Food texture is a physical property of foods arising from the structural constituents and is evaluated by touch. Tex-tural properties are related to the deformation, disintegration, and the flow of a food under force. They are mea- sured objectively by the functions of time, mass, and distance. The study of texture is a branch of rheology. Rheol-ogy is the science dealing with the study of the deformation and flow of matter. Rheology studies both viscosity and texture. Viscosity can be defined as the internal friction of a fluid or its tendency to resist flow. The distinction between viscosity and texture is simple. Viscosity relates to fluid foods or foods that flow, and texture relates to solid foods.
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