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Questions and Answers
What is the primary cause of a lumpy texture in food?
What is the primary cause of a lumpy texture in food?
What is the term used to describe the force required to compress a substance between the molar teeth or between the tongue and palate?
What is the term used to describe the force required to compress a substance between the molar teeth or between the tongue and palate?
What is the characteristic of a food that is defined as the rate at which the deformed material regains its original condition after the removal of the deforming force?
What is the characteristic of a food that is defined as the rate at which the deformed material regains its original condition after the removal of the deforming force?
What is the term used to describe the energy required to masticate a solid food product for swallowing?
What is the term used to describe the energy required to masticate a solid food product for swallowing?
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What is the characteristic of a food that is defined as the extent to which a material can be deformed before it ruptures?
What is the characteristic of a food that is defined as the extent to which a material can be deformed before it ruptures?
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What is the term used to describe the undesirable texture of food that is too moist or has too much liquid?
What is the term used to describe the undesirable texture of food that is too moist or has too much liquid?
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What is the primary sense used to perceive the texture of a food?
What is the primary sense used to perceive the texture of a food?
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Which of the following is a measurable aspect of food texture?
Which of the following is a measurable aspect of food texture?
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What is the characteristic of a food with a desirable 'short and crumbly' texture?
What is the characteristic of a food with a desirable 'short and crumbly' texture?
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What is the purpose of adding a rising agent to a food?
What is the purpose of adding a rising agent to a food?
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What is the characteristic of a food with a spongy texture?
What is the characteristic of a food with a spongy texture?
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What is the definition of food texture?
What is the definition of food texture?
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What is the term used to describe the force required to draw a liquid from a spoon over the tongue?
What is the term used to describe the force required to draw a liquid from a spoon over the tongue?
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What is the characteristic of products with a low degree of hardness and a high degree of cohesiveness?
What is the characteristic of products with a low degree of hardness and a high degree of cohesiveness?
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What is the instrument used to measure the moisture content of a fresh or processed vegetable product?
What is the instrument used to measure the moisture content of a fresh or processed vegetable product?
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What is the method of analyzing food texture by touch?
What is the method of analyzing food texture by touch?
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What is the instrument used to determine the consistency or hardness of a substance?
What is the instrument used to determine the consistency or hardness of a substance?
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What is the term used to describe the force necessary to remove material that adheres to the mouth during eating?
What is the term used to describe the force necessary to remove material that adheres to the mouth during eating?
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Study Notes
Undesirable Textures
- Soggy texture indicates excess moisture or liquid in food, resulting in undesirable quality.
- Lumpy texture occurs when solid and liquid components are improperly mixed, affecting texture consistency.
Physical Characteristics of Food
- Hardness: Amount of force needed to compress food; categorized as soft, firm, or hard.
- Cohesiveness: The degree to which a material deforms before rupturing, influenced by internal bond strength.
- Elasticity: Speed at which a material returns to its original shape post-deformation.
- Brittleness, Crunchiness, Crumbliness: High hardness and low cohesiveness characterize these textures.
- Tenderness, Chewiness, Toughness: Energy required to masticate food, involving compression and shearing actions.
Food Texture Definition
- Described as the group of physical characteristics affected by structural elements, sensed through various receptors.
- Texture involves the deformation, disintegration, and flow of food under stress.
Desirable Textures
- Firm and Close: Indicates even distribution of air holes after the addition of rising agents.
- Short and Crumbly: Melts in the mouth, delicate in nature.
- Light and Even: Contains plenty of evenly distributed holes; less crumbly than pastry.
- Spongy: Soft and light, like sponge cake, providing a pleasant mouthfeel.
Additional Texture Characteristics
- Adhesiveness: Force needed to remove stuck particles from the mouth; described as sticky or tacky.
- Viscosity: Resistance of a liquid to flow; categorized as thin, watery, or thick.
- Gumminess: Energy necessary to break down semi-solid food with low hardness and high cohesiveness.
Characterization of Food Texture
- Sensory Analysis: Evaluation of texture through tactile feedback.
- Instrumental Methods: Offer consistent and sensitive assessments of texture under controlled conditions.
Measuring Food Texture
- Texture measurements focus on resistance to force such as compression and tensile strength.
- Instruments assess how food feels during consumption and processing:
- Succulometer: Measures moisture content in fresh or processed vegetables.
- Penetrometer: Evaluates consistency or hardness by measuring penetration depth of a rod or needle under known force.
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Description
Understanding the different characteristics of food texture, including adhesiveness, viscosity, and gumminess. Learn about the sensory analysis of food texture.
