Chewiness
Mouthfeel sensation due to sustained, elastic resistance to chewing
Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak, and chewing gum. Other foods where this is an important part of the experience of eating include springy cheeses and apples.
Chewiness is empirically measured by the metrics of chew count and chew rate.
Sources and credits
This article is adapted from the Wikipedia article “Chewiness”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
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