PERCEIVED TEXTURE - DIRECT AND INDIRECT METHODS FOR USE IN PRODUCT DEVELOPMENT

Increasing consumer interest in texture has made it of primary concern in product development, since manipulating texture can provide produc t differentiation. Successful development requires both comprehensive understanding of texture as perceived by the consumer, and appropriate measurement methods. Perceived texture results from an array of senso ry inputs, arising before and during consumption. Sensory analysis met hods provide means to express such percepts, but can be time-consuming and expensive. There are relationships between physiological paramete rs measured in individuals during food consumption, and perceived text ure. Such measures can provide simple and rapid indices of texture, if validated before use, as routine tools in product development applica tions.