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Related Experiment Videos

Literature Abstracts.

P S, A S, A H

    Journal of Texture Studies
    |April 4, 2017
    PubMed
    Summary

    This study explores various methods and factors influencing food texture, including rheological properties, processing techniques, and ingredient interactions. Findings provide insights into objective texture measurement and modification for improved food products.

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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 measurement and control of texture require robust methodologies.
    • Various factors, including processing, ingredients, and storage, significantly impact food texture.

    Purpose of the Study:

    • To review and present research on the principles, instrumentation, and methodologies for measuring food texture.
    • To investigate the factors affecting food texture across a range of food products.
    • To highlight advancements in rheological measurements and their application in food systems.

    Main Methods:

    • Application of statistical theory of rubber elasticity to wheat gluten.

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  • Processing of non-Newtonian foods using rheological principles.
  • Development and evaluation of instrumentation for texture analysis, including rotational rheometers and electronic viscometers.
  • Empirical and rheological evaluations of various food systems (e.g., bread crumb, dough, semi-solids, milk curd, starches, soybean proteins, meat, cod muscle).

    • Main Results:

    • Established methods for measuring surface texture and deformation behavior in materials like aggregate and bituminous binders.
    • Demonstrated the utility of specialized attachments for rheometers and electronic viscometers for food products.
    • Quantified the effects of various treatments (e.g., heat, blanching, drying, acidification, fumigation) and ingredients (e.g., proteins, starches, additives, salt balance) on food texture.
    • Correlated physical and chemical properties with sensory attributes like tenderness and palatability in meat products.

    Conclusions:

    • Objective texture measurement is achievable through advanced instrumentation and methodologies.
    • A comprehensive understanding of factors influencing texture is essential for food product development and quality control.
    • Rheological principles are fundamental to characterizing and manipulating food texture.