Importance of Texture Table 1.2 Most Freqsently Used Texture Words The importance of texture in the overall acceptability of foods varies widely, Japan depending upon the type of food.We could arbitrarily break it into three Critical:Foods in which texture is the dominant quality characteristic for example,meat,potato chips,comnflakes and celery. 2.Important:Foods in which texture makes a significant but not a dominant contribution to the overall quality; 营 for example most fruits,vegetables,cheeses,bread, most other cereal-based foods and candy fall into this category. 406 words Minor:Foods in which texture makes a negligible contribution to the overall quality. for example most beverages and thin soups. Table 1.1 Percentage of Correct ldentification of Pureed Foods' Obese Food (young) (aged) 87 Rice Potato 54992936 Green pepper Pork Cucumber 539474758170- Lamb 器29oo 30.4 From Schiffman (1977),Schiffman (1978) Chocolate 101 Apperance-Flavor-Texture 66 Importance of Texture The importance of texture in the overall acceptability of foods varies widely, depending upon the type of food. We could arbitrarily break it into three groups: 1. Critical: Foods in which texture is the dominant quality characteristic; for example, meat, potato chips, cornflakes and celery. 2. Important: Foods in which texture makes a significant but not a dominant contribution to the overall quality; for example most fruits, vegetables, cheeses, bread, most other cereal-based foods and candy fall into this category. 3. Minor: Foods in which texture makes a negligible contribution to the overall quality; for example most beverages and thin soups