Professional Documents
Culture Documents
FOODS
MEHAK SAINI
L-2016-A-56-M
M.Sc (FT)
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TEXTURE
Texture of food products is defined as all the
rheological, mechanical and structural attributes of
the product perceptible by means of mechanical,
tactile, visual as well as auditory receptors.
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Textural characteristics are perceived in three
stages of ingestion representing initial,
masticatory and residual:
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The tongue and palate evaluate feeling of meatiness
and grittiness in butter and sandy defect in ice cream
and sweetened condensed milk.
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HARDNESS
• Force required to compress a substance between the molar teeth(
solid foods) or between the tongue and palate ( semi solid) to a given
deformation or penetration and desinated as soft, firm or hard
COHESIVENESS
• It is the extent to which a material can be deformed before it ruptures
and is dependent upon the strength of internal bonds.
TENDERNESS, CHEWINESS OR TOUGHNESS
• These characteristics are defined as the energy required to masticate
a solid food product to a state ready for swallowing and involves
compressing, shearing etc.
BRITTLENESS, CRUNCHINESS AND CRUMBLINESS
• These three characteristics are due to the high degree of hardness and
low degree of cohesiveness.
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ELASTICITY
• It is the rate at which the deformed material regains its original
condition after the removal of the deforming force.
ADHESIVENESS
• It is the force necessary to remove the material that adheres to the
mouth during eating and is described as sticky, tacky or gooey.
VISCOSITY
• It is the force required to draw a liquid from a spoon over the
tongue and described as thin, watery or thick.
GUMMINESS
• It is the energy required to disintegrate a semi-solid food. It is
characteristic of products with a low degree of hardness and a high
degree of cohesiveness.
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Characterization of food texture commonly falls into
two main groups:
• Sensory analysis
• Instrumental methods of analysis
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FOOD PRODUCT TEXTURE ATTRIBUTE MOST COMMONLY
ASSOCIATED
Butter Soft
Toffee Gummy
Meat/paneer Chewy
Oranges Juicy
Salt Gritty/coarse
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• Instrumental method of texture measurement
may be classified into three groups:
FUNDAMENTAL
• Measure rheological properties like viscosity and elasticity.
EMPIRICAL
• Measures parameters which are often poorly defined, but
appear to relate to textural quality as in the case of
measurement of texture using penetrometers and
shearing instruments.
IMITATIVE
• Stimulates the conditions to which materials are subjected
in practice.
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SUCCULOMETER
an instrument for measuring the moisture content of a fresh
or processed vegetable product (such as an ear of corn)
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PENETROMETER
an instrument for determining the consistency or hardness of a substance by
measuring the depth or rate of penetration of a rod or needle driven into it by
a known force.
measure the force required to move a plunger a fixed distance through a food
material.
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TENDEROMETER
A device for determining the maturity
and tendernes of samples of fruits and vegetables
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TEXTURAL PROFILE ANALYZER
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COHESIVENESS:
AREA B/ AREA A
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