Chalky mouthfeel
A dry, powdery sensation in the mouth.
Argo cornstarch in water (10 g/L) ¼ 3.0 Highland Sour Cream ¼ 10.0
Slimy
Degree to which a thick, mucous-like substance is perceived in the mouth during mastication.
Kroger Frozen Cut Okra ¼ 13.0
Slickness
Ease with which a product slides around in the mouth during mastication (2.46 mL of product).
Kraft Miracle Whip Light ¼ 7.5
Fiber awareness
The degree to which fibers are present. Evaluated during mastication after 5 to 8 chews (excluding skin).
Private Selection Frozen Whole Strawberries ¼ 2.0
Pulpy residue
A soft moist residue.
Del Monte Lite Peaches ¼ 2.0
Cohesiveness of massa
Degree to which the mass holds together after 7 chews.
Oscar Mayer Wieners ¼ 6.5 Sweet potato ¼ 9.0
Firmnessa
The force required to compress the sample between the tongue
and palate.
Highland Sour Cream ¼ 5.5
Philadelphia Light Cream Cheese (tub) ¼ 7.0
Philadelphia Cream Cheese (tub) ¼ 10.0
Philadelphia Cream Cheese (block) ¼ 14.0
Viscosityb
The measure of flow as the product moves on the tongue when
pressed between the tongue and the palate (2.46 mL of
product).
Gerber Applesauce Stage 1 ¼ 9.0b
Musselman’s Natural Applesauce ¼ 11.0b
Dillon’s 1/2 and 1/2 ¼ 2.0c
Mealyb
The perception of fine, soft particles distributed within the
product.
Gerber Applesauce Stage 1 ¼ 2.0
Musselman’s Natural Applesauce ¼ 14.0
Mouthcoatingb
Sensation of having a slick coating on the tongue and othermouth surfaces (2.46 mL swallowed after 3 manipulations).
Dillon’s Whipping Cream ¼ 8.0