Bread tastes delicious when it is soft, murukku (a South Indian snack that gets its name from its ‘twisted’ shape) must be crunchy, ice cream must melt in your mouth and dosa seems to be great when its soft yet a bit crispy. There are different textures available for different foods that remain standard throughout. Individuals too differ in their texture preferences. For instance, some like soft dosa while some others like it to be as crisp as possible. Flavor might occupy top spot while we savor a mouthful of a delicacy but the absence of the right texture spoils the food’s acceptability. How about eating soggy pasta or rice despite the presence of taste and flavor in these dishes? Kaju katli might be sweet and heavenly but it is never fulfilling when the mithai is too hard or too soft. Sensory properties including the presentation of the food and its texture occupy an intense role in guiding our preferences, our portion selection and our satiety after eating food.
There is no denial that difference in taste and smell preferences causes difference in liking and intake quantities but now the same might be true in the case of texture too. Some individuals don’t bother much about the texture of the food when it tastes good but there are some others who are better at detecting even minor differences in consistency. These people are not choosy, they are not fussy but its simply because their tongues can perceive particle sizes.
A research team from the Penn State University tested their hypothesis on texture preference on 111 volunteers who had their tongues tested for physical sensitivity and were asked for their opinion on different chocolate textures. The researchers tested whether texture had any impact based on perception of particle size for which they used a device called as Von Frey Hairs. Participants were slit into groups based on pressure-point sensitivity-high and low acuity. This proved the existence of a significant relationship between chocolate-texture discrimination and pressure-point sensitivity for the high-acuity group on the center tongue but not on the lateral tongue.
Chocolate manufacturers take utmost caution in grinding cocoa and sugar to the right particle size for optimal acceptability by consumers. Oral texture plays a critical role in differentiation chocolate quality and value based on the grittiness property that’s primarily involved in differentiating bulk chocolate from premium chocolate. This research on food texture might even help people with feeding/swallowing problems or dementia. People, kids and adults alike, with dementia often reject foods based on texture perception and a clarity regarding texture does motivate individuals to prepare more acceptable foods based on individual difference in preferences. Read more about dementia, how it affects nutritious food intake and more by visiting the website www.firsteatright.com.
Food texture-firmness, crunchiness, smoothness, thickness and creaminess-can be altered to be more harder, viscous or chewier without adding calories to bring about more acceptance, reduce calorie intake and improve satiety. If your mushrooms are rubbery or your poha hard to chew there is no denial that you are not going to like it. While some might ignore this and finish off with it the same is not possible in the case of everyone and now, we know why! Its all in your tongue.
AVOID FRAUD. EAT SMART.
+91 7846 800 800
Dietitian & Nutritionist Dr. Nafeesa Imteyaz.
Dr. Nafeesa's Blog @blogspot
- Written Testimonials
Diet & Nutrition
- Diabetes Reversal
- IVF IUI not needed for PCOS PCOD Infertility
Disease & Conditions
- Infertility | PCOS
- Diabetes Mellitus
- Kidney Problems
- Cardiovascular Diseases
- Liver Diseases
- Gastro intestinal disorder
- Metabolic Disorders
- Orthopedic Disorders
- Eating Disorders
- Dietary Recall
- Weight Record Filled By Clients
- Online Payment Transaction Details
- Online Clients Weight Check Form
- Our Program Package Service Charges
- Weight Record 2017 Clients
- Measurements sent by Clients
- Terms & Conditions Of Payment
- Thanks. Your Form is Submitted
- Video Testimonials
- Lifestyle & Wellness
- Lifestyle & Wellness Blog
- Allergy & Intolerance
- Weight Loss / Gain
- Weight Loss / Slimming Blog
- Disease & Conditions >
- Life Cycle Nutrition >
- Sports Nutrition >
- Integrity in Nutrition
- Knowledge Centre
© COPYRIGHT 2022. ALL RIGHTS RESERVED. FRST HEALTHCARE PVT LTD.
Dr. Nafeesa Imteyaz of First Eat Right clinic, is the Best Dietitian Nutritionist in Bangalore. Best Dietitian Nutritionist in Pune. Best Dietitian Nutritionist in Hyderabad. Best Dietitian Nutritionist in Chennai. Best Dietitian Nutritionist in Mumbai. Best Dietitian Nutritionist in Delhi. Best Dietitian Nutritionist in Kolkata.