Abstract
ABSTRACTRheological measurements constitute an important part of food texture measurements but they d o not cover all the factors that make up the “texture” of a food. Mastication is a process in which lumps of food are ground into a fine state, mixed with saliva and converted into a liquid slurry at approximately body temperature ready. for swallowing. The processes of size reduction, wetting with saliva, melting, release of moisture or fat are not rheological processes. The perception of moistness, size, shape and roughness of food particles are important factors in texture sensations that are not rheological and yet these oral sensations are an important aspect of the acceptability of a food. This leads to the conclusion that food texture measurement lies partly with‐in and partly outside the field of conventional rheology.
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