Relation between Microstructure and Food Texture of Hydrogel Foods

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  • MIURA Makoto
    Department of Biological Chemistry and Food Science, Faculty of Agriculture, Iwate University

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Other Title
  • ハイドロゲル食品の微細構造と食品テクスチャーとの関連性
  • ハイドロゲル食品の微細構造と食品テクスチャーとの関連性 : テーラーメイド食感を創製する
  • ハイドロゲル ショクヒン ノ ビサイ コウゾウ ト ショクヒン テクスチャー ト ノ カンレンセイ : テーラーメイド ショッカン オ ソウセイ スル
  • ―To Create Tailor-Made Food Texture―
  • ―テーラーメイド食感を創製する―

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Abstract

<p>Food rheology is the study of deformation and flow of food materials and processed foods under well-defined conditions, it has been shown to be closely correlated with food texture. There are many areas where rheological data are required by the food industry including plant design, process control, quality control, evaluation of sensory attributes, assessment of food structure and conformation of constituents. Food texture encompasses chemical, physical, physiological, and psychological characteristics perceived by the senses. Hydrogels are water insoluble, cross-linked, three-dimensional networks of polymer chains, containing water in the voids between polymer chains. Cross-linking facilitates insolubility in water and provides required mechanical strength and physical properties. The ability of a hydrogel to hold a significant amount of water infers that the polymer chains must have at least moderate hydrophilic character. This article summarizes the type and microstructure of hydrogel, palatability of foods, perceptual process of food texture, objective evaluation methods of food texture, and the relation between microstructure and food texture of hydrogel foods.</p>

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