Show texture in foods, Biology

Assignment Help:

Q. Show Texture in Foods?

According to Matz (1962), texture can be defined as the mingled experience derived from the sensation of skin in the mouth after ingestion of food or beverage. What we sense as texture in foods, derives from the physical characteristics of these materials. We generally concern ourselves with hardness of tough meat, softness of tender jellies, chewiness of steak, thickness of sauces, elasticity of bread, sticky surface of caramel, roughness of salt crystals etc. to realize how many characteristics provide textural stimuli in foods. In other words, texture is a composite property involving many physical properties in a complex relationship or in a more general way, texture can be defined as a way in which various constituents and structural components are arranged and combined into a micro and macro structure and the external manifestation of the Structure in terms of flow. The formation texture influences:

(1) Consumer acceptability,

(2) Type of packaging, and

(3) Processing method (Power required).


Related Discussions:- Show texture in foods

What is the neurotransmitter of the neuromuscular junction, Q. What is the ...

Q. What is the neurotransmitter of the neuromuscular junction? How does the nervous system trigger muscle contraction? The nervous cells that trigger the muscle contraction are

Plasmodesmata, PLASMODESMATA Termed by Tangl & Strasburger. Cytop...

PLASMODESMATA Termed by Tangl & Strasburger. Cytoplasmic / Protoplasmic bridges between 2 adjacent cells. Desmotubules connects the E.R. of 2 cells. Plasmodesmata p

Obturator - ovule, Obturator - Ovule An obturator is an outgrowth of t...

Obturator - Ovule An obturator is an outgrowth of the placenta or funicle or integument or style near the micropyle. It is presumed to guide the pollen tube to the micropyle.

Describe the structure of lipoprotein, There are several different lipoprot...

There are several different lipoprotein species found in plasma but their basic structures are similar. The insoluble lipid (cholesterol ester and triglyceride) forms a central cor

Anomalies related to oral cavity, Anomalies Related to Oral Cavity   Un...

Anomalies Related to Oral Cavity   Under these anomalies we will briefly discuss the cleft lip and cleft palate.  You must have seen and/or nursed a baby born with a cut on

How to antioxidants work in cancer prevention, How to antioxidants work in ...

How to antioxidants work in Cancer Prevention? As cells function normally in the body, they produce damaged molecules called free radicals. These force radicals, we learnt are

Explain insect resistant crops in evolutionary way, Explain Insect resistan...

Explain Insect resistant crops in Evolutionary way Insects are a natural selection pressure so plants resistant to certain insects could have an evolutionary advantage (in

What is biochemical composition, What is Biochemical Composition As lif...

What is Biochemical Composition As life evolved on this planet, nature selected only a few elements, and life eventually came to be based essentially on carbon compounds. Out o

How are the male gametes of gymnosperms formed, Q. How are the male gametes...

Q. How are the male gametes of gymnosperms formed? What is the relationship between the pollen grains and the concept of alternation of generations? In the male strobiles (cone

Explain the dietary modifications - obesity, Explain the Dietary Modificati...

Explain the Dietary Modifications - Obesity? The dietary modifications serve as a guide for the obese to make healthy food choices. The first step towards prescribing a diet fo

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd