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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?
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?
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?
Which of the following is an example of undesirable texture?
Which of the following is an example of undesirable texture?
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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?
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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?
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What is the primary characteristic of gumminess in food texture?
What is the primary characteristic of gumminess in food texture?
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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?
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What is the primary function of a succulometer?
What is the primary function of a succulometer?
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What is the primary focus of sensory analysis in food texture measurement?
What is the primary focus of sensory analysis in food texture measurement?
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What is the primary unit of measurement in food texture analysis?
What is the primary unit of measurement in food texture analysis?
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What is the primary function of a penetrometer?
What is the primary function of a penetrometer?
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What is the definition of food texture according to Bourne?
What is the definition of food texture according to Bourne?
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What is a desirable texture in food products?
What is a desirable texture in food products?
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How can the texture of a food be measured?
How can the texture of a food be measured?
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What do rheological attributes of a food product refer to?
What do rheological attributes of a food product refer to?
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What is an example of a food product with a Spongy texture?
What is an example of a food product with a Spongy texture?
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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?
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