Carbohydrates, processing conditions affect texture.

Texture is a manifestation of the rheological properties of a food. Texture is an important attribute that affects processing and handling, influences food habits and impacts the shelf life and consumer acceptance of foods. The characterization of food texture involves sensory and instrumental methods of analysis.

We use texture as an important criterion when determining a product's quality--whether it's fresh or not. When a food produces a hard, soft, crisp or moist feeling in the mouth, we find a basis for measuring its quality. Although mouthfeel may be a significant product quality, it may be one of the least understood, and one that is often neglected by product developers. When creating a new product or redesigning an existing one, researchers need to pay close attention to its rheological properties.

One of the most important challenges facing scientists is the ability to control the texture of the products they develop. Texture is partly determined by the type and amount of complex carbohydrates in a product, i.e., starch and other polysaccharides. In order to obtain a desired texture, it is important to properly utilize the properties of these substances.

Both natural and synthetic changes occur in a product which may be caused by its processing or the inclusion of additives, such as enzymes. These changes play vital roles in determining texture. Substances that help determine texture include starch and other polysaccharides in flour-based foods, pectin in the cell walls of plants and glycosaminoglycans in meat. Starch also plays an important role in the aging of baked goods and in how well potato products fare during storage.

Norwegian researchers are attempting to increase their understanding of the interaction between starch, complex carbohydrates and processing conditions. They want to determine what effect this interaction has on the quality and texture of the final product.

Scientists also want to increase their insight into the natural variation of starches and complex carbohydrates with regard to quantity, structure and other product properties. They want to see how natural variations of starches and complex carbohydrates affect food quality, primarily texture.

Investigators hope to increase their understanding of how complex carbohydrates are affected by processing and storage conditions. In addition, they want to improve their understanding of how interactions between processing conditions and polymeric carbohydrates impact the textural properties of processed foods.

Further information. Erland Brathen, Matforsk, Norwegian Food Research Institute, Osloveien 1, N-1430 AS, Norway; phone: [phone]; fax: [phone]; email: [e-mail].