Chewy

Pharmaceutical Applications. Sucrose has a long history in the manufacture of pharmaceuticals. It imparts body to symps and medicinal hquids and masks unpleasant tastes. Sucrose also functions as a diluent to control dmg concentrations in medicines, as an ingredient binder for tablets, and to impart chewiness to the latter. Sustained-release medications and protective tablet glazes are prepared using sucrose (41). Sucrose-based sugar pastes are used to promote wound healing (58). 

The textural characterisation of the jellies was made by using the empirical technique of Texture-Profile Analysis (TPA) that allows the evaluation of the following parameters fracturability, hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. 

The evaluation of two other parameters results from simple arithmetics gumminess is the product of hardness x cohesiveness and chewiness is given by the product of hardness x cohesiveness x springiness. 

Had= Hardness Spr.= Springiness Che= Chewiness Gum= Gumminess Coe= Cohesiveness HS= Sensory hardness SP= Spreadability Ac= Acid Sw= Sweet Fia= Fiavour Ti= Taste intensity OA= Overall acceptance. 

Properties such as body, texture, smoothness, and chewiness in foods are related to the control of crystal structure. The most common and the most important crystalline materials encountered in foods are sugar and ice. It is necessary to control growth, or increase the size of these crystals, as in ice cream and to prevent their disappearance or solution in the solvent, which is usually water, as in icings. In most instances, characteristic crystalline structure is controlled by formulation, type and ratio of ingredients, manufacturing techniques, and proper use of equipment. 

The frozen fudge bar-on-a-stick is a quiescently frozen mix, high in serum solids and sugar. Because this product is most often frozen without agitation, it is necessary to incorporate protective water-binding hydrocolloids to induce the formation of small ice crystals and a well-bodied, smooth, chewy confec-... 

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

In general, muffins are expected to relatively tough and chewy with 3 to 6 mm holes, which are large compared with those in bread (Figure 12). The side wall should be straight and the corner with the flat top crust should be rounded rather than sharp (Figures 13 and 14). 

The product is then proved for 1-3 hours and is baked at around 230°C for 20 min. If the product is under proved the flakiness will be lost and a tough and chewy product results. 

Textural Dry, hard, crisp, Chewy, firm, Soft, juicy, moist, swollen... 

Tofu has long been a source of protein in the Orient. It has much the same importance to the people of the Orient that meats, eggs and cheese have for the people in Western Countries. Tofu is usually sold in the form of a wet cake with a creamy-white color, smooth custard-like texture and a bland taste. It is highly hydrated and, depending on the water content, tofu products with different characteristics can be produced. The typical oriental type of tofu has a water content about 85%. Japanese prefer tofu having a smooth, fragile texture that contains about 88% water. The Chinese, on the other hand, produce many types of firm products with a chewy meatlike texture and a water content as low as 50-60%. Western consumers like tofu with a firm texture therefore, tofu found in the U.S. supermarkets contains 75-80% water. 

Tofu can be kept frozen or freeze-dried to prevent microbial deterioration. However intemolecular interactions occur during frozen storage. As a result, the texture of tofu is changed from soft, smooth to sponge-like with a meat-like chewiness. 

Cottonseed flakes and cot-n-nuts have been used in many foods. The Department of Nutrition and Food Sciences has published (11) nCooking with Cottonseed", a booklet which is available on request. Examples of foods with cottonseed flakes are orange cotton cake, cot-n-nut chewies, granola bars, sausage and cotton balls, bolla chips (a high protein snack food), cot-n-nut cups, sausage in a cottonseed roll, and cotton cheese crackers. 

Cultivar Fracturability (Newton) Hardness (Newton) Cohesiveness Springiness (Meter) Gumminess (Newton) Chewiness (Joules)... 

The cohesive-elastic character of gluten is the basis for many vegetarian-simulated meat products where it holds ingredients and provides chewy texture. It must be cautioned that, because of its highly cohesive properties, native gluten may not be compatible with and serve as an adhesive for some ingredients. 

Protein System Visual Hardness (Kg) 3 Gel Characteristics Gumminess (Kg) Chewiness (Kg-mm)... 

I still prefer chewing and swallowing, if only from a sense of tidiness and tradition. Chewing with your cheeks full keeps the material in motion and insures that all parts of the mucosa are constantly bathed with sage leaf. More than once it has seemed to us that it is the stems, those chewy, chewy stems, that finally push it all over the edge. 

The candy industry uses lactose to achieve desirable characteristics in certain types of candies. It changes the crystallization habits of other sugars present and improves body, texture, chewiness, or shelf life. 

Temperature Chewiness (°C) (mJ) Cohesiveness Fracturability (N) Gumminess (N) Hardness (N) Springiness (mm)... 

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