Food Texture Design and Optimization E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 1053

Veröffentlichungsjahr: 2014

Beschreibung

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.

The first part of this book presents case studies on formulating products in a broad variety of application
segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry.

Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.

Leseprobe

CONTENTS

Cover

IFT Press

Title page

Copyright page

Titles in the IFT Press series

Contributors

1 Introduction

1.1 The Basics

1.2 Defining Food Texture

1.3 Measuring Food Texture

1.4 The optimization of food texture

1.5 A holistic approach to integrated food texture design

1.6 Current market trends and future challenges in food texture design and optimization

References

I: Product development challenges and texture solutions

2 People, products, texture

2.1 Introduction

2.2 Part I – Formation

2.3 Part II – Discovery

2.4 Part III – Application

References

3 Optimizing textural properties of soft solid foods

3.1 Introduction

3.2 Egg composition and functionality

3.3 Egg substitution in food products

3.4 Commercial egg products and substitutes

References

4 Low fat ice cream

4.1 Introduction

4.2 Role of components in an ice cream mix

4.3 Processing

4.4 Structural Elements of Ice Cream

4.5 Controlling ice cream structure

4.6 Storage and distribution

4.7 Summary

References

5 Formulating gelatin free products

5.1 Gelled Foods

5.2 Replacing gelatin by starch

5.3 Yogurts

5.4 Low fat Margarine and Butters

5.5 Confections

5.6 Miscellaneous products

5.7 Concluding remarks

References

6 Modified whey proteins as texturizers in reduced and low-fat foods

6.1 Whey and Whey Proteins

6.2 Food Functional Properties of Whey Proteins

6.3 Using Whey Proteins as Texture Modifiers in Foods

6.4 Food Application Case Studies

6.5 Summary

References

7 Texture design for breaded and battered foods

7.1 Fundamentals of coating systems

7.2 Traditional coating systems

7.3 Ingredients in coating systems

7.4 Principles of deep fat frying

7.5 Frying oils

7.6 Designing the texture of breaded and battered foods

Acknowledgment

References

8 Multi-textured foods

8.1 Introduction

8.2 General problem, definition of multi-texture, role of water activity, glass transition and their effects on texture

8.3 Kinetics of moisture migration

8.4 Methods of preventing or delaying migration (film barriers, reduction of gradients)

References

9 Textural attributes of wheat and gluten free pasta

9.1 Defining ‘good’ texture for pasta

9.2 Measuring the texture of pasta

9.3 Instrumental methods

9.4 Sensory method

9.5 Instrumental vs sensory texture

9.6 Factors influencing the textural properties of pasta

9.7 Gluten free pasta

9.8 Conclusions and future trends

References

10 Addressing texture challenges in baked goods with fiber

10.1 Introduction

10.2 Fiber’s role in foods

10.3 Total dietary fiber content

10.4 Texture and functional benefits

10.5 Pastas, meats, beverages, and pet food

10.6 Healthy foods

10.7 Application overview of fibers

References

II: Advances in texture measurements and consumer insights

11 Use of electromyography in measuring food texture

11.1 Introduction of Electromyography

11.2 Advantages of Gels and Sols from Hydrocolloids as model foods for EMG Experiments

11.3 Texture Design of Foods for the Improvement of Palatability and the Development of Care Foods for Dysphagic Patients

11.4 Texture Assessment for Foods with Heterogeneous Structure

11.5 Experimental Conditions of EMG

11.6 Some Topics on Texture Analysis using Electromyography

11.7 In Combination with Other in vivo Measurements

11.8 Conclusion

Acknowledgment

References

12 Texture design for creaminess

12.1 Introduction

12.2 Creaminess: a complex attribute

12.3 Principles of tribology

12.4 The role of measuring lubrication in understanding creamy perception

12.5 Engineering texture for creaminess perception

12.6 Conclusions and outlook

References

13 Descriptive analysis of food texture: advances in the sensory characterization of food textures

13.1 Introduction

13.2 Components of Texture Descriptive Analysis

13.3 New Thinking on Spectrum Texture Descriptive Analysis

13.4 Special Issues in Texture Terminology

13.5 Application and Use of Texture Descriptive Analysis

13.6 Appendices

References

14 Mind genomics® and texture:

14.1 Introduction

14.2 Enter science

14.3 Enter the consumer and the quandary of multi-attribute perception

14.4 A note about the research strategy we employ in this chapter

14.5 The Tools of Mind Genomics®

14.6 Part 1 – Just what is important about foods – and where does texture fit in?

14.7 Part 2: Beyond simple statistics to the granularity of experience

14.8 Analyzing the data to understand the consumer mind

14.9 Understanding texture in the context of these conjoint ‘mega-studies’

14.10 Part 3: Mind Genomics® – Beyond the general to the specific experience

14.11 How to learn about the richness of the experience – the notion of silos and elements

14.12 Creating the ‘synthetic’ product ideas to study everyday life

14.13 Experimental design – systematizing the structure of the test concept

14.14 The actual interview—the orientation page and an example of a test concept

14.16 The results

14.17 Mind-sets: Is there a group willing to pay a lot more for texture?

14.18 How the clustering reveals the segments, and how to make the decision (Table 14.8).

14.19 Part 4 – Mind Genomics® – Texture and Emotions

14.20 Summing up

References/for further reading

15 The use of advanced spectroscopic techniques to understand texture in dairy foods

15.1 Introduction

15.2 Spectroscopic Methods

15.3 Following structure formation with DWS and US

15.4 Conclusions

References

16 Atomic force microscopy for determining surface interactions of relevance for food foams and emulsions

16.1 Introduction

16.2 Surface forces

16.3 Non-DLVO forces

16.4 Atomic force microscopy

16.5 AFM measurements for bubbles and droplets: current state of the art

16.6 Outlook for the application of AFM in food texture studies

16.7 Conclusion and general outlook

References

17 Importance of understanding mouth behavior when optimizing product texture now and in the future

17.1 Introduction

17.2 Understanding Mouth Behavior

17.3 Categorization of Mouth Behavior

17.4 Implications of Mouth Behavior

17.5 Using Mouth Behavior in the design of products

17.6 Conclusion

References

Index

End User License Agreement

List of Tables

Chapter 01

Table 1.1 Factors impacting texture choice or texture properties that impact choice.

Table 1.2 Commonly used methods for sensory analysis.

Table 1.3 Methods used for sample presentation and sensory testing.

Chapter 02

Table 2.1 The product (column) x attribute (row) matrix. (Source: © Moskowitz Jacobs Inc. Reproduced with permission.)

Table 2.2 How unit increases in liking of an attribute co-vary with increases in overall liking. The equation is: Overall liking = Constant + M(sensory attribute liking). (Source: © Moskowitz Jacobs Inc. Reproduced with permission.)

Table 2.3 Does the self designed ideal lie within the range of products actually tested. The data from the hot dog study suggests that respondents may design a product with an unachievable level of some emotionally-tinged attributes, such as meatiness (unachievable, ideal high) and greasiness (unachievable, ideal too low). (Source: © Moskowitz Jacobs Inc. Reproduced with permission.)

Table 2.4 The JAR (just about right) ratings for the eight hot dogs (P1 – P8) on five sensory attributes. Numbers near 0 mean that the products are ‘on target.’ We look for a pattern where all products under-deliver (e.g., meatiness) or over-deliver. These two patterns suggest that respondent's don't really understand the sensory attribute, and that product developers can be misled. Respondents do understand ‘greasiness.’ (Source: © Moskowitz Jacobs Inc. Reproduced with permission.)

Chapter 03

Table 3.1 Chemical composition of the hen's egg by percentage. (Source: Data from USDA.)

Table 3.2 Composition and functional properties of egg white.(Source: Data from Linden & Lorient 1999 and Hammershøj et al. 1999.)

Table 3.3 Composition of egg yolk.(Source: Data from Linden and Lorient 1999.)

Table 3.4 Texture functionality of egg ingredients in different types of food products.

Table 3.5 Proximate composition of egg products and egg substitutes according to supplier specifications.

Chapter 04

Table 4.1 Typical composition of several frozen dairy desserts.

Table 4.2 Time and temperature combinations approved by the US Food and Drug Administration for the pasteurization of ice cream mix. (Source: Food and Drug Administration. Pasteurized Milk Ordinance 2009.)

Table 4.3 Changes in droplet size and surface area as a result of homogenization. (Source: Barfod et al. 1991.)

Table 4.4 Sizes of structural elements in ice cream as it exits the freezer. (Source: Walstra 1997.) Ice cream has 100% overrun and lactose crystals are generally not present in ice cream.

Table 4.5 Influence of fat on the properties of ice cream. (Source: Kilara 1998.)

Table 4.6 The relative volume fractions of structural elements in ice cream and low fat ice cream. (Source: Clarke 2005. Reproduced with permission of Royal Society of Chemistry.)