Akademik Veri Yönetim Sistemi
Karaoğlu M. M. (Yürütücü), Bedir Y., Özdoğan A., Gök S.
TÜBİTAK Projesi, 2024 - 2026
Food texture is the
mechanical, geometric and surface properties of a product that can be perceived
by mechanical, tactile, visual and auditory receptors and is considered one of
the most important quality criteria of foods. Textural features have a significant
impact on many factors such as the decision to purchase/consume food, the
pleasure taken during consumption, the appetite, the perception of aroma and
taste components and general acceptability and are an indispensable part of
product development and quality control studies. Textural properties of foods
can be evaluated by sensory and instrumental methods. Sensory evaluation, which
is a subjective analysis method, provides intuitive and accurate data, but it may
be affected by the physiological, psychological, cultural, social and economic
levels of the panelists. In instrumental methods, the mechanical movements that
foods are exposed to during the processing and storage processes are imitated
by using various probes and measurement systems, and textural parameters are
calculated using the responses of the food sample to these movements. However,
the evaluation environment in these imitative and indirect methods is quite
different from the real chewing stage, so the results obtained from these systems
do not fully reflect the human sense and the method may be insufficient to
measure the real consumption quality of foods. On the other hand, the most
important and dominant signals in the in
vivo evaluation of food texture are received from the oral sensation that
occurs during the processing of food in the mouth, and mechanical processes
such as biting and chewing constitute the most important stages during the
processing of food in the mouth.