ABSTRACT
Texture is a basic physical property of foods. Consumers evaluate food texture as the sum total of kinesthetic sensations derived from eating a food. Perception of texture during eating encompasses the mouthfeel, the masticatory properties, the residual properties, and the sound (1). Other definitions of texture include (a) the physical properties of foodstuffs related to mouthfeel or eating quality (2), (b) one of the three primary sensory properties of foods that relate entirely (or in addition to the other primary properties) to the sense of touch or feel (3), and (c) overall physical properties perceived by the eyes, fingers, or the mouth during mastication (4). The primary parameters describing texture have been reported by Szczesniak (5) as hardness, cohesiveness, viscosity, springiness, and adhesive ness.
