This document discusses the importance of texture measurement in the food industry. It begins by defining texture as the mechanical, structural and rheological attributes of food perceived by the senses. It describes how texture is evaluated in three stages of ingestion and lists some key textural properties. The document emphasizes the importance of texture analysis for quality control, comparability, new product development and meeting consumer demands. Both sensory and instrumental methods are used to analyze food texture, with instruments providing objective, standardized measurements of properties like hardness and gumminess. Texture analysis allows producers to maintain quality standards and respond to market trends.

1. QUALITY AND SENSORY EVALUATION
TOPIC- IMPORTANCE OF TEXTURE MEASUREMENT IN FOOD
INDUSTRY
Submitted by-vartika Arora
sec-b
rollno-31
Bsc.Foodtechnology (3rd yr)

2. CONTENTS
1. SENSORY PROPERTIES OF FOOD
2. TEXTURAL PROPERTIES
3. IMPORTANCE OF TEXTURE ANALYSIS IN FOOD
INDUSTRIES
4. METHODS USED FOR ANALYSIS OF FOOD
TEXTURE

3. SENSORY PROPERTIES OF FOOD
APPEARANCE TASTEODOURTEXTURE
TEXTURE
Texture of food product is defined as all the rheological ,mechanical and structural
attributes of the product perceptible by means of mechanical ,tactile ,visual as well as
auditory b receptors.
MECHANICAL TEXTURAL PROPERTIES OF INCLUDE-
Hardness , cohesiveness , tenderness, chewiness, ,brittleness, crumbliness ,elasticity, adhesiveness
,viscosity , gumminess

4. TEXTURAL PROPERTIES ARE PERCEIVED IN THREE STAGES OF INGESTION
INITIAL- Hardnesss , brittleness ,and viscosity
MASTICATORY- Gumminess ,chewiness , adhesiveness , hardness , and
viscosity
RESIDUAL –Rate of breakdown and general mouthfeel

5. IMPORTANCE OF TEXTURE ANALYSIS
Comparability
Quality
control
Pre –
production
quality check
Meeting
consumer
demands
New product
development
Post-
production
quality check

6. 1.TEXTURE ANALYSIS FOR QUALITY CONTROL
• During production food texture analysis can be used to measure and control process variations like
humidity , temperature , and cooking time.
• Pre- production texture analysis procedure helps in sorting and grading of raw material ( fruits
,vegetables etc.)
• Post –production texture analysis is important to maintain quality of product and to check whether the
final product is upto set standards or not.
2. COMPARIBILITY
As food texture is a measurable quality, its analysis both sensory and instrumental will allow a direct
quantitative comparison of textural attributes with a similar product from competitive brand .Helping
producers giving feedback of how their product stands in market competition.
3.NEW PRODUCT DEVELOPMENT
While the product is at research and development stage ,new alternative ingredients can be compared
against already existing ingredients aiming to achieve same textural properties.

7. 4. MEETING CONSUMER DEMANDS
• Consumer acceptance is an integrated index of the subjective preferences of consumers
for the products and depends on organoleptic properties of food. Texture of food play key
role in consumer acceptance and its market value .
• Understanding textural properties of food and analyzing them allows producer to
respond to external influences and trends.
• Food texture plays an important role in whether the consumers like the food product or
not.
• Food texture is also one of the factors used by by consumers to assess the quality of the
food.

8. TEXTURAL ANALYSIS
SENSORY EVALUATION
INSTRUMENTAL
METHOD OF ANALYSIS
Sensory evaluation of food texture
includes use of fingers ,lips, tongue ,
palate and teeth.
Textural properties are measured
with instruments commonly
known as texture analysers that
can compress or strech food
materials..
This is done by applying controlled
forces to the product and
recording response in form of of
force ,deformation and time
The food industries are making increase use of instrument based measurements to assess final
product,as the offer advantage over sensory analysis as they are economic , rapid ,and objective
,offer a potential ease of standardization .

9. References
• Campden BRI –food and drink innovation
• ANDREW J. ROSENTHAL Texture profile analysis –how
important are parameters
• Lan chen ,Umerzuruike linus opara ;texture measurement
approaches in fresh and processed foods.