INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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flavor and mouthfeel
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flavor and temperature
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mouthfeel and sound
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taste and sound
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Detailed explanation-1: -Food texture is a response which is generated due to interaction of the food with some part of the body. Bourne, 1975. Texture was described as combined effect of psychology and physiology.
Detailed explanation-2: -The word “mouthfeel” refers to the sensations that are experienced inside the mouth while eating or drinking. These can include textures that touch the tongue, roof of the mouth, teeth, throat, or it even can refer to an aftertaste.
Detailed explanation-3: -At the most basic level, mouthfeel also referred to as body, describes how a coffee physically feels in your mouth and on your tongue. Texture describes the texture of the mouthfeel (e.g., smooth, grainy, creamy, etc.).
Detailed explanation-4: -Texture refers to those qualities of a food that can be felt with the fingers, tongue, palate, or teeth. Foods have different textures, such as crisp crackers or potato chips, crunchy celery, hard candy, tender steaks, chewy chocolate chip cookies and sticky toffee, to name but a few.