Textural Characteristics of World Foods

A complete guide to the textural characteristics of an international array of traditional and special foods

It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia.

Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:

• Provides an overview of the textural characteristics of a wide range of foods

• Includes descriptions of textures and key points of flavor release

• Examines the relationships between the texture, taste, and aroma of each food presented

• Is structured by geographic region

Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Autorentext

Katsuyoshi Nishinari, Specially Appointed Professor, Glyn O. Phillips Hydrocolloids Research Centre, Department of Food and Biological Engineering, School of Light Industry, Hubei University of Technology, Wuhan, China.

Klappentext
"This book takes us on a worldwide tour of food textures that have escaped the homogenizing effects of modern globalization. Each country's particular climate, raw materials, and history combine to create a multitude of unique culinary experiences, knowledge of which has been passed down for generations. Whether cooking professionally or at home, the secret is as this text makes clear to correctly structure textures that will bring pleasure to consumers." Camille Michon, Professor, Food Material Science, French National Institute for Agricultural Research, Paris, France "Foods should be nutritious and elicit pleasure from as many of our senses as possible. This book reveals the range of textures developed to satisfy various cultures from around the world. It will provide a thought-provoking overview for understanding the diversity of food texture, and at the same time stimulate ideas on how we can expand our variety of food materials for new products while maintaining desirable textural properties." Allen Foegeding, Professor at North Carolina State University, Raleigh, NC, USA "The amazing complexity and diversity of food texture have puzzled many food researchers for a very long time, but finally a book makes it comprehensively simple. A brilliant book strongly recommended for food researchers and those interested in food culture." Jianshe Chen, Professor at Zhejiang Gongshang University, Hangzhou, China A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:

• Provides an overview of the textural characteristics of a wide range of foods
• Includes descriptions of textures and key points of flavor release
• Examines the relationships between the texture, taste, and aroma of each food presented
• Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Inhalt
List of Contributors xix

Preface xxiii

Foreword xxv

Introduction

I.1 Why/How/What Do we Eat? xxvii

I.2 Terms for Texture/Taste/Aroma Related to Diverse Foods/Recipes xxviii

I.3 Universality and Diversity xxix

I.4 Wonderful Diversity of World Foods xxx

I.5 Some Pitfalls in Texture Studies xxxii

I.6 About This Book xxxiii

References xxxiv

**1 Food Texture Sensory Evaluation and Instrumental Measurement 1
**Kaoru Kohyama

1.1 Introduction: History of Food Texture Studies 1

1.2 Three Methods of Texture Evaluation 3

1.3 Methodologies in Sensory Evaluation of Texture 4

1.4 Instrumental Measurements of Food Texture 6

1.5 Sound Effects 8

1.6 Visual Cues and Flavor Release 9

1.7 Concluding Remarks 9

References 10

Part I North America 15

2 Food Textures in the United States of America 17
Alina Surmacka Szczesniak

2.1 Introduction 17

2.2 Texture and the American Consumer 17

2.3 Role of Texture in Food Quality and Acceptance 18

2.4 Factors Shaping Attitudes to and Acceptance of Texture 18

2.5 Liked and Disliked Textural Characteristics 20

2.6 Textural Contrast 23

2.7 Contemporary Trends 23

References 25

**3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes Tribute to Alina 27
**Gail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, and Ellen Thomas

3.1 The Protocols for Developing a Texture Lexicon 27

3.2 Texture Profiles and Evaluation Protocols for Selected US Foods 30

3.3 Potato Chip Texture Example 31

3.3.1 Serving Protocol 31

3.3.2 Tasting Protocol 31

3.3.3 Potato Chip Texture Summary 31

3.4 Bacon Texture Example 32

3.4.1 Serving Protocol 32

3.4.2 Tasting Protocol 32

3.4.3 Bacon Texture Summary 33

3.5 Peanut Butter Texture Example 34

3.5.1 Serving Protocol 34

3.5.2 Tasting Protocol 34

3.5.3 Peanut Butter Texture Summary 34

References 35

**4 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products 37
**LaurieEve Rioux, Veronique Perreault, and Sylvie L. Turgeon

4.1 Introduction 37

4.2 Some Historical Perspectives 37

4.3 Canadian Eating Habits 38

4.4 Poutine 39

4.4.1 History of Canadian Cheese Making 40

4.4.2 Manufacture of Cheddar Cheese 41

4.4.3 Cheddar Cheese Composition and Textural Properties 42

4.5 Maple Products 43

4.5.1 History of Making Canadian Maple Products 43

4.5.2 Manufacture of Maple Products 44

4.5.2.1 Transforming Sap into Syrup 44

4.5.2.2 Transforming Syrup into Delights of Various Textures 45

4.5.3 Maple Products Composition and Textural Properties 47

4.5.3.1 Maple Syrup 47

4.5.3.2 Maple Taffy 47

4.5.3.3 Maple Butter 47

4.5.3.4 Maple Sugar Products 48

4.5.3.5 Other Maple Products 49

4.6 Conclusion 49

References 49

Part II Middle and South America 53

**5 Textural Characteristics of Traditional Mexican Foods 55
**Alberto Tecante

5.1 Introduction 55

5.2 Tortillas 55

5.2.1 Corn Tortillas 56

5.2.2 Wheat Tortillas 56

5.2.3 Mechanical Tests 57

5.2.3.1 Rollability 57

5.2.3.2 Bending 59

5.2.3.3 Stress Relaxation in Uniaxial Tension 60

5.2.3.4 Tensile Strength 60

5.2.3.5 Penetration or Puncture 61

5.2.3.6 Kramer Cell 61

5.3 Alegria (Amaranth Seed Sweet) 62

5.4 Ate (Fruit Paste) 62 5.5 Pan de Muerto (Bread of ...