FOOD 2010 Lecture Notes - Lecture 4: Cream Cheese, Peanut Butter, Cereal Germ
Document Summary
Sensory viscosity: related to force required to draw fluid food from spoon across tongue at steady read. Intensities range from thin to thick through viscous (honey, water, ketchup, juice) Food chewiness: length of time in seconds required to chew food sample at steady rate (one chew per second) with a constant force applied that results in a food consistency that is just ready to be swallowed. Intensities range from tender to chewy through tough (meats, licorice, cheese, gum) Food adhesiveness: mechanical parameter because it is related to surface properties rather than forces of attraction and breakage forces required to remove food material that attaches to the mouth (upper palate) during normal chewing. Intensities range from sticky to tacky through gooey (broccoli, peanut butter, cream cheese, bread: o, o, o, o, o, o, o, o. Factors which contribute to a food"s sensory texture: Related to size of discrete food particles present in food, shape and orientation.