Food Standard and Quality Control

Lesson 10 : Subjective Methods


Particle size of a food influences the texture of a food. For example the smoothness of the in ice cream depends upon the size of the crystal depending upon the feeling on the tongue ice cream is characterized as either as coarse or fine (smooth). Coarse textured crys­talline products are said to be grainy.

The brittleness of food is another aspect of texture. Tissues in a raw veg­etable and fruit are brittle or crunchy. The cells offer moderate resistance to fraction by the pressure of the teeth e.g. crispness of apple and raw carrots.

Tenderness in fruits and vegetables depends on how easily the cells sepa­rate. In meats ease of separation of the lean (without fat) tissue determines the tenderness. Tenderness in pastry is assessed by the ease with which the crisp crust breaks. l

Astringency is a dry puckery sensation believed to be due to precipitation of the proteins in the saliva and in the mucous membrane lining of the mouth which deprives them of their lubricating character. Astringent substances may also constrict the ducts leading from the salivary glands to the mouth. Unripe fruits-like cashew fruit, wood apple, blueberry and gooseberry are astringent.

Consistency: Biscuits may be crunchy, too hard or too soft which can be found out by mouth feel.
Porridges, sauces and syrups range in consistency from thick to thin. Temperature may affecti the consistency of food e.g. ghee, butter, cheese and ice creams.

The consistency of soft custard besides being thick or thin may be smooth or curdled. Cream soups may be smooth or klumpy. Toffees may be dry and chalky or too soft and soggy. Particles of cooked cereal can be pasty or separate in grains.

Last modified: Friday, 17 February 2012, 6:14 AM