When it comes to food science and sensory analysis, texture and viscosity are two fundamental attributes and while these terms are often used interchangeably, they describe different properties and behaviours of food.
Why should you care about texture?
It signals freshness and quality. That snap when you bite into a fresh vegetable or the tenderness of a perfectly cooked steak tells you a lot about the food's condition.
It enhances flavour perception. The way food breaks down in your mouth can intensify or mute flavours, directly impacting your overall enjoyment.
It adds excitement to your meals. Varied textures can make eating more interesting and satisfying, preventing food boredom.
