Previous research has revealed that the color, taste and smell, all affect the way people eat and enjoy food. But what is the role of texture in our eating habits?
According to a study led by Dipayan Biswas, marketing professor at the University of South Florida, consumers perceive that foods strongest or most crude Textured have fewer calories.
I published in "Journal of Consumer Research", the article suggests that the way food feels in our mouth affects the calculation of calories consumed. Thus, eaters can be influenced to consume more food which feels strong or crude.
Biswas work was assisted by Courtney Szőcs, also from the University of South Florida, as well as researchers from the University of Michigan, Aradhna Krishna, and researcher from the University of Columbisë, Donald R. Lehmann.
"We have studied the link between how food feels in our mouth and the amount we eat, the types of food they choose, and how many calories we think are consumed" the authors write.
The researchers reached their conclusions by recruiting volunteers who will enjoy a variety of foods - some strong, some raw, others soft, transmit Koha.net. Later, they asked consumers to make estimates calories per meal.
The researchers found that participants in the study had not only more likely to estimate totals low in calories, but also were more likely to eat more foods that were more intense and raw.
Biswas and other bashkëhulumtuesit hope their findings will not be used to manipulate consumers to eat more unhealthy food, but to help proponents of healthy food habits how to include the best of meals.
"Understanding how the texture of food can affect perceptions of calories, food selection, and the amount of consumption may help drive consumers to make healthy selection," the authors concluded.
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