Texture its importance in food science a

Texture

1. Texture Name : Astha Class : Bsc . Medical Session : 2023-2024 Subject : Food Science Submitted to : Mrs. Charul Mam Roll no. : 235003

2. Intro :- Food Texture : is defined as those properties of a food that are sensed by touch in the mouth and with the hands . Texture is important to the enjoyment and the acceptability of foods. Qualities that can be felt by fingers, tongue, palate, or teeth. Texture is an index of food quality. Texture is one of the major criteria that consumers use to judge the quality and freshness of food. When a food produces physical sensation in the mouth, the consumer has a basis for determining the foods quality.

3. Smell Crunchiness

4. Textural characteristics are defined and evaluated by the consumer in a well- defined Order during mastication. The term mouth feel is a general term used to describe the textural properties of a food as perceived in the mouth. For example Crispiness of potato chips Crunchiness of a just – picked gala apple Chewiness of bubble gum

5. Mixing vegetables, such as a puree of peas and carrots, may make it impossible to identify the food because both the color and taste of the original vegetables are lost. With the loss of food texture, the ability to see, taste, and smell is essential to the e njoyment of the food. Ensuring natural, vibrant colors and delicious flavors and aromas in texture modified foods may result in food enjoyment and improved food intake in people with swallowing problems

6. Importance of Texture Food quality is an important concept, because the foods people choose depend largely on quality. Consumer preference is important to the food manufacturer, who wants to gain as wide a share of the market for the product as possible. It is important in determining the eating quality of foods and can have a strong influence on food intake and nutrition. Perceived texture is closely related to the structure and composition of the food.

7. Texture profile Important aspect of food quality, s ometimes even more important than Flavor and Color. About:- A texture profile is defined as the Organoleptic analysis of the texture complex of a food in terms of its Mechanical, Geometrical, fat, and Moisture characteristics, the degree of e ach present, and the order in which t hey appear from first bite through c omplete mastication.

8. Principles of Measurement Compression : reduction in volume, refers to squeezing together of test material so that it still remains as a single individual unit. Fruit pressure instrument : Accurately measures the fruit h ardness by measuring the force r equired to push a plunger tip i nto fruit and vegetables. Puncture test method: to determine strength of a m aterial such as film, rubber,and testing of ripeness, h ardness of confectionary.

9. Shearing : Replicates the action of the front incisors when food is introduced into the mouth, application of force where the test material is separated into two parts. Below are based on principles of shearing:- Measures the force needed to s hear and press a sample of p eas through a standard grid a nd specific shear rate.

10. Cutting : When force is applied in such a way that test unit is divided. Fibrometer is based on the principle of cutting and is specially designed to identify fibrous asparagus stalks.

11. Shear pressure : combined application of force stimulates the action of teeth. Effect of storage on food: