Emerging Natural Hydrocolloids

20 Improving Texture of Foods using Emerging Hydrocolloids

Ali Rafe

Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91851‐76933, Mashhad, Iran

20.1 Introduction

Foods would never be foods if humans did not feel happy and satisfied while eating. From this perspective, palatability is the most important attribute of foods, which is not the case with medicines. Food palatability is determined by organoleptic attributes, including flavor, texture, appearance, sound, and temperature, with flavor and texture being the two major factors that determine food palatability. Flavor, which includes taste and aroma, is associated with relatively small‐molecular‐weight components, and is perceived through the chemical pathway. On the other hand, texture is associated with relatively high‐molecular‐weight components, and is perceived through the physical pathway. Texture is the integration of physical, mechanical, and thermal properties perceived in both the oral and pharyngeal phases of the feeding process. Texture is determined by the dispersal, aggregation, and alignment of food constituents, including molecules, particles, cells, and organizations. It has been found that texture governs more than 30% of food palatability, and when limited to staple foods that require a large quantity in every meal, including rice, noodles, bread, and meat, the percentage is higher [1]. Texture has profound effects on customer acceptance of food ...