Texture of Food

Food texture can be defined as the way in which the various constituents and structural elements are arranged and combined into a micro and macrostructure and the external manifestations of this structure in terms of flow and deformation.

Texture is perceived by the sense of touch and comprises two components: somesthesis, a tactile, surface response from skin and kenesthesis which is a deep response from muscles and tendons.

For many foods visual stimuli will generate an expectation of textural properties. The touch stimuli can arose from tactile manipulation of the food with hands and fingers either directly or through the intermediary of utensils such as a knife or spoon.

Most of our foods are complex physicochemical structures and as a result, the physical properties cover a wide range – from fluid, Newtonian material to the most complex disperse system with semisolid character.

There is a direct relationship between the chemical composition of a food, its physical structure and the resulting physical or mechanical properties.

Food structure can be evaluated by mechanical tests (instrumental methods or by sensory analysis.

A proper understanding of textural properties often requires study of the physical structure.

Coking food breaks down cell walls within the food, softening the texture. Unless carefully monitors,
this can result in mushy, overcooked food.

Texture is the resistance food gives to the crushing action of the jaw.

Food texture is important because different textures require different oral skill in the child.

For example, crisp foods such as a raw apple require extensive chewing while foods with more than one texture (e.g. vegetable soup) involve the gathering and swallowing of liquid while chunks are retained and then chewed.
Texture of Food