Lesson 10 On Various Texture
Uploaded by
Probaron BaruahLesson 10 On Various Texture
Uploaded by
Probaron BaruahBonophool Banerjee
VARIOUS TEXTURE AND SENSORY CHARACTERISTICS OF
FOOD
Flavor
Millions of flavor sensations are experienced in a lifetime. Flavor is an
important attribute of a food. It involves the complex integration of sensations
from the olfactory center in the nasal cavity, the taste buds on the tongue, tactile
receptors in the mouth, and the perception off pungency, heat, cooling, and so
on when a food is placed in the mouth. However, much of what we call flavor is
a blending of taste and aroma. Other sensory factors may also effect our total
experience with food, including its visual appearance and even the sounds of
crunching crisp foods such as raw carrots and celery and the sizzle of faitas
when they are brought to the table.
Taste and Aroma
Sometimes the words flavor and taste are used synonymously. In a strict sense,
however, taste is only one part of flavor. Taste involves the sensations produced
through stimulation of the taste buds on the tongue. It is generally accepted that
there are only five primary taste sensations: sweet, sour, bitter and salty, umami.
But the perceived flavor of a food involves, to a considerable extent, the sense
of smell along with the taste sensations. It is influenced by other senses as well.
Taste buds are found in small elevations, called papillae, on the surface of the
tongue. The actual taste sensations are produced when bitter, salty, sweet, or
acid substances in a solution contact taste receptors in the taste pore leading to
the taste bud. A message is sent to the brain from the taste cells by way of nerve
fibres with endings in the taste cells. The brain interprets and identifies the
specific taste.
The olfactory center is found at the top of the nasal cavity. To stimulate the
olfactory center, substances must be in gaseous form. The gaseous molecules
enter the nose as food is placed in the mouth and are drawn toward the olfactory
center where they stimulate nerve endings.
Flavor a blend of taste, smell and general touch sensations evoked by the
presence of a substance in the mouth
1) Olfactory : having to do with the sense of smell
2) Tactile : having to do with the sense of touch
3) Pungency : a sharp, biting quality
4) Taste : sensations perceived through stimulation of taste buds
on the tongue; primary tastes are sweet, salty, sour and
bitter
5) Aroma : an odor detected by the olfactory sense
6) Papillae : small, nipple like projections of various shapes on the
surface of the tongue
7) Taste receptor : tiny ends of the taste cells that come in contact with the
substance being tasted
8)Taste pore : a tiny opening from the surface of the tongue into the
taste bud
9)Taste bud : a group of cells including taste cells, supporting cells
and nerve fibres
10)Umami :
Umami was first identified by Oriental Cooks 1200 years ago, it was’nt until
the turn of this century that scientists isolated glutamate and other substance
which convey this distinctive flavour.
Glutamate is an aminoacid that is found throughout the human body. Its also
naturally present in protein- rich foods such as cheese,meat, fish and human
milk. When present in its free form in foods - not bound together with other
amino acids in protein - glutamate exerts its umami flavor effect.
MSG added to foods provides similar flavouring function on the “free”
glutamate that occurs naturally in foods. It is often used to flavour meats,
poultry, sea food, soups, stews, sauces and gravies.
TEXTURE
The physical properties of foods, including texture, consistency, and shape,
involve the sense of touch or feeling, also called the tactile sense. When food is
contacted, pressure and movement receptors on the skin and muscles of the
mouth and tongue are stimulated. Sensations of smoothness, stickiness,
graininess, brittleness, fibrous qualities, or lumpy characteristics may be
detected.
Texture is the term used to describe the characteristics of a finished food
product. The order in which the ingredients are added, the way of mixing and
the method of cooking affect the resulting product.
A good cook should not only be able to distinguish between on texture and
another but also be able to produce what he or she wants. Only by observation,
experience and perseverance will a person be able to know what the correct
texture of a particular product should be. A brief description of some commonly
found textures and their correct occurrence is given below, but it must also be
borne in mind that the difference between one texture and another is very fine.
Firm and close: The air bubbles made by the raising agents are many but small,
and the mixture is not in the least spongy. The fat included
prevents the mixture from being too hard, e.g., in biscuits or
plain short pastry.
Short and crumbly: This is similar to firm and close, but more fat is added.
Eg.in shortbread or nankhatais.
Spongy : A soft and elastic texture showing inclusion of air,
e.g.Swiss rolls, sponge cakes and idlis.
Light and even :
Holes are plentiful and of a fair size. The food is firm but not
hard or tough. It is neither so short as pastry nor as spongy as
sponge cakes, eg. Madeira cake, Queen cake.
Flaky: This is caused by the method of adding fat. Thin crisp layers are formed,
separated by air pockets. The flakes themselves should not be tough, eg.
.flaky and puff pastry, chiroti, etc.
Coarse:Holes are large and uneven, and the food is sunken in the centre. This
brought about by the addition of too much raising agent or too little
liquid.
Tough:Coarse mixtures are also tough. Toughness is caused by too much liquid
or through incorrect mixing. This will also result if too little fat is
added.
Hard: A bad fault brought about by the addition of too much liquid or too much
pressure while mixing. Hard mixing. Hard mixtures are usually heavy
since the air enclosed in driven off.
