Podcast
Questions and Answers
What is the term for the force required to compress a substance between the molar teeth or between the tongue and palate?
What is the term for the force required to compress a substance between the molar teeth or between the tongue and palate?
- Brittleness
- Elasticity
- Hardness (correct)
- Cohesiveness
Which texture is a result of too much moisture or liquid present in the food?
Which texture is a result of too much moisture or liquid present in the food?
- Soggy texture (correct)
- Crunchy texture
- Undesirable texture
- Lumpy texture
What is the term for the extent to which a material can be deformed before it ruptures?
What is the term for the extent to which a material can be deformed before it ruptures?
- Brittleness
- Hardness
- Elasticity
- Cohesiveness (correct)
Which of the following is an example of undesirable texture?
Which of the following is an example of undesirable texture?
What is the term for the rate at which a deformed material regains its original condition after the removal of the deforming force?
What is the term for the rate at which a deformed material regains its original condition after the removal of the deforming force?
Which characteristics are defined as the energy required to masticate a solid food product for swallowing?
Which characteristics are defined as the energy required to masticate a solid food product for swallowing?
What is the primary characteristic of gumminess in food texture?
What is the primary characteristic of gumminess in food texture?
What is the primary advantage of instrumental methods of analysis in food texture measurement?
What is the primary advantage of instrumental methods of analysis in food texture measurement?
What is the primary function of a succulometer?
What is the primary function of a succulometer?
What is the primary focus of sensory analysis in food texture measurement?
What is the primary focus of sensory analysis in food texture measurement?
What is the primary unit of measurement in food texture analysis?
What is the primary unit of measurement in food texture analysis?
What is the primary function of a penetrometer?
What is the primary function of a penetrometer?
What is the definition of food texture according to Bourne?
What is the definition of food texture according to Bourne?
What is a desirable texture in food products?
What is a desirable texture in food products?
How can the texture of a food be measured?
How can the texture of a food be measured?
What do rheological attributes of a food product refer to?
What do rheological attributes of a food product refer to?
What is an example of a food product with a Spongy texture?
What is an example of a food product with a Spongy texture?
What is the texture of a food product that is Light and even?
What is the texture of a food product that is Light and even?
