Journal ArticleDOI
Classification of textural characteristics
TLDR
In this paper, a system for classification of textural characteristics of foods is described, based on fundamental rheological principles, and at the same time is suitable for routine use.Abstract:
SUMMARY
Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization.read more
Citations
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Journal ArticleDOI
Texture is a sensory property
TL;DR: A review of the state-of-the-art in texture research can be found in this article, where the authors define the components of complex textural characteristics, develop an understanding of the perceptual interplay among texture parameters and between textural and other modalities, explore the breakdown pathways in the mouth for various food categories, and repeat earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.
Journal ArticleDOI
Descriptive sensory analysis: past, present and future
TL;DR: The process of implementing a descriptive sensory programme will be reviewed, with some discussion of new approaches and applications, and potential new applications of descriptive techniques are discussed.
Reference BookDOI
Food Carbohydrates : Chemistry, Physical Properties, and Applications
TL;DR: Wang et al. as mentioned in this paper proposed a strategy for polysaccharide structural analysis and determined the linkage pattern in a multiscale NMR Spectroscopy (NMS) 2D NMR spectroscopy.
Journal ArticleDOI
The Texturometer—A New Instrument for Objective Texture Measurement
TL;DR: A new recording instrument, the "texturometer" as discussed by the authors, gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel, which was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness and gumminess.
Journal ArticleDOI
Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation
TL;DR: In this paper, standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture.
References
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Journal ArticleDOI
The Texturometer—A New Instrument for Objective Texture Measurement
TL;DR: A new recording instrument, the "texturometer" as discussed by the authors, gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel, which was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness and gumminess.
Journal ArticleDOI
Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation
TL;DR: In this paper, standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture.
Journal ArticleDOI
Texture Profile Method
TL;DR: A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication as discussed by the authors.
Journal ArticleDOI
162. The rheology of cheese, butter and other milk products. (The measurement of “body” and “texture”)
TL;DR: In this article, the elastic and plastic properties of cheese have been investigated and shown to have a great influence in the ripening of curd and the incidence of faults, although little fundamental work has been made in the bacteriological and chemical investigations of cheese ripening.
Book ChapterDOI
Applications of Research to Problems of Candy Manufacture
TL;DR: A broad classification of major confectionery raw materials together with statistics relative to the quantities used and their value is presented in this article. But the most fruitful contribution of research in this field is the gradual introduction of more exact and scientific guides for formulation and processing.