Food Texture Design and Optimization (eBook)

Yadunandan Lal Dar, PhD. serves as Ingredient Applications Director, South America at Ingredion Incorporated and is based in Mogi Guaçu, Brazil. Joseph M. Light serves as Vice President of Global Development at Ingredion Incorporated and is based in Bridgewater, New Jersey, USA, the company's Global R&D Headquarters.

Contributors ix

1 Introduction 1

Yadunandan Lal Dar and Joseph M. Light

Part I Product development challenges and texture solutions
19

2 People, products, texture: a personal retrospective 21

Howard R. Moskowitz

3 Optimizing textural properties of soft solid foods: replacing
eggs 45

Xin Yang

4 Low fat ice cream 74

Arun Kilara

5 Formulating gelatin free products 93

P. L. Buwalda

6 Modified whey proteins as texturizers in reduced and low-fat
foods 108

Jeffrey Banes, Thomas Helm, and David Taylor

7 Texture design for breaded and battered foods 128

Chandani Perera and Milda E. Embuscado

8 Multi-textured foods 159

Arun Kilara and Tapashi Sengupta

9 Textural attributes of wheat and gluten free pasta 222

Alessandra Marti, Maria Ambrogina Pagani, and Koushik
Seetharaman

10 A ddressing texture challenges in baked goods with fiber
245

Rajen S. Mehta

Part II A dvances in texture measurements and consumer
insights 281

11 Use of electromyography in measuring food texture 283

Takahiro Funami, Sayaka Ishihara, and Kaoru Kohyama

12 Texture design for creaminess: the role of lubrication
308

Fred van de Velde and Els de Hoog

13 Descriptive analysis of food texture: advances in the sensory
characterization of food textures 321

Gail Vance Civille and Joanne Seltsam

14 Mind genomics® and texture: the experimental science of
everyday life 342

Howard R. Moskowitz

15 The use of advanced spectroscopic techniques to understand
texture in dairy foods 378

Marcela Alexander and Milena Corredig

16 A tomic force microscopy for determining surface interactions
of relevance for food foams and emulsions 402

Marta Krasowska, Clive A. Prestidge, and David A.
Beattie

17 Importance of understanding mouth behavior when optimizing
product texture now and in the future 423

Melissa Jeltema, Jacqueline H. Beckley, and Jennifer
Vahalik

Index 443