A Comprehensive Approach to Understanding Textural Properties of Semi‐ and Soft‐solid Foods

Abstract

Foods such as starch‐ or gelatine‐based desserts, cheese, and processed meats are considered semi‐solid or soft‐solid, viscoelastic materials. Oral processing of these foods starts with either biting a portion from a larger piece or placing a piece in the mouth. Specific textural elements of a food are evaluated by descriptive sensory analysis; however, the time and costs of sensory analysis have motivated the empirical development of mechanical tests that correlate with sensory analysis of texture. While food scientists were evaluating mechanical properties to understand subjective texture, material scientists were developing rheological and fracture‐mechanics approaches to understand material properties in general. Still another group of scientists have focused on the biological mechanisms involved in mastication, oral processing and oral sensation. Understanding the integration of physical, physiological and psychophysical elements of soft‐solid food texture is a relative new area of research and therefore the current understanding of this multidisciplinary approach will be reviewed. PRACTICAL APPLICATIONS Food texture is one of the key properties consumers evaluate when determining food quality and acceptability. Changing composition, such as decreasing fat content, is often associated with undesirable changes in texture. This article discusses the interrelationships among physical, physiological and psychophysical elements of soft‐solid food texture. If we could learn how food structure elicits a specific textural response, then a variety of molecules could be used to generate a specific structure and deliver the same texture but with different health implications.

Determination of Selected Species Texture Processed Cheese and Processed Products Different Batches Under Different Conditions Keep Them for Eating Quality

“…Foegeding, et al (2003) v štúdii uvádzajú, že základné reologické vlastnosti sú využívané k tomu, aby sme zistili niektoré prvky textúry syrov. Foegeding, et al (2011) uvádzajú, že štruktúra potravín je jednou z kľúčových vlastností, ktorú hodnotí spotrebiteľ pri výbere potravín. Zmena zloženia, ako je množstvo tuku je často spojené s nežiaducimi zmenami v štruktúre.…”

Oleic Acid Coated Gelatin Nanoparticles Impregnated Gel for Sustained Delivery of Zaltoprofen: Formulation and Textural Characterization

“…The test was performed and results were observed. 23 Viscosity A Brookfield digital viscometer, cone and plate type of viscometer was used to determine viscosity (cp) of the formulations. 24 The viscosity was measured at 5 rpm after 30 seconds, by using the spindle no.…”

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

“…Although mechanical properties such as elastic modulus and viscosity coefficient as physical quantities do not depend on the mass of samples, the EMG variables depend not only on the mechanical properties, but also on the amount and geometry of food samples (Nakazawa and Togashi, 2000;Foegeding et al, 2011). A larger size of sample often results in a longer period of oral processing, larger number of chewing, and higher EMG amplitude (Dantas and Dodds, 1990;Palmer et al, 1999;Miyawaki et al, 2000;Kohyama et al, 2005bKohyama et al, , 2007aWoda et al, 2006;Miyaoka et al, 2010;Ashida et al, 2010).…”

“…Wilkinson et al (2000) stated that texture of food was studied by three different approaches: the instrumental measurements based on physics and/or chemistry, human physiological measurements, and sensory evaluation based on psychology. The physiological methods have been recently introduced in food texture studies and are expected to integrate the physicochemical and psychophysical approaches (Boyar and Kilcast, 1986;Wilkinson et al, 2000;Kohyama, 2005;Chen, 2009;Nishinari 2009;van der Bilt, 2009;Foegeding et al, 2011). Among the physiological methods, electromyography (EMG) using surface electrodes have been widely adopted while subjects eat a fixed mouthful of food.…”

“…Literature revealed that the amplitude of EMG activity of the jawclosing muscles, such as the masseter muscles, correlate with food hardness (González et al, 2001;Kemsley et al, 2003;Woda et al, 2006;Foegeding et al, 2010Foegeding et al, , 2011Çakir et al, 2012;Espinosa and Chen, 2012). We can evaluate the mastication effort using an indicator, the total muscle activity of both masseter muscles until swallowing (Kohyama et al, 2005b).…”