INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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A texture quality based on a food resistance to pressure
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brittleness
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chewiness
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firmness
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graininess
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Explanation:
Detailed explanation-1: -ChewinessA texture quality based on the ease with which one part of a food slides past another without breaking. GraininessA texture quality based on the size of the particles in a food product. BrittlenessA texture quality based on how easily a food shatters or breaks apart.
Detailed explanation-2: -Typical physical or textural properties that are often measured include stickiness, firmness, crispness, chewiness, consistency, and spreadability.
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