Effect of physical properties of food particles on the degree of graininess perceived in the mouth

Nineteen food materials were pulverized and passed through standard sieves to prepare samples with different particle sizes (23-500 mu m) Each sample was tested for physical properties, and sensory evaluation tests were condu cted to obtain the graininess threshold value and the degree of graininess discrimination. The graininess threshold value tended to decrease and the d egree of graininess discrimination tended to increase with increasing degre e of circularity, with decreasing solubility, with decreasing water absorpt ion rate- particle size coefficient, and with increasing WK2/K-1. The degre e of graininess discrimination tended to increase with increasing particle size and increasing WK,. With a multiple-regression analysis, the grainines s threshold value was expressed by six physical properties, and the degree of graininess discrimination was expressed by eight physical properties, ea ch with high contribution rates.