Food Texture and Its Perception, Acceptance and Evaluation

Sarvesh Rustagi

Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, India, 248007 and Department of Food Technology, Guru Nanak Dev University, Amritsar, Punjab, India, 143005,

Corresponding Author E-mail : sarveshrustagi@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2869

ABSTRACT: The objective of this study was to understand the term food texture and its perception, acceptance along with methodologies used for their evaluation. Texture is governed by surface response of touch in mouth, deep response of masseter muscles and potentially by auditory means. Texture assessment of food occurs inside the mouth. Texture assessment is based on individual perception of human subject which varying among them. It is well explained by various physical and sensory parameters were used for texture evaluation. Instrumental texture profile analysis continuously used measurable method can be used as a low cost, but it not mimics the inside environment of the mouth and the psychological aspects of texture. The sensory TPA which includes the dynamics of food rheology during mastication may also contain biasness. Thus it was concluded from this study that Electromyography testing were one of the reliable methods used for examine food texture.

KEYWORDS: Mastication; Perception; Receptors; Texture

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