Chewiness
Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak, and chewing gum.
Chewiness is empirically measured by the metrics of chew count[1] and chew rate.
References
- ↑ Harrington, G. and Pearson, A.M. (1962). "Chew count as a measure of tenderness of pork loins with various degrees of marbling". Journal of Food Science 27: 106. doi:10.1111/j.1365-2621.1962.tb00067.x.
External links
- Comments on the use of the word "chewiness" by Alina Surmacka Szczesniak, formerly Principal Scientist, General Foods Technical Center, and founding editor of Journal of Texture Studies
- Postmelt Chewiness of Mozzarella Cheese from the Journal of Dairy Science
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