Texture defines food

Texture defines food

08.AGO.2014
Just picture yourself in front of a plate of what seems an, apparently, potato mash. But when you taste it, it seems to have a saltier flavor than potato and a much thicker texture. You keep thinking just for some second until you reach the conclusion that that flavor recalls chicken. Yes, it is actually a cream made with this meat. But without the appropriate texture it is very difficult to identify food. A study develop by doctors of the North Carolina State University assures that texture is as important or even more as taste it is when trying to identify food. They performed and experiment in which they mashed several foods in order that the subjects could identify what the purée was made of: only a 40,7% named the right answer. In fact, food flavor is not enough to identify if it does not have in accordance with its texture. The Molecular Biochemistry Spanish Society defends that the fact of eating is a multisensorial experience, that is, all the senses (sight, smell, taste, touch and hearing) have an influence on it and condition…

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