CHAPTER 5_FOOD

PHYSICS_FOOD TEXTURE
◼ Assoc. Prof. Dr. Lê Nguyễn Đoan Duy
◼ Food Technology Department
◼ Ho Chi Minh city University of
Technology
◼ E-mail: lndduy@hcmut.edu.vn
◼ Mob: 0932 989 789
 Definition of texture

• Texture of food products is defined as all the rheological,

mechanical and structural attributes of the product
perceptible by means of mechanical, tactile, visual as well
as auditory receptors
• Texture is an important aspect of food quality, sometimes
even more important than flavor and color
Textural characteristics in 3 stages
of ingestion

• Initial: hardness, brittleness and viscosity

• Masticatory: gumminess, chewiness,
adhesiveness, hardness, brittleness and viscosity
• Residual: rate of breakdown and general
mouthfeel
 Textural characteristics of food

The textural characteristics of food are related to

the reaction of food to stress and can be divided
into:
✓Primary parameters of hardness, cohesiveness,
elasticity and adhesiveness
✓Secondary (derived) parameters of brittleness,
chewiness and gumminess
 Characterization of food texture
Characterization of food texture commonly falls into 2 main
groups:
• Sensory analysis: characterize food texture by touch
including the use of fingers, lips, tongue, palate and teeth
• Instrumental analysis of food texture:
✓Can be carried out under more strictly defined and controlled
conditions
✓Analysis given consistent results in constant condition
✓ More sensitive than sensory equivalents
Texture
Useful words to describe texture:
brittle rubbery short gritty
clammy close stodgy bubbly
sandy tacky tender waxy
open soft firm flaky
crisp fluffy dry crumbly
lumpy smooth hard mushy
sticky chalky grainy fibrous
Texture
What words would you use to describe these foods?

?
© British
Nutrition
Foundation
2010
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