Tofu texture

In the Far East, tofu is the most popular soybean food whilst in the West, tofu is gaining in popularity.

Tofu is very similar to cheese in appearance, texture, and chemical composition. By controlling the amount of coagulants and pressure applied during moulding, the texture of the tofu may be varied from extra firm, firm, soft, to silken.

Measuring the consistency of vegetable purées

Purées are very thick and viscous slurries made from processed vegetables that are often concentrated and include fibrous material or fruit pieces that adds structure. 

They are commonly used in fillings for pies, ketchup or baby food. Additional ingredients are usually added to manipulate consistency and processing properties.

For the measurement of consistency, a Back Extrusion test can be carried out by fixing a suitable diameter disc to the TA.XTplus texture analyser: the disc moves down into the vessel with good clearance between the vessel and disc so as not to produce erroneous increase force readings due to ‘side effects’.

Testing the overall firmness of a weight or quantity of cooked vegetables

Processed root and tuber products

Thermal treatment is one of the most important processes in the manufacture of storable and ready-to-serve food products of agricultural origin.

During thermal treatment, many desirable and undesirable reactions take place; components such as vitamins and colour components, for example, and also physical properties, such as texture, may be changed.

Cooking just to the point of softness produces vegetables with optimal texture which is where texture analysis plays a major role in determining processing times.

Testing cooked individual vegetable texture

Most vegetables are cooked before consumption, a process that softens their texture (unless there is a lot of lignification) and gelatinises the starch deposited as food for the plant. 

 

Starch and protein deposits are particularly abundant in beans, peas, and corn picked at maturity. A sugar to starch equilibrium reaction occurs during the storage of some vegetables, and this can affect their texture.

Sweetcorn and sweet peas when picked immature have much sugar and a succulent texture. Within hours the texture of sweetcorn can become tougher and drier due to sugar conversion to starch.

Testing fresh individual vegetable texture

As opposed to fruits, which are generally picked when mature but unripe, many vegetables (apart from legume seeds, tubers, bulbs and roots) are picked and consumed when still immature, tender and succulent.

 

This is largely due to the fact that while fruits generally soften on maturation and storage, young vegetables become tougher when they age. This toughening is due to the lignification of the primary cell wall and formation of the secondary cell wall. When cucumbers are stored below 7°C, their texture breaks down due to excessive softening and exudation of liquid as tissue undergoes a structural collapse. Tomatoes are also susceptible to low-temperature injury.

Many of the form, structure and physiological considerations discussed in connection with fruit texture also apply to vegetable texture. The main difference is that, while on maturation the fruit tissue stops growing and suffers enzymatic degradation, the vegetable tissue proceeds to differentiate and cell growth and enlargement continue. The amount of fibrous tissue increases. Toughening may reach the point where the vegetable is no longer suitable for human consumption.

Measuring Vegetable Texture and Vegetable Product Quality

From the point of view of texture, vegetables represent a very diverse group of products. They can be consumed in many different textural forms.

For instance, cooked asparagus is soft, fibrous and pulpy, cucumber is crisp, firm and juicy, raw carrots are hard and crisp, and cooked peas are soft and mealy. The tissue structure in each case determines the texture as received by the consumer.

For many types of vegetables, consumer acceptance of the product is decisively influenced by the vegetable’s texture, along with other qualities such as colour, smell and taste. Texture is a critical quality attribute to all vegetables, whether it is to assess ripeness or functional performance in their processed forms.

Developing foods containing algae

According to Food Technology magazine, “It’s relatively easy to predict what consumers will be eating within a few years but what about further ahead?

"This is the million-dollar question keeping the food and beverage industry on its toes. Will our diets evolve into the realms of science fiction?

"Based on what we know now, food shortages will be a growing issue, so many will be looking to new sources of nutrition. Because of this, experts believe diets will be based on protein-rich insects and nutrient-dense algae, both of which could offer sustainable alternatives to resource-intensive farming.”

Food product design serving Generation Z

In the immediate future, it’s time for Millenials to move over. Generation Z is coming of age and is set to become the purchasing powerhouse of the global economy.

Research has shown that Generation Zers (typically born after 1995) to be more health conscious, more open minded and more international in their habits compared to Millenials, meaning we can expect some significant changes in the years ahead.

Generation Z has the potential to reset expectations for health and wellness, increase the reach of international cuisine, and heighten creativity in the kitchen. This means food manufacturers should be looking to produce more healthy formulations based on fruits and vegetables, more internationally diverse ingredients and flavours, as well as more interactive products enabling creative experiences. This is where texture will play a large part in creating those culinary experiences and where texture analysis is equipped to test and measure the result of food manufacturers' new creations.