How food textures affect acceptance
1981
Szczesniak, Alina Surmacka
Food texture is an important factor in food selection. The textures of foods contribute to their aesthetic and sensory qualities, thus affecting consumer acceptance and preference. Textural evaluation, unlike other sensory properties, occurs when food is put into the mouth. Visual cues are also involved in expectations of texture, as they trigger learned connotations about food. Physiological factors, culturally and socially learned expectations, bland flavor, and specific textural characteristics influence attitudes to texture. Preferences for specific textures depends on the food, but also on psychological factors, developmental stage or age of the individual, eating situation, and time of day. Because of association, different textures convey distinct messages about the food product to the consumer. Preferred texture characteristics tend to be linked with high quality. Thus, such textures as crispness, tenderness, juiciness, and firmness have positive connotations. (nzm)
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