Instrumental characterisation of textural properties of fluid food

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

To control or modify the textural properties of food, it is important to understand how the ingredients affect the product structure and how the product is perceived by the consumer. The relationship between these aspects is complex, and a complete understanding of the mechanisms relating structure to sensory perception is still lacking. With this regard, the instrumental characterization of the physical properties of food plays a fundamental role. In this chapter, an overview of the rheological and tribological properties of fluid food as well as of the instrumental techniques to determine these properties is given. The presented physical parameters are linked to a variety of mouthfeel attributes. The significance of the choice of the instrumental techniques and that of the measuring conditions to be able to link instrumental measurements to sensory attributes are analyzed. Examples of how ingredients interactions are related to fat perception and can be used for fat reduction are given.
Original languageEnglish
Title of host publicationModifying Food Texture
Subtitle of host publicationSensory Analysis, Consumer Requirements and Preferences
PublisherWoodhead Publishing
Pages107-131
Volume2
Edition1st
ISBN (Electronic)9781782423522
DOIs
Publication statusPublished - 2015

Fingerprint

ingredients
mouthfeel
lipids
food quality
sensory properties
physical properties
methodology
fluids

Keywords

  • fluid foods
  • rheological behavior
  • viscosity
  • lubrication properties
  • texture
  • instrumental characterisation of texture
  • fat replacers

Cite this

Sala, G., & Scholten, E. (2015). Instrumental characterisation of textural properties of fluid food. In Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences (1st ed., Vol. 2, pp. 107-131). Woodhead Publishing. https://doi.org/10.1016/B978-1-78242-334-8.00005-5
Sala, G. ; Scholten, E. / Instrumental characterisation of textural properties of fluid food. Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences. Vol. 2 1st. ed. Woodhead Publishing, 2015. pp. 107-131
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Sala, G & Scholten, E 2015, Instrumental characterisation of textural properties of fluid food. in Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences. 1st edn, vol. 2, Woodhead Publishing, pp. 107-131. https://doi.org/10.1016/B978-1-78242-334-8.00005-5

Instrumental characterisation of textural properties of fluid food. / Sala, G.; Scholten, E.

Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences. Vol. 2 1st. ed. Woodhead Publishing, 2015. p. 107-131.

Research output: Chapter in Book/Report/Conference proceedingChapter

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AB - To control or modify the textural properties of food, it is important to understand how the ingredients affect the product structure and how the product is perceived by the consumer. The relationship between these aspects is complex, and a complete understanding of the mechanisms relating structure to sensory perception is still lacking. With this regard, the instrumental characterization of the physical properties of food plays a fundamental role. In this chapter, an overview of the rheological and tribological properties of fluid food as well as of the instrumental techniques to determine these properties is given. The presented physical parameters are linked to a variety of mouthfeel attributes. The significance of the choice of the instrumental techniques and that of the measuring conditions to be able to link instrumental measurements to sensory attributes are analyzed. Examples of how ingredients interactions are related to fat perception and can be used for fat reduction are given.

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BT - Modifying Food Texture

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Sala G, Scholten E. Instrumental characterisation of textural properties of fluid food. In Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences. 1st ed. Vol. 2. Woodhead Publishing. 2015. p. 107-131 https://doi.org/10.1016/B978-1-78242-334-8.00005-5