Textural Characteristics of World Foods

Cover......Page 1
Title Page......Page 5
Contents......Page 9
List of Contributors......Page 21
Preface......Page 25
Foreword......Page 27
 I.1 Why/How/What Do We Eat?......Page 29
 I.2 Termsfor Texture/Taste/Aroma Related to Diverse Foods/Recipes......Page 30
 I.3 Universalityand Diversity......Page 31
 I.4 WonderfulDiversity of World Foods......Page 32
 I.5 SomePitfalls in Texture Studies......Page 34
 I.6 AboutThis Book......Page 35
 References......Page 36
 1.1 Introduction: History of Food Texture Studies......Page 37
 1.2 Three Methods of Texture Evaluation......Page 39
 1.3 Methodologies in Sensory Evaluation of Texture......Page 40
 1.4 Instrumental Measurements of Food Texture......Page 42
 1.5 Sound Effects......Page 44
 1.7 Concluding Remarks......Page 45
 References......Page 46
Part I North America......Page 51
  2.2 Texture and the American Consumer......Page 53
  2.4 Factors Shaping Attitudes to and Acceptance of Texture......Page 54
  2.5 Liked and Disliked Textural Characteristics......Page 56
  2.7 Contemporary Trends......Page 59
  References......Page 61
  3.1 The Protocols for Developing a Texture Lexicon......Page 63
  3.2 Texture Profiles and Evaluation Protocols for Selected US Foods......Page 66
   3.3.3 Potato Chip Texture Summary......Page 67
   3.4.2 Tasting Protocol......Page 68
   3.4.3 Bacon Texture Summary......Page 69
   3.5.3 Peanut Butter Texture Summary......Page 70
  References......Page 71
  4.2 Some Historical Perspectives......Page 73
  4.3 Canadian Eating Habits......Page 74
  4.4 Poutine......Page 75
   4.4.1 History of Canadian Cheese Making......Page 76
   4.4.2 Manufacture of Cheddar Cheese......Page 77
   4.4.3 Cheddar Cheese Composition and Textural Properties......Page 78
   4.5.1 History of Making Canadian Maple Products......Page 79
    4.5.2.1 Transforming Sap into Syrup......Page 80
    4.5.2.2 Transforming Syrup into Delights of Various Textures......Page 81
    4.5.3.3 Maple Butter......Page 83
    4.5.3.4 Maple Sugar Products......Page 84
  References......Page 85
Part II Middle and South America......Page 89
  5.2 Tortillas......Page 91
   5.2.2 Wheat Tortillas......Page 92
    5.2.3.1 Rollability......Page 93
    5.2.3.2 Bending......Page 95
    5.2.3.4 Tensile Strength......Page 96
    5.2.3.6 Kramer Cell......Page 97
  5.4 Ate (Fruit Paste)......Page 98
  5.6 Queso Cotija (Cotija Cheese)......Page 100
  References......Page 102
  6.1 Formation of Food Habits in Brazil......Page 105
   6.1.3 African Influence......Page 106
   6.2.1 Cassava......Page 107
    6.2.1.1 Cassava Flours, Puba Mass, Manipueira, and Tucupi (ABIAP 2018)......Page 108
   6.2.2 Amylaceous Derivatives – Sweet Cassava Starch, Tapioca, Tapioca Flour, and Artificial Sago......Page 111
   6.2.3 Rice......Page 112
   6.2.4 Beans......Page 114
  6.3 Trends in Dietary Restrictions......Page 118
  References......Page 119
  7.1 Introduction......Page 125
  7.2 Empanadas......Page 126
   7.2.1 Viscoelastic Behavior of Commercial Wheat Dough for Empanadas......Page 127
   7.2.2 Gluten Replacement in Empanadas: A Complex Task to Cover a Larger Population......Page 129
   7.2.3 Final Remarks on Empanadas Dough......Page 133
  7.3 Dulce de Leche......Page 134
   7.3.2 Dulce de Leche Texture......Page 135
   7.3.3 Dulce de Leche-like Product Enriched with Emulsified Pecan Oil......Page 137
  References......Page 139
Part III Asia......Page 143
 Chapter 8 Textural Characteristics of Japanese Foods......Page 145
  8.1 Rice......Page 147
  8.2 Tofu......Page 149
  8.3 Gomatofu (Sesame Tofu)......Page 150
  8.6 Seafood in Japan......Page 151
   8.6.1 Sashimi and Marinated Products......Page 153
   8.6.2 Surimi Seafood Products......Page 154
  References......Page 157
   9.1.2 Canton/Guangdong Cuisine (Yue Cuisine)......Page 161
   9.1.4 Hunan Cuisine (Xiang Cuisine)......Page 162
   9.1.9 Cuisines in Autonomous Regions of Tibet and Xinjiang‐Uyghur......Page 163
   9.3.1 Crust of Mooncake (Yue Bing, Geppei)......Page 164
   9.3.2 Chinese Dumpling (Jiaozi, Gyoza, Shao-Mai, Shumai)......Page 166
   9.3.3 Texture Modification to Flour-Based Chinese Foods, Especially Noodle and Glutinous Dumpling......Page 169
  References......Page 172
  10.1 Geographical......Page 173
  10.2 Characteristic of Indonesian Diets......Page 174
    10.3.1.1 Botanical......Page 175
    10.3.1.2 Rheological Properties of the Gel......Page 176
    10.3.2.1 Botanical......Page 179
    10.3.2.2 Gelation and Rheology of Pudding Rumput Laut......Page 180
   10.3.3 Soy-Based Foods – Tempeh (Fermented Soybeans)......Page 182
    10.3.3.1 Texture Properties of Tempeh......Page 184
  References......Page 185
  11.1 Introduction......Page 187
  11.2 Historical and Geographical Background of Thai Food......Page 188
  11.3 Selected Food Samples with Sensory Evaluation and Instrumental Measurement......Page 192
  11.4 Health Benefit of Thai Food......Page 196
  References......Page 199
  12.1 Introduction......Page 203
  12.3 Organoleptic Quality......Page 204
  12.4 Textural Quality......Page 205
  12.5 Factors Affecting Textural Quality of Laksa Noodles......Page 206
   12.5.4 Particle Size of Rice Flour......Page 211
  12.6 Storage Stability......Page 212
  Acknowledgments......Page 214
  References......Page 215
Part IV Oceania......Page 217
  13.1 Introduction......Page 219
  13.3 Developments in Mouthfeel and Texture Terms......Page 220
  13.4 Typical Meals with Descriptors for the Australian Palate......Page 221
   13.5.2 Cereals with Milk......Page 222
   13.5.3 Coffee......Page 223
   13.5.8 Spreads......Page 224
   13.6.5 Vegetables with Roux......Page 225
   13.7.3 Seafood......Page 226
   13.7.7 Chinese-Style Food......Page 227
   13.7.9 Sweets......Page 228
  References......Page 229
Part V Central Asia Middle East......Page 233
  14.1 Introduction......Page 235
  14.2 Chapati......Page 237
  14.4 Biscuits and Cookies......Page 241
  14.5 Gluten-Free Cookies and Biscuits......Page 243
  14.6 Noodles......Page 244
  14.7 Gluten-Free Noodles......Page 246
  14.8 Bread......Page 247
  14.9 Gluten-Free Bread......Page 248
  14.10 Muffins and Cakes......Page 249
  14.11 Gluten-Free Muffins and Cakes......Page 250
  14.12 Conclusion......Page 251
  References......Page 252
  15.1 Introduction......Page 259
   15.2.1 Sucuk (Turkish-Type Fermented Sausage)......Page 260
   15.2.2 Pastrma (A Traditional Dry-Cured Meat Product)......Page 261
  15.3 Textural Characteristics of Traditional Turkish Cheeses......Page 263
   15.4.1 Turkish Delight (Lokum)......Page 267
   15.4.2 Helva......Page 268
  References......Page 270
  16.2 The Impact of Geography and History......Page 273
  16.4 Bread......Page 275
   16.4.2 Barbari......Page 276
   16.4.4 Lavash......Page 277
   16.5.2 Rice Cooking......Page 278
  16.6 Kebabs......Page 279
  16.7 Lighvan Cheese......Page 280
  16.8 Gaz: A Well‐Known Confectionary......Page 281
  16.10 Conclusion......Page 282
  References......Page 283
Part VI Russia......Page 287
  17.2 Formation History of Russian Cuisine......Page 289
  17.4 Bread from Rye Flour......Page 291
  17.5 Jellies from Meat and from Fish (Kholodets)......Page 293
  17.6 Soup-Purée Based on Pumpkin Powder......Page 294
  17.7 Sauces......Page 295
  17.8 Curd Cheese Dishes......Page 297
  17.9 Kissels and Jellied Desserts......Page 298
  17.10 Aerated Desserts......Page 299
  References......Page 301
Part VII Europe......Page 305
  18.2 Cheese......Page 307
   18.2.1 Pasta Filata Cheese......Page 310
   18.2.2 Cooked Curd Cheeses......Page 311
  18.3 Salumi......Page 313
   18.3.1 Italian Dry-Cured Ham......Page 314
   18.3.2 Salami......Page 317
  18.4 Bread......Page 318
  18.5 Conclusions......Page 321
  References......Page 322
   19.1.1 Olive Oil......Page 329
  19.2 Traditional Greek Cheeses......Page 332
   19.2.1 Feta......Page 333
   19.3.1 Texture Profile Analysis of Feta......Page 334
   19.3.2 Full and Low Fat Greek Yogurts......Page 335
  19.4 Popular Emulsion-Type Meat Products......Page 336
  References......Page 337
  20.1 Introduction – What Are British Foods?......Page 341
   20.2.2 Nature of the Raw Materials......Page 342
   20.3.1 Culinary Background to the Dish......Page 343
   20.3.2 Nature of the Raw Materials......Page 344
   20.3.3 Textural Considerations......Page 345
  20.4 Conclusions......Page 346
  References......Page 347
  21.1 Introduction......Page 349
   21.2.3 Fast-Food Restaurants......Page 350
   21.2.5 Texture Measurement in Industry and Research Labs......Page 351
  References......Page 354
  22.1 Introduction......Page 355
   22.2.1 Salting/Post-Salting......Page 356
  22.3 Sensory Quality of Dry-Cured Ham......Page 357
  22.4 Sensory Assessment of Dry-Cured Ham......Page 358
   22.4.1 Texture Attributes......Page 359
    22.4.2.1 Color......Page 360
   22.4.4 Factors Affecting the Sensory Features of Dry-Cured Ham......Page 361
   22.5.1 Instrumental TPA......Page 362
   22.5.3 Other Instrumental Methods for Measuring Texture Features......Page 363
  22.7 Health-Related Aspects of Dry-Cured Ham......Page 364
  References......Page 366
  23.1 Introduction......Page 371
   23.2.1 Rohwurst......Page 372
  23.3 Sausage-Related Culture, Stories, and Recent Trends......Page 373
  23.4 Evaluation of Texture and Rheological Properties of Sausages......Page 378
  23.5 Typical Sausage Side Dishes and Condiments......Page 382
  References......Page 384
  24.1 Introduction......Page 389
   24.2.2 Textural Measurements......Page 390
   24.3.1 Sensory Attributes......Page 392
   24.3.2 Rheological Properties......Page 393
  References......Page 394
Part VIII Africa......Page 397
  25.1 Introduction......Page 399
   25.3.1 Newtonian Fluids......Page 400
    25.3.1.4 Nunu from Milk......Page 401
    25.3.2.2 Draw Soups: (Ogbono, okra, ewedu)......Page 402
   25.4.1 Pasting Properties of Starch Pastes (Ogi, Tuwo, Amala, Lafun, or Pupuru)......Page 403
    25.4.1.1 Ogi/Akamu Porridge/Agidi from Maize......Page 405
    25.4.1.3 Gari / Eba from Cassava......Page 406
    25.4.1.5 Amala (Amala isu) from Yam......Page 408
   25.5.1 Akara from Cowpeas......Page 409
  25.6 Hard-Solid Foods Are Crispy and Associated with a Crunchiness......Page 411
   25.6.2 Maize Kokoro......Page 412
  References......Page 413
Index......Page 421
EULA......Page 425