Texture analysis plays a very important role in sensory evaluation and development of a new food product. It the property of food which is associated with the sense of feel or touch experienced by fingers or the mouth. Although one may feel the texture while handling, texture indicated best by the sensations caused by contact with hard and soft parts of the mouth. Texture characteristics, according to the general food texture profile parameters, are perceived in three stages of ingestion – initial, masticating and residual. Subjective evaluation of texture could also be made but its time consuming, requires trained personnel and may not always be useful in the standardization of texture of foods.
Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. Texture testing has applications across a wide range of food types, including baked goods, cereals, confectionaries, snacks, dairy, fruit, vegetables, gelatin, meat, poultry, fish, pasta, and even pet food. Since the texture is a property related to the sense of touch, it can be measured easily by mechanical methods in units such as force. In texture testing, standard tests such as compression, tension, and flexure are used to measure hardness, crispiness, crunchiness, softness, springiness, tackiness, and other properties of food. Comparing the results from mechanical texture analysis with trained human sensory panels has shown that the measurements have a high correlation with the various sensory attributes associated with textural quality.
For natural products such as fruit, vegetables, meat, and fish, textural properties can be traced back to the way the product is grown, or reared, while for processed food, the textural properties can be used to optimize the process. Texture analysis can highlight quality improvement opportunities throughout the supply chain and the production process. At the research and development stage, new or alternative ingredients can be compared with existing ingredients. In production, texture analysis is used for the measurement and control of process variations such as temperature, humidity, and cooking time.
It can be used to adhesiveness, chewiness, cohesiveness, consistency, crispiness, crunchiness, elasticity, extensibility, firmness, fracturability, gel strength, gumminess, hardness, rupture strength springiness, stiffness, stringiness, texture profile analysis toughness, work to cut, work to penetrate, and work to shear.
It is helpful in developing the food product, different R&D labs, sensory evaluation and support to plants such as milling, baking, and processing of fruits and vegetables and many more….
The huge demand for burgers, together with competitive pricing, means that their composition can vary significantly, from 100% prime ground beef to poor-quality meat containing a high percentage of fat, bulking agents, salt, and other additives. So it can measure the softness of burger
The stickiness of cooked sheets of pasta is related to the starch content of the pasta sheet, which in turn is related to the cooking temperature and time. These parameters can be optimized by measuring pasta stickiness.
Many food products are packaged in a flexible wrap that is required to be tested for its tensile strength, puncture resistance, heat bond peel strength, tearing strength, and coefficient of friction.
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