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J.-F. C. MEULLENET, Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704-5585 Texture is very important to consumers' perception of cheese quality. Quality control methods, designed to evaluate texture quality, are often difficult to implement because of the challenges associated with correlating instrumental rheological measurements to perceived sensory attributes or acceptability. In addition, the texture of foods has long been recognized as a multidimensional sensory quality which manifests itself in many ways. As a result, instrumental tests should be able to predict multiple sensory characteristics to be successfully used as a quality control tool. Various aspects for developing successful and meaningful instrumental methods will be discussed, including selecting a geometry, optimizing test conditions, and utilizing novel statistical approaches. Methods such as uniaxial compression, cone penetrometry, and needle puncture will be discussed. Approaches for optimizing instrumental test conditions, including strain levels and rates, will be taken as examples and how multivariate statistical techniques can best be utilized to improve the prediction ability of rheological methods. Texture is difficult to assess from a perceptual standpoint because the physical properties of food cause complex sensations in the mouth. The selection of teeth; amount of saliva; tactile response perceived by the tongue, cheek, and lips; muscle activity; and the chewing phase are all parameters involved in the mastication of food. The lack of understanding of physiological processes has probably contributed to the inability to fully unravel texture perception. This presentation will also address some of the biomechanical aspects of texture perception. In particular, ways of incorporating learning from jaw movement studies of mastication and biting into the development of rheological methods will be explored. Finally, exploratory work in mathematical simulations of food deformation during biting and how it could be used in the future to study the effect of cheese formulation on the perception of texture will be discussed.
Session 47, Sensory analysis of texture in dairy products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |