Principles of Objective Texture Measurement

TLDR: In this paper, the authors discuss the principles of objective texture measurement, and discuss the types of tests for measuring food texture, based on the type of test that is used, because many tests are applicable to more than one type of food.

Abstract: This chapter discusses the principles of objective texture measurement. There is such a wide range in types of foods and the types of textural and rheological properties that they exhibit, and such a wide variety of methods used to measure these properties, that it becomes necessary to attempt to classify them into groups to understand the system. It is possible to classify texture measurements according to the commodity that is being tested, for example, tests that are used for cereals, meat, fish, poultry, vegetables, fruit, dairy products, fats, confectionery, beverages, legumes and oilseeds, and miscellaneous foods. The classification of texture measurements on the basis of commodity or the type of textural properties is useful but what is probably a better type of classification is based on the type of test that is used, because many tests are applicable to more than one type of food. When food is placed in the mouth, the structure is destroyed by the act of mastication until it is ready to be swallowed. The basic process of mastication occurs regardless of what kind of food is in the mouth. Therefore, it seems logical to concentrate on the type of test rather than the nature of the food. The chapter discusses the types of tests for measuring food texture.