ABSTRACT
A property of a system or material is any observable attribute or characteristic of that system or material. The state of a system or material can be defined by listing its properties (ASHRAE, 1993). A food property is a particular measure of the food’s behavior as a matter, its behavior with respect to energy, its interaction with the human senses, or its efficacy in promoting human health and well-being (McCarthy, 1997; Rahman and McCarthy, 1999). It is always attempted to preserve product characteristics at a desirable level for as long as possible. Food properties, in turn, define the functionality of foods (Karel, 1999). Food functionality, as defined by Karel, refers to the control of food properties that provides a desired set of organoleptic properties, wholesomeness (including health-related functions), as well as properties related to processing and engineering, in particular, ease of processing, storage stability, and minimum environmental impact.
