Study of food texture, Biology

Assignment Help:

Q. Study of food texture?

We learnt earlier that texture is observed in terms of tactile sensations i.e. finger feel and mouth feel. Finger feel is sensed before ingestion, by pressing and touching, e.g. to detect the freshness or staleness of bread by hand feel. On the other hand, once you ingest the food the mixed feeling derived mainly due to the activation of palate and teeth, is the mouth feel. During chewing, various kinds of forces are applied which tell us about the texture of the food. The forces are compression, cutting, tensile strength and shearing.  These same kinds of forces are imitated in the objective evaluation of textural properties.  The term 'mouth feel' can therefore be defined as the mingled experience arising from the sensation of the skin and the mouth during and after ingestion.

You may be wondering why a study of the food texture is important. The study of food texture is important for three reasons:

1. To evaluate the resistance of product against mechanical action such as in mechanical harvesting of fruits and vegetables,

2. To determine the flow properties of a product (what is referred to as rheology) during processing, handling and storage, and

3. To establish the mechanical behaviour of food when consumed.


Related Discussions:- Study of food texture

Explain the urinary excretion test - riboflavin status, Explain the Urinary...

Explain the Urinary Excretion Test - riboflavin status? Urinary excretion of riboflavin is determined at different levels of intake. Under conditions of adequate riboflavin int

Explain adefovir dipivoxil, Adefovir dipivoxil (Hepsera)  This phosphon...

Adefovir dipivoxil (Hepsera)  This phosphonate nucleoside analog, administered as the oral prodrug, inhibits replication of HBV, including variants resistant to lamivudine. Ade

Energy can be created from nothing, Which of the following is true of energ...

Which of the following is true of energy? a. It can be transferred from one form to another with 100 percent efficiency. b. It can be created from nothing. c. It can be stored i

Which pga as the first co2 fixation product, PGA as the first CO2 fixation ...

PGA as the first CO2 fixation product was discovered in photosynthesis of: 1. Bryophyte 2. Gymnosperm 3. Angiosperm 4. Alga Alga

Pattern of limb development, Pattern of Limb Development The first vi...

Pattern of Limb Development The first visible sign of limb development is the appearance of ridge or thickening on each lateral side of the embryo of amniotes. The ridge call

Components of ecosystem, Components of Ecosystem The components of the ...

Components of Ecosystem The components of the ecosystem can be categorised into abiotic or non-living and biotic or living components; Abiotic components: The important ab

Preservation of species diversity, Q. Preservation of species diversity? ...

Q. Preservation of species diversity? Genetic diversity is, thus, important for the preservation of species diversity, and hence biological diversity. A knowledge of the variab

Spoilage by fungi and bacteria, Q. Explain Spoilage by fungi and bacteria? ...

Q. Explain Spoilage by fungi and bacteria? The dominant spoilage organisms in fruits are fungi, as their pH is low (normally 5),whereas the pH of vegetables is fiom 5.0 to 7

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