Back in February, Kendra Pierre-Louis of Popular Science wrote this interesting article. She indicated that ‘Tweaking texture could give us healthy versions of our favourite junk foods—and that's just the beginning.’
She talks about how she has embraced culinary novelties such as glass potato chips, grilled whale and poisonous shark but cannot stomach the sensation of hollandaise sauce.
As eaters, we tend to downplay texture’s importance. A 2002 study in the Journal of Sensory Studies found that texture lagged behind taste and smell—and only occasionally beat out temperature—in terms of the perceived impact on flavour.
But you only have to look at pasta to see how strongly texture impacts our perception of taste. We’ll eat macaroni and cheese in the form of spirals, shells, and noodles shaped like Spongebob Squarepants, but spaghetti mixed with florescent "cheese" powder seems anathema—it’s the texture that makes the difference.
How a food feels affects our enjoyment of the thing and attention to texture may also vary from culture to culture.
Click here to read more of this interesting article...
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is
available to measure and analyse the textural properties of a huge range of
food products. Our technical experts
can also custom design instrument fixtures according to individual
specifications.No-one understands texture analysis like we do!
To discuss your specific test requirements, click here...
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