Role of Food Engineering in Formulation of Texture-Modified Foods

Authors

  • Piyusha Mahendra Matondkar Division of Agricultural Engineering (Process and Food Engineering), ICAR-Indian Agricultural Research Institute, New Delhi (110 012), India
  • Kritanjal Goswami Division of Agricultural Engineering (Process and Food Engineering), ICAR-Indian Agricultural Research Institute, New Delhi (110 012), India

Keywords:

Consumer acceptance, Food engineering, Nutrition, Texture-modified foods

Abstract

Texture-modified foods (TMFs) are specially designed for individuals with chewing or swallowing difficulties, such as the elderly and those with dysphagia. This article explores the engineering principles and techniques involved in the formulation of TMFs, focusing on rheology, mechanical testing and thermal processing. Advanced technologies like 3D food printing and high-pressure processing are highlighted for their role in creating safe, nutritious and palatable TMFs. The study underscores the importance of sensory evaluation, nutritional adequacy and consumer acceptance in the development of TMFs, aiming to improve the quality of life for affected populations.

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Published

2024-06-23

How to Cite

[1]
Matondkar, P.M. and Goswami, K. 2024. Role of Food Engineering in Formulation of Texture-Modified Foods. Biotica Research Today. 6, 6 (Jun. 2024), 345–348.

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