FOOD TECHNOLOGY

Detailed explanation-1: -A texture quality based on the ease which one part of a food slides past another without breaking. A texture quality based on the size of the particles in a food product. A texture quality based on how easily a food shatters or breaks apart.

Detailed explanation-2: -Sensory attributes, such as appearance, odor, flavor, taste, and texture of foods detectable by human senses, are often used to evaluate food quality. These characteristics may also serve as references during the selection of foods (Lyon and Lyon, 2001).

Detailed explanation-3: -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-4: -Typical physical or textural properties that are often measured include stickiness, firmness, crispness, chewiness, consistency, and spreadability.