Testing food products for texture-related qualities enables the food industry to develop new products and improve existing ones. The tenderness of peas and poultry as well as the crispness of potato chips and crunchiness of apples is subjects under investigation by many laboratories. The freshness of baked goods—bread, cookies, crackers—is important to consumers and may be objectively measured with food testing equipment. Many food firms are searching for the proper combination of crispness, crunchiness and chewiness to make their products successful. New packaging methods and antistalants promote longer shelf lives, and food technologists need to carefully measure the effects of such advancements.
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Frozen fish, shrimp and other foods require careful processing and technologists are seeking optimal methods through testing of each alternative. Creams, gels and puddings must have the appropriate viscosity of flow properties that are measured in specialized fixtures on testing instruments.
Food technologists worldwide are using precision equipment to measure texture properties of food, including ripeness, chewiness, gumminess, brittleness, viscoelasticity, and tenderness. These properties can objectively characterize new foods that can be prepared quickly but taste like homemade to help food makers find success in the marketplace.
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Food texture analysis is measuring the properties related to how a food feels in your mouth. This can be done using a sensory panel—a group of people selected to taste food and provide feedback— or by instrumental methods. Compared with sensory panels, which are costly and time consuming, instrumental methods can save time, reduce costs, and provide more consistent, objective results. However, since it is difficult for machines to imitate biting and chewing, the need for sensory panels as a correlative test method will continue for the foreseeable future.
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximize product quality.
Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.
With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.
The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part 2 considers the instrumental techniques used for analyzing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.
Food textures, a sensory attribute of food rarely discussed; it is an important topic for food manufacturers and restaurant operators. To sustain consumer acceptance, texture, along with flavor, aroma and appearance, has to please.
There are plenty of opportunities for food producers who choose to play around with food textures. Complex textures can add excitement and keep consumer boredom at bay, such as glazed nuts. Changing textures of conventional products can also expand a category, attracting new audiences, like tender jerky. Surprising and delightful textures will win consumer loyalty and drive sales if it is appealing enough.
As we all crave textures for emotional and physiological Looking at Food Textures, the November issue of the Culinary Trend Mapping Report, examines the ingredients, cooking styles and ethnic influences that the Center for Culinary Development has identified as about to hit, or have established themselves, in the U.S. We delve into the trends relating to salami (raw, cured meats), molecular gastronomy, sous vide cooking, refined artisan candies, crispy fruit and vegetable snacks, tender jerky and double crunchy glazed nuts and critically assess how food marketers can take advantage of these hot trends.
How important are crispness, crunchiness or spread ability to your products? Such characteristics and properties play an important role in attracting consumers to your product, getting them to try it again and making it a winner. The sooner we realize the roles that texture, rheology and mouthfeel play in making a food appealing to consumers, the sooner we'll create more appealing products.
We use texture as important criteria when determining a product's quality-whether it's fresh or not. When a food produces a hard, soft, crisp or moist feeling in the mouth, we find a basis for measuring its quality. Although organoleptic properties may be significant, they may be one of the least understood properties-often neglected by product developers.
When creating a new food product or redesigning an existing one, researchers need to pay close attention to textural as well as rheological properties. With this in mind Food Technology Intelligence, Inc., publisher of the international newsletter, Emerging Food R&D Report, has just revised its report analyzing technical advances aimed at improving food product texture and rheology. This report, Optimizing Food Texture and Rheology, gives you a first-hand look at new techniques and processes that will help you improve the mouthfeel and other characteristics of your products. For example, in its pages you'll learn that.
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