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

Hutchinson phyletic dieta, hi there,i would like u to help me with understa...

hi there,i would like u to help me with understanding Hutchinson phyletic dieta

Which carbon determines sugar is a d- or l- stereoisomer, If carbon 1 is th...

If carbon 1 is the carbonyl group of a 6-carbon aldose (aldohexose), which carbon determines if the sugar is a D- or L- stereoisomer? Select one: a. 1 b. 2 c. 3 d. 4

Are alleles segregate during meosis, Gregor mendel was an austrain augustia...

Gregor mendel was an austrain augustianian monk; his work most notably showed that. a. Alleles segregate during meosis b. Capital alleles are dominant c. The genetic material is pa

Bio212, do you think the social and cultural environment of the 18th and 19...

do you think the social and cultural environment of the 18th and 19th centuries helped or hindered the study of microbiology in particular and science in general

Explain the the lysogenic cycle in diversity of life, Explain the The Lysog...

Explain the The Lysogenic Cycle in diversity of life? The Lysogenic Life History of Bacteriophage Viruses. Even though viruses are structurally simple, consisting of merely a n

Explain group specificity, Group  specificity Some enzymes prefer a sp...

Group  specificity Some enzymes prefer a specific functional group to be present\%on  the substrate molecules. Example:- alcohol dehydrogenase  acts on alcohols having  -OH  gr

Define working of body surface in excretion of zinc in human, Define workin...

Define working of Body surface in excretion of zinc in human? Loss of zinc occurs due to the exfoliation of skin and sweating (0.7 -1.0 mg/day). Another route of zinc loss is h

Determine the foos sources of cyanocobalamin, Determine the Foos Sources of...

Determine the Foos Sources of cyanocobalamin? Vitamin B I2 is unique among vitamins in the sense that it is mostly found in foods of animal origin but is not generally present

Types of variations, Types of Variations - Somatogenic and Blastogenic...

Types of Variations - Somatogenic and Blastogenic Variation Changes in somatic parts of the body are somatic variations e.g. wrestler's muscle, circumcised penis of mus

Homework, Which of the following is NOT a process that may provide an adapt...

Which of the following is NOT a process that may provide an adaptive advantage to eukaryotic chromosomes?.tion..

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