Chewability

1970, Endel Karmas, Meat product manufacture, Noyes Publications All criteria, namely, desirability, odor, flavor, crispness and chewability indicated that optimal temperature of cooking was 150° to 160°C. (302° to 320° F.) and that 130°C. (266°F.) was too low.

Since a closer association was established between cross linkages between and within collagen fibers and meat tenderness, the elements which are involved in the cross linkage formation may be more related to the degree of toughness or chewability of meat.

Plot the average chewability scores for gum A (from Box 3). Connect the dots with a line and label it A-C (for gum A, Chewability score). Repeat for gums B 3. through D. Use different-colored pencils for flavor and chewability scores.

On the other hand, hydrogenated oligosaccharides such as maltitol in combination with glycerol are very effective additives for the formulation of chewable soft gelatin capsules, since they augment the taste and chewability and assist in the rapid dissolution of the shell upon chewing, thus improving the mouthfeel (Berry et al., 1988; Montes and Steele, 1999).

It is desired in some product (e.g., tortilla and plantain chips) that as much moisture is removed as possible to give the product a unique crispy texture, while in others (e.g., breaded chicken nuggets and French fries), retention of sufficient moisture is desired for juiciness and chewability of the products, respectively. Structural changes in these products have an important role in defining heat and mass transfer characteristics and subsequently the quality of the product.