The texture of food is a physical property that can be defined by—

Correct option is D

• Texture refers to the sensory and physical characteristics of food that are perceived by touch and mouthfeel.
• These include hardness, chewiness, elasticity, viscosity, crispness, smoothness, and firmness.
• Texture plays a major role in consumer acceptability, especially in products like baked goods, dairy, meats, snacks, and gels.
• Taste (option a) describes flavour, not texture.
• Color and aroma (option b) are visual and olfactory attributes.
• Nutritional content (option c) has no relation to physical feel or mechanical properties of food.