Study suggests texture of food affects perceptions of healthiness

A new study has demonstrated how food producers can change the surface textures of food products for changing the perception of people and for promoting healthy eating

- 

The study conducted by researchers of Anglia Ruskin University was published in the journal - Food Quality. Researchers Investigated the percep: tions of 88 people about identical oat biscuits in six different textures.

They asked them to rate the biscuits on taste, healthiness, pleasantness, crunchiness, chewiness and the likelihood of purchase on the basis of only their visual appearance, and not on their taste or touch.