texture in food science

Texture in food science refers to the sensory experience of how food feels when you eat it, encompassing attributes like firmness, chewiness, crispness, smoothness, and moisture. It results from the physical structure and composition of the food, influenced by factors such as water content, fat, proteins, and processing methods. Texture affects how enjoyable and satisfying food is, and can also indicate freshness or quality. Understanding texture helps in developing food products that meet consumer preferences and expectations, ensuring an optimal eating experience.