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Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing

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Book cover Rheology of Fluid and Semisolid Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

Sensory perception of foods is based on the integration of information about numerous aspects of a food, through a number of senses that reach the brain. Among these, the structural information plays an important role. The surface structure of a food product is first perceived by vision, and then the bulk structure is assessed by tactile and kinaesthetic senses combined with hearing while the food is chewed. In spite of the fact that texture is a perceived attribute, which is dynamically evaluated during consumption, many attempts have been done to gain insights into the texture of foods through rheological and structural studies. Several reviews have been published, by (1978), (1982), (1987), and (1988).

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Authors and Affiliations

  1. Department of Food Science and Technology Cornell, University Geneva, New York

    M. Anandha Rao Ph.D.

  2. Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal

    J. A. Lopes da Silva Ph.D.

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  1. M. Anandha Rao Ph.D.
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  2. J. A. Lopes da Silva Ph.D.
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Rao, M.A., Lopes da Silva, J.A. (2007). Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing. In: Rheology of Fluid and Semisolid Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-70930-7_7

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