Texture itself can be refers to those quality of a food that can be felt with the fingers, tongue, palate or teeth. Like appearance and flavor, texture is a food quality attribute which affects the total sensory experience enjoyed by the consumer.
It was suggested that a defect in the perceived texture of food would have an extremely negative impact on consumer’s hedonic responses to the product.
Texture is what makes a cookie crisp and chewy. This attribute is characterized by human sensations such as the snap of the product as it is crushed and ground between teeth, the feeling of the particle size shape and roughness.
Bread can become hard and stale on storage. Products like ice cream can become gritty due to precipitation of lactose and growth of ice crystal in the freezer temperature is allowed to fluctuate, allowing thawing and refreezing.
Texture also is an important quality attribute of frozen fruits and vegetable. Loss of tissue firmness, disruption of the cell membrane, and excessive softness are the major consequences to be avoided.
Low temperature and longtime pretreatment were useful in improving the texture of frozen vegetables by avoiding excessive softness.
Food texture is an index of quality
