Presented at the 22nd Annual Meeting of the Institute of Food Technologists, Miami Beach, Florida, June 10–14, 1962.
Classification of Textural Characteristicsa
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 28, Issue 4, pages 385–389, July 1963
How to Cite
SZCZESNIAK, A. S. (1963), Classification of Textural Characteristics. Journal of Food Science, 28: 385–389. doi: 10.1111/j.1365-2621.1963.tb00215.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- (Manuscript received July 23, 1962)
Definition of texture is reviewed, and a system for classification of textural characteristics of foods is described. The system is based on fundamental rheological principles, and at the same time is suitable for routine use. Textural characteristics are defined and classified into mechanical and geometrical qualities as well as those related to the moisture and fat content of a product. The mechanical characteristics are subdivided into the primary parameters of hardness, cohesiveness, viscosity, elasticity, and adhesiveness, and into the secondary parameters of brittleness, chewiness, and gumminess. It is pointed out that popular terms used to describe texture often denote degrees of intensity of these characteristics. The proposed classification lends itself to use with both objective and subjective methods of texture characterization.