Desired Textures of Food Analogs and Methods of Measuring Their Textural Properties

대용 식품의 텍스츄어 특성 및 그의 측정 방법

Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.