Food properties texture

Proteins are important from the nutritional and technological points of view. Proteins affect every property that characterizes a living organism, and they play different roles in the human body. Proteins are also very important in food technology and are responsible for many food properties. The physical properties of proteins and their interactions with other components contribute significantly to the functional behavior and quality of several food products, such as cheese, bread, and meat products (9). An overview of the functional roles of proteins in different food systems is presented in Table 2. Food preferences by human beings are based not on nutritional quality but on sensory attributes to the food, such as appearance, color, flavor, texture, and... 

Texture is a sensory property of food. It arises from the food s physical structure, which is derived from the interactions of its constituent parts, and is perceived by monitoring how the structure responds to externally applied conditions. During development human beings learn to associate particular sensory responses from handling and eating foods, with specific textural characteristics. From verbal interactions with other humans they develop their textural vocabulary. The natural approach to characterising a food s texture is to ask human subjects to detail their assessments of texture. 

Figure 8-22 Rate of Shear Dependence of the Viscosity of Two Newtonian Fluids. Source From R Sherman, Structure and Textural Properties of Foods, in Texture Measurement of Foods, A. Kramer and A.S. Szczesniak, eds., 1973, D. Reidel Publishing Co.

Kapsalis, J.G., et al. 1970. A physico-chemical study of the mechanical properties of low and intermediate moisture foods. J. Texture Studies 1 464-483. 

The next area of future development is microstructure analysis. Although numerous attempts have been made to connect crystal stmcture to food texture, a long road still remains ahead before it can be said that a certain type of stmcture leads definitively to certain mechanical properties. Development of methodologies for structure analysis and further developments in analytical modeling of crystalline microstructure are needed. Further, the connection between these microstructural models and food properties related to the crystalline microstructure are important. 

Bistany, K. L. and Kokini, J. L. 1983. Dynamic viscoelasiic properties of foods in texture ccmtrol. J. Rheol. 27 605- 20. 

The hurdles affecting the shelf life of foods also influence other food properties, including texture. The effects of several physical, chemical, and mechanical treatments should be carefully considered in developing new processes and products. It is not enough to describe the composition of a food product and to determine the conditions and types of unit operation necessary to achieve the required quality. How the major food components, such as water, salt, hydrocolloids, starches, lipids, proteins, flavors, and additives, interact with each other and affect the product quality with respect to microstructure, texture, and appearance should be examined. 

To characterize Newtonian and non-Newtonian food properties, several approaches can be used, and the whole stress-strain curve can be obtained. One of the most important textural and rheological properties of foods is viscosity (or consistency). The evaluation of viscosity can be demonstrated by reference to the evaluation of creaminess, spreadability, and pourability characteristics. All of these depend largely on shear rate and are affected by viscosity and different flow conditions. If it is related to steady flow, then at any point the velocity of successive fluid particles is the same at successive periods of time for the whole food system. Thus, the velocity is constant with respect to time, but it may vary at different points with... 

Oil penetration depends on the shape of food, its textural properties, porosity, the viscosity of the frying medium, and the temperature and duration of frying. Increased viscosity results in larger volumes of absorbed oil. Food that is high in initial fat content does not absorb oil. On the contrary, fat is leached from the food into the oil. 

EPS Leuconostoc, Food-grade Dextran from Lactobacillus, additives for Leuconostoc spp. Streptococcus, improving (Sigma-Aldrich Pediococcus, smoothness. Chemical CO) Weissella and rheological Oenococcus genera properties, texture, and stability of dairy products [119,122]... 

EPS from LAB have become industrially attractive compounds due to then-great potential economic applications in the food industry as natural and safe food additives for improving smoothness, rheological properties, texture, mouthfeel, stability, and water retention of the final (mainly dairy) food products (Table 11.2). EPS are also important in the clinical and pharmaceutical industries. More recently, it has been suggested that these biopolymers display health-promoting properties such as antiulcer, antitumor, cholesterol-lowering, or immunomodulating activities, and that they could act as prebiotics [292, 293]. 

Food scientists are interested in the colloidal properties of emulsions because of their influence on the overall quality and physicochemical properties (texture, stability, appearance, and taste) of products. The emulsion properties most important in determining the bulk properties of the... 

Gelatine Partially hydrolysed collagen Cool gelling properties Texture-provided in spread emulsions and other food systems foaming additive in candy foams... 

The main constituents just referred to are responsible for the physical properties (structure, texture, and color) as well as the flavor of foods. Sometimes, specific natural or synthetic ingredients (such as salt or antioxidants) are added to improve the food properties [1-3]. 

Contents Meal Planning The Kitchen and Equipment Food Buying Food Storing Food Properties Water and Solutions Carbohydrates Fats and Emulsions Proteins Minerals Vitamins Enzymes Color Flavor Texture Bacteria Cooking... 

Uses Thickener, stabilizer, emulsifier, mouthfeel enhancer, texturizer, syneresis preventer for mayonnaise/dressings flavoring agent in food Properties Wh, to tan powd., si, odor sol, in water Toxicology TLV 10 mg/m total dust LD50 (oral, rat) > 5 g/kg (essentially nontoxic) may cause eye irritation... 

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