Texture in food volume 2

Texture in food

Texture in food Volume 2: Solid foods Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC Related titles from Woodhead’s food science, technology and nutrition list: Texture in food Volume 1: Semi-solid foods (ISBN 1 85573 673 X) Understanding and controlling the texture of semi-solid foods such as yoghurt and ice cream is a complex process. With a distinguished international team of contributors, this important collection summarises some of the most significant research in this area. The first part of the book looks at the behaviour of gels and emulsions, how they can be measured and their textural properties improved. The second part of the collection discusses the control of texture in particular foods such as yoghurt, ice cream, spreads and sauces. Understanding and measuring the shelf-life of food (ISBN 1 85573 732 9) The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how they can be measured. Taints and off-flavours in foods (ISBN 1 85573 449 4) Taints and off-flavours are a major problem for the food industry. The first part of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. The second part of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: •• •• • visiting our web site at www.woodhead-publishing.com •• •• • contacting Customer services (e-mail: sales@woodhead-publishing.com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext.30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) Selected food science and technology titles are also available in electronic form. Visit our web site (www.woodhead-publishing.com) to find out more. If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodhead-publishing.com). Please confirm which subject areas you are interested in. Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC Texture in food Volume 2: Solid foods Edited by David Kilcast CRC Press Boca Raton Boston New York Washington, DC W OODHEAD PUBLISHING LIMITED Cambridge England Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First published 2004, Woodhead Publishing Ltd and CRC Press LLC © 2004, Woodhead Publishing Ltd The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. 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Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC Contents Contributor contact details List of abbreviations Part I Consumers, texture and food quality 1 Measuring consumer perceptions of texture: an overview D. Kilcast, Leatherhead Food International, UK 1.1 Introduction: texture and food quality 1.2 Perception and sensory assessment of food texture 1.3 Tests and test procedures 1.4 Instrumental measurement of texture 1.5 In vivo texture measurement 1.6 Future developments 1.7 Conclusions 1.8 References 2 Consumers and texture: understanding their perceptions and preferences J-F. Meullenet, University of Arkansas, USA 2.1 Introduction: problems with consumer descriptions of texture 2.2 Investigating consumer descriptions of texture 2.3 Tests and test procedures 2.4 Understanding consumer preferences 2.5 Challenges to understanding consumer preferences 2.6 Future trends 2.7 Conclusions 2.8 References Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC 3 Texture and mastication A. C. Smith, Institute of Food Research, UK 3.1 Introduction 3.2 The mastication process 3.3 Measuring mastication 3.4 Chewing, swallowing, salivation and bolus formation 3.5 Future trends 3.6 Mastication and particular foods 3.7 Reviews 3.8 Acknowledgement 3.9 References 4 Understanding and measuring consumer perceptions of crispness P. Mallikarjunan, Virginia Polytechnic Institute and State University, USA 4.1 Introduction 4.2 Characterization and determination of crispness 4.3 Methods of data correlation, evaluation and analysis 4.4 Case-study: breaded chicken nuggets 4.5 Future trends 4.6 References Part II Instrumental techniques for analysing texture 5 Force/deformation techniques for measuring texture R. Lu and J. A. Abbott, USDA Agricultural Research Service, USA 5.1 Introduction 5.2 Mechanical characterization of solid foods 5.3 Destructive measurements 5.4 Non-destructive measurements 5.5 Conclusions 5.6 References 6 Sound input techniques for measuring texture L. M. Duizer, Massey University, New Zealand 6.1 Introduction 6.2 Sound and its detection: what is sound? 6.3 Destructive testing 6.4 Non-destructive testing 6.5 Application of sound measurement techniques 6.6 Future trends 6.7 Sources of further information and advice 6.8 References Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC 7 Near infrared (NIR) diffuse reflectance in texture measurement S. Millar, Campden and Chorleywood Food Research Association, UK 7.1 Introduction 7.2 Application of NIR to cereals and their products 7.3 Application of NIR to fruit and vegetables 7.4 Application of NIR to meat 7.5 Application of NIR to other foods 7.6 Conclusions and future trends 7.7 Sources of further information 7.8 References 8 Nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) in texture measurement A. K. Thybo, A. H. Karlsson, H. C. Bertram and H. J. Andersen, Danish Institute of Agricultural Sciences, P. M. Szczypinski, Technical University of Lodz, Poland and S. Donstrup, Aarhus University Hospital, Denmark 8.1 Introduction 8.2 Methods and analysis 8.3 Application of NMR: texture determination of solid foods 8.4 Application of MRI: texture determination of solid foods 8.5 Future trends 8.6 References 9 Modelling food texture L. M. M. Tijskens and H. Luyten, Wageningen University and Research Centre, The Netherlands 9.1 Introduction 9.2 Factors affecting texture 9.3 Effects of enzymes on texture 9.4 Applying models to predict texture 9.5 Future trends 9.6 Notation 9.7 References Part III Understanding and improving the texture of particular foods 10 Plant structure and fruit and vegetable texture K. W. Waldron, Institute of Food Research, UK 10.1 Introduction Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC 10.2 Measurement of texture 10.3 Plant structure 10.4 Cellular basis of crispness, juiciness and mealiness in fruit tissue 10.5 Cellular stability during processing 10.6 Improving cell adhesion 10.7 Future trends 10.8 Acknowledgements 10.9 References 11 Plant compounds and fruit texture: the case of pear T. Kojima, S. Fujita and M. Tanaka, Saga University, Japan and P. Sirisomboon, King Mongkut’s Institute of Technology Ladkrabang, Thailand 11.1 Introduction: variations in pear texture 11.2 Measuring and modelling fruit firmness 11.3 Chemical compounds affecting firmness: the example of Japanese pear 11.4 The effect of constituents on fruit texture 11.5 Use of near infrared spectroscopy (NIR) to evaluate textural properties 11.6 Future trends 11.7 Sources of further information and advice 11.8 Acknowledgement 11.9 References 12 Controlling the texture of fruit and vegetables: the role of oxidising enzymes H. J. Wichers and C. Boeriu, Agrotechnology and Food Innovations, The Netherlands 12.1 Introduction: distribution of polyphenoloxidases (PPOs) and peroxidases (PODs) in plants and plant cells 12.2 Biochemical and physiological role of PPOs and PODs 12.3 PPOs and PODs: structure and mechanisms of action 12.4 PPOs, PODs and texture development 12.5 Controlling PPO and POD activity 12.6 PPOs and PODs: implications for food texture 12.7 Future trends 12.8 Sources of further information 12.9 References Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC 13 Improving fruit and vegetable texture by genetic transformation G. Tucker, University of Nottingham, UK 13.1 Introduction 13.2 Tools of genetic modification 13.3 Approaches to the manipulation of texture: the tomato 13.4 Other approaches to the manipulation of texture 13.5 Future trends 13.6 References 14 Raw materials quality and the texture of processed vegetables J. B. Adams, formerly of CCFRA, UK 14.1 Introduction 14.2 Vegetable texture determined by starch 14.3 Vegetable texture determined by cell wall polysaccharides 14.4 Vegetable texture affected by phenolic reactions 14.5 Future trends 14.6 Sources of further information and advice 14.7 References 15 Improving the texture of processed vegetables by vacuum infusion R. Saurel, University of Lyon, France 15.1 Introduction 15.2 Vacuum infusion technology 15.3 Applications to improve texture 15.4 Future trends 15.5 Sources of further information and advice 15.6 References 16 Improving the texture of frozen fruit: the case of berries M. Suutarinen and K. Autio, VTT Biotechnology, Finland 16.1 Introduction: the effects of freezing and thawing on berry texture 16.2 Maintaining texture: conventional pre-freezing treatments 16.3 Maintaining texture: alternative pre-freezing treatments 16.4 Application: frozen berries and jams 16.5 Future trends 16.6 References Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC 17 Improving the texture of processed fruit: the case of olives I. Mafra, University of Porto and M. A. Coimbra, University of Aveiro, Portugal 17.1 Introduction: the texture of table olives 17.2 Factors affecting the texture quality of raw olives 17.3 Influence of processing on table olives 17.4 Improving texture 17.5 Future trends 17.6 Sources of further information and advice 17.7 References 18 Improving the texture of bread S. P. Cauvain, CCFRA, UK 18.1 Introduction 18.2 Textural characteristics of bread and other cereal-based foods 18.3 Definitions of texture 18.4 Measuring texture 18.5 Influence of processing and storage 18.6 Improving texture 18.7 Future trends 18.8 Sources of further information and advice 18.9 References 19 Analysing and improving the texture of cooked rice S. K. Kim, Dankook University and C. O. Rhee, Chonnam National University, Korea 19.1 Introduction 19.2 Criteria for evaluating rice quality 19.3 Hydration of rice 19.4 Factors affecting cooking quality 19.5 Testing texture quality 19.6 Problems and challenges 19.7 Sources of further information and advice 19.8 References 20 Improving the texture of pasta B. A. Marchylo and J. E. Dexter, Canadian Grain Commission and L. J. Malcolmson, Canadian International Grains Institute 20.1 Introduction 20.2 Measuring the texture of cooked pasta 20.3 Influence of raw materials 20.4 Influence of processing 20.5 Trends in consumer preference 20.6 References Copyright 2004, Woodhead Publishing Ltd and CRC Press LLC [...].. .21 Improving the texture of fried food C-J Shieh and C-Y Chang, Da-Yeh University and C-S Chen, Chao-Yang University of Technology, Taiwan 21 .1 Introduction 21 .2 Measuring texture 21 .3 Factors influencing texture 21 .4 The use of response surface methodology (RSM) 21 .5 A case study: fried gluten balls 21 .6 Conclusions 21 .7 References Copyright 20 04, Woodhead Publishing Ltd and CRC Press... = main point of contact) Chapter 1 Chapter 3 Dr D Kilcast Leatherhead Food International Randalls Road Leatherhead Surrey KT 22 7RY UK Dr A C Smith Food Quality & Materials Science Division Institute of Food Research Norwich Research Park, Colney Norwich NR4 7UA UK Tel: +44 (0) 13 72 822 321 Fax: +44 (0) 13 72 38 622 8 E-mail: DKilcast@LeatherheadFood.com Tel: +44 (0) 1603 25 528 6 Fax: +44 (0) 1603 507 723 ... s.cauvain@campden.co.uk Chapter 18 Copyright 20 04, Woodhead Publishing Ltd and CRC Press LLC Chapter 19 Dr S K Kim* Dankook University Korea Tel: + 82 2 709 24 26 Fax: + 82 2 790 24 47 E-mail: k0903@dku.edu Dr C O Rhee Chonnam National University Korea Dr L J Malcolmson Canadian International Grains Institute 1000-303 Main Strect Winnipeg MB R3C 3G7 Canada Tel: +1 (20 4) 983 8584 Fax: +1 (20 4) 983 26 42 E-mail:... +351 22 20 789 02 Fax: +351 22 20 03977 E-mail: isabel.mafra@ff.up.pt Tel: +33 (0)4 74 45 52 52 Fax: +33 (0)4 74 45 52 53 E-mail:saurel@iutbourg.univ-lyon1.fr Chapter 16 Dr S P Cauvain Campden & Chorleywood Food Research Association Chipping Campden Gloucestershire GL55 6LD UK Dr M Suutarinen and Dr K Autio* VTT Biotechnology PO Box 1500, 020 44 VTT Finland Tel: +44 (0) 1386 8 42 000 Fax: +44 (0) 1386 8 42. .. Engineering DK- 820 0 Aarhus N Denmark Copyright 20 04, Woodhead Publishing Ltd and CRC Press LLC Dr P M Szczypinski Institute of Electronics Technical University of Lodz 90- 924 Lodz Poland Tel: +48 42 636 22 38 Fax: +48 42 631 26 38 E-mail: pms@ck-sg.p.lodz.pl Chapter 9 L M M Tijskens* and Dr H Luyten Wageningen University and Research Centre Agrotechnology & Food Innovations PO Box 17 6700 AA Wageningen... Chapter 21 Tel: + 82 62 530 21 42 Fax: + 82 530 21 49 E-mail: corhee@chonnam.ac.kr Dr C-J Shieh and Dr C-Y Chang Department of Food Engineering Da-Yeh University Cheng-Hwa Taiwan 515 Chapter 20 E-mail: cjshieh@mail.dyu.edu.tw feccy@mail.dyu.edu.tw Dr B A Marchylo* and Dr J E Dexter Grain Research Laboratory Canadian Grain Commission 1404-303 Main Street Winnipeg MB R3C 3G8 Canada Tel: +1 (20 4) 983 3 320 Fax:... water-soluble pectin water vapour permeability XET xyloglucan endotransglycosylase Copyright 20 04, Woodhead Publishing Ltd and CRC Press LLC Part I Consumers, texture and food quality Copyright 20 04, Woodhead Publishing Ltd and CRC Press LLC 1 Measuring consumer perceptions of texture: an overview D Kilcast, Leatherhead Food International, UK 1.1 Introduction: texture and food quality In prosperous societies,... released from the food matrix in order to reach the appropriate receptors This release of flavour is intimately related to the way in which the food structure breaks down in the mouth, and consequently to both the initial texture of the food and the change in texture throughout mastication (Section 1 .2) In addition, the structural factors that deliver a specific texture can also influence appearance... circle Although the GF Texturometer remains in use to a small extent in North America and in Japan, the general-purpose testing machines designed for use with foods, exemplified by those made by Stable Micro Systems, Stevens, Lloyd and Instron, are commonly used in the food industry in most countries The instruments differ in their mechanical construction and in their data acquisition and data analysis... enormous and ever-increasing range of foods, and manufacturers find themselves in an intensely competitive situation In less well-developed societies, hunger will be the constant driving force, and our diet will be determined by availability of any food that satisfies our basic nutritional needs It is increasingly clear that if we are to understand what drives consumers’ choice of food, no single factor . Introduction: the effects of freezing and thawing on berry texture 16 .2 Maintaining texture: conventional pre-freezing treatments 16.3 Maintaining texture: alternative pre-freezing treatments 16.4 Application:. Canadian Grain Commission and L. J. Malcolmson, Canadian International Grains Institute 20 .1 Introduction 20 .2 Measuring the texture of cooked pasta 20 .3 Influence of raw materials 20 .4 Influence. Taiwan 21 .1 Introduction 21 .2 Measuring texture 21 .3 Factors influencing texture 21 .4 The use of response surface methodology (RSM) 21 .5 A case study: fried gluten balls 21 .6 Conclusions 21 .7