Food Texture

by Rosenthal, Andrew J.

• ISBN13: 9780834212381
• ISBN10: 0834212382
• Format: Hardcover
• Copyright: 1999-02-01
• Publisher: Wolters Kluwer Law & Business

Summary

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

Author Biography

Andrew J. Rosenthal, BTech, MSc, PhD, MIFST, is Senior Lecturer in Food Science, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, UK.

Table of Contents

Contributors	ix	(2)
Preface	xi	(2)
Acknowledgments	xiii
Chapter 1--Relation between Instrumental and Sensory Measures of Food Texture	1	(17)
Andrew J. Rosenthal
The Process of Food Texture Perception	3	(1)
Comparison of Hardware for Instrumental and Sensory Measurement	4	(3)
Approaches to Instrumental Measurement of Texture	7	(7)
Relationship between Instrumental and Sensory Measures of Texture	14	(2)
Conclusion	16	(2)
Chapter 2--Oral Processing of Foods and the Sensory Evaluation of Texture	18	(12)
M. Robin Heath
Jon F. Prinz
Mastication	19	(1)
Modulation of Mastication	19	(5)
Oral Processing	24	(2)
Conclusion	26	(4)
Chapter 3--Sensory Techniques To Study Food Texture	30	(35)
David Kilcast
Principles of Sensory Evaluation	30	(6)
Classification of Textural Properties	36	(2)
Basic Requirements for Sensory Analysis	38	(5)
Discrimination Tests	43	(4)
Quantitative Descriptive Tests	47	(7)
Univariate Analysis of Scaled Data	54	(1)
Multivariate Analysis of Scaled Data	55	(5)
Conclusion	60	(5)
Chapter 4--Rheological Classification of Foods and Instrumental Techniques for Their Study	65	(34)
Ton van Vliet
Basic Rheological Concepts	65	(4)
Rheological Classification of Foods	69	(5)
Determination of Rheological Properties	74	(1)
Measuring Methods	75	(5)
Measuring Instruments	80	(1)
Tube Viscometers	81	(3)
Rotational Viscometers	84	(4)
Large-Deformation and Fracture Tests with Tension-Compression Instruments	88	(4)
Empirical Test Methods	92	(3)
Conclusion	95	(2)
Appendix 4-A: List of Main Symbols	97	(2)
Chapter 5--Measurement of Mechanical Properties of Food Materials in Relation to Texture: The Materials Approach	99	(53)
Bogdan J. Dobraszczyk
Julian F. V. Vincent
Measuring Food Texture: The Materials Approach	99	(3)
Relationship between Sensory Texture and Mechanical Tests	102	(5)
Definitions of Mechanical Properties	107	(8)
Materials Testing Methods	115	(15)
Strength, Toughness, and Fracture	130	(17)
Conclusion	147	(5)
Chapter 6--Starch-Based Foods	152	(33)
Andrew C. Smith
Starch	152	(1)
Polymer Science Approach	153	(4)
Processing	157	(6)
Storage and Stability	163	(1)
Structure	164	(1)
Mechanical Properties	165	(9)
Instrumental Texture	174	(1)
Acoustic Emission	175	(1)
Sensory Attributes	175	(2)
Conclusion	177	(8)
Chapter 7--Fabricated Fat-Based Foods	185	(43)
Dick W. de Bruijne
Arjen Bot
W/O Emulsions: Margarine, Halvarines, Chocolate, and Low-Fat and Zero-Fat Spreads	186	(27)
O/W Emulsions: Mayonnaise and Dressings	213	(11)
Conclusion	224	(4)
Chapter 8--Flesh Foods and Their Analogues	228	(31)
Marion L. Greaser
Albert M. Pearson
Structure, Composition, and Function of Muscle	228	(8)
Rigor Mortis	236	(4)
Influence of Preslaughter Treatments	240	(3)
Effects of Methods of Slaughter	243	(1)
Effects of Postslaughter Treatment	243	(3)
Effects of Processing	246	(2)
Measurement of Texture in Flesh Foods	248	(3)
Conclusion	251	(8)
Chapter 9--Vegetables and Fruit	259	(23)
Michael Edwards
Plant and Cell Structure	259	(4)
Mechanics of Structural Breakdown	263	(9)
Rheological Properties of Vegetables and Fruit	272	(4)
Sensory Properties	276	(1)
Conclusion	277	(5)
Chapter 10--Hydrocolloids	282	(23)
Jo Smewing
General Structure of Hydrocolloids	282	(1)
Dynamics and Mechanics of Structural Formation and Breakdown	283	(2)
Rheological Behavior and Measurement	285	(8)
Sensory Perception	293	(3)
General Textural Properties and How They Are Affected	296	(9)
Index	305