The following theories provide framework of this research.
This study was anchored on the Theory of Kramer (1995). “The Texture Measurements of Foods: Psychological Fundamental, Sensory, Mechanical, and Chemical Procedures, and their Interrelationships (1995),” that sensory quality of foods, being a psycho-physical phenomenon, should be systemized or classified accordance with the sense by which the various attributes of quality are perceived by the consumer. The following attributes are used to determine and measure the quality of a product: appearance, taste, texture and aroma. As positioned by the author appearance includes factors such as size, shape, color, and external attributes such as the attractiveness of the icon or logo. Size and shapes are measurements often used as grade standards or to differentiate between items. The assessment of size and shape is often a subjective process although, for many products, visual guide have been developed. Color is the primary indicatory of maturity is the result of the type and quantity of pigments in the product. Changes in color are often related to freshness or deterioration of the product. Color can be measured by many visual or mechanical methods. On the other hand, taste is the perception of chemical compounds on the tongue and other nerve endings of the mouth. The basic tastes are sweet, sour, bitter, and astringent. Sweetness is directly related to sugars into the food and the sugar to acid ratio. Sourness is the result of the organic acids present. Compounds such as those in citrus fruits or coffee usually impart bitterness, where astringency is often the result of tannins such as the phenolic compounds in grapes (Kramer, 1995). Also, texture is “the composite of those properties which arise from the structural elements of a product, and the manner in which this composite registrars with the physiological sense” (Szczesniak, 2005). Most textural characteristics, except...
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