Acceptance of foods is far more dependent on sensory quality than on nutritional quality. The texture of an edible material is de“ned by the British Standards Institution as the attribute of a substance resulting from a combination of physical properties perceived by the senses of touch (including kinesthesia and mouthfeel), sight, and hearing. Texture was de“ned by Szczesniak (1963) as “the sensory manifestation of the structure of the food and the manner in which the structure reacts to the applied forces, the speci“c sense involved being vision, kinaesthesia, and hearing.” It is mainly a physical attribute and for many vegetables, texture seems to be a primary quality attribute (Lapsley, 1989). Texture perception is a highly dynamic process because the physical properties of food change continuously when they are manipulated in the mouth.