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Journal ArticleDOI

Classification of textural characteristics

01 Jul 1963-Journal of Food Science (John Wiley & Sons, Ltd)-Vol. 28, Iss: 4, pp 385-389
TL;DR: In this paper, a system for classification of textural characteristics of foods is described, based on fundamental rheological principles, and at the same time is suitable for routine use.
Abstract: SUMMARY Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization.
Citations
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Journal ArticleDOI
TL;DR: A review of the state-of-the-art in texture research can be found in this article, where the authors define the components of complex textural characteristics, develop an understanding of the perceptual interplay among texture parameters and between textural and other modalities, explore the breakdown pathways in the mouth for various food categories, and repeat earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.

1,251 citations


Cites background from "Classification of textural characte..."

  • ...Watery Fat content Oiliness Oily Greasiness Greasy a Szczesniak, 1963 by permission of the Institute of Food Technologists. release on sequential chews — was added while studying strawberries (Szczesniak & Smith, 1969) and meat (Szczesniak, Sloman, Brandt & Skinner, 1963b) processed in ways that…...

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  • ...They were described in detail by Szczesniak and Kahn (1971). Table 5 summarizes the key liked and disliked textural characteristics in the USA....

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  • ...An attempt at doing this is shown in Tables 1 and 2 for solids and semi-solids (Civille & Szczesniak, 1973; Szczesniak, 1963) and Table 3 for liquids (Szczesniak, 1979)....

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  • ...Attitudes to texture are shaped by physiological factors, socially and culturally learned expectations, and psychological factors (Szczesniak & Kahn, 1971). People like to be in full control of the food placed in their mouth. Stringy, gummy or slimy foods or those containing unexpected lumps or hard particles are rejected for fear of gagging or choking. Consumers, especially those in the lower socio-economic classes and especially women, are very conscious of how they look while eating and difficult to manipulate textures evoke negative attitudes. Associations with non-edible objects and with unpleasant past events will also lead to rejection of certain textures. Learning about foods is a continuing process and adults — particularly those of higher socioeconomic status — learn to accept new, exotic, sophisticated foods at almost any stage of life. The recent explosion of Oriental foods and restaurants in the USA is an example. In this context, the American consumer A.S. Szczesniak / Food Quality and Preference 13 (2002) 215–225 221...

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Journal ArticleDOI
TL;DR: The process of implementing a descriptive sensory programme will be reviewed, with some discussion of new approaches and applications, and potential new applications of descriptive techniques are discussed.

588 citations

Reference BookDOI
23 May 2005
TL;DR: Wang et al. as mentioned in this paper proposed a strategy for polysaccharide structural analysis and determined the linkage pattern in a multiscale NMR Spectroscopy (NMS) 2D NMR spectroscopy.
Abstract: UNDERSTANDING THE CHEMISTRY OF FOOD CARBOHYDRATES, M Izydorczyk Monosaccharides Oligosaccharides Reaction of Monosaccharides and Derived Carbohydrate Structures Polysaccharides UNDERSTANDING CARBOHYDRATE ANALYSIS, Y Brummer and S Cui Total Sugar Analysis Monosaccharide Analysis Oligosaccharide Analysis Dietary Fiber Analysis STRUCTURAL ANALYSIS OF POLYSACCHARIDES, S Cui Strategy for Polysaccharide Structural Analysis Determination of Linkage Pattern: Methylation Analysis, Reductive Cleavage, and Peroxidation Specific Degradation of Polysaccharides Mass Spectroscopy and Sequence of Oligosaccharides 2D NMR Spectroscopy UNDERSTANDING THE PHYSICAL PROPERTIES OF FOOD POLYSACCHARIDES, Q Wang and S Cui Molecular Weight and MW Distribution: Definition and Determination Techniques Solutions Properties and Dispersions Polysaccharide Gels Rheological methods Thermal Analysis Roles of Polysaccharide in Emulsions UNDERSTANDING THE CONFORMATION OF POLYSACCHARIDES, Q Wang and S Cui Basics of Polysaccharide Conformation Methods for Conformation Analysis POLYSACCHARIDE GUMS: STURCTURE, FUNCTIONAL PROPERTIES, AND APPLICATIONS, M Izydorczyk, S Cui, and Q Wang Plant Polysaccharides Seaweed Polysaccharides Microbial Polysaccharides Animal Polysaccharides UNDERSTANDING STARCHES AND THEIR ROLE IN FOODS, Q Liu Starch Isolation and Chemistry Granular Structure Starch Functionality Role of Starches in Foods Resistant Starch STARCH MODIFICATION AND APPLICATIONS, S Xie, Q Liu, and S Cui Chemical Modification Physical Modification Starch Hydrolyzates and Their Applications Biotechnological Modification of Starches

533 citations

Journal ArticleDOI
TL;DR: A new recording instrument, the "texturometer" as discussed by the authors, gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel, which was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness and gumminess.
Abstract: SUMMARY A new recording instrument, the “texturometer,” gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel. It was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness, brittleness, chewiness, and gumminess. Subjective definitions of these parameters are interpreted in terms of physical measurement characterized by the texture “profile.” Examples of representative profiles are included.

528 citations


Cites result from "Classification of textural characte..."

  • ...) qualities (Szczesniak, 1963a)....

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  • ...The results of that investigation are reported elsewhere (Szczesniak, 1963a)....

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Journal ArticleDOI
TL;DR: In this paper, standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture.
Abstract: SUMMARY Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food products and may be expanded at any desired point for greater precision in a narrower range. Each point on the scale is represented by a food product selected on the basis of availability, familiarity, constancy of textural characteristics, and other criteria. Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.

509 citations

References
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Journal ArticleDOI
TL;DR: A new recording instrument, the "texturometer" as discussed by the authors, gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel, which was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness and gumminess.
Abstract: SUMMARY A new recording instrument, the “texturometer,” gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel. It was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness, brittleness, chewiness, and gumminess. Subjective definitions of these parameters are interpreted in terms of physical measurement characterized by the texture “profile.” Examples of representative profiles are included.

528 citations

Journal ArticleDOI
TL;DR: In this paper, standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture.
Abstract: SUMMARY Standard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food products and may be expanded at any desired point for greater precision in a narrower range. Each point on the scale is represented by a food product selected on the basis of availability, familiarity, constancy of textural characteristics, and other criteria. Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.

509 citations

Journal ArticleDOI
TL;DR: A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication as discussed by the authors.
Abstract: SUMMARY A texture profile method was developed that uses the A. D. Little flavor profile method as a model. A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication. The texture profile analysis requires a panel of judges with prior knowledge of the texture classification system, use of standard rating scales, and proper panel procedures with regard to the mechanics of testing and sample control.

411 citations

Journal ArticleDOI
TL;DR: In this article, the elastic and plastic properties of cheese have been investigated and shown to have a great influence in the ripening of curd and the incidence of faults, although little fundamental work has been made in the bacteriological and chemical investigations of cheese ripening.
Abstract: Rheology is denned as the science of the deformation of matter. It includes the study of all deformations, recoverable (elastic) and non-recoverable (plastic). In this paper cheese is primarily considered although the fundamental principles apply to all materials. The elastic and plastic properties of cheese exercise a great influence in the ripening processes and the incidence of faults. Although much progress has been made in the bacteriological and chemical investigations of cheese ripening, little fundamental work on the nature of and the factors controlling the physical properties of curd and cheese has been carried out.

40 citations

Book ChapterDOI
TL;DR: A broad classification of major confectionery raw materials together with statistics relative to the quantities used and their value is presented in this article. But the most fruitful contribution of research in this field is the gradual introduction of more exact and scientific guides for formulation and processing.
Abstract: Publisher Summary This chapter discusses the applications of research to problems of candy manufacture. It outlines the wide diversity and complexity of the fundamental problems of candy manufacture and the limitless opportunities for further research in this field. It presents a broad classification of major confectionery raw materials together with statistics relative to the quantities used and their value. The numerous individual ingredients may be grouped conveniently into six major classes of food materials in addition to the miscellaneous pectic and protein products used as gel-forming or whipping agents. The chapter considers the recently acquired knowledge of the chemistry of each class of ingredients with emphasis upon its practical application in improving the methods of production and the quality of candies of all types. Many of the latest methods of analytical chemistry can be applied advantageously in process control as well as in establishing and maintaining standards for the raw materials and finished products. Recent contributions of each of these fields of investigation to progress in the candy industry have been reviewed and applicability of some of the more recent discoveries and techniques to research on unsolved problems of the industry have been indicated. The most fruitful contribution of research in this field is the gradual introduction of more exact and scientific guides for formulation and processing.

8 citations