Textural Characteristics of World Foods
John Wiley & Sons Inc (Verlag)
978-1-119-43069-8 (ISBN)
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.
Katsuyoshi Nishinari, Specially Appointed Professor, Glyn O. Phillips Hydrocolloids Research Centre, Department of Food and Biological Engineering, School of Light Industry, Hubei University of Technology, Wuhan, China.
List of Contributors xix
Preface xxiii
Foreword xxv
Introduction
I.1 Why/How/What Do we Eat? xxvii
I.2 Terms for Texture/Taste/Aroma Related to Diverse Foods/Recipes xxviii
I.3 Universality and Diversity xxix
I.4 Wonderful Diversity of World Foods xxx
I.5 Some Pitfalls in Texture Studies xxxii
I.6 About This Book xxxiii
References xxxiv
1 Food Texture – Sensory Evaluation and Instrumental Measurement 1
Kaoru Kohyama
1.1 Introduction: History of Food Texture Studies 1
1.2 Three Methods of Texture Evaluation 3
1.3 Methodologies in Sensory Evaluation of Texture 4
1.4 Instrumental Measurements of Food Texture 6
1.5 Sound Effects 8
1.6 Visual Cues and Flavor Release 9
1.7 Concluding Remarks 9
References 10
Part I North America 15
2 Food Textures in the United States of America 17
Alina Surmacka Szczesniak
2.1 Introduction 17
2.2 Texture and the American Consumer 17
2.3 Role of Texture in Food Quality and Acceptance 18
2.4 Factors Shaping Attitudes to and Acceptance of Texture 18
2.5 Liked and Disliked Textural Characteristics 20
2.6 Textural Contrast 23
2.7 Contemporary Trends 23
References 25
3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes ‐ Tribute to Alina 27
Gail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, and Ellen Thomas
3.1 The Protocols for Developing a Texture Lexicon 27
3.2 Texture Profiles and Evaluation Protocols for Selected US Foods 30
3.3 Potato Chip Texture Example 31
3.3.1 Serving Protocol 31
3.3.2 Tasting Protocol 31
3.3.3 Potato Chip Texture Summary 31
3.4 Bacon Texture Example 32
3.4.1 Serving Protocol 32
3.4.2 Tasting Protocol 32
3.4.3 Bacon Texture Summary 33
3.5 Peanut Butter Texture Example 34
3.5.1 Serving Protocol 34
3.5.2 Tasting Protocol 34
3.5.3 Peanut Butter Texture Summary 34
References 35
4 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products 37
Laurie‐Eve Rioux, Veronique Perreault, and Sylvie L. Turgeon
4.1 Introduction 37
4.2 Some Historical Perspectives 37
4.3 Canadian Eating Habits 38
4.4 Poutine 39
4.4.1 History of Canadian Cheese Making 40
4.4.2 Manufacture of Cheddar Cheese 41
4.4.3 Cheddar Cheese Composition and Textural Properties 42
4.5 Maple Products 43
4.5.1 History of Making Canadian Maple Products 43
4.5.2 Manufacture of Maple Products 44
4.5.2.1 Transforming Sap into Syrup 44
4.5.2.2 Transforming Syrup into Delights of Various Textures 45
4.5.3 Maple Products Composition and Textural Properties 47
4.5.3.1 Maple Syrup 47
4.5.3.2 Maple Taffy 47
4.5.3.3 Maple Butter 47
4.5.3.4 Maple Sugar Products 48
4.5.3.5 Other Maple Products 49
4.6 Conclusion 49
References 49
Part II Middle and South America 53
5 Textural Characteristics of Traditional Mexican Foods 55
Alberto Tecante
5.1 Introduction 55
5.2 Tortillas 55
5.2.1 Corn Tortillas 56
5.2.2 Wheat Tortillas 56
5.2.3 Mechanical Tests 57
5.2.3.1 Rollability 57
5.2.3.2 Bending 59
5.2.3.3 Stress Relaxation in Uniaxial Tension 60
5.2.3.4 Tensile Strength 60
5.2.3.5 Penetration or Puncture 61
5.2.3.6 Kramer Cell 61
5.3 Alegria (Amaranth Seed Sweet) 62
5.4 Ate (Fruit Paste) 62
5.5 Pan de Muerto (Bread of the Dead) 64
5.6 Queso Cotija (Cotija Cheese) 64
5.7 Conclusions 66
References 66
6 Textural Characteristics of Brazilian Foods 69
Angelita da Silveira Moreira and Patricia Diaz de Oliveira
6.1 Formation of Food Habits in Brazil 69
6.1.1 Indigenous Influence 70
6.1.2 Portuguese Influence 70
6.1.3 African Influence 70
6.2 Main Raw Materials and Derived Foods 71
6.2.1 Cassava 71
6.2.1.1 Cassava Flours, Puba Mass, Manipueira, and Tucupi (ABIAP 2018) 72
6.2.2 Amylaceous Derivatives – Sweet Cassava Starch, Tapioca, Tapioca Flour, and Artificial Sago 75
6.2.3 Rice 76
6.2.4 Beans 78
6.3 Trends in Dietary Restrictions 82
References 83
7 Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods 89
Gabriel Lorenzo, Natalia Ranalli, Silvina Andres, Noemi Zaritzky, and Alicia Califano
7.1 Introduction 89
7.2 Empanadas 90
7.2.1 Viscoelastic Behavior of Commercial Wheat Dough for Empanadas 91
7.2.2 Gluten Replacement in Empanadas: A Complex Task to Cover a Larger Population 93
7.2.3 Final Remarks on Empanadas Dough 97
7.3 Dulce de Leche 98
7.3.1 Commercial Varieties of Dulce de Leche 99
7.3.2 Dulce de Leche Texture 99
7.3.3 Dulce de Leche‐like Product Enriched with Emulsified Pecan Oil 101
References 103
Part III Asia 107
8 Textural Characteristics of Japanese Foods 109
Katsuyoshi Nishinari and Tooru Ooizumi
8.1 Rice 111
8.2 Tofu 113
8.3 Gomatofu (Sesame Tofu) 114
8.4 Some Foods with Mucilaginous Texture 115
8.5 Food for Persons with Mastication Difficulty 115
8.6 Seafood in Japan 115
8.6.1 Sashimi and Marinated Products 117
8.6.2 Surimi Seafood Products 118
8.6.3 Dried Products 121
References 121
9 Textural Characteristics of Chinese Foods 125
Long Huang
9.1 Regional Cuisine/Foods in China 125
9.1.1 Shandong Cuisine (Lu Cuisine) 125
9.1.2 Canton/Guangdong Cuisine (Yue Cuisine) 125
9.1.3 Szechwan/Sichuan Cuisine (Chuan Cuisine) 126
9.1.4 Hunan Cuisine (Xiang Cuisine) 126
9.1.5 Jiangsu Cuisine (Su Cuisine) 127
9.1.6 Zhejiang Cuisine (Zhe Cuisine) 127
9.1.7 Fujian Cuisine (Min Cuisine) 127
9.1.8 Anhui Cuisine (Hui Cuisine) 127
9.1.9 Cuisines in Autonomous Regions of Tibet and Xinjiang‐Uyghur 127
9.2 Texture Descriptive Terms in Chinese 128
9.3 Textural Characteristics of Typical Chinese Foods 128
9.3.1 Crust of Mooncake (Yue Bing, Geppei) 128
9.3.2 Chinese Dumpling (Jiaozi, Gyoza, Shao‐Mai, Shumai) 130
9.3.3 Texture Modification to Flour‐Based Chinese Foods, Especially Noodle and Glutinous Dumpling 133
References 136
10 Textural Characteristics of Indonesian Foods 137
Oni Yuliarti
10.1 Geographical 137
10.2 Characteristic of Indonesian Diets 138
10.3 Textural Properties of Indonesian Foods 139
10.3.1 Gel‐Like Foods – Green Jelly Leaves 139
10.3.1.1 Botanical 139
10.3.1.2 Rheological Properties of the Gel 140
10.3.1.3 The Production of the Gel 143
10.3.2 Gel‐Like Foods – Seaweeds 143
10.3.2.1 Botanical 143
10.3.2.2 Gelation and Rheology of Pudding Rumput Laut 144
10.3.2.3 Production of Pudding Rumput Laut 146
10.3.3 Soy‐Based Foods – Tempeh (Fermented Soybeans) 146
10.3.3.1 Texture Properties of Tempeh 148
References 149
11 Textural Characteristics of Thai Foods 151
Rungnaphar Pongsawatmanit
11.1 Introduction 151
11.2 Historical and Geographical Background of Thai Food 152
11.3 Selected Food Samples with Sensory Evaluation and Instrumental Measurement 156
11.4 Health Benefit of Thai Food 160
References 163
12 Textural Characteristics of Malaysian Foods: Quality and Stability of Malaysian Laksa Noodles 167
Lai Hoong Cheng, Yan Kitt Low, A’firah Mohd Sakri, Jia Shin Tai, and Abd Karim Alias
12.1 Introduction 167
12.2 Chemical Composition 168
12.3 Organoleptic Quality 168
12.4 Textural Quality 169
12.5 Factors Affecting Textural Quality of Laksa Noodles 170
12.5.1 Rice Grain 175
12.5.2 Aged Rice 175
12.5.3 Milling Method 175
12.5.4 Particle Size of Rice Flour 175
12.5.5 Steaming Process 176
12.5.6 Blending of Other Starch/Starches 176
12.5.7 Extrusion and Boiling 176
12.5.8 Washing 176
12.6 Storage Stability 176
12.7 Nutritional Quality 178
12.7.1 Gluten Free 178
12.7.2 Low‐Fat Carbohydrate Choice 178
12.8 Conclusion 178
Acknowledgments 178
References 179
Part IV Oceania 181
13 Textural Characteristics of Australian Foods 183
Andrew Halmos, Lita Katopo, and Stefan Kasapis
13.1 Introduction 183
13.2 Importance of Mouthfeel and Its Recognition 184
13.3 Developments in Mouthfeel and Texture Terms 184
13.4 Typical Meals with Descriptors for the Australian Palate 185
13.5 Breakfast 186
13.5.1 Toasted Bread 186
13.5.2 Cereals with Milk 186
13.5.3 Coffee 187
13.5.4 Fried Tomatoes 188
13.5.5 Steak, Sausages, or Chops 188
13.5.6 Eggs 188
13.5.7 Bacon 188
13.5.8 Spreads 188
13.6 Lunch or Mid‐Day Meal 189
13.6.1 Sandwiches with Fillings 189
13.6.2 Pie, Sausage Roll, or Pastry 189
13.6.3 Potato Products 189
13.6.4 Boiled or Steamed Vegetables 189
13.6.5 Vegetables with Roux 189
13.6.6 Salads and Dressings 190
13.6.7 Meat 190
13.7 Dinner 190
13.7.1 Soup 190
13.7.2 Meat in the Form of Chops or Steak 190
13.7.3 Seafood 190
13.7.4 Fish 191
13.7.5 Rice 191
13.7.6 Vegetables 191
13.7.7 Chinese‐Style Food 191
13.7.8 Cheeses 192
13.7.9 Sweets 192
13.7.10 Ice Cream 193
13.7.11 Snacks 193
13.8 Conclusions 193
References 193
Part V Central Asia Middle East 197
14 Textural Characteristics of Indian Foods: A Comparative Analysis 199
Amardeep Singh Virdi and Narpinder Singh
14.1 Introduction 199
14.2 Chapati 201
14.3 Gluten‐Free Chapatis 205
14.4 Biscuits and Cookies 205
14.5 Gluten‐Free Cookies and Biscuits 207
14.6 Noodles 208
14.7 Gluten‐Free Noodles 210
14.8 Bread 211
14.9 Gluten‐Free Bread 212
14.10 Muffins and Cakes 213
14.11 Gluten‐Free Muffins and Cakes 214
14.12 Conclusion 215
Acknowledgments 216
References 216
15 Textural Characteristics of Traditional Turkish Foods 223
Mahmut Doğan, Duygu Aslan, and Fatima Tahseen Miano
15.1 Introduction 223
15.2 Textural Characteristics of Traditional Turkish Meat‐Based Food Products 224
15.2.1 Sucuk (Turkish‐Type Fermented Sausage) 224
15.2.2 Pastırma (A Traditional Dry‐Cured Meat Product) 225
15.3 Textural Characteristics of Traditional Turkish Cheeses 227
15.4 Textural Characteristics of Traditional Turkish Desserts 231
15.4.1 Turkish Delight (Lokum) 231
15.4.2 Helva 232
References 234
16 Textural Characteristics of Iranian Foods: Cuisine Signifies Old Historical Identities 237
Bahareh Emadzadeh and Behrouz Ghorani
16.1 Iran Geography at a Glance 237
16.2 The Impact of Geography and History 237
16.3 Distinctive Features of Persian Cuisine 239
16.4 Bread 239
16.4.1 Sangak 240
16.4.2 Barbari 240
16.4.3 Taftoon 241
16.4.4 Lavash 241
16.5 Rice 242
16.5.1 Rice‐Based Foods 242
16.5.2 Rice Cooking 242
16.5.2.1 Stewing of Rice by Steam 243
16.5.3 Rice‐Based Sweets and Desserts 243
16.6 Kebabs 243
16.7 Lighvan Cheese 244
16.8 Gaz: A Well‐Known Confectionary 245
16.9 Doogh: A Fermented Dairy‐Based Drink 246
16.10 Conclusion 246
References 247
Part VI Russia 251
17 Textural Characteristics of Traditional Russian Foods 253
Nataliia Ptichkina and Nataliia Nepovinnykh
17.1 Introduction 253
17.2 Formation History of Russian Cuisine 253
17.3 Textural Characteristics of Some Traditional Products 255
17.4 Bread from Rye Flour 255
17.5 Jellies from Meat and from Fish (Kholodets) 257
17.6 Soup‐Puree Based on Pumpkin Powder 258
17.7 Sauces 259
17.8 Curd Cheese Dishes 261
17.9 Kissels and Jellied Desserts 262
17.10 Aerated Desserts 263
Acknowledgments 265
References 265
Part VII Europe 269
18 Textural Characteristics of Italian Foods 271
Rossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi, and Silvana Cavella
18.1 Introduction 271
18.2 Cheese 271
18.2.1 Pasta Filata Cheese 274
18.2.2 Cooked Curd Cheeses 275
18.2.3 Other Italian Cheeses 277
18.3 Salumi 277
18.3.1 Italian Dry‐Cured Ham 278
18.3.2 Salami 281
18.3.3 Mortadella 282
18.4 Bread 282
18.5 Conclusions 285
References 286
19 Textural Characteristics of Greek Foods 293
Stefan Kasapis
19.1 Background 293
19.1.1 Olive Oil 293
19.2 Traditional Greek Cheeses 296
19.2.1 Feta 297
19.3 Health Conscious Feta Manufacturing 298
19.3.1 Texture Profile Analysis of Feta 298
19.3.2 Full and Low Fat Greek Yogurts 299
19.4 Popular Emulsion‐Type Meat Products 300
19.5 Conclusions 301
References 301
20 Textural Characteristics of British Foods 305
Andrew J. Rosenthal and Tim J. Foster
20.1 Introduction – What Are British Foods? 305
20.2 Roast Beef and Yorkshire Pudding 306
20.2.1 Culinary Background to the Dish 306
20.2.2 Nature of the Raw Materials 306
20.2.3 Textural Considerations 307
20.3 Fish and Chips 307
20.3.1 Culinary Background to the Dish 307
20.3.2 Nature of the Raw Materials 308
20.3.3 Textural Considerations 309
20.4 Conclusions 310
References 311
21 Textural Characteristics of Traditional French Foods 313
Bernard Launay
21.1 Introduction 313
21.2 Change in Texture Awareness: What and Why? 314
21.2.1 The “New Cuisine” Style 314
21.2.2 Restaurants of Foreign Cuisine 314
21.2.3 Fast‐Food Restaurants 314
21.2.4 Changes Attributable to the Development of Industrial Food Products 315
21.2.5 Texture Measurement in Industry and Research Labs 315
Acknowledgment 318
References 318
22 Textural Characteristics of Spanish Foods: Dry‐Cured Ham 319
Susana Fiszman and Amparo Tarrega
22.1 Introduction 319
22.2 Production of Dry‐Cured Ham 320
22.2.1 Salting/Post‐Salting 320
22.2.2 Ripening 321
22.3 Sensory Quality of Dry‐Cured Ham 321
22.4 Sensory Assessment of Dry‐Cured Ham 322
22.4.1 Texture Attributes 323
22.4.2 Appearance Attributes 324
22.4.2.1 Color 324
22.4.2.2 Odor and Flavor Attributes 325
22.4.3 Other Sensory Techniques 325
22.4.4 Factors Affecting the Sensory Features of Dry‐Cured Ham 325
22.5 Instrumental Texture Techniques for Dry‐Cured Ham 326
22.5.1 Instrumental TPA 326
22.5.2 Warner‐Bratzler Test 327
22.5.3 Other Instrumental Methods for Measuring Texture Features 327
22.6 Instrumental Methods for Determining Sensory Features Other than Texture 328
22.7 Health‐Related Aspects of Dry‐Cured Ham 328
22.8 Final Remarks 330
Acknowledgments 330
References 330
23 Textural Characteristics of German Foods: The German Wurstchen 335
Norbert Raak, Klaus Durrschmid, and Harald Rohm
23.1 Introduction 335
23.2 Basic Technologies of Sausage Manufacture 336
23.2.1 Rohwurst 336
23.2.2 Bruhwurst 337
23.2.3 Kochwurst 337
23.3 Sausage‐Related Culture, Stories, and Recent Trends 337
23.4 Evaluation of Texture and Rheological Properties of Sausages 342
23.5 Typical Sausage Side Dishes and Condiments 346
References 348
24 Textural Characteristics of Traditional Finnish Foods 353
Liisa Lahteenmaki and Karin Autio
24.1 Introduction 353
24.2 Rye Bread 354
24.2.1 Sensory Attributes 354
24.2.2 Textural Measurements 354
24.2.3 The Effect of Ingredients and Processing Conditions on Structural Properties 356
24.3 Oat β‐Glucan 356
24.3.1 Sensory Attributes 356
24.3.2 Rheological Properties 357
References 358
Part VIII Africa 361
25 Textural Characteristics of Nigerian Foods 363
Matthew Olusola Oluwamukomi and Olaide Samuel Lawal
25.1 Introduction 363
25.2 Classification of Foods Based on Their Rheological/Textural Characteristics 364
25.3 Foods That Flow and Do Not Require Any Chewing During Oral Processing (Newtonian and Non‐Newtonian Fluids) 364
25.3.1 Newtonian Fluids 364
25.3.1.1 Palm Wine 365
25.3.1.2 Pito 365
25.3.1.3 Kunun from Cereal 365
25.3.1.4 Nunu from Milk 365
25.3.1.5 Otika 366
25.3.1.6 Burukutu 366
25.3.2 Non‐Newtonian Fluids 366
25.3.2.1 Ketchup 366
25.3.2.2 Draw Soups: (Ogbono, okra, ewedu) 366
25.4 Semisolid Foods That Are Processed in the Mouth by Squeezing the Tongue and Palate 367
25.4.1 Pasting Properties of Starch Pastes (Ogi, Tuwo, Amala, Lafun, or Pupuru) 367
25.4.1.1 Ogi/Akamu Porridge/Agidi from Maize 369
25.4.1.2 Tuwo from Maize 370
25.4.1.3 Gari / Eba from Cassava 370
25.4.1.4 Pounded Yam (iyan) or Yam Fufu from Yam 372
25.4.1.5 Amala (Amala isu) from Yam 372
25.5 Soft‐Solid Foods That Require Chewing but Do Not Have “Crispy”Attributes 373
25.5.1 Akara from Cowpeas 373
25.5.2 Warankasi from Milk 375
25.6 Hard‐Solid Foods Are Crispy and Associated with a Crunchiness 375
25.6.1 Ipekere Agbado (Maize Fritters) 376
25.6.2 Maize Kokoro 376
25.7 Conclusion 377
References 377
Index 385
| Erscheinungsdatum | 29.02.2020 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 178 x 246 mm |
| Gewicht | 975 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-119-43069-0 / 1119430690 |
| ISBN-13 | 978-1-119-43069-8 / 9781119430698 |
| Zustand | Neuware |
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