Lecture 3

Question 1

what is food texture (interrelated)

Answer 1

1. structure (physical-chemical)
2. fracture (mechanical)
3. oral processing behavior
4. texture (sensory perception, human side)

Question 2

texture definition

Answer 2

= all the rheological and structural attributes of the product perceptible by means of mechanical, tactical, visual and auditory receptor
- tactile
- visual
- auditory
- multisensor: combination of before, during and after

Question 3

functions of texture

Answer 3

1. contrast/variety is importnat in a meal
2. indicator of food quality/acceptance (dull chips)
3. identification of food (pureed vs structure)
4. satiety expectiations
5. eating rate (liquid vs. non-liquid)

Question 4

visual texture

Answer 4

• first evaluation, creates expectations, influence oral texture perception
• about rougness, moistness and viscosity

Question 5

auditory texture

Answer 5

• sound influences hedonic response
  - sand in spinach
  + crunchy apple (the harder the sound, the more it is liked)
  +/- ripeness of watermelon

Question 6

tactile texture

Answer 6

• oral food processing (lips, front teeth, molars)
• dynamic: we like variety when eating
• chocolate bars are liked

Question 7

texture measuring methods

Answer 7

sensory
1. discrimination testing (QDA)
2. texture profile method
instrumental
1. flow meters
2. compression test

Question 8

what is color

Answer 8

1. light source
2. object
3. viewer
   viewers perception that results from the detection of light after it interacted with an object

Question 9

varying dimensions of color

Answer 9

1. hue (color)
2. saturation (differs from gray)
3. brightness (differs from white/black)

Question 10

substractive vs. additive

Answer 10

substractive= starts with light, use object to block wavelength
additive= create color by adding light to dark background

Question 11

anatomy of the eye

Answer 11

1. starts with light on an object
2. parts are reflected an travel to the cornea (hoornvlies)
3. falls onto the lens
4. goes to the retina
5. from retina info goes along the optic nerve to the brain

Question 12

from eye to brain

Answer 12

1. first comes together in the optics chasm where info is combined. Splits. Send contra later to left & right of the brain
2. send to thalamus
3. goes to the primary visual cortex

Question 13

composition of the retina

Answer 13

1. rod cells
   - located at periphery
   - only black and white
   - used to see in low levels of light
2. cone cells
   - loacted at the centre
   - used in bright light
   3 types of cone cells
3. Short: blue
4. Medium: green
5. Long: red

Question 14

appearance of product

Answer 14

1. shape, size, movement
2. turbidity
3. glosiness
4. translucence (transparent)

Question 15

why measure appearance

Answer 15

1. creates expectations
2. food identity
3. food quality (ripping, cooking, frying)