Textural Characteristics of World Foods

Opis

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.

Spis treści

Cover 2
Title Page 6
Contents 10
List of Contributors 22
Preface 26
Foreword 28
Introduction 30
- I.1 Why/How/What Do We Eat? 30
- I.2 Termsfor Texture/Taste/Aroma Related to Diverse Foods/Recipes 31
- I.3 Universalityand Diversity 32
- I.4 WonderfulDiversity of World Foods 33
- I.5 SomePitfalls in Texture Studies 35
- I.6 AboutThis Book 36
- References 37
Chapter 1 Food Texture – Sensory Evaluation and Instrumental Measurement 38

Cover 2
Title Page 6
Contents 10
List of Contributors 22
Preface 26
Foreword 28
Introduction 30
- I.1 Why/How/What Do We Eat? 30
- I.2 Termsfor Texture/Taste/Aroma Related to Diverse Foods/Recipes 31
- I.3 Universalityand Diversity 32
- I.4 WonderfulDiversity of World Foods 33
- I.5 SomePitfalls in Texture Studies 35
- I.6 AboutThis Book 36
- References 37
Chapter 1 Food Texture – Sensory Evaluation and Instrumental Measurement 38
- 1.1 Introduction: History of Food Texture Studies 38
- 1.2 Three Methods of Texture Evaluation 40
- 1.3 Methodologies in Sensory Evaluation of Texture 41
- 1.4 Instrumental Measurements of Food Texture 43
- 1.5 Sound Effects 45
- 1.6 Visual Cues and Flavor Release 46
- 1.7 Concluding Remarks 46
- References 47
Part I North America 52
- Chapter 2 Food Textures in the United States of America 54
  - 2.1 Introduction 54
  - 2.2 Texture and the American Consumer 54
  - 2.4 Factors Shaping Attitudes to and Acceptance of Texture 55
  - 2.3 Role of Texture in Food Quality and Acceptance 55
  - 2.5 Liked and Disliked Textural Characteristics 57
  - 2.6 Textural Contrast 60
  - 2.7 Contemporary Trends 60
  - References 62
- Chapter 3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes ‐ Tribute to Alina 64
  - 3.1 The Protocols for Developing a Texture Lexicon 64
  - 3.2 Texture Profiles and Evaluation Protocols for Selected US Foods 67
  - 3.3 Potato Chip Texture Example 68
    - 3.3.2 Tasting Protocol 68
    - 3.3.3 Potato Chip Texture Summary 68
    - 3.3.1 Serving Protocol 68
  - 3.4 Bacon Texture Example 69
    - 3.4.1 Serving Protocol 69
    - 3.4.2 Tasting Protocol 69
    - 3.4.3 Bacon Texture Summary 70
  - 3.5 Peanut Butter Texture Example 71
    - 3.5.2 Tasting Protocol 71
    - 3.5.3 Peanut Butter Texture Summary 71
    - 3.5.1 Serving Protocol 71
  - References 72
- Chapter 4 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products 74
  - 4.1 Introduction 74
  - 4.2 Some Historical Perspectives 74
  - 4.3 Canadian Eating Habits 75
  - 4.4 Poutine 76
    - 4.4.1 History of Canadian Cheese Making 77
    - 4.4.2 Manufacture of Cheddar Cheese 78
    - 4.4.3 Cheddar Cheese Composition and Textural Properties 79
  - 4.5 Maple Products 80
    - 4.5.1 History of Making Canadian Maple Products 80
    - 4.5.2 Manufacture of Maple Products 81
      - 4.5.2.1 Transforming Sap into Syrup 81
      - 4.5.2.2 Transforming Syrup into Delights of Various Textures 82
    - 4.5.3 Maple Products Composition and Textural Properties 84
      - 4.5.3.3 Maple Butter 84
      - 4.5.3.1 Maple Syrup 84
      - 4.5.3.2 Maple Taffy 84
      - 4.5.3.4 Maple Sugar Products 85
      - 4.5.3.5 Other Maple Products 86
    - 4.6 Conclusion 86
    - References 86
  - Part II Middle and South America 90
    - Chapter 5 Textural Characteristics of Traditional Mexican Foods 92
      - 5.2 Tortillas 92
        
        5.2.1 Corn Tortillas 93
        
        5.2.2 Wheat Tortillas 93
        
        5.2.3 Mechanical Tests 94
        
        5.2.3.1 Rollability 94
        
        5.2.3.2 Bending 96
        
        5.2.3.3 Stress Relaxation in Uniaxial Tension 97
        
        5.2.3.4 Tensile Strength 97
        
        5.2.3.5 Penetration or Puncture 98
        
        5.2.3.6 Kramer Cell 98
        
        5.4 Ate (Fruit Paste) 99
        
        5.3 Alegría (Amaranth Seed Sweet) 99
        
        5.6 Queso Cotija (Cotija Cheese) 101
        
        5.5 Pan de Muerto (Bread of the Dead) 101
        
        5.7 Conclusions 103
        
        References 103
      - 5.1 Introduction 92
      - Chapter 6 Textural Characteristics of Brazilian Foods 106
        
        6.1 Formation of Food Habits in Brazil 106
        
        6.1.2 Portuguese Influence 107
        
        6.1.3 African Influence 107
        
        6.1.1 Indigenous Influence 107
        
        6.2 Main Raw Materials and Derived Foods 108
        
        6.2.1 Cassava 108
        
        6.2.1.1 Cassava Flours, Puba Mass, Manipueira, and Tucupi (ABIAP 2018) 109
        
        6.2.2 Amylaceous Derivatives – Sweet Cassava Starch, Tapioca, Tapioca Flour, and Artificial Sago 112
        
        6.2.3 Rice 113
        
        6.2.4 Beans 115
        
        6.3 Trends in Dietary Restrictions 119
        
        References 120
      - Chapter 7 Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods 126
        
        7.1 Introduction 126
        
        7.2 Empanadas 127
        
        7.2.1 Viscoelastic Behavior of Commercial Wheat Dough for Empanadas 128
        
        7.2.2 Gluten Replacement in Empanadas: A Complex Task to Cover a Larger Population 130
        
        7.2.3 Final Remarks on Empanadas Dough 134
        
        7.3 Dulce de Leche 135
        
        7.3.2 Dulce de Leche Texture 136
        
        7.3.1 Commercial Varieties of Dulce de Leche 136
        
        7.3.3 Dulce de Leche-like Product Enriched with Emulsified Pecan Oil 138
        
        References 140
      - Part III Asia 144
        
        Chapter 8 Textural Characteristics of Japanese Foods 146
        
        8.1 Rice 148
        
        8.2 Tofu 150
        
        8.3 Gomatofu (Sesame Tofu) 151
        
        8.4 Some Foods with Mucilaginous Texture 152
        
        8.5 Food for Persons with Mastication Difficulty 152
        
        8.6 Seafood in Japan 152
        
        8.6.1 Sashimi and Marinated Products 154
        
        8.6.2 Surimi Seafood Products 155
        
        8.6.3 Dried Products 158
        
        References 158
        
        Chapter 9 Textural Characteristics of Chinese Foods 162
        
        9.1 Regional Cuisine/Foods in China 162
        
        9.1.1 Shandong Cuisine (Lu Cuisine) 162
        
        9.1.2 Canton/Guangdong Cuisine (Yue Cuisine) 162
        
        9.1.3 Szechwan/Sichuan Cuisine (Chuan Cuisine) 163
        
        9.1.4 Hunan Cuisine (Xiang Cuisine) 163
        
        9.1.8 Anhui Cuisine (Hui Cuisine) 164
        
        9.1.6 Zhejiang Cuisine (Zhe Cuisine) 164
        
        9.1.9 Cuisines in Autonomous Regions of Tibet and Xinjiang‐Uyghur 164
        
        9.1.7 Fujian Cuisine (Min Cuisine) 164
        
        9.1.5 Jiangsu Cuisine (Su Cuisine) 164
        
        9.3 Textural Characteristics of Typical Chinese Foods 165
        
        9.3.1 Crust of Mooncake (Yue Bing, Geppei) 165
        
        9.3.2 Chinese Dumpling (Jiaozi, Gyoza, Shao-Mai, Shumai) 167
        
        9.3.3 Texture Modification to Flour-Based Chinese Foods, Especially Noodle and Glutinous Dumpling 170
        
        9.2 Texture Descriptive Terms in Chinese 165
        
        References 173
        
        Chapter 10 Textural Characteristics of Indonesian Foods 174
        
        10.1 Geographical 174
        
        10.2 Characteristic of Indonesian Diets 175
        
        10.3 Textural Properties of Indonesian Foods 176
        
        10.3.1 Gel-Like Foods – Green Jelly Leaves 176
        
        10.3.1.1 Botanical 176
        
        10.3.1.2 Rheological Properties of the Gel 177
        
        10.3.1.3 The Production of the Gel 180
        
        10.3.2 Gel-Like Foods – Seaweeds 180
        
        10.3.2.1 Botanical 180
        
        10.3.2.2 Gelation and Rheology of Pudding Rumput Laut 181
        
        10.3.2.3 Production of Pudding Rumput Laut 183
        
        10.3.3 Soy-Based Foods – Tempeh (Fermented Soybeans) 183
        
        10.3.3.1 Texture Properties of Tempeh 185
        
        References 186
        
        Chapter 11 Textural Characteristics of Thai Foods 188
        
        11.1 Introduction 188
        
        11.2 Historical and Geographical Background of Thai Food 189
        
        11.3 Selected Food Samples with Sensory Evaluation and Instrumental Measurement 193
        
        11.4 Health Benefit of Thai Food 197
        
        References 200
        
        Chapter 12 Textural Characteristics of Malaysian Foods: Quality and Stability of Malaysian Laksa Noodles 204
        
        12.1 Introduction 204
        
        12.3 Organoleptic Quality 205
        
        12.2 Chemical Composition 205
        
        12.4 Textural Quality 206
        
        12.5 Factors Affecting Textural Quality of Laksa Noodles 207
        
        12.5.1 Rice Grain 212
        
        12.5.4 Particle Size of Rice Flour 212
        
        12.5.2 Aged Rice 212
        
        12.5.3 Milling Method 212
        
        12.5.6 Blending of Other Starch/Starches 213
        
        12.5.7 Extrusion and Boiling 213
        
        12.5.5 Steaming Process 213
        
        12.5.8 Washing 213
        
        12.6 Storage Stability 213
        
        Acknowledgments 215
        
        12.7 Nutritional Quality 215
        
        12.7.2 Low-Fat Carbohydrate Choice 215
        
        12.7.1 Gluten Free 215
        
        12.8 Conclusion 215
        
        References 216
        
        Part IV Oceania 218
        
        Chapter 13 Textural Characteristics of Australian Foods 220
        
        13.1 Introduction 220
        
        13.3 Developments in Mouthfeel and Texture Terms 221
        
        13.2 Importance of Mouthfeel and Its Recognition 221
        
        13.4 Typical Meals with Descriptors for the Australian Palate 222
        
        13.5 Breakfast 223
        
        13.5.1 Toasted Bread 223
        
        13.5.2 Cereals with Milk 223
        
        13.5.3 Coffee 224
        
        13.5.8 Spreads 225
        
        13.5.6 Eggs 225
        
        13.5.4 Fried Tomatoes 225
        
        13.5.7 Bacon 225
        
        13.5.5 Steak, Sausages, or Chops 225
        
        13.6 Lunch or Mid-Day Meal 226
        
        13.6.2 Pie, Sausage Roll, or Pastry 226
        
        13.6.5 Vegetables with Roux 226
        
        13.6.3 Potato Products 226
        
        13.6.1 Sandwiches with Fillings 226
        
        13.6.4 Boiled or Steamed Vegetables 226
        
        13.6.7 Meat 227
        
        13.6.6 Salads and Dressings 227
        
        13.7 Dinner 227
        
        13.7.2 Meat in the Form of Chops or Steak 227
        
        13.7.3 Seafood 227
        
        13.7.1 Soup 227
        
        13.7.7 Chinese-Style Food 228
        
        13.7.5 Rice 228
        
        13.7.6 Vegetables 228
        
        13.7.4 Fish 228
        
        13.7.8 Cheeses 229
        
        13.7.9 Sweets 229
        
        13.7.10 Ice Cream 230
        
        13.7.11 Snacks 230
        
        References 230
        
        13.8 Conclusions 230
        
        Part V Central Asia Middle East 234
        
        Chapter 14 Textural Characteristics of Indian Foods: A Comparative Analysis 236
        
        14.1 Introduction 236
        
        14.2 Chapati 238
        
        14.3 Gluten-Free Chapatis 242
        
        14.4 Biscuits and Cookies 242
        
        14.5 Gluten-Free Cookies and Biscuits 244
        
        14.6 Noodles 245
        
        14.7 Gluten-Free Noodles 247
        
        14.8 Bread 248
        
        14.9 Gluten-Free Bread 249
        
        14.10 Muffins and Cakes 250
        
        14.11 Gluten-Free Muffins and Cakes 251
        
        14.12 Conclusion 252
        
        References 253
        
        Acknowledgments 253
        
        Chapter 15 Textural Characteristics of Traditional Turkish Foods 260
        
        15.1 Introduction 260
        
        15.2 Textural Characteristics of Traditional Turkish Meat-Based Food Products 261
        
        15.2.1 Sucuk (Turkish-Type Fermented Sausage) 261
        
        15.2.2 Pastrma (A Traditional Dry-Cured Meat Product) 262
        
        15.3 Textural Characteristics of Traditional Turkish Cheeses 264
        
        15.4 Textural Characteristics of Traditional Turkish Desserts 268
        
        15.4.1 Turkish Delight (Lokum) 268
        
        15.4.2 Helva 269
        
        References 271
        
        Chapter 16 Textural Characteristics of Iranian Foods: Cuisine Signifies Old Historical Identities 274
        
        16.2 The Impact of Geography and History 274
        
        16.1 Iran Geography at a Glance 274
        
        16.3 Distinctive Features of Persian Cuisine 276
        
        16.4 Bread 276
        
        16.4.1 Sangak 277
        
        16.4.2 Barbari 277
        
        16.4.3 Taftoon 278
        
        16.4.4 Lavash 278
        
        16.5 Rice 279
        
        16.5.1 Rice-Based Foods 279
        
        16.5.2 Rice Cooking 279
        
        16.5.2.1 Stewing of Rice by Steam 280
        
        16.5.3 Rice-Based Sweets and Desserts 280
        
        16.6 Kebabs 280
        
        16.7 Lighvan Cheese 281
        
        16.8 Gaz: A Well‐Known Confectionary 282
        
        16.10 Conclusion 283
        
        16.9 Doogh: A Fermented Dairy‐Based Drink 283
        
        References 284
        
        Part VI Russia 288
        
        Chapter 17 Textural Characteristics of Traditional Russian Foods 290
        
        17.2 Formation History of Russian Cuisine 290
        
        17.1 Introduction 290
        
        17.3 Textural Characteristics of Some Traditional Products 292
        
        17.4 Bread from Rye Flour 292
        
        17.5 Jellies from Meat and from Fish (Kholodets) 294
        
        17.6 Soup-Purée Based on Pumpkin Powder 295
        
        17.7 Sauces 296
        
        17.8 Curd Cheese Dishes 298
        
        17.9 Kissels and Jellied Desserts 299
        
        17.10 Aerated Desserts 300
        
        Acknowledgments 302
        
        References 302
        
        Part VII Europe 306
        
        Chapter 18 Textural Characteristics of Italian Foods 308
        
        18.2 Cheese 308
        
        18.2.1 Pasta Filata Cheese 311
        
        18.2.2 Cooked Curd Cheeses 312
        
        18.2.3 Other Italian Cheeses 314
        
        18.1 Introduction 308
        
        18.3 Salumi 314
        
        18.3.1 Italian Dry-Cured Ham 315
        
        18.3.2 Salami 318
        
        18.3.3 Mortadella 319
        
        18.4 Bread 319
        
        18.5 Conclusions 322
        
        References 323
        
        Chapter 19 Textural Characteristics of Greek Foods 330
        
        19.1 Background 330
        
        19.1.1 Olive Oil 330
        
        19.2 Traditional Greek Cheeses 333
        
        19.2.1 Feta 334
        
        19.3 Health Conscious Feta Manufacturing 335
        
        19.3.1 Texture Profile Analysis of Feta 335
        
        19.3.2 Full and Low Fat Greek Yogurts 336
        
        19.4 Popular Emulsion-Type Meat Products 337
        
        References 338

Pokaż więcej

Opis

Spis treści

Recenzje (0)