Gıdalarda Tekstür ve Etki Eden Etmenler

Tekstür; görsel ve duyusal reseptörler tarafından ürünlerin mekanik, geometrik ve yüzeysel özelliklerinin belirlenmesidir. Gıdalarda tekstürün algılanması; görme, duyma ve kinestezis gibi aşamalardan meydana gelmektedir. Son yıllarda tüm bu faktörlerin göz önüne alınmasıyla birlikte gıdaların tekstürel yapısı ile müşteri beğenilirliği arasındaki ilişkinin anlaşılmasına ilişkin çalışmalar hız kazanmıştır. Gıdaların tekstürel yapısının belirlenmesiyle hem müşteri beğenilirliği yüksek ürünler üretilecek, hem de gıdaların nasıl taşınacağı, işleme sırasında ne çeşit aletler kullanılacağı üzerine detaylı bilgiler elde edilebilecektir

Anahtar Kelimeler:

Tekstür, Etki Eden Faktörler, Müşteri Beğenilirliği

Gıdalarda Tekstür ve Etki Eden Etmenler

Texture as an attribute of a substance resulting from a combination of physical properties and perceived by the senses of visual and sensorial. Texture is perceived by the sense of touch, sight and kinesthesis or proprioception , which is a deep response from muscles and tendons. It is increasingly clear that if we are to understand what drives consumers 'choice of food, no single factor can be considered in isolation from others. Knowing texture of food produts, high consumer preferense will be achived and also give us a detailed knowlage of how those food products will be distributes. It will also give us what kind of equipment will be need during processing.

Keywords:

Texture, Comsumer preferences,

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