Adding a little sugar or other sweetener goes a long way to improving the acceptability of some texture-modified foods such as sweet vegetables, while adding a dash of salt, gravy or a flavor enhancer to meats is recommended. Serving "hot foods hot" and "cold foods cold" improves flavor and acceptability too and is very important for food safety! Enhancing the flavor of foods has also been shown to increase the flow of saliva and improve immunity Schiffman Highly flavored food stimulates swallowing and mastication.
The appearance of the food often changes so much that the individual receiving the meal may not know what foods are being served Lepore et al. The color of the food becomes a key to food recognition. Or, is it sweet potatoes? Squash, perhaps? With the loss of food texture, the ability to see, taste, and smell is essential to the enjoyment of the food.
However, illness, medications and disease conditions can alter these senses in the older adult and further decrease the enjoyment of foods. Ensuring natural, vibrant colors and delicious flavors and aromas in texture-modified foods may result in food enjoyment and improved food intake in people with swallowing problems. A registered dietitian RD can provide reliable information to you regarding texture-modified foods for older adults with swallowing problems. Sometimes, texture is the primary aspect of the food and the main focus of its acceptability.
Food texture is assessed by its ability to flow, bend, stretch or break and is often done subconsciously by the consumer. From a sensory perspective, the texture of food is evaluated when it is chewed.
The teeth, tongue and jaw exert a force on the food, and how easily it breaks or flows in the mouth determines whether it is perceived as hard, brittle, thick, sticky, and so on. We are incredibly sensitive to texture. Touch is of course the primary sense we use to determine it, but kinesthetics the sense of movement and position , sound crunch: good; squeak: bad and sight are also involved.
The term 'food texture' embraces a large number of textural characteristics which are identified and evaluated by the consumer in a well-defined order during mastication.
The term mouthfeel is a general term used to describe the textural properties of a food as perceived in the mouth. Subtle changes in a food product's formulation can change mouthfeel significantly. Simply taking out such ingredients as sugar, fat, gluten and adding an alternative can cause noticeable alterations in food texture and mouthfeel, making a formerly-good product unacceptable to consumers.
Consumer preference is important to the food manufacturer, who wants to gain as wide a share of the market for the product as possible. Quality is difficult to define precisely, but it refers to the degree of excellence of a food and includes all the characteristics of a food that are significant, and that make the food acceptable.
Food texture and the science of food structure is big business. People take texture for granted until something is wrong with it. There are two ways brands can innovate with texture to market their products. They can either play up existing or inherent textures in a product, or use texture as a key point of distinction in a new product launch. Food texture has become more dominant due to bigger inclusions such as chunks, clusters and nuggets, more innovative shapes have evolved to help achieve extra crunch alongside the idea of providing a multitude of textures all at once, such as chewy, smooth and crunchy.
Consumers are drawn to textures for experiences. A fun, new or novel experience is one of the driving reasons shoppers — especially young ones — are attracted to textures in products. Production methods, changes during storage, processing parameters and potential ingredient substitution will all need to be considered as to their contribution to change in finished product texture.
It is therefore essential that manufacturers invest in thorough physical product testing texture analysis instrumentation during the earlier stages of development and production to ensure efficiency, optimised recipes and most importantly, consumer satisfaction. More than ever before the food industry is finding itself forced, through outside pressures, to improve constantly its product quality and to maintain that quality at a consistently high level. Texture Analyser systems provide the means to measure this by evaluating mechanical and physical properties.
Measuring texture of foods involves use of physical techniques to objectively evaluate food quality, such as texture analysis. Instrumental evaluation of texture texture analysis is performed with a Texture Analyser which involves measuring the response of a food when it is subjected to a force, such as cutting, shearing, chewing, compressing, or stretching - the types of physical assessment the food goes through by the consumer.
Finally, this manuscript reminds us that the dysphagia field is still in relative infancy. Given the prevalent use of texture-modified foods and thickened liquids in the treatment of dysphagia, it is timely that gaps in these areas are identified and provide strong grounds for clinically relevant research to guide best practice.
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