Textural Complexity is a Food Property - Shown Using Model Foods

• Published in: International journal of food properties Vol. 19; no. 7; pp. 1544 - 1555
• Main Authors: Larsen, Danaé S., Tang, Jingyuan, Ferguson, Lynnette, Morgenstern, Marco P., James, Bryony J.
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 02.07.2016; Taylor & Francis Ltd
• Subjects: Food; Gel; Model food; Sensory evaluation; Textural complexity; Texture
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2015.1027402

The aim of this study was to examine textural complexity by developing a model food with varying levels of textural complexity but comparable nutritional density. Embedding inclusions in a gel matrix and layering the samples created different levels of structural and textural complexity: low, medium, and high. Texture properties and textural complexity were analyzed by generic quantitative descriptive analysis and modified texture profiling. The total number of unique textural descriptors observed by the panellists was used as a rudimentary measure of textural complexity and an increasing trend of textural complexity, low complexity < medium complexity < high complexity was observed. Ten unique descriptors showed significantly greater intensity ratings (p < 0.05) for the high complexity sample. This suggested that these textural attributes may be more likely to be distinguished during consumption of a high complexity sample compared to the low complexity or medium complexity samples, leading to greater perceived textural complexity in the high complexity sample.