Date of this Version
Volume 2018, Article ID 4818253, 2 pages
Some functional properties such as texture and nutrition are the most important attributes used by consumers to assess food qualities, which have been used for in nearly all kinds of food products, from beverage, yoghurt, and ice cream to bread and noodles. Nowadays, there is a desire tomake foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of food structure associated with texture and nutritional perception. In terms of taste perception, texture is perceived during oral processing of food.