Chewiness
Chewiness is the mouthfeel sensation of labored mastication due to sustained, elastic resistance from a foodstuff. Canonically chewy foods include caramel, rare steak, and such eponymously chewy items as chewing gum, Charleston Chew, and Chewy Granola Bars.
Chewiness is empirically measured by the metrics of Chew Count [1] and Chew Rate.
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
References
- ↑ Harrington, G., & Pearson, A.M. (1962). Chew count as a measure of tenderness of pork loins with various degrees of marbling. Journal of Food Science, 27, 106-110