior under LAOS; American cheese displayed the least. Rheological, sensory and oral processing evaluation revealed significant (α = 0.05) differences in behavior of the different cheese. Correlations were found between nonlinear viscoelastic, rheological, sensory and oral processing behaviors. Thus, LAOS testing may be used to gain insight into solid food structure and structural breakdown, yielding additional information on textural properties.Practical ApplicationsThis work extends the use of large amplitude oscillatory shear (LAOS) to real food systems, showing the applicability of this technique to a variety of materials. In addition, LAOS may be used to test foods with a range of textures, from liquids to semisolids to soft solids. Using LAOS to measure the nonlinear viscoelastic properties of foods allows nonlinear behavior to be quantified in foods that cannot be tested with traditional large‐strain rheology due to sample limitations. The nonlinear viscoelastic properties may be used to make inferences on texture and breakdown of food during mastication.}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2013}, month={Aug}, pages={253–288} }
 @article{melito_daubert_foegeding_2012, title={Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels}, volume={22}, number={6}, journal={Applied Rheology}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2012}, pages={296–309} }
 @article{melito_farkas_2012, title={Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02847.x}, abstractNote={Abstract:  Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried‐like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially‐fried, infrared‐finished donuts comparable to fully‐fried (control) donuts. A total of 8 different sets of infrared oven parameters (emitter height and belt speed) were tested. Instrumental analysis showed that all infrared‐finished donuts had significantly (P≤ 0.05) lower fat content (25.6% to 30.6%) than the control (33.7%). Setting the infrared emitters in a height gradient from 70 to 50 mm or at a constant height of 60 mm above the belt produced donuts that were most instrumentally similar to the control. Infrared‐finished donuts had comparable (P≤ 0.05) overall acceptance scores to the control, 5.28 to 5.85 versus 5.83, respectively. Infrared radiation may be used to finish‐fry partially‐fried donuts, yielding a product similar to a fully‐fried donut but with significantly lower fat content.Practical Applications:  The partial‐frying, infrared‐finishing process detailed in this article may be used for other deep‐fried foods. It is likely that these foods will also have a lower fat content when prepared with this process than when they are deep‐fried. This process provides a method of lowering the fat content of fried foods without changing the food formulation.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Melito, Helen S. and Farkas, Brian E.}, year={2012}, month={Sep}, pages={E224–E230} }
 @article{melito_farkas_2013, title={Physical Properties of Gluten-Free Donuts}, volume={36}, ISSN={["1745-4557"]}, DOI={10.1111/jfq.12008}, abstractNote={AbstractGluten intolerance and wheat allergy are becoming more prevalent in the American population. Treatment for either condition is complete avoidance of wheat‐ and gluten‐containing products. Little work has been performed on gluten‐free (GF) fried foods, such as donuts. Thus, this study examined instrumental and sensory properties of GF yeast donuts in comparison to wheat yeast donuts. Eight different GF donut formulations were evaluated via instrumental and sensory analysis. Statistical analysis (α = 0.05) showed that most GF donuts had significantly lower fat content (26.3–32.2%) than the wheat control (33.7%). A higher ratio of commercial GF flour to rice flour resulted in higher fat content and mechanical properties closer to those of the wheat control compared with a lower ratio. Although GF donuts had significantly lower sensory acceptance scores than wheat donuts, several formulations yielded GF donuts with similar instrumental properties and lower fat content than the wheat control.Practical ApplicationsThis work yielded a gluten‐free donut formulation that produced donuts with similar mechanical properties to wheat donuts, but with a lower fat content. These results show that gluten‐free flours may be used in combination with wheat flour to produce donuts with lower fat content without adversely affecting the mechanical properties of the donuts. In addition, a commercial gluten‐free donut product is not currently available, and this work makes strides toward a final formulation for this type of product.}, number={1}, journal={JOURNAL OF FOOD QUALITY}, author={Melito, Helen and Farkas, Brian E.}, year={2013}, month={Feb}, pages={32–40} }
 @article{melito_daubert_foegeding_2012, title={Validation of a large amplitude oscillatory shear protocol}, volume={113}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2012.05.008}, abstractNote={Oscillatory shear rheology plays a valuable role in assessing rheological properties of viscoelastic materials. In the linear viscoelastic region (LVR), the stress response to a strain input comprises only the first harmonic. Beyond the LVR, higher-order harmonics have significant contributions, which are not accounted for in the traditional calculation of viscoelastic moduli. Previous study has developed a mathematical framework that accounted for higher-order harmonics during large amplitude oscillatory shear (LAOS), yielding a physical interpretation to nonlinear data. However, this protocol was not formally validated with model elastic and viscous systems. To that end, a model elastic solid and viscous liquid were tested using LAOS to compare the protocol to standard oscillatory data and the known nonlinear properties of both systems. Good agreement (α = 0.05) was shown between first-order harmonic viscoelastic moduli data for both systems in the linear region. The protocol correctly indicated linear-to-nonlinear transitions of the elastic system, strain-independent linear behavior of the viscous system, and strain-hardening behavior of the elastic system in the nonlinear region. These results indicate the validity of the protocol, which may be applied to food systems to give valuable insights into nonlinear behavior and elucidate structural keys to texture design.}, number={1}, journal={JOURNAL OF FOOD ENGINEERING}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2012}, month={Nov}, pages={124–135} }