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LITERATURE ABSTRACTS

    Journal of Texture Studies
    |April 4, 2017
    PubMed
    Summary

    This study explores objective and subjective measurements of food texture, focusing on rheological properties and factors influencing them. It details methods for measuring texture in various food products and pharmaceuticals, providing insights into food quality and processing.

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    Area of Science:

    • Food Science and Technology
    • Rheology
    • Materials Science

    Background:

    • Understanding food texture is crucial for consumer acceptance and product quality.
    • Objective and subjective methods for texture assessment have varying applications and limitations.
    • Rheological properties provide a scientific basis for characterizing food texture.

    Purpose of the Study:

    • To review and present methodologies for objective and subjective texture measurements in foods and pharmaceuticals.
    • To explore the physical and sensory correlates of food texture.
    • To examine factors affecting food texture, including processing and composition.

    Main Methods:

    • Statistical analysis of correlations between objective and subjective texture assessments.
    • Application of rheological models to describe the mechanical properties of various food products.
    • Instrumentation for measuring consistency, staling, and other textural attributes.

    Main Results:

    • Established correlations between instrumental measurements and sensory panel evaluations of texture.
    • Characterized rheological behavior of diverse food matrices such as meat, dairy, grains, and fruits.
    • Identified key factors influencing texture, including processing treatments, ingredient composition, and storage conditions.

    Conclusions:

    • Objective rheological measurements can effectively predict subjective texture perception.
    • A comprehensive understanding of texture requires integrating physical measurements with sensory analysis.
    • This work provides a foundation for optimizing food processing and product development through texture control.

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