Intro texture analyzer

In food, the meaning of texture is the manner of structure, interrelation of parts, structural
quality of food itself. According to (Jowitt, 1974), texture is the attribute of a substance
resulting from a combination of physical properties and perceived by the senses of touch
including kinesthesis and mouth feel, sight, and hearing. Physical properties may include size,
shape, number, nature and conformation of constituent elements.

Texture is that one of the three primary sensory properties of foods that relates entirely to the
sense of touch or feel and is, therefore, potentially capable of precise measurement objectively
by mechanical means in fundamental units of mass or force. A several textural properties
involving a number of parameters including mechanical (hardness, chewiness and viscosity),
geometrical (particle sizes and shape) and chemicals (moisture and fat characteristics). The
texture can affect the quality of the product since customer have different preference and desire.
Some will prefer a food to be in a firmer and crisper texture.