Article: Improving Food Quality Through Texture Analysis

Texture analysis is the science of objectively measuring subjective characteristics of food products, their intermediate components, and their functional ingredients. In a scientific sense, texture can be described as an expression of the rheological and physical properties of a food. Research has shown that the texture of a food product determines and influences both customer selection and preference. The desired texture also affects the processing and handling procedures in the preparation of food products. Hence, consistently replicating the optimum texture for any individual food product is crucial for success.