Textural Characteristics of World Foods

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 xixPreface xxiiiForeword xxvIntroductionI.1 Why/How/What Do we Eat? xxviiI.2 Terms for Texture/Taste/Aroma Related to Diverse Foods/Recipes xxviiiI.3 Universality and Diversity xxixI.4 Wonderful Diversity of World Foods xxxI.5 Some Pitfalls in Texture Studies xxxiiI.6 About This Book xxxiiiReferences xxxiv1 Food Texture – Sensory Evaluation and Instrumental Measurement 1Kaoru Kohyama1.1 Introduction: History of Food Texture Studies 11.2 Three Methods of Texture Evaluation 31.3 Methodologies in Sensory Evaluation of Texture 41.4 Instrumental Measurements of Food Texture 61.5 Sound Effects 81.6 Visual Cues and Flavor Release 91.7 Concluding Remarks 9References 10Part I North America 152 Food Textures in the United States of America 17Alina Surmacka Szczesniak2.1 Introduction 172.2 Texture and the American Consumer 172.3 Role of Texture in Food Quality and Acceptance 182.4 Factors Shaping Attitudes to and Acceptance of Texture 182.5 Liked and Disliked Textural Characteristics 202.6 Textural Contrast 232.7 Contemporary Trends 23References 253 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes ‐ Tribute to Alina 27Gail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, and Ellen Thomas3.1 The Protocols for Developing a Texture Lexicon 273.2 Texture Profiles and Evaluation Protocols for Selected US Foods 303.3 Potato Chip Texture Example 313.3.1 Serving Protocol 313.3.2 Tasting Protocol 313.3.3 Potato Chip Texture Summary 313.4 Bacon Texture Example 323.4.1 Serving Protocol 323.4.2 Tasting Protocol 323.4.3 Bacon Texture Summary 333.5 Peanut Butter Texture Example 343.5.1 Serving Protocol 343.5.2 Tasting Protocol 343.5.3 Peanut Butter Texture Summary 34References 354 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products 37Laurie‐Eve Rioux, Veronique Perreault, and Sylvie L. Turgeon4.1 Introduction 374.2 Some Historical Perspectives 374.3 Canadian Eating Habits 384.4 Poutine 394.4.1 History of Canadian Cheese Making 404.4.2 Manufacture of Cheddar Cheese 414.4.3 Cheddar Cheese Composition and Textural Properties 424.5 Maple Products 434.5.1 History of Making Canadian Maple Products 434.5.2 Manufacture of Maple Products 444.5.2.1 Transforming Sap into Syrup 444.5.2.2 Transforming Syrup into Delights of Various Textures 454.5.3 Maple Products Composition and Textural Properties 474.5.3.1 Maple Syrup 474.5.3.2 Maple Taffy 474.5.3.3 Maple Butter 474.5.3.4 Maple Sugar Products 484.5.3.5 Other Maple Products 494.6 Conclusion 49References 49Part II Middle and South America 535 Textural Characteristics of Traditional Mexican Foods 55Alberto Tecante5.1 Introduction 555.2 Tortillas 555.2.1 Corn Tortillas 565.2.2 Wheat Tortillas 565.2.3 Mechanical Tests 575.2.3.1 Rollability 575.2.3.2 Bending 595.2.3.3 Stress Relaxation in Uniaxial Tension 605.2.3.4 Tensile Strength 605.2.3.5 Penetration or Puncture 615.2.3.6 Kramer Cell 615.3 Alegria (Amaranth Seed Sweet) 625.4 Ate (Fruit Paste) 625.5 Pan de Muerto (Bread of the Dead) 645.6 Queso Cotija (Cotija Cheese) 645.7 Conclusions 66References 666 Textural Characteristics of Brazilian Foods 69Angelita da Silveira Moreira and Patricia Diaz de Oliveira6.1 Formation of Food Habits in Brazil 696.1.1 Indigenous Influence 706.1.2 Portuguese Influence 706.1.3 African Influence 706.2 Main Raw Materials and Derived Foods 716.2.1 Cassava 716.2.1.1 Cassava Flours, Puba Mass, Manipueira, and Tucupi (ABIAP 2018) 726.2.2 Amylaceous Derivatives – Sweet Cassava Starch, Tapioca, Tapioca Flour, and Artificial Sago 756.2.3 Rice 766.2.4 Beans 786.3 Trends in Dietary Restrictions 82References 837 Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods 89Gabriel Lorenzo, Natalia Ranalli, Silvina Andres, Noemi Zaritzky, and Alicia Califano7.1 Introduction 897.2 Empanadas 907.2.1 Viscoelastic Behavior of Commercial Wheat Dough for Empanadas 917.2.2 Gluten Replacement in Empanadas: A Complex Task to Cover a Larger Population 937.2.3 Final Remarks on Empanadas Dough 977.3 Dulce de Leche 987.3.1 Commercial Varieties of Dulce de Leche 997.3.2 Dulce de Leche Texture 997.3.3 Dulce de Leche‐like Product Enriched with Emulsified Pecan Oil 101References 103Part III Asia 1078 Textural Characteristics of Japanese Foods 109Katsuyoshi Nishinari and Tooru Ooizumi8.1 Rice 1118.2 Tofu 1138.3 Gomatofu (Sesame Tofu) 1148.4 Some Foods with Mucilaginous Texture 1158.5 Food for Persons with Mastication Difficulty 1158.6 Seafood in Japan 1158.6.1 Sashimi and Marinated Products 1178.6.2 Surimi Seafood Products 1188.6.3 Dried Products 121References 1219 Textural Characteristics of Chinese Foods 125Long Huang9.1 Regional Cuisine/Foods in China 1259.1.1 Shandong Cuisine (Lu Cuisine) 1259.1.2 Canton/Guangdong Cuisine (Yue Cuisine) 1259.1.3 Szechwan/Sichuan Cuisine (Chuan Cuisine) 1269.1.4 Hunan Cuisine (Xiang Cuisine) 1269.1.5 Jiangsu Cuisine (Su Cuisine) 1279.1.6 Zhejiang Cuisine (Zhe Cuisine) 1279.1.7 Fujian Cuisine (Min Cuisine) 1279.1.8 Anhui Cuisine (Hui Cuisine) 1279.1.9 Cuisines in Autonomous Regions of Tibet and Xinjiang‐Uyghur 1279.2 Texture Descriptive Terms in Chinese 1289.3 Textural Characteristics of Typical Chinese Foods 1289.3.1 Crust of Mooncake (Yue Bing, Geppei) 1289.3.2 Chinese Dumpling (Jiaozi, Gyoza, Shao‐Mai, Shumai) 1309.3.3 Texture Modification to Flour‐Based Chinese Foods, Especially Noodle and Glutinous Dumpling 133References 13610 Textural Characteristics of Indonesian Foods 137Oni Yuliarti10.1 Geographical 13710.2 Characteristic of Indonesian Diets 13810.3 Textural Properties of Indonesian Foods 13910.3.1 Gel‐Like Foods – Green Jelly Leaves 13910.3.1.1 Botanical 13910.3.1.2 Rheological Properties of the Gel 14010.3.1.3 The Production of the Gel 14310.3.2 Gel‐Like Foods – Seaweeds 14310.3.2.1 Botanical 14310.3.2.2 Gelation and Rheology of Pudding Rumput Laut 14410.3.2.3 Production of Pudding Rumput Laut 14610.3.3 Soy‐Based Foods – Tempeh (Fermented Soybeans) 14610.3.3.1 Texture Properties of Tempeh 148References 14911 Textural Characteristics of Thai Foods 151Rungnaphar Pongsawatmanit11.1 Introduction 15111.2 Historical and Geographical Background of Thai Food 15211.3 Selected Food Samples with Sensory Evaluation and Instrumental Measurement 15611.4 Health Benefit of Thai Food 160References 16312 Textural Characteristics of Malaysian Foods: Quality and Stability of Malaysian Laksa Noodles 167Lai Hoong Cheng, Yan Kitt Low, A’firah Mohd Sakri, Jia Shin Tai, and Abd Karim Alias12.1 Introduction 16712.2 Chemical Composition 16812.3 Organoleptic Quality 16812.4 Textural Quality 16912.5 Factors Affecting Textural Quality of Laksa Noodles 17012.5.1 Rice Grain 17512.5.2 Aged Rice 17512.5.3 Milling Method 17512.5.4 Particle Size of Rice Flour 17512.5.5 Steaming Process 17612.5.6 Blending of Other Starch/Starches 17612.5.7 Extrusion and Boiling 17612.5.8 Washing 17612.6 Storage Stability 17612.7 Nutritional Quality 17812.7.1 Gluten Free 17812.7.2 Low‐Fat Carbohydrate Choice 17812.8 Conclusion 178Acknowledgments 178References 179Part IV Oceania 18113 Textural Characteristics of Australian Foods 183Andrew Halmos, Lita Katopo, and Stefan Kasapis13.1 Introduction 18313.2 Importance of Mouthfeel and Its Recognition 18413.3 Developments in Mouthfeel and Texture Terms 18413.4 Typical Meals with Descriptors for the Australian Palate 18513.5 Breakfast 18613.5.1 Toasted Bread 18613.5.2 Cereals with Milk 18613.5.3 Coffee 18713.5.4 Fried Tomatoes 18813.5.5 Steak, Sausages, or Chops 18813.5.6 Eggs 18813.5.7 Bacon 18813.5.8 Spreads 18813.6 Lunch or Mid‐Day Meal 18913.6.1 Sandwiches with Fillings 18913.6.2 Pie, Sausage Roll, or Pastry 18913.6.3 Potato Products 18913.6.4 Boiled or Steamed Vegetables 18913.6.5 Vegetables with Roux 18913.6.6 Salads and Dressings 19013.6.7 Meat 19013.7 Dinner 19013.7.1 Soup 19013.7.2 Meat in the Form of Chops or Steak 19013.7.3 Seafood 19013.7.4 Fish 19113.7.5 Rice 19113.7.6 Vegetables 19113.7.7 Chinese‐Style Food 19113.7.8 Cheeses 19213.7.9 Sweets 19213.7.10 Ice Cream 19313.7.11 Snacks 19313.8 Conclusions 193References 193Part V Central Asia Middle East 19714 Textural Characteristics of Indian Foods: A Comparative Analysis 199Amardeep Singh Virdi and Narpinder Singh14.1 Introduction 19914.2 Chapati 20114.3 Gluten‐Free Chapatis 20514.4 Biscuits and Cookies 20514.5 Gluten‐Free Cookies and Biscuits 20714.6 Noodles 20814.7 Gluten‐Free Noodles 21014.8 Bread 21114.9 Gluten‐Free Bread 21214.10 Muffins and Cakes 21314.11 Gluten‐Free Muffins and Cakes 21414.12 Conclusion 215Acknowledgments 216References 21615 Textural Characteristics of Traditional Turkish Foods 223Mahmut Doğan, Duygu Aslan, and Fatima Tahseen Miano15.1 Introduction 22315.2 Textural Characteristics of Traditional Turkish Meat‐Based Food Products 22415.2.1 Sucuk (Turkish‐Type Fermented Sausage) 22415.2.2 Pastırma (A Traditional Dry‐Cured Meat Product) 22515.3 Textural Characteristics of Traditional Turkish Cheeses 22715.4 Textural Characteristics of Traditional Turkish Desserts 23115.4.1 Turkish Delight (Lokum) 23115.4.2 Helva 232References 23416 Textural Characteristics of Iranian Foods: Cuisine Signifies Old Historical Identities 237Bahareh Emadzadeh and Behrouz Ghorani16.1 Iran Geography at a Glance 23716.2 The Impact of Geography and History 23716.3 Distinctive Features of Persian Cuisine 23916.4 Bread 23916.4.1 Sangak 24016.4.2 Barbari 24016.4.3 Taftoon 24116.4.4 Lavash 24116.5 Rice 24216.5.1 Rice‐Based Foods 24216.5.2 Rice Cooking 24216.5.2.1 Stewing of Rice by Steam 24316.5.3 Rice‐Based Sweets and Desserts 24316.6 Kebabs 24316.7 Lighvan Cheese 24416.8 Gaz: A Well‐Known Confectionary 24516.9 Doogh: A Fermented Dairy‐Based Drink 24616.10 Conclusion 246References 247Part VI Russia 25117 Textural Characteristics of Traditional Russian Foods 253Nataliia Ptichkina and Nataliia Nepovinnykh17.1 Introduction 25317.2 Formation History of Russian Cuisine 25317.3 Textural Characteristics of Some Traditional Products 25517.4 Bread from Rye Flour 25517.5 Jellies from Meat and from Fish (Kholodets) 25717.6 Soup‐Puree Based on Pumpkin Powder 25817.7 Sauces 25917.8 Curd Cheese Dishes 26117.9 Kissels and Jellied Desserts 26217.10 Aerated Desserts 263Acknowledgments 265References 265Part VII Europe 26918 Textural Characteristics of Italian Foods 271Rossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi, and Silvana Cavella18.1 Introduction 27118.2 Cheese 27118.2.1 Pasta Filata Cheese 27418.2.2 Cooked Curd Cheeses 27518.2.3 Other Italian Cheeses 27718.3 Salumi 27718.3.1 Italian Dry‐Cured Ham 27818.3.2 Salami 28118.3.3 Mortadella 28218.4 Bread 28218.5 Conclusions 285References 28619 Textural Characteristics of Greek Foods 293Stefan Kasapis19.1 Background 29319.1.1 Olive Oil 29319.2 Traditional Greek Cheeses 29619.2.1 Feta 29719.3 Health Conscious Feta Manufacturing 29819.3.1 Texture Profile Analysis of Feta 29819.3.2 Full and Low Fat Greek Yogurts 29919.4 Popular Emulsion‐Type Meat Products 30019.5 Conclusions 301References 30120 Textural Characteristics of British Foods 305Andrew J. Rosenthal and Tim J. Foster20.1 Introduction – What Are British Foods? 30520.2 Roast Beef and Yorkshire Pudding 30620.2.1 Culinary Background to the Dish 30620.2.2 Nature of the Raw Materials 30620.2.3 Textural Considerations 30720.3 Fish and Chips 30720.3.1 Culinary Background to the Dish 30720.3.2 Nature of the Raw Materials 30820.3.3 Textural Considerations 30920.4 Conclusions 310References 31121 Textural Characteristics of Traditional French Foods 313Bernard Launay21.1 Introduction 31321.2 Change in Texture Awareness: What and Why? 31421.2.1 The “New Cuisine” Style 31421.2.2 Restaurants of Foreign Cuisine 31421.2.3 Fast‐Food Restaurants 31421.2.4 Changes Attributable to the Development of Industrial Food Products 31521.2.5 Texture Measurement in Industry and Research Labs 315Acknowledgment 318References 31822 Textural Characteristics of Spanish Foods: Dry‐Cured Ham 319Susana Fiszman and Amparo Tarrega22.1 Introduction 31922.2 Production of Dry‐Cured Ham 32022.2.1 Salting/Post‐Salting 32022.2.2 Ripening 32122.3 Sensory Quality of Dry‐Cured Ham 32122.4 Sensory Assessment of Dry‐Cured Ham 32222.4.1 Texture Attributes 32322.4.2 Appearance Attributes 32422.4.2.1 Color 32422.4.2.2 Odor and Flavor Attributes 32522.4.3 Other Sensory Techniques 32522.4.4 Factors Affecting the Sensory Features of Dry‐Cured Ham 32522.5 Instrumental Texture Techniques for Dry‐Cured Ham 32622.5.1 Instrumental TPA 32622.5.2 Warner‐Bratzler Test 32722.5.3 Other Instrumental Methods for Measuring Texture Features 32722.6 Instrumental Methods for Determining Sensory Features Other than Texture 32822.7 Health‐Related Aspects of Dry‐Cured Ham 32822.8 Final Remarks 330Acknowledgments 330References 33023 Textural Characteristics of German Foods: The German Wurstchen 335Norbert Raak, Klaus Durrschmid, and Harald Rohm23.1 Introduction 33523.2 Basic Technologies of Sausage Manufacture 33623.2.1 Rohwurst 33623.2.2 Bruhwurst 33723.2.3 Kochwurst 33723.3 Sausage‐Related Culture, Stories, and Recent Trends 33723.4 Evaluation of Texture and Rheological Properties of Sausages 34223.5 Typical Sausage Side Dishes and Condiments 346References 34824 Textural Characteristics of Traditional Finnish Foods 353Liisa Lahteenmaki and Karin Autio24.1 Introduction 35324.2 Rye Bread 35424.2.1 Sensory Attributes 35424.2.2 Textural Measurements 35424.2.3 The Effect of Ingredients and Processing Conditions on Structural Properties 35624.3 Oat β‐Glucan 35624.3.1 Sensory Attributes 35624.3.2 Rheological Properties 357References 358Part VIII Africa 36125 Textural Characteristics of Nigerian Foods 363Matthew Olusola Oluwamukomi and Olaide Samuel Lawal25.1 Introduction 36325.2 Classification of Foods Based on Their Rheological/Textural Characteristics 36425.3 Foods That Flow and Do Not Require Any Chewing During Oral Processing (Newtonian and Non‐Newtonian Fluids) 36425.3.1 Newtonian Fluids 36425.3.1.1 Palm Wine 36525.3.1.2 Pito 36525.3.1.3 Kunun from Cereal 36525.3.1.4 Nunu from Milk 36525.3.1.5 Otika 36625.3.1.6 Burukutu 36625.3.2 Non‐Newtonian Fluids 36625.3.2.1 Ketchup 36625.3.2.2 Draw Soups: (Ogbono, okra, ewedu) 36625.4 Semisolid Foods That Are Processed in the Mouth by Squeezing the Tongue and Palate 36725.4.1 Pasting Properties of Starch Pastes (Ogi, Tuwo, Amala, Lafun, or Pupuru) 36725.4.1.1 Ogi/Akamu Porridge/Agidi from Maize 36925.4.1.2 Tuwo from Maize 37025.4.1.3 Gari / Eba from Cassava 37025.4.1.4 Pounded Yam (iyan) or Yam Fufu from Yam 37225.4.1.5 Amala (Amala isu) from Yam 37225.5 Soft‐Solid Foods That Require Chewing but Do Not Have “Crispy”Attributes 37325.5.1 Akara from Cowpeas 37325.5.2 Warankasi from Milk 37525.6 Hard‐Solid Foods Are Crispy and Associated with a Crunchiness 37525.6.1 Ipekere Agbado (Maize Fritters) 37625.6.2 Maize Kokoro 37625.7 Conclusion 377References 377Index 385