Development and Application of Texture Reference Scales

Journal of Food Science, 1984

Regression analysis was used to identify key attributes from 15 textural terms generated by a panel for 27 fluid and semi-solid commercial foods. A search using single independent variables showed that "thick"gave the best average R2 with a value of 0.548; a search with two independent variables showed that "thick" and "soft" gave the best average R2 of 0.748; a search with three attributes showed that "slippery, " "thick," and "soft" gave the highest R2 values of 0.803. The final equations provided a set of regression parameters which can be used to predict twelve textural attributes from scores obtained for "thick," "soft," and "slippery."

International Journal of Food Properties, 2012

Crispness and crunchiness are important factors in the enjoyment of many foods, but they are defined differently among dictionaries, consumers, and researchers. Sensory, mechanical, and acoustic methods have been used to provide data on crispness and crunchiness. Sensory measurements include biting force and sound intensity. Mechanical techniques resemble mastication and include flex, shear, and compression. Acoustical techniques measure frequency, intensity,

Journal of Sensory Studies, 2003

Oral sensory evaluation of caramel texture was conducted using six texture terms and results were compared to instrumental testing of texture. Trained panelists (n = I I ) evaluated 6 caramel formulations by descriptive analysis.

Journal of Texture Studies, 2004

Sensory stickiness (sticky mouthfeel) was hypothesized to result from the viscoelastic and adhesive properties of a foodstuff. The objective of the present study was to investigate the relative importance of these two properties. Measurements consisted of compression -decompression cycles on a texture analyzer, with product, type of surface, the presence or absence of saliva and compression regime as variables. Products included commercial mayonnaises, custard desserts and warm sauces, varying in apparent viscosity (at shear rate of 10 s -1 ) between 0.3 and 18.3 Pa.s. Fairly good models were obtained, predicting sensory stickiness with R 2 = 0.85-0.92. The predictive value of the mathematical models did not increase when the surface characteristics approached those of the human tongue (use of porcine lingual mucosa). Different surfaces or the use of saliva resulted in differences in the absolute values of the parameters, but their relative values when comparing different products did not change. The parameters appearing in the predictive Blackwell Science, LtdOxford, UKJTSJournal of Texture Studies0022-4901Copyright 2004 by Food & Nutrition Press, Inc., Trumbull, Connecticut.356603620Original Article RELATIVE IMPORTANCE OF COHESION AND ADHESION B. DUNNEWIND ET AL. 5 Corresponding author. TEL: + 31 30 6944041; FAX: + 31 30 6944295; EMAIL: [email protected] 604 B. DUNNEWIND ET AL.

Current Opinion in Colloid & Interface Science, 2013

There is a desire to alter food composition to make foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of food structure associated with texture perception. Texture, in part, is perceived during oral processing of food. Knowledge of structure-oral processing-texture interrelations could be utilized to develop or prevent specified textural attributes. Overall, the investigation of structure-oral processing-texture interrelations is just starting as a research focus. Factors including non-universal and inconsistent sensory terminology, omission of consideration for structural changes incurred by oral processes, and the lack of cross-disciplinary investigations hamper progress in this field. Consideration of these factors in future investigations on sensory texture will increase the applicability of their findings and bring us closer to understanding the contribution of food structure to sensory texture.

CFW plexus, 2012

O besity, cardiovascular disease, and type 2 diabetes are major public health concerns worldwide. Fat, salt, and sugar levels in manufactured foods are being scrutinized due to concerns about their roles in these diseases. There are also government-sponsored campaigns targeted at increasing consumption of fruit, vegetables, and whole grain foods. As well as presenting challenges for food manufacturers, including cereal processors, there are opportunities to positively impact public health and to develop new health-promoting products. The rapid success of "free from" products, including gluten-and wheat-free products, is an example of how consumer health concerns can open the way to product innovation. If these products are to succeed in the market, however, they must have sensory attributes that make them desirable to consumers. Sensory Characterization of Texture Appearance and texture play important roles in consumer acceptance of products at point of sale and during handling and consumption. Food texture is a sensory property that combines several attributes that can be categorized into three main groups (12): Mechanical-The response to applied stress in the mouth. Geometrical-The arrangement of food components, generally sensed visually but also detectable in the mouth, including textural characteristics described by terms such as gritty, grainy, coarse, fibrous, cellular, or crystalline. Mouthfeel-The perception of moisture and fat content, including textural characteristics such as oiliness and greasiness.

Meat Science, 1990

The adhesion between meat pieces in meat products, varied by the addition of different concentrations of a crude myosin solution, was measured by a trained sensory panel and by two instrumental tests: tensile adhesive strength (TAS) and punch and die. A consumer trial was used to find which let'el of adhesion was preferred.

Food Hydrocolloids, 2012

Some in vivo measurements have been carried out using polysaccharide gels of different physical properties (i.e., elastic and plastic) and degrees of hardness. In vivo measurements tested included electromyography (EMG) and acoustic analysis of the swallowing sound to investigate the dynamic changes of food texture during oral processing. As a model of foods for dysphagia patients, the gels were soft enough to be eaten by compression between the tongue and the hard palate without biting by the teeth. From EMG, no significant differences were found between elastic gels and plastic gels in the duration of oral processing and the EMG activity of the suprahyoid musculature when compared at equivalent hardness. The EMG activity of the suprahyoid musculature correlated well with the compression load of gels at 95% strain. From the acoustic analysis, the plastic gels required shorter time to transfer through the pharynx and were scored higher in sensory cohesiveness than the elastic gels. Results indicate that oral processing of soft gels requires equivalent EMG activity of the suprahyoid musculature when the gel hardness is the same. Also, the plastic gels flow through the pharynx as one coherent bolus with smaller variation of the flow speed. Texture of foods for dysphagia patients should be optimized in terms of viscoelasticity so that they can easily transform to swallowable bolus during oral processing.

Mango is an important commercial fruit and is marketed based on their colour, firmness and taste. These sensory parameters vary with individual mango and person involved in testing. There is little or no information available on the instrumental estimation of these sensory attributes. The present study, therefore, was conducted to correlate sensory and instrumental textural attributes to explore the possibility of predicting them for seven major cultivars of mango influenced by harvesting dates and ripening period (10 days). In general, the textural property of peel, pulp and fruit decreased while sensory attributes increased during fruit ripening. Sensory qualities like taste, flavour and overall acceptability were significantly affected by harvesting date, cultivar and ripening period. Harvesting time and cultivars, however, did not influence the fruit appearance. Among textural attributes, peel firmness was closely associated with all the sensory parameters indicating that textural parameters could be useful to predict sensory profile of mango cultivars during their ripening. Cultivar-specific variations were observed while evaluating various equations (linear/polynomial/ exponential/logarithmic/power) for correlating their textural and sensory attributes. Polynomial equation was found to be the best fit (highest coefficient of determination, R 2 ) for prediction of sensory quality using textural properties of majority of mango cultivars. All cultivars under study except Alphonso collected from Maharashtra showed R 2 value above 0.911 which indicated potentiality of the fitted equations for the prediction of sensory attributes using textural characteristics of mango.

International Journal of Food Properties, 2006

Journal of Texture Studies, 2008

A trained panel developed rating scales for crispness, crunchiness and crackliness for dry and wet foods based on the auditory perception of selected foods. The newly developed scales were then evaluated by 40 untrained panelists and the sound perception of standard foods was assessed through the analysis of the root mean square (RMS) of the 5-s audio waveforms and multidimensional scaling (MDS). The RMS was highly correlated to auditory sensory perception of crispness (r = 0.83 and 0.96), crunchiness (r = 0.99 and 0.99) and crackliness (r = 0.88 and 0.96) for dry and wet foods, respectively. MDS technique applied for the 40 untrained panelists was instructive in assessing auditory textural differences of naïve panelists and a useful statistical instrument to graphically validate selected scales. Auditory perception of the selected foods were rated similarly using standard auditory texture scales for crispness, crunchiness and crackliness developed by the trained panel (oral evaluation) and MDS results from the untrained panel (recordings). PRACTICAL APPLICATIONS Crispness, crunchiness and crackliness are not only important and useful descriptors of food texture, but are also desirable textural qualities in many foods. The lack of consistency in the procedures used for the evaluation of crunchy, crispy and crackly in sensory studies often results in confusion when training expert panels. Research will benefit textural studies through an improvement of consistent textural definitions and development of standard scales and evaluation techniques.

Food & Function, 2021

This study aims to evaluate colour, texture, flow, viscoelastic, sensory, and simulated mastication properties, in presence and absence of artificial saliva, of texture-modified Spanish sauce at different temperatures (25 ºC, 37 ºC and/or 55 ºC). Sauce texture was modified using five hydrocolloids (modified starch (MS), guar gum (GG), tara gum (TG), sodium carboxymethylcellulose (CMC), and chia seed mucilage (CSM) as alternative texturing agent), achieving two well-differentiated consistencies: honey-like and pudding-like consistencies. The MS, GG, TG and CSM sauces showed greater consistency, firmness, stiffness, and resistance to flow than CMC samples. Furthermore, the internal structure of CMC sauces was the most affected by temperature changes. The addition of saliva decreased the apparent viscosity, consistency, and adhesiveness of sauces. Among the samples studied, GG and CSM texturemodified sauces would be suitable for dysphagic patients because of their good elasticity degree, relatively high resistance to deformation and structural stability, as well as better resistance to salivary α-amylase action. However, CSM sauces obtained the lowest sensory attributes scores. This work opens doors to the use of CSM as texturing agent and demonstrates the importance of considering the hydrocolloids type and consistency-level, but also the administration temperature of dysphagia-oriented products. Selecting the proper texturing agent is of great importance for the safe and easy swallowing of dysphagic patients.

Food Hydrocolloids, 2006

Correlation of sensory perception of texture with instrumental parameters is key to understanding how specific structure formation can influence the consumer acceptability of a food product. Experimental acid milk gels with different solids-non-fat content (10-20%, w/v), with and without added fat (0-4% fat, w/v), were manufactured and characterised using quantitative descriptive analysis, confocal microscopy and small/large deformation rheology. Confocal micrographs of the gels showed that the gel structures were in agreement with the perceived sensory textural differences, in that the addition of fat, up to 4% (w/v), caused major changes in the microstructure of the network and in the overall perception of texture. This was observed mainly at low total solids levels (10-14%); no significant changes in microstructure or sensory perception of texture were detected at high total solids levels (above 18%), regardless of fat addition. The main effects of increasing fat content in the gels were a decrease in the mean pore size and an increase in the average cluster size. Added fat also caused the gels to become firmer, more resistant to penetration, more cohesive and sticky, creamier and less compressible before fracture (less 'give'). Both instrumental and quantitative microstructural image analysis results correlated with perceived texture, and, when used in combination, these data sets generated an estimated model with satisfactory predictive ability for textural parameters as assessed by a trained panel (pred r 2 Z96.3%).