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5. Texture – Texturing
Texture is the result of a large number of parameters that are perceived individually by the human senses and integrated by the brain to give an overall impression of quality.
It can be considered as one of the three primary sensory properties (along with appearance and flavor) of foodstuffs, accounting entirely for the sense of touch and capable of being objectively measured by mechanical means and expressed in units of mass, force or deformation (cf. Afnor standard NF ISO 4121). Texture therefore covers both sensory impressions and mechanical properties.
The importance of texture in food acceptability varies widely depending on the type of food. Arbitrarily, these foods can be classified into three groups:
(meat, potatoes, chips, snacks, etc.);...
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Texture – Texturing
Bibliography
References
Some recent theses
Standardization
Association française de normalisation AFNOR
- Granulométrie. Vocabulaire - NF X 11-630 - 12.2001
- Analyse sensorielle. Lignes directrices pour l'utilisation d'échelles de réponses quantitatives. Indice de classement V09-015 - NF ISO 4121 - 3.2004
- Analyse sensorielle. Vocabulaire. Indice de classement...
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